Curried Veggie Burgers

Makes 4 Veggie Burgers.

Each veggie burger if made with cooked brown rice, contains 240 calories without a bun or any condiments. 

Feel free to add minced garlic to the vegetable rice mixture before you shape into Patties.

You can double this recipe and then freeze some in your freezer and then reheat in your microwave according to your microwave directions.

Also this recipe is a great use for leftover rice or leftover couscous.

2 eggs or 1/2 cup egg substitute

1/3 cup Greek yogurt. I’m using 1/3 cup of homemade Bulgarian yogurt that I made with my Aroma yogurt maker.

2 teaspoons vegetarian Worcestershire sauce

2 teaspoons curry powder.  I use the brand by Fresh Jax. It is called ” mild yellow Thai coconut curry stir fry Made Easy just add to Rice period made in Jacksonville Florida.” That’s what it says in the label, and it’s a 6.5 oz container that I found on Amazon.


1/2 teaspoon sea salt

1/4 teaspoon ground red pepper

1 1/3 cups cooked couscous or cooked brown rice

1/2 cup finely chopped walnuts

1/2 cup grated carrots

1/2 cup minced green onion

1/3 cup plain dry bread crumbs

Spray your griddle or non-stick pan with nonstick cooking, or brush with a little canola oil or extra virgin olive oil.

Combine the eggs or egg substitute, yogurt, Worcestershire sauce or you can leave it out if you prefer.

 Use the curry powder of your choice if you want, add the salt and red pepper, and mix in a large bowl until blended. 

Add either the cooked couscous or cooked rice, walnuts, carrots, green onions, and bread crumbs.

Mix thoroughly and shape into for 1 inch thick patties.

Grill the patties over medium-high heat 5 to 6 minutes per side, or until done. Serve on hamburger buns with mustard and condiments of your choice. I happen to like Chipotle pineapple salsa with it.

Recipe adapted from “Cooking With Greek Yogurt” and photos by Paulette Motzko,

Copyright June 2017.

June 8th, 2017

7:36 p.m

Updated 7:50 p.m.

One thought on “Curried Veggie Burgers

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