How to make:
Smoky Wild Rice Mushroom Veggie Burgers
These aren’t sad veggie burgers. These are hearty, dense, smoky Wild Rice Mushroom Veggie Burgers that will please everyone at the dinner table! Serve them on a whole-wheat bun with veggies & ketchup for a balanced vegan meal.
Prep Time:
10 mins
Cook Time:
1 hour 40 mins
Total Time:
1 hour 50 mins
Author:
Yield:
8 1x
Rating:
Ingredients
For the patties:
- 2 tablespoons flax meal (ground flax seed)
- 1/2 cup dry wild rice
- High-heat oil for cooking (I use avocado oil)
- 1 small yellow onion, finely chopped
- 1 bell pepper, finely chopped
- 1 jalapeno pepper, seeds removed, finely chopped
- 8 ounces crimini mushrooms, stems removed, thinly sliced
- 3 cloves garlic, minced
- 1 15-ounce can (1 ½ cups) black beans, drained and rinsed
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon liquid smoke
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 3/4 cup oat flour*
For the burgers:
- 8 whole-wheat hamburger buns (or gluten-free, if necessary)
- Romaine lettuce
- 2 Roma tomatoes, thinly sliced
- 1 avocado, sliced
- Ketchup
Instructions
- Make a flax egg by mixing flax meal and 5 tablespoons water in a small bowl; stir. Set aside in the fridge.
- Cook rice in a medium sauce pan with 2 cups water; bring to a boil. Reduce heat to simmer and cover; cook for 40-45 minutes, until rice is tender and has soaked up all the water.
- While the rice is cooking, heat 1 tablespoon of oil in a skillet over medium heat. Once hot, add onion; cook for 5-7 minutes. Add bell pepper and jalapeño; cook until the vegetables are tender, about 5-7 minutes, stirring often. Add mushrooms; cook for 5 minutes. Add garlic; cook for 1 minute, making sure not to burn the garlic. Remove from heat.
- In a large bowl, mash black beans with a potato masher or fork, leaving some texture. Add cooked rice, sautéed vegetables, soy sauce, liquid smoke, paprika, cumin, pepper, and reserved flax meal mixture. Stir until combined. Add oat flour; mix until ingredients are evenly combined.
- Using a ½-cup scoop, form each patty (you should have 8 patties). Place on a baking sheet and slightly flatten. Place the baking sheet in the freezer for 10 minutes.
- To a skillet over medium heat, add a little oil. When hot, add patties. Cook each veggie burger patty for 8-10 minutes, until crispy; flip and cook for 8-10 minutes on the other side. Repeat for all patties.
- Serve each patty on a bun with romaine, tomato slices, avocado slices, ketchup, and other desired toppings.
Notes
*To make your own own oat flour, simply blend rolled oats into a fine flour using a high-speed blender or food processor.