Edit: I had one of these burgers for lunch, reheated from frozen, and it totally fell apart in the pan. Argh. I still need to work on the cohesiveness. It tasted fantastic, though.
I had another go at making the nutty wild rice burgers I’d first made a few months back.
This version held together better, and the tweaks I made to the seasonings worked well. The chewy rice is a nice contrast to the crunchy nuts and seeds.
This probably won’t be my final version of this burger, but because I’ve had a couple of requests for the recipe, I’m posting this latest version.
Nutty wild rice burgers
|1 tablespoon||olive oil||1 tablespoon|
|100g||finely chopped mushrooms||1-1/4 cups|
|30g||finely chopped onion||1/4 cup|
|2 cloves||garlic, minced||2 cloves|
|300g||well cooked brown & wild rice mixture*, cooled||2 cups|
|34g||raw sunflower seeds||1/4 cup|
|34g||raw sesame seeds||1/4 cup|
|26g||chopped walnuts||1/4 cup|
|28g||melty-type vegan cheese (eg. mozzarella Cheezly)||1 ounce|
|2 tablespoons||dry breadcrumbs||2 tablespoons|
|2 tablespoons||besan (chickpea flour)||2 tablespoons|
|1 teaspoon||arrowroot or cornflour (cornstarch)||1 teaspoon|
|2 tablespoons||soy sauce||2 tablespoons|
* For two cups of well-cooked brown basmati / wild rice blend, start with 70g (3/8 cup) raw brown basmati plus 40g (3 tablespoons) raw wild rice, cooked in a generous amount of boiling salted water for about 50-55 minutes, then drained.
1. Heat the olive oil in a heavy skillet and saute the onion and mushroom for 5 minutes, until softened. Add garlic and continue to cook for another minute or two.
2. In a large mixing bowl, combine cooked vegetables with rice, sunflower seeds, sesame seeds and walnuts. Mix well.
3. Add vegan cheese and breadcrumbs and mix again.
4. In a small bowl, whisk together soy sauce, besan and arrowroot or cornflour (cornstarch). Add to mixing bowl and combine well.
5. Divide mixture into four portions and shape into burgers.
6. Saute in a bit of olive oil until lightly browned on each side.
Makes four burgers.