Rice Burgers

Enjoy Rice Adore Rice Burgers!

made with leftover rissotto

I would easily compare these rice burgers up against all the mock burgers sold in supermarkets…and they are so inexpensive and quick to make

WOW! Simple and delicious! I made this recipe after 20 years and once again got raves from doubting diners. What a vegan surprise!

Unlike most veggie burgers, this has just a few ingredients. It yields a nice crunchy crust. Next time you make a batch of rice, double it and later in the week make rice burgers!

Serves 3-4

INGREDIENTS: I prefer to use short grain brown rice for it’s chewy, sticky texture. One cup raw rice yields enough to make this recipe. I used planned-over risotto with equal great success.

made with leftover rissotto
  • brown rice – short grain, cooked, 3 cups
  • miso – dark, 2 TBS
  • scallions – two, minced
  • herbs – freshly chopped, 1/3 cup – parsley or other combinations
  • flour – 1/4 cup
  • pepper – 1/8 tsp
  • mayonnaise – 2 tsp [opt.]
  • [baking soda] – add a pinch to the skillet before frying [promotes browning]
  1. made with leftover rissotto

INSTRUCTIONS: It’s best to bring rice to room temperature before starting. Have everything prepared, but don’t make the burgers until you have the skillet heated up.

  1. Bring a large non-stick skillet up to medium heat and add some oil and a pinch or two of baking soda
  2. In a large bowl thoroughly combine the rice, miso, herbs and flour. Form four patties by pre-dividing in the bowl, then forming a ball and tossing back and forth in your hands to remove air, then press into a patty
  3. Drop them directly into the skillet as they will be delicate and will firm up as they cook
  4. Cook for about 3 minutes and flip.
  5. Turn heat to low and cover and cook about 5 minutes more
  6. Serve with traditional toppings and condiments
made with leftover rissotto.


IMG_0453 2

Recipe adapted, inspired by John and Jan Belleme

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