Grain Burgers

These vegetarian burgers get their structure from a smart mix of grains rather than relying on beans or soy. Brown rice is the base, with oatmeal, cornmeal, and wheat germ adding chew, body, and a nutty flavor that actually tastes like something. Egg whites bind everything together without adding fat.

Green bell pepper, onion, and celery stirred into the mixture give each patty pops of fresh crunch and a mirepoix-like savory backbone. A splash of soy sauce rounds out the flavor with umami depth.

The coating is what makes these work in the pan. Dusting each patty in a mix of whole wheat flour and wheat germ before frying creates a toasty, crunchy crust that holds the burger together and gives it that satisfying golden exterior.

Pro Tips

• Use cold cooked rice. Warm rice is too sticky and the patties will be mushy rather than firm
• Pack the patties firmly when shaping. Loose patties fall apart the second they hit the skillet
• Get the oil hot before adding the patties. A cold pan means the coating absorbs oil instead of crisping
• Handle the burgers gently and only flip once. These aren’t as sturdy as meat burgers and need time to set on each side

Variations

• Add a tablespoon of nutritional yeast for a cheesy, umami boost
• Swap the brown rice for cooked quinoa for a higher-protein patty
• Stir in smoked paprika and cumin for a Southwestern-spiced version