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Veetee Recipe

Whole Grain Brown Rice and Quinoa-White Bean Burgers

Medium6-8
Whole Grain Brown Rice and Quinoa-White Bean Burgers recipe developed by Chef Judith Choate is a delightful vegetarian grilling option. You won't miss the meat at the barbeque with this flavorful patty. High in protein too!

What you need to get

1 tray Veetee Whole Grain Brown Rice and Quinoa
2 teaspoons olive oil plus more for brushing the burgers
1 small onion, peeled and chopped
1 clove garlic, peeled and chopped
One 19-ounce can cannellini (or kidney or black beans), well-drained
6 large leaves fresh basil
1/3 cup chopped red bell pepper
¼ teaspoon red chile flakes
¼ teaspoon dried oregano
1 large egg white
Salt and pepper

What you need to do

Heat the oil in a medium frying pan over medium heat. Add the onion and garlic and cook, stirring frequently, for about 4 minutes or just until slightly softened, but not browned. Add the Veetee rice mix and cook, stirring, for 2 minutes or just until heated through. Remove from the heat and set aside.
Preheat and oil an outdoor grill or alternately preheat a stovetop grill pan.
Place the beans, basil, red bell pepper, chile flakes, and oregano in the bowl of a food processor fitted with the metal blade. Add the warm rice mixture along with the egg white. Season with salt and pepper and process, using quick on and off turns, until well-blended, but still a bit chunky.
Using your hands, form the mixture into 6 to 8 patties (depending upon the size you wish) of equal size. Brush each side with olive oil and place on the preheated grill (or in the grill pan). Grill, turning once, for about 6 minutes or until both sides are golden brown and crisp and the interior is hot.

Tips: Serve as is, as you would a traditional burger, or top with a slice of mozzarella cheese and serve with marinara sauce (either as a sandwich or as an entrée).

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Whole Grain Brown Rice and Quinoa-White Bean Burgers

Whole Grain Brown Rice and Quinoa-White Bean Burgers Whole Grain Brown Rice and Quinoa-White Bean Burgers recipe developed by Chef Judith Choate is a delightful vegetarian grilling option. You won't miss the meat at the barbeque with this flavorful patty. High in protein too!

What you need to get

1 tray Veetee Whole Grain Brown Rice and Quinoa
2 teaspoons olive oil plus more for brushing the burgers
1 small onion, peeled and chopped
1 clove garlic, peeled and chopped
One 19-ounce can cannellini (or kidney or black beans), well-drained
6 large leaves fresh basil
1/3 cup chopped red bell pepper
¼ teaspoon red chile flakes
¼ teaspoon dried oregano
1 large egg white
Salt and pepper

What you need to do

Heat the oil in a medium frying pan over medium heat. Add the onion and garlic and cook, stirring frequently, for about 4 minutes or just until slightly softened, but not browned. Add the Veetee rice mix and cook, stirring, for 2 minutes or just until heated through. Remove from the heat and set aside.
Preheat and oil an outdoor grill or alternately preheat a stovetop grill pan.
Place the beans, basil, red bell pepper, chile flakes, and oregano in the bowl of a food processor fitted with the metal blade. Add the warm rice mixture along with the egg white. Season with salt and pepper and process, using quick on and off turns, until well-blended, but still a bit chunky.
Using your hands, form the mixture into 6 to 8 patties (depending upon the size you wish) of equal size. Brush each side with olive oil and place on the preheated grill (or in the grill pan). Grill, turning once, for about 6 minutes or until both sides are golden brown and crisp and the interior is hot.

Tips: Serve as is, as you would a traditional burger, or top with a slice of mozzarella cheese and serve with marinara sauce (either as a sandwich or as an entrée).