Save on Pinterest

Heavenly Earth Burgers

Total Time

Prep: 25 min. Cook: 10 min.


6 servings

Packed with nutrition, these rice-and-bean patties from Wendy McGowan in Fontana, California make a fun, filling, hand-held entree. Fresh parsley and carrots add flecks of color, and sunflower kernels a touch of crunchiness.


  • 1-1/2 cups cooked brown rice
  • 1/2 cup finely chopped onion
  • 1/4 cup sunflower kernels
  • 1/4 cup seasoned bread crumbs
  • 1/2 cup shredded carrot
  • 3 tablespoons minced fresh parsley
  • 2 tablespoons reduced-sodium soy sauce
  • 1/2 teaspoon dried thyme
  • 1 egg
  • 1 egg white
  • 1 cup garbanzo beans or chickpeas, rinsed and drained
  • 1-1/2 teaspoons canola oil
  • 6 whole wheat hamburger buns, split
  • 6 lettuce leaves
  • 6 slices tomato
  • 6 slices onion


  1. In a large bowl, combine the first 8 ingredients. In a food processor, combine the egg, egg white and garbanzo beans; cover and process until smooth. Stir into rice mixture. Shape into 6 patties.
  2. In a nonstick skillet, cook patties in oil for 5-6 minutes on each side or until lightly browned and crisp. Serve on buns with lettuce, tomato and onion.

Nutrition Facts

1 each: 320 calories, 9g fat (1g saturated fat), 35mg cholesterol, 634mg sodium, 49g carbohydrate (8g sugars, 6g fiber), 11g protein. Diabetic Exchanges: 3 starch, 1 fat.

Recommended Video