Rainbow Chard Brown Rice Burgers


A huge kudos to whoever can make veggie burgers of any sort stay fully intact after cooking.  Aside from our infamous quinoa burgers, the others we’ve created, taste oh so yummy, but fail to stay in one piece despite our best efforts.

This frustration was alive and well in these veggie burgers, and they more or less resembled those fake meat crumbles, except not gross.  The flavor is superb and they’re great if you can throw them into chard or Romaine leaves.  I got some inspiration for these from happyveganface.

2 cups cooked brown rice

1 bunch rainbow chard, torn into pieces-keep the stems on! (about 5 cups)

2 cups baby spinach

2 carrots

1 cup onion, chopped

1/3 cup whole wheat breadcrumbs

1/3 cup vegetable broth

6 cloves garlic, minced

2 tbsp sesame seeds

2 tbsp tahini

2 tbsp olive oil, plus 2 tbsp more for cooking

1 tbsp lemon juice

1/2 tsp sea salt

1/4 tsp dried oregano

1/4 tsp dry mustard

1/4 tsp black pepper

  • Heat 1 tbsp of the oil over medium heat in a frying pan and add onions, cooking for 6 minutes
  • Meanwhile, place chard, carrots and spinach in the food processor  and pulse until everything is chopped
  • Add that to the onions on the pan along with the garlic, salt, oregano, mustard and pepper and cook for 5 more minutes, stirring continuously
  • Then, add sesame seeds, tahini, lemon juice and vegetable broth and cook for 2 more minutes
  • Remove from heat and set aside
  • Add 1 cup brown rice with 2 tbsp oil and pulse until the rice is chopped
  • Add rice mixture to the other cup of rice then stir in sautéed veggie mix, breadcrumbs and nutritional yeast
  • Mix until everything is blended, then form into patties
  • Heat a frying pan with 1 tbsp olive oil to medium heat, and cook veggie burger 7 minutes on each side





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