Acorn Squash, Brown Rice and Chickpeas Veggie Burgers




Every time I come back to the US, I’m mostly vegetarian. Why “mostly”? Well, because truth be told… I love meat! I really do. In fact I’ll even say that nothing comes close to a really well prepared, cooked, and seasoned steak. However, I do care about the ways in which animals are treated though, and since I don’t really know anything about this subject here in Philadelphia, I “mostly” avoid buying meat.


But every now and then I still crave a good old burger of course! Not so much the meat part of it though. I just like the whole thing. The topping, sauce, bun, patty. The whole package deal. So when that happens, I usually make a batch of veggie burgers with whatever I have on hand. No recipe, no problem. I simply use a combination of cooked grains, beans, veggies, binders, onions and spices, and it’s always a hit! If you don’t believe me, just look at this baby?!


On most food blogs, the problem always seems to be to avoid “mushy” patties at all cost. Now, I agree that burgers shouldn’t have a “wet” texture, but I’ll agree with Naturally Ella in saying that it’s not the most important thing in the end. When I make a veggie burger, I’m not trying to make it taste like meat, or otherwise I’d just buy a hamburger. What I want though, is a good vegetarian substitute that: holds when flipping on the stove, tastes good in a vegetarian way, looks good too, and fills me up!


This Acorn Squash burger has it all! Though the texture doesn’t resemble that of a hamburger, it’s incredibly delicious either way. If you have precooked grains, it takes almost no time from start to finish. Just grill it up, slide it in a bun, and top with herbs, tomatoes, and a fried egg as I did here! Bon appétit!


Total time: 20-30 minutes

Ingredients: makes 2 large patties

  • 1/2 cup cooked chickpeas
  • 1/3 cup cooked brown rice
  • 2 tbsp ground oats
  • 1/4 cup cooked squash
  • 2 green onions, chopped
  • a handful of fresh parsley, chopped
  • a pinch of all spice
  • a pinch of cumin
  • a pinch of turmeric
  • a pinch of lemon pepper
  • a pinch of sea salt
  • olive oil


    1. Start by preparing all of the ingredients. That’ll make the whole process much easier later.
    2. In a food processor, start with the chickpeas, green onions, parsley, spices and seasoning. Pulse until you start to get a chunky paste.


  1. Next, add the cooked brown rice, the ground oats, and the cooked squash. Pulse until everything is combined, but do not over do it. You don’t want mushy patties.


      1. Form patties with your hands and set aside. Heat some olive oil in a pan, and pan fry the patties until golden on both sides (about 5 minutes each). These hold really well when flipping! Serve between freshly toasted buns, topped with whatever your heart desires. Here, I had a whole wheat bun from a local bakery, and topped it with some cooked tomatoes and arugula, and a fried egg! Enjoy!

TIP: You can also have these on top of a bed of greens, with melted cheese on top! 



Temps total: 20-30 minutes

IngrédientsPour deux burgers

      • 100g de pois chiches, cuits
      • 80g de riz brun, cuit
      • 2 c.s de son d’avoine
      • 115g de courge/potiron/citrouille de votre choix
      • 2 oignons verts
      • une poignée de persil plat frais
      • une pincée de “all spice”
      • une pincée de cumin
      • une pincée de turmeric
      • une pincée de poivre citronné
      • une pincée de sel de mer
      • huile d’olive


      1. Commencez par préparer tous les ingredients. Le reste de la recette n’en sera que plus facile!
      2. Dans le bol d’un mixer, ajoutez les pois chiches, les oignons verts, le persil, les épices et l’assaisonnement. Mixez jusqu’à obtenir une pâte avec encore des morceaux.


      1. Ensuite, ajoutez le riz brun, le son d’avoine, et la courge. Mixez jusqu’à ce que le tout soit homogène, mais veillez à ne pas trop mixer au risque d’obtenir des burgers sans tenue.


      1. Formez les burgers, faites chauffer de l’huile dans une poêle et faites les griller jusqu’à ce qu’ils dorent des deux côtés (environ 5 minutes chacun). Servez ces burgers végétariens entre deux pains grillés, avec les garnitures de votre choix. Ici, j’ai choisi du pain complet avec une sauce de tomates et de roquette et un oeuf au plat. Terminez par quelques gouttes de Sriracha et bon appétit!

LE PLUS: C’est aussi délicieux sur un lit de salade, avec du fromage fondu dessus! 


6 thoughts on “Acorn Squash, Brown Rice and Chickpeas Veggie Burgers

  1. You’re so right about the whole texture thing and trying to make veggie burgers resemble hamburgers! To tell you the truth, I very seldom eat any hamburgers – they just don’t thrill me that much, so it seems a bit silly to spend hours and hours trying to manipulate ingredients for that texture! Glad you just came right out and said so!!

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