I love this guy so much, it was worth a revisit from 2012. The challenge with making a vegan, or any plant-based burger for that matter, is the texture. You want the bite to be firm, but juicy and tender. Many vegan burgers come out too soft and mushy, and that’s not cool. Brown rice is a perfect base for a meatless burger because it gives the satisfaction of having eaten a filling burger without the red meat and still strikes the right balance between chewy and soft. This recipe is foundational, and you can get creative with your choice of veggies, spices, and condiments as long as you keep the veggie to brown rice to bread crumb ratio intact. Enjoy!
Vegan Brown Rice Burger
- 2.5 cups of cooked brown rice
- 1.5 cups of bread crumbs (whole-wheat or gluten-free)
- 1.5 cups of mixed vegetables (carrot, zucchini, red onion, and mushrooms)
- Salt and pepper to taste
- 2 tbsp of olive oil for cooking
Fold the rice (cooked according to package instructions) into the veggies. Toast 2 to 3 pieces of whole-wheat bread and then food process until they resemble bread crumbs (to make 2 cups). Fold the bread crumbs into the vegetable and brown rice mixture.
Time to use your hands! With clean hands, massage all the ingredients together so they are evenly distributed and hold together easily when packed.
Make 3/4-inch thick patties about the length of your palm.
Cook in oil until both sides are browned (about 2 minutes per side). Serve atop leaves and fresh tomatoes and any other toppings of your choice. You can roll the leaves around the burger for a healthier bun.
Pair the burgers with homemade ketchup! Enjoy!
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