Veggie Burgers with Brown Rice and Mushrooms
These veggie Burgers with Brown Rice and Mushrooms are hearty, savory, and incredibly nutritious!
Servings: 9 patties
Ingredients
- 1 ½ cups cooked brown rice
Sauté:
- ½ of a yellow onion finely chopped
- 8 mushrooms finely chopped
- 6 cloves of garlic minced
- 3 Tbsp Liquid Aminos or Tamari
In large bowl:
- 1 15.5 oz can black beans drained and rinsed (or 1 ½ cups freshly cooked)
- ¾ cup cilantro minced (about half of a bunch)
- ¼ cup almond butter or peanut butter)
- ½ cup walnuts finely chopped
- 1 - 1 ½ cup breadcrumbs
- ¼ cup ground flaxseed meal
- 1 Tbsp smoked paprika
- 1 Tbsp cumin
- 2 tsp chili powder
- 1 tsp cayenne
- 2 tsp Italian seasoning
- 2 Tbsp nutritional yeast
Instructions
- Cook brown rice according to package directions; you'll need 1 ½ cups cooked rice.
- Heat large skillet on medium heat and sauté onions, mushrooms, garlic, with liquid aminos or tamari until moisture is cooked out, 10-15 minutes.
- Meanwhile, place the rest of the ingredients in a large bowl.
- When rice and mushroom mix has finished cooking, add to large bowl along with ¾ cup bread crumbs. Use a potato masher or your hands to knead and mash everything together until desired consistency, adding more bread crumbs as needed until it's slightly tacky but not sticky. Use your hands to form patties and place on a baking sheet. Refrigerate for 1 hour if you have the time.
- If baking, preheat oven to 350℉.
- Lightly brush patties with olive oil.
- Baking: Bake patties on middle rack for 22-25 minutes, flipping after 15 minutes. When patties are lightly browned remove from oven. Pan frying: In a large skillet, cook patties on medium heat until each side browns, about 5 minutes per side.Let patties rest for 5 minutes, they will firm up more as they cool.
- Build your burgers on lightly toasted buns with all your favorite toppings: lettuce, tomato, onion, pickles or cucumber, avocado, mustard, and/or vegan mayo (or add sriracha for chipotle mayo!). Enjoy!
Notes
These veggie burger patties keep in the fridge in a well-sealed container for up to 5 days or in the freezer for up to 2 months.