Veggie Burgers


1 1/2 cups short grain brown rice ; measure uncooked
1/2 cup onion finely diced
2/3 cup carrot minced or grated
1/2 teaspoon dry basil
1/2 teaspoon dry thyme
1/2 teaspoon black pepper ; coarse grind
1/4 cup tamari

Cook the rice so that it comes out a bit dry. If it is very sticky and damp let it dry some by spreading it on a tray for a while. After the rice cools, add all other ingredients, mix well, and sort of knead the mixture a bit until it feels a bit sticky. Form into patties about 4 inches round and about 1/2 to 3/4 inches thick don't make them to thin. Place on a nonstick baking sheet, and put into a preheated 450F oven. Let cook for about 25 minutes, flip and cook for another 10 to 15 minutes. Serve on whole wheat burns with lettuce, tomato and onion slices and grainy mustard.

I love veggie burgers. There is one restaurant in our town that only serve vegetarian burgers. I especially like mushroom burgers. Maybe I can add mushroom in your recipe so it becomes a mushroom burger.

I wonder if there is a good recipe for black bean burgers. I don't love regular veggie burgers so much, but I sometimes order the black bean burger at Chili's and it is quite tasty.

I've never tasted a veggie burger. Does it also taste like the hamburger?

Black Bean Burger


Canola oil cooking spray
2 bunches finely chopped scallions, both white and green
1 red pepper, seeded and cut in 1/2-inch pieces
2 clove garlic, finely chopped
1 can (15oz) black beans, drained and rinsed
1 cup cooked brown rice
A dash of hot pepper sauce, or to taste
1 tsp cumin, or to taste
Salt and pepper
1 large egg white, ligthly baeten
1/2 cup whole-grain bread crumbs


Heavily coat a medium skillet with cooking spray. Heat over medium high heat until hot.
Add scallions, red pepper, and garlic.
Reduce heat to medium low and saute until very soft, about 5 minutes.
Do not let vegetables brown.

Remove vegetables from heat and mix in beans and rice.
Transfer to a food processor or blender and process until mixture is coarsely chooped.
Be careful not to over process.

Transfer into a medium bowl.

Season to taste with hot pepper sauce, cumin, salt, and pepper.
Add egg white and mix in lightly with fork until just blended.
Mix in bread crumbs with fork until lightly blended.
Form mixture into eight patties.

(Patties will hold their shape if refrigerated, covered at least 30 miuntes.)

When ready to saute patties, lightly coat skillet with cooking oil spray and heat over medium high heat until hot.
Add patties and saute on both sides until nicely browned, about 4 minutes per side.
Serve plain or with lettuce and tomato on whole grain buns.