Rice Burgers

I tried this recipe again after 20 years and once again it got raves from my 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 use short grain brown rice for it’s chewy, sticky texture. One cup raw rice yields enough to make this recipe.

  • brown rice, cooked, 3 cups
  • miso, dark, 2 TBS.
  • scallions, two, minced
  • herbs, freshly chopped, 1/3 cup – parsley or other combinations
  • flour, 1/4 cup

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.
  2. In a large bowl thoroughly combine the rice, miso, herbs and flour. Form 4 burgers and drop them directly into the skillet, as they will be delicate. They will firm up as they cook.
  3. Cook burgers for about 3-4 minutes per side. Peek to see if browning has occurred before flipping. Repeat.
  4. Serve with traditional toppings and condiments.

Recipe inspired by John and Jan Belleme


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