House-made Veggie Burger Recipe
Recipe information
Make House-made Veggie Burger in just 1h 15m. brown rice, mushroom, almonds, miso dressing, arugula
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
General Ingredients
Veggie Patty
Miso Dressing
Assembly
Preparing the Veggie Burger Patty
1. Cook the Brown Rice
Rinse 1/2 cup of brown rice under cold water. In a pot, combine the rice with 1 cup of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes or until rice is tender and water is absorbed. Let cool completely before using in the burger mixture.
2. Toast and Chop the Almonds
Preheat a dry skillet over medium heat. Add 1/4 cup of whole almonds and toast, shaking the pan often, for 5–7 minutes until fragrant and lightly golden. Allow to cool, then finely chop or pulse in a food processor until they reach a coarse meal consistency.
3. Sauté the Mushrooms
Clean and finely chop 1 cup of mushrooms. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the mushrooms and sauté for 5–7 minutes or until browned and any moisture is cooked off. Allow to cool.
4. Combine the Patty Ingredients
In a large mixing bowl, combine the cooked brown rice, sautéed mushrooms, chopped toasted almonds, 1 tablespoon of miso paste, and salt and pepper to taste. Mix well, mashing some of the mixture to help bind. Optionally, add 1 tablespoon of breadcrumbs or flour if the mixture is too wet. Form into 2–4 patties depending on desired size.
5. Cook the Veggie Patties
Heat a non-stick skillet over medium heat with a little oil. Add the formed burger patties and cook 4–5 minutes per side, or until golden-brown and heated through. Remove from heat and let rest for a few minutes before assembling.
Assembling the Veggie Burger
6. Prepare Arugula and Buns
Rinse and pat dry 1 cup of fresh arugula. Lightly toast burger buns, if desired, in a toaster or skillet.
7. Add Miso Dressing
In a small bowl, whisk together 1 tablespoon of miso paste with 2 tablespoons of olive oil, 1 teaspoon of rice vinegar, and 1/2 teaspoon of honey (optional). Drizzle or spread the dressing on the inside of the top and bottom burger buns.
8. Assemble the Burger
Place the cooked veggie burger patty on the bottom half of the bun. Top with a generous amount of fresh arugula and close with the top bun. Serve immediately with your choice of sides.
Local Coupons
No local coupons found for this recipe's ingredients.