It seems that for the past year, M and I have done nothing but push ourselves. The past few months have brought the finish of the cookbook, the wedding, projects everywhere, and all with little time spent outside any of those things. So, M finished a large project and we decided it was time to take a weekend just to get away and relax. We found a lovely cabin that fit all our needs (quiet/allowed dogs/had a hot tub) and took time to breathe and enjoy our surroundings (which happen to be the back side of a beautiful national forest.) It was the best three days I’ve had in awhile (and I think M and the pup would agree!) If you want to see more weekend pictures, check out my photography blog!
Before we left, I whipped up a batch of these veggie burgers. I understand that the eternal quest for veggie burgers is to find one that doesn’t fall apart but I think you might be missing out. Sure, this burger might fall apart while you are eating but the flavors are not to be missed. This burger is an imitation of my favorite veggie burger from Tower Cafe. While I love beans, it’s nice to have a veggie burger option that doesn’t include them.
As stated, this burger may fall apart but I included a couple of ingredients to aid in the cohesiveness. Short grain brown rice and the sweet brown rice (you can find it from my favorite rice people- usually in the bulk-bins of the co-ops) have a bit more starch than long-grain brown rice. This helps create a bit more binding. However, if you can’t find sweet brown rice, use all short-grain brown rice. The egg is also important for this same reason. The nuts can be changed out based on what you have on hand. If a burger isn’t your thing, a simplified crumble is also delicious!
As for buns, I loosely used the Kitchn’s recipe but used half whole-wheat and half unbleached all purpose flour, honey instead of the sugar, and did an egg wash (1 large egg + 1 tablespoon water) then sprinkled sesame/poppy seeds on top of the buns right before baking.
- ½ cup uncooked short-grain brown rice
- ¼ cup uncooked sweet brown rice
- ½ cup unroasted pecans
- ½ cup unroasted walnuts
- ½ unroasted sunflower seeds
- ½ cup rolled oats
- ¼ cup minced red onion
- 2 teaspoons garlic powder
- 2 teaspoons oregano
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon sea salt
- 1 large egg
- In a pot, combine the short-grain and the sweet brown rice. Cover with at least 3 cups water. Bring to a boil and cook until rice is just tender, 30-35 minutes. Remove from heat and drain well (press the rice down if need be to remove water.)
- In a large skillet, combine pecans, walnuts, and sunflower seeds. Stirring frequently, lightly toast the mix over low heat, 4-5 minutes. Nuts should be fragrant. Remove from heat and let cool slightly.
- In a food processor, pulse oats until resembling a coarse flour. Add in the nuts/seeds and continue to pulse until the mixture resembles a nut meal-like texture. Next, measure in the spices, cooked and drained brown rice, red onion, and egg. Continue to pulse until the mixture is well combined.
- Wet your hands and divide mixture into 8 pieces. Pat the pieces into patties, approximately ½" thick.
- Heat a skillet or grill pan over low heat. Cook patties on each side for 6-8 minutes. Burgers should be crisp on the outside and warm in the center. Serve with your favorite toppings.