Brown Rice Chickpea Veggie Burgers with Lemon and Tahini

As you make your meal plans for the week ahead and assemble your grocery lists, I thought I’d send out my most recent recipe for homemade veggie burgers — these are Brown Rice Chickpea Veggie Burgers with Lemon and Tahini.  As a tip of the hat to a favorite dish we enjoyed while at MOMA in NYC over the holidays, I served them over a simple salad of wild rice and edamame, dressed with lemon and tahini.  Both recipes are below. It’s been gratifying to make so many different veggie burgers for Mr. Batch.  Much cheaper than store-bought, easy to assemble, and a “lighter” feeling, knowing exactly what is included … and what is not.

This week while I prepped our foods in big batches … and made a lot … then frozen some … and then went out and played … I listened to a TED Radio Hour podcast titled “Believers and Doubters” which offered perspectives on belief from all ends of the spectrum, from atheists to the devout. Julia Sweeney (for all of us mid-lifers this is “Pat” from SNL!) offered a captivating story of her personal evolution.  I was particularly struck by the last contributor, Devdutt Pattanaik, who proposed that when we consider nature, we see that there are predator animals who are constantly looking for food and are restless and frightened — they represent Hunger.  And there are prey animals, who seek protection and security from being eaten — they represent Fear. And humans come along and try to imagine a world without Hunger and Fear, which they call Heaven. As opposed to a world of nothing but abject Hunger and Fear, which would be Hell.  We take steps toward Heaven and try to avoid Hell. I liked the imagery and rationale.  The show concluded with Fat Boy Slim’s song “Praise.”  I sang along with the lyrics:

We’ve come a long, long way together. Through the hard times and the good. I have to celebrate you baby … I have to praise you like I should.

In a couple of hours, I’ll go volunteer at the Rochester Public Market in their Market Token Program for SNAP Benefit Recipients. It’s one way I can help try to create a world without Hunger and Fear for a handful of lives here in Rochester. There’s a buzz I am getting from volunteering, as I hope to help increase a communal sense of security. Sharing. Together. Through the hard times and the good.

And so I share with you all my Brown Rice Chickpea Veggie Burgers with Lemon and Tahini:

Yield: 9 patties

  • Make 1 cup of brown rice, according to package directions. I used brown basmati rice, so I rinsed the rice and cooked it in 2 cups of Brita-filtered water + 1/2 teaspoon of salt for 40 minutes. Then drained andy excess water, and covered the pot to allow the cooked rice to sit for 5 minutes. I then fluffed with a fork and spread the rice in a large mixing bowl to cool.
  • 2 cans of chickpeas (garbanzo beans)

Drain, rinse and add to rice. Stir to combine.

  • 1/3 cup tahini
  • 1/4 cup lemon juice (or juice of 1 large lemon)
  • 1 teaspoon salt
  • 2 eggs

Add to brown rice-chickpea mixture and stir to combine.

  • 1/3 cup coconut flour (I get this at Trader Joe’s and use this because Mr. Batch and I are trying to avoid gluten. If you try this with other binding flours, please let me know your results. Coconut flour is particularly high in fiber, so if you use alternates, you may need to add 1/2 cup)

Add to brown rice-chickpea mixture and stir to combine.  Form into patties and place on parchment (or foil) lined baking sheet. Tip: Wet hands will ease the formation of the patties.

Bake at 350 F for 30 minutes, rotating pan 180-degrees, halfway through (to allow for even cooking, in case your oven has hot spots).

I kept five patties refrigerated, then froze the other four to use another week.

Lemon Tahini Dressing

Yield: 9 servings (approx 1-1/2 teaspoon-size servings)

  • 2 Tablespoons tahini
  • 1/4 cup lemon juice ( or juice of 1 large lemon)
  • 1 Tablespoon olive oil
  • 1/4 teaspoon salt
  • several grinds of freshly cracked black pepper

Whisk ingredients together in bowl.


I served the patties over a simple salad of wild rice and edamame, dressed with lemon and tahini, with steamed brussels sprouts and broccolini:

As the tagline says, Make a lot. Freeze some. Now go play!  Mr. Batch and I are *finally* starting to feel better after this 3-week cold we caught when we were in NYC. So we took a snowy walk up to nearby Lamberton Conservatory in Highland Park, to see their holiday display:

And one morning, we treated ourselves to breakfast out at Jim’s on Main … and indulged in some gluten-filled-goodness with a breakfast sandwich and buckwheat pancakes. Delicious and a fun time, sitting at the counter and watching all of the orders being created:

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