Mushroom and Brown Rice Veggie Burger

Name: Mushroom and Brown Rice Veggie Burger
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 2 tablespoons unsalted butter; 5 cups stemmed and finely chopped cremini mushrooms (about 1 pound); 5 cloves garlic cloves; 1 teaspoon Sea salt; ¼ cup ground flaxseed (flax meal); ½ cup freshly grated Parmesan; 1 cup cooked chickpeas, drained well; 3 whole Medjool dates; ¼ cup fresh flat-leaf parsley leaves; 1 whole egg; 1 teaspoon fennel seeds; 2½ tablespoons tahini; 3 tablespoons tamari or soy sauce; 1 teaspoon Freshly ground pepper; 2 cups cooked and cooled brown rice; 2 tablespoons rolled oats; 1 teaspoon extra-virgin olive oil or coconut oil; 4 whole large shallots; 6 whole whole grain English muffins; ¾ cup hummus; 2 whole avocados; 2 cups arugula

A hearty vegetarian burger made with sautéed cremini mushrooms, brown rice, and chickpeas, seasoned with Parmesan, herbs and spices. Served on whole grain English muffins with hummus, avocado, arugula and caramelized shallots.

6 servings

1 hr 20 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•2 tablespoons unsalted butter
•5 cups stemmed and finely chopped cremini mushrooms (about 1 pound)
•5 cloves garlic cloves
•1 teaspoon Sea salt
•¼ cup ground flaxseed (flax meal)
•½ cup freshly grated Parmesan
•1 cup cooked chickpeas, drained well
•3 whole Medjool dates
•¼ cup fresh flat-leaf parsley leaves
•1 whole egg
•1 teaspoon fennel seeds
•2½ tablespoons tahini
•3 tablespoons tamari or soy sauce
•1 teaspoon Freshly ground pepper
•2 cups cooked and cooled brown rice
•2 tablespoons rolled oats
•1 teaspoon extra-virgin olive oil or coconut oil
•4 whole large shallots
•6 whole whole grain English muffins
•¾ cup hummus
•2 whole avocados
•2 cups arugula

Cooking Instructions

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.
10 min
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.
35 min
3.
Preheat oven to 475° with rack in upper third.
5 min
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.
18 min
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.
7 min
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.
5 min

Mushroom and Brown Rice Veggie Burger

6 servings

1 hr 20 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•2 tablespoons unsalted butter

•5 cups stemmed and finely chopped cremini mushrooms (about 1 pound)

•5 cloves garlic cloves

•1 teaspoon Sea salt

•¼ cup ground flaxseed (flax meal)

•½ cup freshly grated Parmesan

•1 cup cooked chickpeas, drained well

•3 whole Medjool dates

•¼ cup fresh flat-leaf parsley leaves

•1 whole egg

•1 teaspoon fennel seeds

•2½ tablespoons tahini

•3 tablespoons tamari or soy sauce

•1 teaspoon Freshly ground pepper

•2 cups cooked and cooled brown rice

•2 tablespoons rolled oats

•1 teaspoon extra-virgin olive oil or coconut oil

•4 whole large shallots

•6 whole whole grain English muffins

•¾ cup hummus

•2 whole avocados

•2 cups arugula

Cooking Instructions

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.

10 min

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.

35 min

Preheat oven to 475° with rack in upper third.

5 min

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.

18 min

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.

7 min

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.

5 min