mushroom + brown rice burger with sun-dried tomato mayo

mushroom + brown rice burger with sun-dried tomato mayo

These vegetarian patties are packed with the deep, rich flavors of portobello mushrooms. Cooking and cooling the rice the day before makes for a stickier consistency that holds together better. Feel free to modify the recipe with additional vegetables you may have on hand, like shredded carrots, peppers, or fresh herbs.

  • Sun-dried tomato mayo

  • 2 tablespoons oil-packed sun-dried tomatoes, drained

  • 1/4 cup fresh flat-leaf Italian parsley

  • 1 clove garlic, minced

  • 1/3 cup mayonnaise

  • 1/3 cup plain Greek yogurt

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 5 tablespoons extra virgin olive oil, divided

  • 1 small onion, chopped

  • 1 clove garlic, minced

  • 4 cups finely chopped portobello mushrooms

  • 2 cups cooked and cooled brown rice

  • 1 15-ounce can low-sodium cannellini beans, drained, rinsed, and mashed

  • 2 tablespoons Worcestershire sauce

  • 1 large egg, beaten

  • 4-6 tablespoons old-fashioned oats

  • 4-6 rolls, for serving

  • Desired toppings such as mixed salad greens, red onion slices, and avocado, for serving

  1. Make mayo. In bowl of a food processor, add sun-dried tomatoes, parsley, and garlic and purée, scraping down sides as needed. Add mayonnaise and yogurt and season with salt and pepper. Process until smooth. Transfer to a jar and refrigerate until ready to use.

  2. In an oven-safe, nonstick skillet, add 3 tablespoons oil and place over medium-low. Add onions and cook for about 3 minutes, until softened. Add garlic and cook for another minute. Add mushrooms and cook for 5 minutes, stirring frequently, until softened. Remove from heat and set aside to cool.

  3. In a large bowl, combine rice and beans. Add mushroom mixture, Worcestershire sauce, and egg and mix to combine. Gradually sprinkle oats into bowl and use your hands to combine (it’s important to use your hands, so you can feel how many tablespoons of oats are needed to bind mixture, but not dry it out). Season with salt and pepper.

  4. Line a baking sheet with parchment paper. Form 4-6 patties, depending on how thick you’d like them, and place on prepared baking sheet. Cover with plastic wrap and refrigerate for 1 hour.

  5. Preheat oven to 400°F.

  6. Using same oven-safe, nonstick skillet, heat remaining olive oil over medium. Carefully place patties in pan and sear, in batches if necessary, 3-5 minutes on each side, or until golden brown on both sides. Transfer skillet to oven for 10-15 minutes, until burgers feel firm.

  7. Serve on rolls with mayo and desired toppings.

Serves 4-6.

PRINT THIS RECIPE