Veganburgers

Ingredients

Directions

Cook brown rice as you would normally cook brown rice, and allow to cool. Simmer onions and herbs in water until onions are soft. Remove bay leaves. Save any broth.

Soak shiitake mushrooms in water until they soften. Simmer all mushrooms in mushroom water until the fresh mushrooms are cooked through. Save mushroom sweat.

In a food processor, process 1/2 of the rice, 2 cups of the oats, and all of the other ingredients until there are no big chunks. You may have to do two batches depending on the size of your food processor. Use mushroom water and onion liquid to keep the food processor happy.

In a large bowl, mix the processed gloop with remaining rice and oats. It should be thick enough to form into cohesive patties, but not dry. Add a few extra oats if it's too wet, or some liquid if your hands don't get a little sticky when handling it.

Fry in a light spray of Pam, over low heat, until both sides of the patty are brown and crunchy, about 10 minutes.

Note: Using a larger amount of mushrooms makes it taste even better, but then the batter becomes more like thick pancake batter. Still yummy though.

Reviews

I've had several different kinds of veggie burgers, but this one is by far the tastiest! I highly recommend this recipe! over 8 years ago

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.