Wild Rice Veggie Burger Recipe - Mashed

This wild rice veggie burger recipe features nutrient-dense, veggie-rich patties along with a creamy tahini sauce to top it all off.

Rezept

dinner lunch sandwich vegetarian

Zubereitungszeit ca. 2 Stunden 40 MinutenVorbereitung ca. 1 StundenKochzeit ca. 1 Stunden 40 Minuten

Zutaten:

⅔ cup wild rice or wild rice blend, rinsed
8 ounces baby bella mushrooms
2 tablespoons extra virgin olive oil, divided (plus more for drizzling)
¾ cup finely chopped onion
¼ cup finely chopped shallot
3 garlic cloves, minced
½ cup shredded carrot
1 celery rib, diced
1 tablespoon ground flax seed
½ cup raw cashews
1 (15-ounce) can chickpeas
1 teaspoon lemon zest
12 medium basil leaves, torn into small pieces
1 tablespoon finely chopped parsley
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped chives
¾ teaspoon salt
¼ teaspoon black pepper
1 cup breadcrumbs
¼ cup tahini
¼ cup plain Greek yogurt
2 tablespoons lemon juice
1 small clove garlic, minced
1 pinch salt
2 cups loosely packed arugula
8 burger buns
8 large slices tomato
2 ripe avocados, pitted and cut into 24 slices

Arbeitsschritte:

Place the wild rice and 1 ⅓ cup of water in a medium pot and bring the water to a boil. (If the packaging that your rice comes in calls for specific water measurements and cook times, follow those instructions to cook the rice instead.)
Once the water just comes to a boil, cover the pot tightly and lower the heat to low. Let the rice simmer for about 45 minutes, or until tender and the water is fully absorbed. Try to avoid removing the lid to check the rice as much as possible.
Remove the rice from the heat and set aside for 10 minutes to steam, keeping the pot covered.
Transfer the rice to a large bowl or plate and set aside to cool.
While the rice is cooking, gently wipe the dirt off the mushrooms with a damp paper towel. Thinly slice the mushrooms.
Heat 1 tablespoon of olive oil in a large, heavy bottomed skillet on medium high.
Place the mushroom slices in the pan in a single layer and saute for 5-6 minutes, flipping halfway, until tender and browned on both sides. Besides flipping, don’t disturb the mushrooms while they cook so they will brown. Work in batches if needed rather than overcrowding the pan.
Transfer the mushrooms to a plate and set aside to cool.
Scrape the pan clean if needed and add the remaining 1 tablespoon olive oil to the pan. Lower the heat to medium.
Add the onion, shallot, garlic, carrot, and celery to the pan and saute for 6-7 minutes, until tender and browned and all liquid has evaporated.
Transfer the vegetables to a plate and set aside to cool.
Place the flax seed in a small bowl and add 3 tablespoons of hot water. Mix with a fork and set aside to gel for at least 5 minutes.
Place the cashews in a food processor and pulse until just coarsely ground and texture remains.
Transfer the cashews to a large mixing bowl.
Drain the can of chickpeas and rinse them in a colander, letting them sit for at least a minute in the colander after rinsing to let water drip off.
Rub the chickpeas, still in the colander, with a towel to dry them as best as you can.
Transfer the chickpeas to the food processor and pulse until coarsely ground. Do not over-process into a paste.
Transfer the chickpeas to the bowl with the cashews.
Once the mushrooms are cool, finely chop them and add them to the bowl along with the cooled rice and vegetables.
Add the flax seed mixture to the bowl along with the lemon zest, basil, parsley, cilantro, chives, salt, and black pepper. Stir until well combined.
Add the breadcrumbs and stir until evenly dispersed. If the mixture seems too wet, stir in a sprinkle more of breadcrumbs. If it’s too dry to hold together well, add a small amount of water or lemon juice. Taste and adjust for seasoning before covering and chilling for at least 30 minutes.
Preheat the oven to 400 F.
Form 8 equal-sized patties from the mixture.
Place the patties on a baking sheet. Drizzle a small amount of olive oil on top of them, carefully flip them, and drizzle olive oil on the other side.
Bake the burgers for 35-40 minutes, until browned and crispy, flipping halfway. Remove the burgers from the oven and set aside to firm up for 5 minutes. Avoid touching the burgers to keep them intact.
While the burgers are cooking, make the sauce. Whisk together the tahini, Greek yogurt, lemon juice, garlic, salt, and ¼ cup water in a small bowl until smooth and creamy. Set aside until ready to use.
To assemble the burgers, place ¼ cup of arugula on the base of each bun.
Top the arugula with a burger on each bun.
Spread about 2 teaspoons of sauce on each burger and top with a tomato slice and 3 avocado slices.
Close the buns and serve immediately.