Rice & Mushroom Burgers

These 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.