BROWN RICE, OAT, AND NUT VEGGIE BURGER
Jul. 23rd, 2014 05:16 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
recipecommunityBROWN RICE, OAT, AND NUT VEGGIE BURGER
Serves: 8
½ cup uncooked short-grain brown rice
¼ cup uncooked sweet brown rice
½ cup unroasted pecans
½ cup unroasted walnuts
½ unroasted sunflower seeds
½ cup rolled oats
2 teaspoons garlic powder
2 teaspoons oregano
½ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon black pepper
½ teaspoon sea salt
1 large egg
In a pot, combine the short-grain and the sweet brown rice. Cover with at least 3 cups water. Bring to a boil and cook until rice is just tender, 30-35 minutes. Remove from heat and drain well (press the rice down if need be to remove water.)
In a large skillet, combine pecans, walnuts, and sunflower seeds. Stirring frequently, lightly toast the mix over low heat, 4-5 minutes. Nuts should be fragrant. Remove from heat and let cool slightly.
In a food processor, pulse oats until resembling a coarse flour. Add in the nuts/seeds and continue to pulse until the mixture resembles a nut meal-like texture. Next, measure in the spices, cooked and drained brown rice, and egg. Continue to pulse until the mixture is well combined.
Wet your hands and divide mixture into 8 pieces. Pat the pieces into patties, approximately ½” thick.
Heat a skillet or grill pan over low heat. Cook patties on each side for 6-8 minutes. Burgers should be crisp on the outside and warm in the center. Serve with your favorite toppings.
NOTES
*These burgers freeze well. Simply separate leftover burgers with wax paper and seal in a freezer-safe container. Let thaw slightly before cooking. Also, because of the make-up, these burgers are better cooked on the stove top than tried on the grill.
Serves: 8
½ cup uncooked short-grain brown rice
¼ cup uncooked sweet brown rice
½ cup unroasted pecans
½ cup unroasted walnuts
½ unroasted sunflower seeds
½ cup rolled oats
2 teaspoons garlic powder
2 teaspoons oregano
½ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon black pepper
½ teaspoon sea salt
1 large egg
In a pot, combine the short-grain and the sweet brown rice. Cover with at least 3 cups water. Bring to a boil and cook until rice is just tender, 30-35 minutes. Remove from heat and drain well (press the rice down if need be to remove water.)
In a large skillet, combine pecans, walnuts, and sunflower seeds. Stirring frequently, lightly toast the mix over low heat, 4-5 minutes. Nuts should be fragrant. Remove from heat and let cool slightly.
In a food processor, pulse oats until resembling a coarse flour. Add in the nuts/seeds and continue to pulse until the mixture resembles a nut meal-like texture. Next, measure in the spices, cooked and drained brown rice, and egg. Continue to pulse until the mixture is well combined.
Wet your hands and divide mixture into 8 pieces. Pat the pieces into patties, approximately ½” thick.
Heat a skillet or grill pan over low heat. Cook patties on each side for 6-8 minutes. Burgers should be crisp on the outside and warm in the center. Serve with your favorite toppings.
NOTES
*These burgers freeze well. Simply separate leftover burgers with wax paper and seal in a freezer-safe container. Let thaw slightly before cooking. Also, because of the make-up, these burgers are better cooked on the stove top than tried on the grill.
