Food Health



Makes 17 patties


These burgers are easy, healthy, fast, and economical and they can be pan seared, baked or grilled and they also freeze wonderfully. So make a big batch and save some for hectic or lazy weeknight or weekend meals.
Also, try using whole grain pita pockets, whole grain, or lettuce or leafy greens as buns, or go naked! and just have an open faced burger with all the trimmings. It saves, fat, calories, health and the planet. Win win!


One (15-ounce) can of organic chickpeas, drained, rinsed.
1/2 teaspoon sea or kosher salt
1/2 teaspoon turmeric
1/2 teaspoon paprika or chili flakes
1/4 teaspoon ground cumin
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 large organic egg, beaten or 1 tablespoon of tahini
3 tablespoons organic extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 1/2 cups cooked organic brown basmati rice or regular organic brown rice
3 tablespoons finely diced onion
1/4 cup chopped organic Italian parsley or cilantro


Suggested toppings
Organic lettuce, leafy greens, avocado slices, tomatoes, sprouts, red onions raw or roasted, etc.


Sauce suggestions
You can use your favorite burger sauce, such as organic ketchup, mustard, or even tartar sauce.


Preheat the oven to 375°F and line a baking sheet with parchment paper or silpat.
Combine the chickpeas, salt, turmeric, paprika or chili flakes, cumin, garlic, ginger, egg or tahini, olive oil, and lemon juice in a food processor and process until smooth and well combined, scraping the sides occasionally.
Transfer the mixture to a bowl and fold in the rice, onions, and parsley or cilantro.
Moisten your hands to keep the mixture from sticking.
Shape the mixture into 1/4-inch-thick patties about 2 1/2 inches in diameter.
Place them on the prepared pan and bake for 22 to 25 minutes, until the patties start to get crisp on the outside. They will firm up as they cool.


For a crispy burger, heat 2 teaspoons of olive oil in a skillet over medium heat and cook the patties for about 3 minutes on each side, until golden brown. For a vegan burger, substitute 1 tablespoon tahini for the egg.