Mushroom and Brown Rice Veggie Burger

Ingredients for Mushroom and Brown Rice Veggie Burger

• 2 tablespoons unsalted butter

• 1125g stemmed and finely chopped cremini mushrooms (about 450g )

• 5 garlic cloves, chopped

• Sea salt

• 40g ground flaxseed (flax meal)

• 80g freshly grated Parmesan

• 240ml cooked chickpeas, drained well

• 3 Medjool dates, pitted

• 1/4 cup fresh flat-leaf parsley leaves

• 1 egg

• 1 teaspoon fennel seeds

• 40ml tahini

• 3 tablespoons tamari or soy sauce

• Freshly ground pepper

• 375g cooked and cooled brown rice

• 1 to 2 tablespoons rolled oats, as needed

• 1 teaspoon extra-virgin olive oil or coconut oil

• 4 large shallots, thinly sliced

• 6 whole grain English muffins

• 3/4 cup hummus

• 2 avocados, peeled and sliced

• 2 cups rocket

Melt butter in a large pan. Add mushrooms, garlic, and a pinch of salt and sauté until mushrooms are softened and excess water has cooked off, 8-10 minutes. Remove from heat.

Combine ground flaxseed, Parmesan, chickpeas, dates, parsley, egg, fennel seeds, tahini, tamari, 1/2 teaspoons salt, and 1 teaspoon pepper in a food processor. Pulse to combine well and transfer to a large mixing bowl. Once mushrooms are at room temperature, add them, along with pan juices, to the bowl along with rice and stir to combine. Cover and refrigerate for about 30 minutes or up to 1 day. If the mixture seems too wet to form into a patty, stir in 1-2 tablespoons oats.

Preheat oven to 475° with rack in upper third.

Form the mixture into 6 patties, each 1" thick. Line a baking sheet with parchment paper and arrange the patties with space in between. Bake until toasted, 14-18 minutes.

Warm oil in a sauté pan over medium heat. Add shallots and a pinch of salt and sauté until edges begin to brown, 5-7 minutes. Set aside.

After removing the patties from the oven, toast the English muffins. Put a swipe of hummus on each muffin half and assemble by layering patty, avocado, rocket, and shallots.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.