Veggie Burger Recipe

Cook the brown rice

In a saucepan, combine 1 cup of brown rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until rice is tender.

Sauté the mushrooms and onions

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushrooms and onions, sautéing until they are softened, about 5-7 minutes. Add the minced garlic and cook for another minute.

Combine ingredients

In a large bowl, combine the cooked brown rice, sautéed mushrooms and onions, chopped almonds, breadcrumbs, salt, and pepper. Mix until well combined.

Form patties

Shape the mixture into 4 patties. If the mixture is too wet, add more breadcrumbs to help it hold together.

Cook the patties

In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Cook the patties for about 4-5 minutes on each side, or until golden brown and heated through.

Combine dressing ingredients

In a small bowl, whisk together miso paste, rice vinegar, sesame oil, honey (or maple syrup), and water until smooth.

Assemble the burger

Place arugula on the bottom half of each burger bun. Add the veggie patty, and drizzle with miso dressing. Top with the other half of the bun and serve.