Total Time
Prep 6 mins
Cook 15 mins

Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny", with recipes by Naidre Miller. This cookbook is geared to new cooks and non-cooks. These will grill without crumbling on a grill. For a grain and cheese vegetarian burger, try Columbia Bar & Grill's Grain & Cheeseburgers #165678.

Ingredients Nutrition


  2. Toast the sesame seeds for 2 minutes in a hot skillet, taking care not to burn them.
  3. Add the coriander, cumin, and chile powder and cook for 10 seconds longer, so that all spices are aromatic. Turn onto a plate to cool.
  5. In a large bowl, mash the beans with a potato masher or fork, then add the rice and 1/3 cup wheat germ.
  7. In a medium skillet, heat the oil over medium heat, and add the scallions, garlic, and toasted spices.
  8. Cook until softened, then remove from heat and add to the mashed bean mixture.
  10. Add salt and pepper to the mashed bean mixture, and mix well with hands.
  11. Shape into four 3/4-inch thick patties.
  12. Pour remaining 1/3 cup wheat germ on a plate, and press patties in it, coating both sides.
  13. Grill, broil, or saute patties for about 3 minutes per side, or until nicely golden.
  14. Serve burgers on pita breads, or buns, topped with tomato slices and lettuce or spinach leaves.
Most Helpful

Five stars for the taste. We are cumin freaks and I love chickpeas, so I knew this was going to be a winner. I also baked them as they were a tad fragile and I thought they would break if I tried to pan fry them. I would make them again. Thanks for posting. Made for the Dec 08 veggie swap.

VegSocialWorker December 14, 2008

These were very good. I really like the spices used in this healthy burger. I used brown rice and chose to broil them. One thing I found was that this recipe made 6 large burgers. Next time I will make them into smaller patties and make 8 of them. Also, some of them fell apart a little bit. But, the taste was still great! I love that there is no egg in this burger recipe. Thanks for sharing!

Dominick & Amanda October 18, 2008