Brown Rice, Oat, and Nut Veggie Burger

  • Author: Erin Alderson
  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Total Time: 40 mins
  • Yield: 6 1x
  • Category: vegetarian entreĆ©



  • 3/4 cup uncooked short-grain brown rice
  • 1/2 cup unroasted pecans
  • 1/2 cup unroasted walnuts
  • 1/2 unroasted sunflower seeds
  • 1/2 cup rolled oats
  • 1/4 cup minced red onion
  • 1/4 cup fresh flat-leaf parsley
  • 1 clove garlic
  • 2 tablespoons tamari (or soy sauce)
  • 1 tablespoon brown miso
  • 1 teaspoon chili paste
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 large egg


  1. In a pot, combine the brown rice 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.)
  2. 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.
  3. 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 tamari, miso, chili paste, spices, cooked and drained brown rice, red onion, parsley, and egg. Continue to pulse until the mixture is well combined.
  4. Wet your hands and divide mixture into 6 pieces. Pat the pieces into patties, approximately 1/2″ thick.
  5. Heat a skillet or grill pan over low heat. Cook patties on each side for 6-8 minutes (see note). Burgers should be crisp on the outside and warm in the center. Serve with your favorite toppings.


*These burgers freeze well. Simply separate leftover burgers with wax paper and seal in a freezer-safe container. Let thaw slightly before cooking. Also, because of the make-up, these burgers are better cooked on the stove top than tried on the grill.

* Upon recent testing, the burgers are amazing fried. Use a pan with about 1/4″ of sunflower oil. Heat over medium-low heat until water sizzles. Add the burgers and fry for about 4 minutes, until brown. Flip and cook for another 4 minutes. Place on a paper towel to absorb the oil and serve.

* While not quite as moist, these burgers do work without the egg. Try pulsing the mixture a bit more to make it cohesive without the egg.