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These burgers are perfect for summer barbecues or get-togethers. I love serving them on a crusty bun with lettuce, tomato and pickles.

  • Food processor

5                   cups water   1.25 L

2 cups          short-grain brown rice, rinsed and drained     500 mL

1⁄4 cup         nutritional yeast (see Tips)      60 mL

1⁄2 tsp          fine sea salt, divided   2 mL

6 tbsp          grapeseed oil, divided 90 mL

1 cup            finely chopped onion   250 mL

6 to 8           cloves garlic, minced  6 to 8

3 cups          thinly sliced mushrooms (see Tips)    750 mL

2 tsp             chipotle powder           10 mL

1⁄2 cup          tomato purée   125 mL

4 cups raw walnuts     1 L

1⁄4 cup            ground raw golden flax seeds 60 mL

Burger trimmings, such as sliced tomato, onion, lettuce, optional

Gluten-free hamburger buns, optional

  1. In a saucepan over medium heat, combine water, rice, nutritional yeast and 1⁄4 tsp (1 mL) salt. Cover with a tight-fitting lid and bring to a rapid boil. Reduce heat to low and cook for about 50 minutes, until rice is tender and almost all of the liquid has been absorbed. Using a fork, fluff rice, then cover and set aside for 10 minutes to absorb any remaining liquid.
  2. In a skillet over medium heat, heat 3 tbsp (45 mL) oil. Add onion and remaining salt and sauté for about 5 minutes. Stir in garlic and cook for 2 minutes, until fragrant. Add mushrooms and chipotle powder and cook, stirring frequently, until most of the liquid has evaporated, about 10 minutes. Stir in tomato purée and simmer until mixture is slightly thickened, about 3 minutes.
  3. In food processor fitted with the metal blade, combine cooked rice, mushroom mixture and walnuts. Process until mostly smooth (small pieces of rice and walnut are fine).
  4. Transfer to a large bowl. Stir in ground flax seeds until well incorporated. Using a 1⁄2-cup (125 mL) measuring cup, divide mixture into 8 equal portions. With your hands, form into desired burger shape.
  5. In a non-stick skillet over medium heat, heat 2 tbsp (30 mL) grapeseed oil. Cook burgers in batches, adding more oil as necessary, for about 3 minutes per side, until golden brown. Alternatively, cook on a baking sheet lined with parchment paper in a preheated 400°F (200°C) oven for 8 to 10 minutes, until golden brown, turning halfway through.
  6. Serve immediately, on buns with trimmings if desired, or transfer to an airtight container and let cool. Refrigerate for up to 3 days or freeze for up to 2 months.

Tips

Nutritional yeast is an inactive yeast that has been grown on beet molasses and then pasteurized. It provides a rich, cheesy flavor in sauces, stews, soups and dips. Look for it in well?stocked supermarkets and natural food stores.

The quantity of garlic depends on the size of the cloves. If large, use the smaller number. If small, more may be required.

Choose portobello, cremini or white button mushrooms for this recipe. Their dense texture will give the burgers body.

MAKES 8 BURGERS

Courtesy of Vegan Everyday by Doug McNish, 2015 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold.

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