This is not your mother's veggie burger! It's in a class all its own, highlighting brown rice in a unique way that's guaranteed to satisfy even the emptiest stomach. They're great for Sunday night meal prep (make 4 and use throughout the week!) or to freeze for a rainy Monday.
This recipe was created by our friend Ashley Cuoco in partnership with USA Rice and The FeedFeed.
- Crispy Shallots
- For Frying Vegetable Oil
- Large Shallot, thinly sliced
- Kosher Salt
- Spicy Mayo
- 1/2 Cup Mayonnaise
- 1 Can Chipotle Pepper, Chopped
- 1 Tbsp Adobo Sauce (from can)
- Rice Burgers
- Medium Sweet Potato
- To Taste Kosher Salt & Freshly Ground Pepper
- 8 Large Baby Portobello Mushrooms
- 3 Tbsps Extra-Virgin Olive Oil, divided
- 1/2 Yellow Onion, finely chopped
- 1-2 Tsps Light Soy Sauce
- 1.5 Cups U.S. Brown Rice
- 1/2 Cup + 2 Tbsps Seasoned Panko Breadcrumbs
- 1 Tsp Apple Cider Vinegar
- 4 Brioche Buns, Split
- Iceberg Lettuce, thinly sliced
- For Serving Red Onion, Sliced
- For Serving Arugula Microgreens
- To make crispy shallots: heat about ½” of vegetable oil in a skillet or small saucepan over medium heat. Use a thermometer to heat to 275F. Add shallots and give them a stir to break apart the rings. Fry until crispy and deep golden-brown, about 5 minutes, stirring occasionally for even coloring. Remove with a slotted spoon and place on a paper towel lined plate to cool.
- To make spicy mayo: in a small bowl, stir together mayonnaise, chipotle and adobo sauce. Chill until ready to use.
- Preheat oven to 350F. Use a fork to pierce the sweet potato a few times to vent. Place potato on a baking sheet or directly on the oven rack. Roast until fork-tender, about 40 minutes. When cool enough to handle, peel and discard skin. Use a fork to mash and let cool completely.
- Add mushrooms, including stems, to the bowl of a food processor. Pulse a few times, until roughly chopped (some bigger pieces are okay!)
- Heat a cast iron skillet over medium heat. When hot, add 1 tablespoon olive oil and onion. Stir and cook until softened and fragrant, about 3 minutes. Add 1 teaspoon soy sauce and cook 1 minute more. Add mushroom and stir; cook another 3 minutes. Finally, stir in brown rice and the remaining teaspoon soy sauce. Season with a few good cracks of pepper. Transfer to a large bowl to cool. Wipe down skillet while it’s still warm.
- Into rice mixture, gently fold in panko, apple cider vinegar and ½ cup mashed sweet potato. Use your hands to bring it all together. If it is too loose and crumbly, add in another ½ cup sweet potato. When it nicely bound together, use a heaping ½ cup measuring cup to portion out each burger. Shape into 4 patties about 4” in diameter and ½” thick.