Brown Wild Rice Bowl With Veggie Burger Recipes

WILD RICE PATTIES

Steps:

• Cook rice according to package instructions. Allow rice to cool completely before proceeding to next step.
• Heat 1 tablespoon of olive oil in a skillet over medium-low heat. Sauté onions, celery, and garlic until translucent.
• In a large bowl, combine rice with onion mixture, breadcrumbs, cheddar cheese, salt, oregano, thyme, paprika, cayenne pepper, and black pepper. Cool completely. Add eggs, stirring to combine.
• Divide into 4 balls and shape into 1/2-inch thick patties.
• Heat remaining tablespoon of olive oil skillet over medium heat. Fry patties 2-3 minutes on each side or until crisp and golden.
• Coat hamburger buns with Greek yogurt and serve with sprouts and tomatoes.

BROWN & WILD RICE BOWL WITH VEGGIE BURGER

Steps:

• For meatless Mondays or any day when you want a hearty meal that's ready in minutes, this Brown & Wild Rice Bowl with Veggie Burger can't be beat! Step 1
• Heat rice according to package directions. Step 2
• Break veggie burger into large chunks and place in a small, microwave-safe bowl. Microwave on HIGH for 60-90 seconds, or until the veggie burger is heated through. Step 3
• Toss together rice and veggie burger. Top with lettuce, tomatoes and cheese. Drizzle with ranch dressing. Recipe Tip Substitute Swiss for the Cheddar cheese, if desired.

BLACK BEAN-BROWN RICE BURGERS

Steps:

• In a small pot, combine rice and 1 cup water; bring to a boil, and then turn down to medium heat and cook 20 minutes.In a saucepan, heat a little oil over medium heat and saute the onion and garlic about 5 minutes, until the onion is translucent and soft.
• Add the corn and spices and cook until the corn is defrosted, another 5 minutes.
• In a medium bowl, mash the drained beans with a fork or your fingers.
• Add the rice, corn, and onion; combine, mashing it with your fork as you go. Taste and adjust the spices now, because once you put the egg in you could risk salmonella.
• Add the egg and mix in well.
• Add the breadcrumbs.
• Form into patties by patting the desired amount of mixtured into a flat round. (I used a giant cookie scoop to make sure all the patties were the same size, but you can just divide the mixture into six sections).
• Cook about 2 minutes on each side (if you can't flip the patty without breaking it, it's probably not finished cooking).

MUSHROOM AND BROWN RICE VEGGIE BURGER

Steps:

• 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 teaspoon 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, arugula, and shallots.