Curried Black Rice Veggie Burgers
Serves: 5 burgers
  • ½ cup Earthly Choice black rice
  • 2 cups (2½ ounces) baby spinach
  • 1 – 15½ ounce can of chickpeas, drained and rinsed
  • ½ cup finely chopped red onion
  • 2 eggs
  • 2 teaspoons curry
  • 2 tablespoons tomato paste
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons avocado oil
  1. Combine the black rice and 1 cup of water in a medium saucepan and bring to a boil. Reduce heat and simmer, covered, until all the water is absorbed, about 30 minutes. Let cool.
  2. Place the baby spinach into the work bowl of a food processor and pulse a few times until roughly chopped. Add the cooked rice along with the remaining ingredients (except the avocado oil) and process until the mixture is well combined.
  3. Shape into 5 patties about 5½ ounces each and freeze.
  4. Pan fry the frozen burgers in avocado oil over medium high heat for 5-7 minutes per side.
  5. If desired serve on a bun with and toppings of your choice.
Recipe by Queen of My Kitchen at