Best Ever Veggie Burger Recipe No Rice Needed

If you’re on the hunt for the best ever veggie burger recipe without rice, you’ve come to the right place! This recipe is a game changer for anyone craving a hearty, flavorful, and healthy plant-based burger that doesn’t rely on rice as a binder.

Instead, we use a clever combination of hearty vegetables, legumes, and wholesome breadcrumbs to create patties that are packed with texture and taste. Whether you’re a seasoned vegetarian, a plant-curious eater, or simply looking for a delicious alternative to your usual burger, these veggie burgers will quickly become a favorite in your meal rotation.

Perfectly spiced and easy to customize, these burgers hold together beautifully and deliver a satisfying bite every time. Plus, they’re gluten-free adaptable and great for meal prep.

If you love recipes like this, be sure to check out our Vegetarian Burger Recipe Lentils That Everyone Will Love for more inspiration.

Why You’ll Love This Recipe

This veggie burger recipe stands out because it’s nutrient-dense, gluten-free adaptable, and doesn’t use rice or grains as fillers. Instead, it relies on chickpeas and vegetables to create a robust texture that’s both hearty and satisfying.

Here are a few reasons why this recipe is a winner:

• Natural binders: No rice needed! Chickpeas and breadcrumbs hold everything together.
• Flavor-packed: A blend of spices and fresh herbs elevate the taste to something truly special.
• Versatile: Easily vegan and gluten-free options available with simple substitutions.
• Meal prep friendly: Make a batch ahead of time and freeze for quick meals.
• Healthy and wholesome: Loaded with fiber, protein, and vitamins from fresh veggies and legumes.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium carrot, grated
• 1 small zucchini, grated and excess moisture squeezed out
• 1/2 cup finely chopped red onion
• 2 cloves garlic, minced
• 1/2 cup gluten-free breadcrumbs (or regular breadcrumbs if preferred)
• 1/4 cup chopped fresh parsley
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder (adjust to taste)
• Salt and pepper, to taste
• 2 tbsp olive oil (for cooking)

Equipment

• Mixing bowl
• Food processor or potato masher
• Grater
• Measuring cups and spoons
• Frying pan or skillet
• Spatula
• Baking sheet or plate for resting patties

Instructions

1. Prepare the flax egg: In a small bowl, combine the ground flaxseed with water and stir. Set aside for 5-10 minutes to thicken.
2. Mash the chickpeas: Place the rinsed chickpeas in a food processor and pulse a few times until coarsely mashed but not pureed. Alternatively, use a potato masher for a chunkier texture.
3. Grate the veggies: Grate the carrot and zucchini. Squeeze out excess moisture from the zucchini using a clean kitchen towel or paper towel.
4. Mix the base: In a large mixing bowl, combine the mashed chickpeas, grated carrot, zucchini, chopped onion, garlic, and parsley.
5. Add spices and binders: Stir in the smoked paprika, cumin, chili powder, salt, and pepper. Add the flax egg and breadcrumbs. Mix well until the mixture holds together when pressed. If too wet, add more breadcrumbs; if too dry, add a splash of water or olive oil.
6. Form patties: Divide the mixture into 6 equal portions and shape each into a patty about 3/4 inch thick.
7. Cook the patties: Heat olive oil in a skillet over medium heat. Add the patties and cook for 4-5 minutes on each side until golden brown and crispy on the outside.
8. Rest and serve: Transfer the cooked patties to a plate lined with paper towels to drain any excess oil. Serve warm on your favorite burger bun with toppings of choice.

Tips & Variations

“For an extra smoky flavor, try adding a dash of liquid smoke or smoked sea salt. To make these burgers gluten-free, simply use gluten-free breadcrumbs or crushed gluten-free crackers.”

• Make it vegan: Use flax egg as shown or substitute with chia egg (1 tbsp chia seeds + 3 tbsp water).
• Add heat: Mix in finely chopped jalapeño or a pinch more chili powder for spicy kick.
• Cheese lovers: Add shredded vegan cheese into the mixture or melt on top after cooking.
• Change up the veggies: Swap zucchini for finely chopped mushrooms or bell peppers for different flavor profiles.
• Baking option: Bake patties at 375°F (190°C) for 20-25 minutes, flipping halfway, for a lighter version.

Nutrition Facts

Serving Suggestions

These veggie burgers are incredibly versatile when it comes to serving. Try them:

• On a toasted whole-grain or gluten-free bun with lettuce, tomato, pickles, and vegan mayo.
• Wrapped in a large lettuce leaf for a low-carb option, topped with avocado slices and spicy mustard.
• As a protein-packed salad topper for a hearty meal.
• With a side of sweet potato fries or a fresh coleslaw.

For more healthy and exciting meal ideas, explore our Ancient Grains Vegetarian Recipes for Healthy Delicious Meals and Best Vegetarian Recipes No Dairy for Delicious Meals.

Conclusion

This best ever veggie burger recipe without rice offers a delightful combination of flavors and textures that will satisfy even the most discerning burger lovers. It’s simple to prepare, uses whole-food ingredients, and is adaptable to many dietary preferences.

Whether you’re cooking for family, friends, or yourself, these burgers are sure to impress and keep everyone coming back for more.

Remember, cooking is about fun and creativity, so don’t hesitate to experiment with different spices or add-ins to make this recipe your own. For a deeper dive into vegetarian burger ideas, check out our detailed Vegetarian Burger Recipe Lentils That Everyone Will Love.

Happy cooking and bon appétit!

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