- Yield 4 servings
Made with rice and loads of vegetables, these vegetarian burgers are a protein boost.
Use a food processor with a shredding blade to prepare the vegetables. The starchiness of short-grain brown rice helps bind the burgers together.
- 1 tablespoon olive or canola oil
- 1 cup grated onions
- 1 cup grated carrots
- 1 cup grated zucchini
- 3 cups grated mushrooms
- 2 cups cooked, short-grain brown rice (1 cup raw)
- 1/2 cup tahini (sesame seed paste)
- 1/4 cup fine-chopped cashews
- 1/4 cup low-sodium soy sauce or tamari
- 1/4 cup chopped parsley
- 1/2 to 3/4 cup unseasoned fresh breadcrumbs (whole wheat preferred)
- Optional toppings: sauteed mushrooms, regular or soy cheese
- Heat oil over medium heat in a large nonstick saute pan. Add onions, carrots, zucchini, mushrooms; saute 8 to 10 minutes until very soft and most of liquid evaporates. Add cooked rice, tahini, cashews, soy sauce and parsley. Mix well and continue to cook, stirring constantly, 5 minutes until a thick mass forms. Add enough breadcrumbs to form a very thick mixture; remove from heat.
- Let mixture cool a few hours or refrigerate overnight. Place mounds of mixture made with a 4-ounce ice cream scoop on a baking sheet sprayed lightly with vegetable oil. Flatten mounds slightly with back of a spoon or your hand. Bake in a preheated 350F oven 10 minutes until golden brown. To serve, top burgers with sauteed mushrooms or cheese, if desired. Return to oven to melt cheese and serve.