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 inhaled eaten.
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.
Seriously you ought to open your own diner or at least a B & B.
Have you had a chance to “tweak” this recipe yet? It sounds SO good and is exactly what I’ve been looking for!!!
Dar — Sorry, I have not made the recipe since. I will try to find my notes and share them here in the replies, so if you want to have a go, you have a starting point.
These sound so yummy. Please post a recipe. I would love to try them. They look wonderful.
I’m gluten-free, too, and I have made soooo many different versions of vegan rice burgers. Please post your suggestions so I can try some of them out. 🙂
Hi Chelsea — I made them again here and they tasted even better, though they didn’t hold together very well.