MUSHROOM AND BROWN RICE VEGGIE BURGER

Mushroom and Brown Rice Veggie Burger image

Sandwich this burger between English muffin halves or serve with lots of arugula.

Categories Sandwich Brunch Low Fat Kid-Friendly High Fiber Dinner Lunch Fall Spring Summer Winter Healthy Vegan Sandwich Theory Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher Small Plates

Yield Makes 6

Number Of Ingredients 22

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Ingredients

2 tablespoons unsalted butter
5 cups stemmed and finely chopped cremini mushrooms (about 1 pound)
5 garlic cloves, chopped
Sea salt
1/4 cup ground flaxseed (flax meal)
1/2 cup freshly grated Parmesan
1 cup cooked chickpeas, drained well
3 Medjool dates, pitted
1/4 cup fresh flat-leaf parsley leaves
1 egg
1 teaspoon fennel seeds
2 1/2 tablespoons tahini
3 tablespoons tamari or soy sauce
Freshly ground pepper
2 cups cooked and cooled brown rice
1 to 2 tablespoons rolled oats, as needed
1 teaspoon extra-virgin olive oil or coconut oil
4 large shallots, thinly sliced
6 whole grain English muffins
3/4 cup hummus
2 avocados, peeled and sliced
2 cups arugula

Steps:

Melt butter in a large pan. Add mushrooms, garlic, and a pinch of salt and sauté until mushrooms are softened and excess water has cooked off, 8-10 minutes. Remove from heat.
Combine ground flaxseed, Parmesan, chickpeas, dates, parsley, egg, fennel seeds, tahini, tamari, 1/2 teaspoon salt, and 1 teaspoon pepper in a food processor. Pulse to combine well and transfer to a large mixing bowl. Once mushrooms are at room temperature, add them, along with pan juices, to the bowl along with rice and stir to combine. Cover and refrigerate for about 30 minutes or up to 1 day. If the mixture seems too wet to form into a patty, stir in 1-2 tablespoons oats.
Preheat oven to 475° with rack in upper third.
Form the mixture into 6 patties, each 1" thick. Line a baking sheet with parchment paper and arrange the patties with space in between. Bake until toasted, 14-18 minutes.
Warm oil in a sauté pan over medium heat. Add shallots and a pinch of salt and sauté until edges begin to brown, 5-7 minutes. Set aside.
After removing the patties from the oven, toast the English muffins. Put a swipe of hummus on each muffin half and assemble by layering patty, avocado, arugula, and shallots.

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Kahigs Teva

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These burgers are amazing!

MD Rahim Molla

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I would definitely recommend these veggie burgers to anyone who is looking for a healthy and delicious meal.

Mansoor Soomro

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These veggie burgers are a great value for the price. They're affordable and they taste great.

Agbaje abdulahi

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I had a hard time getting these burgers to hold together. They kept falling apart when I tried to cook them.

Anenyasha Mudzimba

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These burgers were a bit bland for my taste. I think they could have used more seasoning.

Lalita Mongar

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I love that these veggie burgers are vegan and gluten-free. They're also really tasty, and they're a great way to add some variety to my diet.

Pasan Maleesha

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These veggie burgers are a great way to get your kids to eat their vegetables. They're delicious and nutritious, and they're easy to make.

Ashley Price

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I was really impressed with these veggie burgers. They were so moist and flavorful, and they didn't fall apart when I cooked them.

Md Basir Khan

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These burgers were amazing! The flavors were perfect and they held together really well. I will definitely be making these again.

Umar Elahi

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I love that these veggie burgers are made with healthy ingredients like mushrooms and brown rice. They're also really easy to make, and they taste delicious!

Andrew Dickover

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These veggie burgers were a hit with my family! They were so flavorful and moist, and the mushroom and brown rice combination gave them a hearty texture. I will definitely be making these again.

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