Total Time
1hr 10mins
Prep 1 hr
Cook 10 mins

I love store bought veggie burgers, so I decided to experiment on my own. I don't like the patties to actually taste like meat so my recipe doesn't and I wanted veggie patties with less calories. It actually tastes more like grains and its healthy too! I make these on a regular basis and eat a patty with toasted whole wheat bread and non-fat mayo.

Ingredients Nutrition


  1. Wash the barley and rice and drain.
  2. Add 1 1/2 cups of water to the grains and let it soak for 1 hour.
  3. Then cook the grains until done.
  4. In a blender, puree the can of beans.
  5. When done, put into a large bowl with the garlic powder, onion powder, black pepper, paprika, and cumin powder and mix well.
  6. Add the shredded carrots to the bean mix.
  7. When the grains are done cooking, put them into the blender in 1 cup batches (don't dump all the rice in at once because it becomes gummy) and blend until it forms sort of a sticky ball.
  8. Do this until all the grains are used up.
  9. Add the sticky rice mix to the garbanzo bean mix and blend well (I just used my hands).
  10. Add an egg to the mix now and stir.
  11. Now form the mixture into 10 balls and flatten them like burger patties.
  12. Put onto a lightly greased baking pan and broil about 5 inches from heat for 5 minutes per side.
Most Helpful

4 5

The first ones I put in the oven ended up crispy on the outside, but mushy on the inside. Turns out this was because I overcooked the rice and barley; the mixture ended up too moist. The rest of them came out fine, after I added some oatmeal to thicken it. My boyfriend and I both liked these and thought they had a very nice falafel-like flavor.

5 5

This is really good ! My 16 year old daughter made it & it came out perfect. She thought it was a little spicy, i thought it was going to get a couple shots of hot sauce ! Cheap & easy we'll make again !

5 5

Somehow I missed the instruction to process the grains separately the first time I tried these...they don't really make a ball in my food processor but they are sticky and semi-cut up. Anyway, that step made a huge difference in the final product sticking together for me (vs. falling apart). I am using brown rice as my only grain. I also use 1/4 of a 500g (dry) package of garbanzos (pre-cooked in the pressure cooker) and that seems to be the right amount. I always test the spices in the mix before adding in the raw egg (which sometimes I leave out completely) They seem to cook best fried in a skillet, but I have also cooked them in the oven at 425 for about 20 min on one side and about 10 on the other.