Veggie burgers that are meaty in texture and loaded with flavour.
These veggie burgers have a great texture and wonderful combination of flavours. No, they are clearly not meat, but they are quite satisfying. Even meat-eaters will enjoy each bite without pining too much for their usual ground beef patties. And that's saying something!
Try topping these with my homemade no-cook ketchup, guacamole, roasted red pepper hummus, or my pickled confetti!
This recipe makes 8 patties, so I love that I can freeze any leftovers. Just let them cool to room temperature after cooking then store them in individual freezer bags, or separated with parchment paper in a larger freezer bag. Remove as much air as possible from the bags and freeze for up to 3 months. When it's time to enjoy them again, just thaw the frozen burgers on a sheet pan on the countertop then reheat in a 350°F / 180°C oven for about 20 minutes or until heated through. They will also last in the refrigerator in an airtight container for up to 3 days after cooking.
TIP: Any short grain rice should work in this recipe if you don't have Calrose. It's the stickiness of short grain rice that helps these veggie burgers stay together.
(Makes 8 servings)
2 cups Calrose rice / sticky rice, cooked
1 tablespoon extra-virgin olive oil
2 medium shallots, chopped
4 cups mushrooms, diced
2 cloves garlic, minced
2 tablespoons red wine vinegar
2 tablespoons soy sauce (or tamari)
1 tablespoon vegan Worcestershire sauce
1/2 teaspoon maple syrup
1/2 teaspoon siracha sauce (or more if desired)
1/4 teaspoon liquid smoke (optional - for grilled smoky flavour)
1/2 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1/4 cup pecan halves
1/2 cup flaxseed meal
1/4 cup ground chia seeds
1/2 teaspoon sea salt, divided
1/2 cup Italian-style breadcrumbs (gluten-free if needed)
0-calorie cooking spray
+ buns and toppings (not included in calorie calculation)
Prepare Calrose rice according to package instructions then set aside to cool.
In a large sauté pan over medium-high heat add the extra-virgin olive oil. Once the oil is hot, add the shallots and 1/4 teaspoon of the salt, then sauté until they become soft (about 2 to 3 minutes). Add the chopped mushrooms and combine with the shallots. Sauté until the mushrooms are soft and begin to brown as they lose much of their moisture content (about 10 minutes). Reduce the heat to medium and add the garlic, mixing well and sautéing for an additional minute before mixing in the red wine vinegar, soy sauce, Worcestershire sauce, maple syrup, siracha sauce, and liquid smoke if using. Sauté while mixing well for 2 to 3 minutes then stir in the smoked paprika, and ground black pepper. Remove from the heat and set aside to cool.
Using a food processor, add the pecan halves and pulse several times until the nuts are chopped to the consistency of rough sand. Add the mushroom mixture, Calrose rice flaxseed meal, ground chia seeds, and remaining salt then pulse again several times until well combined ( don't process until smooth, it should still have some texture).
Transfer the mixture to a bowl and knead in the breadcrumbs. Form 8 patties and place them on a plate. The mixture should be damp enough to form patties and hold together. If for some reason the mixture is too dry add a little vegetable stock or water (a tablespoon at a time) until it is sticky enough to hold. Refrigerate the formed patties for an hour before cooking.
Place a grilling pan over medium-high heat. Use the cooking spray to lightly cover one side of each patty, then sprayed side down, grill the patties for 8 or 9 minutes, pressing lightly with a spatula. Spray the top side of the patties with cooking spray then flip them over and grill for 8 to 9 minutes, again lightly pressing as they cook. When done, they should be well browned and cooked through.