Grain Burgers

  • Yield 4 servings

Made with rice and loads of vegetables, these vegetarian burgers are a protein boost.

Use a food processor with a shredding blade to prepare the vegetables. The starchiness of short-grain brown rice helps bind the burgers together.

Ingredients

1 tablespoon olive or canola oil
1 cup grated onions
1 cup grated carrots
1 cup grated zucchini
3 cups grated mushrooms
2 cups cooked, short-grain brown rice (1 cup raw)
1/2 cup tahini (sesame seed paste)
1/4 cup fine-chopped cashews
1/4 cup low-sodium soy sauce or tamari
1/4 cup chopped parsley
1/2 to 3/4 cup unseasoned fresh breadcrumbs (whole wheat preferred)
-- Optional toppings: sauteed mushrooms, regular or soy cheese

Instructions

 

  1. Heat oil over medium heat in a large nonstick saute pan. Add onions, carrots, zucchini, mushrooms; saute 8 to 10 minutes until very soft and most of liquid evaporates. Add cooked rice, tahini, cashews, soy sauce and parsley. Mix well and continue to cook, stirring constantly, 5 minutes until a thick mass forms. Add enough breadcrumbs to form a very thick mixture; remove from heat.
  2. Let mixture cool a few hours or refrigerate overnight. Place mounds of mixture made with a 4-ounce ice cream scoop on a baking sheet sprayed lightly with vegetable oil. Flatten mounds slightly with back of a spoon or your hand. Bake in a preheated 350F oven 10 minutes until golden brown. To serve, top burgers with sauteed mushrooms or cheese, if desired. Return to oven to melt cheese and serve. 
 

Comments

Follow

Get every new post delivered to your Inbox.

Join 105 other followers