Tonight we had burgers and chips with salad, a favourite in the Thrifty household. I love trying new veggie burger recipes, and decided to try one using rice and nuts.
The burgers were made with wild and brown basmati rice, pecans, pumpkin seeds, mushrooms, onions and a few other things. They were really delicious, with a great texture: chewy from the rice and crunchy from the nuts and seeds. No mush-burgers here! They held together fairly well in the pan, although they crumbled a bit whilst being
I’m not going to share the recipe just yet, because I need to tweak it to improve the cohesiveness. But you can have a peak at the recipe I used for inspiration here, though I omitted some things and added others, so it’s really not that similar.