Rice & Mushroom Burgers
Submitted by kecchc
Vegetarian rice and mushroom burgers made with brown rice, carrots, whole wheat bread crumbs, and a touch of cayenne. Broiled until golden and crisp on the outside.
YIELD
6 servingsPREP
17 minCOOK
15 minREADY
32 minThese veggie burgers get their meaty texture from pulsing mushrooms, brown rice, and carrots together in a food processor until everything has a coarse, ground-meat consistency. Whole wheat bread crumbs bind the mixture, and a beaten egg holds each patty together under the broiler.
Sauteed onions and four cloves of garlic give the base a savory depth that plain mushrooms alone can’t deliver. A pinch of cayenne adds background warmth without making the burgers spicy. The food processor does the work, but don’t over-pulse. You want a mealy texture with some visible bits, not a smooth paste.
Broiling instead of pan-frying gives these patties a firm crust on both sides without needing much oil. Five to seven minutes per side is all it takes.
Chef Tips
- Use cold cooked brown rice. Warm rice is too sticky and turns the mixture gummy in the food processor.
- Pulse the food processor in short bursts. Three to four pulses is usually enough. Over-processing makes the patties dense and mushy.
- If the mixture feels too wet to shape, add a few more tablespoons of bread crumbs until it holds together.
- Lightly grease the baking sheet well. These patties stick more than meat burgers because of the starch.
Variations
- Black bean version: Add ½ cup mashed black beans for extra protein and a heartier patty.
- Smoky mushroom: Use a mix of cremini and shiitake mushrooms and add ½ teaspoon smoked paprika.
- Grilled: Chill the formed patties for 30 minutes before grilling over medium heat. The firmer texture holds up better on the grate.
Ingredients
Directions
Heat olive oil in a skillet over medium high heat.
Add onions and garlic and sauté until onions are soft.
Remove from heat.
Place mushroom mixture in food processor outfitted with steel blade.
Add rice and carrots and pulse a few times until mixture has a mealy consistency.
Transfer to a large bowl and add bread crumbs and parsley.
Mix well and season with salt, pepper and cayenne.
Stir in egg.
Shape into six patties and broil on a lightly greased baking sheet until browned, about 5 to 7 minutes per side.
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