Grain Burgers Supreme

Brown rice is whole-grain rice with the inedible outer hull removed; white rice is the same grain with the hull, bran layer, and cereal germ removed. Red rice, gold rice, and black rice are all whole rices, but with differently pigmented outer layers.

Ingredients

• 2 cups cooked, short-grain brown rice
• 2 cloves garlic, minced
• 1 onion, diced
• 3 spring onions
• 2 cups mushrooms, small dice
• 1 tsp herbs: thyme, marjoram, sage
• 1 tsp sweet paprika
• 1 tsp. turmeric
• 1 tbsp shoyu or tamari 
• 1 large carrot, finely grated
• ½ cup fresh parsley, minced
• 1 tbsp umami ginger paste
• 1/2 cup white sesame seeds
• Vegan Mayonnaise

Instructions

Preheat the oven to 200/400°. Warm a splash or two of water in a heavy-based pan. Cook the garlic, ginger, spring onions, mushrooms, herbs, spices and shoyu over a low heat until softened, adding more water as necessary. In a large bowl, mix the grain along with the cooked vegetables, then add the grated carrot and parsley along with the umami ginger paste. Adjust the seasoning to taste. Stir in the white sesame seeds and ground almonds.

Press the mixture; it should bind together. If not, add a little more flour. Wet your hands, take a heaped tablespoon of the mixture and form into burger shapes. Place on a parchment-lined baking sheet and bake for 12-15 minutes on either side or until crisp on the outside.

Serve with some of my delicious fermented radishes, some vegan mayo and fresh sprouts. Alternatively, toast a sourdough bun, spread with mayo and stack with salad greens, avocado and your favourite toppings.

Note: When flipping the burgers, allow them to sit for a few minutes before turning them over so they don't stick to the parchment paper.