Chow Town

Meatless Monday: Make these veggie burgers on the Fourth of July

By Sarah Gish

Karma Chow veggie burgers.
Karma Chow veggie burgers. The Kansas City Star

Note: This is the first in a three-part recipe series on veggie burgers.

Cooking for a crowd Friday? Basic hot dogs and hamburgers might not cut it, especially if you have vegetarian friends.

The solution: Whip a batch of these mouthwatering veggie burgers, which get fajita flavors from peppers, onion, cilantro and chili powder. The meat-free burgers taste great on a bun or a salad — you can even saute a big batch and freeze them for later use. And because they’re loaded with brown rice and chickpeas, they’re surprisingly filling.

I love topping them with sliced avocado and, for an extra hit of heat, a drizzle of all-natural chipotle ketchup.

Karma Chow Veggie Burgers

Makes 8 to 10 patties

1/2 red bell pepper, seeded and cut into chunks

1/2 red or yellow onion, cut in chunks

1 cup spinach

1/2 bunch cilantro

3/4 cup cooked brown rice

1 (14-ounce) can chickpeas, drained and rinsed

1 teaspoon chili powder

2 tablespoons tomato paste or unsweetened ketchup

1 teaspoon sea salt

1 1/2 to 2 cups whole-wheat or gluten-free breadcrumbs

Vegetable or coconut oil, for sauteing

Sliced red onion, sliced tomato, lettuce, mustard and ketchup, for serving

Using a food processor, blend pepper, onion, spinach and cilantro until mixed together and somewhat liquidy. Pour into a medium bowl.

In food processor, separately pulse brown rice and chickpeas together. Add to bowl containing veggie mixture. Add chili powder, tomato paste and sea salt, and stir together to mix well. Add breadcrumbs and combine until burgers stick together. If the burgers feel too wet, add more breadcrumbs.

Form mixture into patties and cook on a skillet with coconut oil on the bottom of the pan over medium heat until browned on both sides.

Serve with sliced red onion, avocado, tomato, lettuce, mustard or ketchup.


Contact Sarah Gish via email at or tweet @sarah_gish.