Enjoy Rice Adore Rice Burgers!
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.
- 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]
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.
- Bring a large non-stick skillet up to medium heat and add some oil and a pinch or two of baking soda
- 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
- Drop them directly into the skillet as they will be delicate and will firm up as they cook
- Cook for about 3 minutes and flip.
- Turn heat to low and cover and cook about 5 minutes more
- Serve with traditional toppings and condiments
Recipe adapted, inspired by John and Jan Belleme
COOK SHARE 