Veggie Burgers

Prep Time: 20 Minutes

Time to Table: 30 Minutes

Serves: 8


  • 2 cups cooked brown rice
  • 1 cup canned pinto beans, rinsed, drained, and smashed
  • 1/2 cup finely grated carrots
  • 1/4 cup finely diced celery
  • 1/4 cup diced red onion
  • 1/4 cup diced red bell pepper
  • 1/4 cup unsalted pumpkin seeds
  • 3/4 teaspoon ground coriander, toasted
  • 3/4 teaspoon ground cumin, toasted
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 large egg
  • 1 large egg white
  • 2 tablespoons olive oil
  • 1 cup Daisy Light Sour Cream
  • 1 tablespoon finely diced jalapeno pepper
  • 1 teaspoon minced garlic
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon salt


In a large mixer bowl add the brown rice, pinto beans, carrots, celery, onion, red bell pepper, pumpkin seeds, coriander, ¾ teaspoon cumin, Kosher salt, ¼ teaspoon black pepper, and eggs. Mix on medium speed, scraping the bowl often, until the mixture is well mixed (30 to 60 seconds). In a 10-inch non-stick skillet, heat 1 of tablespoon olive oil. Meanwhile, form the burger mixture into small 1/3 cup patties. Place about 4 patties into the skillet and flatten slightly. Cook the patties over medium-high heat until golden brown on the first side (4 to 5 minutes). Turn the patties over and continue cooking until the second side is golden brown (2 to 3 minutes). Remove the patties from the skillet and keep warm. Repeat with the remaining patties, adding 1 additional tablespoon of olive oil to the skillet, if needed. In a small mixing bowl stir together the sour cream, jalapeno, garlic, lemon juice, ¼ teaspoon cumin, and salt. Serve the burgers on top of miniature buns and serve with a dollop of the sour cream sauce. Refrigerate leftovers.