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Brown Rice Umami Burgers

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2 min read
Summary

Who needs beef burgers when you can get amazing umami flavor from mushrooms and hearty texture from brown rice? Not to mention, brown rice, flax meal, and walnuts work beautifully to hold these grillable burgers together. Plus, you get tons of nutrition with each bite!

Yields6 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

Ingredients

Mushroom Marinade
 2 tbsp organic tamari reduced-sodium, or coconut aminos
 3 tbsp organic rice vinegar
 1 tbsp sherry vinegar
 2 tsp maple syrup or date paste, link in Chef’s Notes
 2 tsp sriracha (optional, but the spiciness really mellows out once cooked)
Remaining Ingredients
 ¼ cup vegetable broth, unsalted, preferably homemade
 ½ cup yellow onion, chopped
 4 garlic cloves, minced
 6 oz portobello mushrooms chopped (2 cups)
 1 tsp smoked paprika
 1 tsp onion powder
 ½ cup walnuts
 ¼ cup flax meal
 ½ cup hemp seeds
 2 cups organic brown rice short-grain, cooked (start with 1 cup dry)
 ½ cup red pepper, chopped
 1 cup organic spinach, chopped and packed
 ¼ cup vegan worcestershire sauce

Directions

1

Preheat oven to 400 degrees F.

2

Make the marinade: Add marinade ingredients (from the tamari to the Sriracha, if using) to a medium bowl and stir until all ingredients are dissolved.

3

Add the mushrooms to the marinade. Stir until the mushrooms are coated. Set aside.

4

In a large saucepan over medium heat add the vegetable broth then add the onions. Cook until onions are translucent, about 3–4 minutes.

5

Add the garlic and cook with the onions for 30–60 seconds.

6

Add the marinated mushrooms and stir well.

7

Continue to cook, stirring occasionally, for 5–7 minutes, until mushrooms are soft and brown.

8

Add the cooked mushroom mixture, smoked paprika, onion powder, walnuts, flax meal, hemp seeds, and half the rice (1 cup) to a food processor. (Keep the saucepan that you used to cook the mushrooms on the side for the peppers and spinach). Blend until smooth.

9

Scoop the mixture into a large bowl and add the remaining 1 cup of rice.

10

Heat the same saucepan you used to saute the mushrooms on medium. Saute the peppers for 2–3 minutes. (Add a little water or vegetable broth to keep from sticking, if needed.)

11

Add the spinach and stir until wilted.

12

Scoop the peppers and spinach into the large bowl with the mushrooms and rice. Mix well.

13

Form the mixture into 6 burger-sized patties and place on a parchment-lined baking sheet.

14

Bake for 15 minutes then flip and bake for another 15 minutes or until golden brown and crispy on both sides.

15

Brush with Worcestershire sauce on both sides of each burger.

16

Add your favorite fixings and enjoy!

Chef's Notes

Substitutions
Use button or cremini mushrooms in place of portobello.

Use organic millet or quinoa in place of brown rice. Using long-grain or white rice is not recommended as it doesn’t stick together well.

In place of the sherry vinegar, use balsamic or red wine vinegar.

Cooking the burgers
Since oven temperatures can vary, check these burgers about 25 minutes into cooking time to see if they’re done.

If you prefer to cook them on an outdoor or stovetop grill, grill each side for 5–7 minutes or until slightly crispy on the outside.

Sugar-free
Instead of maple syrup use date paste.

How to enjoy
Enjoy the burger in between whole-grain buns or bread with lettuce, tomato and vegan mayonnaise.

Or, skip the bun or bread and layer on your favorite toppings.

Top with more sauteed vegetables and kimchi.

Crumble into tortillas for umami tacos.

Use it as your “meat” in a bolognese sauce.

Ingredients

Mushroom Marinade
 2 tbsp organic tamari reduced-sodium, or coconut aminos
 3 tbsp organic rice vinegar
 1 tbsp sherry vinegar
 2 tsp maple syrup or date paste, link in Chef’s Notes
 2 tsp sriracha (optional, but the spiciness really mellows out once cooked)
Remaining Ingredients
 ¼ cup vegetable broth, unsalted, preferably homemade
 ½ cup yellow onion, chopped
 4 garlic cloves, minced
 6 oz portobello mushrooms chopped (2 cups)
 1 tsp smoked paprika
 1 tsp onion powder
 ½ cup walnuts
 ¼ cup flax meal
 ½ cup hemp seeds
 2 cups organic brown rice short-grain, cooked (start with 1 cup dry)
 ½ cup red pepper, chopped
 1 cup organic spinach, chopped and packed
 ¼ cup vegan worcestershire sauce

Directions

1

Preheat oven to 400 degrees F.

2

Make the marinade: Add marinade ingredients (from the tamari to the Sriracha, if using) to a medium bowl and stir until all ingredients are dissolved.

3

Add the mushrooms to the marinade. Stir until the mushrooms are coated. Set aside.

4

In a large saucepan over medium heat add the vegetable broth then add the onions. Cook until onions are translucent, about 3–4 minutes.

5

Add the garlic and cook with the onions for 30–60 seconds.

6

Add the marinated mushrooms and stir well.

7

Continue to cook, stirring occasionally, for 5–7 minutes, until mushrooms are soft and brown.

8

Add the cooked mushroom mixture, smoked paprika, onion powder, walnuts, flax meal, hemp seeds, and half the rice (1 cup) to a food processor. (Keep the saucepan that you used to cook the mushrooms on the side for the peppers and spinach). Blend until smooth.

9

Scoop the mixture into a large bowl and add the remaining 1 cup of rice.

10

Heat the same saucepan you used to saute the mushrooms on medium. Saute the peppers for 2–3 minutes. (Add a little water or vegetable broth to keep from sticking, if needed.)

11

Add the spinach and stir until wilted.

12

Scoop the peppers and spinach into the large bowl with the mushrooms and rice. Mix well.

13

Form the mixture into 6 burger-sized patties and place on a parchment-lined baking sheet.

14

Bake for 15 minutes then flip and bake for another 15 minutes or until golden brown and crispy on both sides.

15

Brush with Worcestershire sauce on both sides of each burger.

16

Add your favorite fixings and enjoy!

Brown Rice Umami Burgers