Sandwich this burger between English muffin halves or serve with lots of arugula.
Recipe information
Yield
Makes 6
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Preheat oven to 475° with rack in upper third.
Step 4
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.
Step 5
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.
Step 6
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.
How would you rate Mushroom and Brown Rice Veggie Burger?
Leave a Review
Reviews (13)
Back to Topmeh... by far not the best "veggie" burger. and there are far too many animal ingredients to be called a "veggie" burger, at least in my personal opinion. Unless veggie burgers and vegetarian burgers are different :-\
adamjean
oregon
12/22/2020
I have made this at least 3 times. It is a little time consuming to make but the patties freeze really well. It is delicious
sandrajg
Washington Stte
9/15/2019
Decent at best. Neither vegetarians nor omnivores were impressed. Not worth the effort. Most went uneaten.
wolfperson
St louis
5/25/2019
Served these to rave reviews from both omnivores and vegetarians, including a delightful foodie/food snob Frenchman who asked for the recipe. 'Nuf said. Agree with previous comments that they're a little salty, and they should definitely be flipped halfway through cooking. Didn't have Medjool dates so nuked some nasty dry ones with a bit of water, and can vouch for the importance of the subtle sweetness they impart. Held back on the fennel seeds because I didn't want them to overpower the flavour, but this was misguided and I'll use the recommended amount next time. Yes, there will be a next time, these are my new go-to veggie burger, perhaps even my go-to burger period. Definitely worth the effort.
susiehan1
Toronto
6/18/2017
If you think this combination of ingredients sounds odd - you're right. The fennel, soy sauce, parmesan, tahini and dates don't work together. Pretty bland and the flavors that were there were not harmonious. Texture was fine and held together well, but overall meh. Won't make again.
Anonymous
San Francisco, CA
1/26/2017
Very good! I think the fennel is a must -- it really is a great flavor component here. When I make the burgers again, and I will, I'll add the oatmeal (they were a little wet, didn't realize it until too late to change) and I'll make eight smaller, thinner burgers instead of six. Mine had to bake awhile before they stopped being too wet in the center. Also, I had to make them vegan, so I had to omit the Parmesan (sad) and did the usual flax meal substitute for the egg, which for the uninitiated is that you soak a tablespoon of ground flax in 3 tablespoons of water until it gets gelatinous, like an egg white. Helps hold things together. I skipped the arugula; didn't have it. Flipped the burgers halfway through baking, seemed like a good idea. My only real complaint against these burgers is that every time I ate one, I was SUPER thirsty a couple hours later. So maybe I'll try to reduce the sodium content next time.
Anonymous
Aurora, Ohio
9/2/2016
This is a phenomenal veggie burger. I am not a vegetarian but may prefer this to beef. Echos of prior comments: mine didn't stick together that well, as is the frustration of veggie-burger-makers everywhere. I may add a second egg next time. It also took me about a half a cup of oats to dry it out sufficiently. The only substitution I made was to use feta instead of parm. A couple notes: If you can, I would definitely use the dates. They take this burger from very good to excellent, with just a slight touch of sweetness. I would consider baking them at 425 for 25-30 minutes to dry them out a little more so the middle isn't soggy. And flip them mid-way through the baking. For my condiments I just took the patties and layered fresh basil leaves, kale, a small smear of veggie ranch and a bunch of sriracha. Highly recommend - this is a veggie burger to satisfy that deep umami craving.
jontreem
8/30/2016
See Related Recipes and Cooking Tips
13 Veggie Burger Recipes to Cook Now or Freeze for Later
Sure, you can buy frozen pucks at the store. But homemade veggie burgers are worth the effort.51 Vegetarian Sandwiches That Belong in Every Lunch Rotation
Skip the hummus sandwich, you can do better.45 Burgers That Aren't Made With Beef
Homemade veggie burgers (and turkey burgers, and lamb burgers) are better than anything you can buy.82 Superb Sandwich Recipes
These hearty sandwiches might just be the best thing since sliced bread...Our 51 Best Burger Recipes
Smashed burgers, grilled burgers, veggie burgers—however you like them, we've got a burger recipe for you.9 Surprising Things You Can Grind in Your Pepper Mill
If you're only grinding black peppercorns, you're missing out.Burgers Beyond Beef
With some kitchen smarts and great flavors, you don't need beef for a good burger.
