Brown Rice and Mushroom Burgers

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These brown rice burgers are so good that you would forget every other veggie burger you've had so far. No, Really !! Actually I made almost 12 of them a few weeks back and we finished all of them in a matter of week. They stay so well in the fridge and are great for snacking and as a meal. 

 

 I accidentally overcooked my brown rice the other day resulting in rice that was mushy and sticky. I get my short grain brown rice from Whole Foods in the Bins section. But I have seen it many kroger stores also.

 Wondering what to do with it I looked on the internet for inspiration. Found this recipe. We loved it from the very first bite. 

I made them again to take them out for a picnic at the park. 

Brown Rice and Mushroom Burgers

(Inspired from this recipe on ecurry)

1 C cooked brown rice ( 1/2 C uncooked short grain brown rice )

4-5 mushrooms chopped

4 tbsp coursely crushed almonds/almond meal/ crushed walnuts

2 cloves of garlic minced

1/2 medium onion finely chopped

1 tsp red chilli flakes

2 tbsp sricha sauce or your favorite hot sauce

sooji/cornmeal/breadcrumbs as required

salt to taste

oil as required

• Cook the brown rice with 2C of water (1:4 ratio of brown rice to water). This will yield sticky and mushy brown rice since this is the main binding agent. Allow to cool and set aside.
• Over medium heat combine the garlic, onion and cook till onion browns up. Add the red chilli flakes and black pepper.
• Then add the mushrooms. Cook on high heat till the moisture dries up and mixture is dry and lumpy.Set aside.
• In another bowl combine the rice and the crushed nuts, sricha sauce and salt. Add the mushroom mixture.
• Combine everything and refrigerate the mixture for 20 min.
• After 20 min. form the mixture into patties. If the mixture is dry add a tsp of water or mix it with wet hands. Wet hands will also ensure that mixture does not stick to your hands.
• Roll the patties in sooji/cornmeal/breadcrumbs and shallow fry till golden brown and crispy.
• Assemble into a burger or have them on their own.

 These are very filling and really addicting. The brown rice is all nutty and crispy. Like I said these can be made ahead and refrigerated for a week at least. Do not skip the nuts. They are the little bites that add to the texture. 

I served them with some chipotle mayo. Its just chipotle in adobos combined with mayo. Really good !! Your favorite dip would work too,

Serve with some salad and lemon wedge for a complete meal.