Mushroom Risotto Burger
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
6 Burgers
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Calories
150 kcal
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Course
Main Course
Mushroom Risotto Burger
Description
The Mushroom Risotto Burger combines cooked brown basmati rice with a mix of finely chopped white button mushrooms, onion, garlic, carrot, kale, and peas, seasoned with oregano and salt. Nutritional yeast adds a cheesy element, while tapioca starch acts as a binding agent to hold the mixture together.
Vegetables are processed finely but not pureed, preserving some texture without large chunks that would compromise patty formation. After sautéing the mushroom and vegetable mixture, it's combined with rice and seasoning, then formed into patties and baked at 425°F on parchment paper to develop a firm, lightly crispy surface.
These patties serve well as a vegetarian main just like traditional burgers or as a flavorful side. Forming the patties with slightly damp hands and adjusting tapioca starch as needed helps achieve the right consistency and prevents sticking.
Leftovers can be refrigerated for several days or frozen with parchment between layers to avoid sticking. Reheating is possible in the oven or skillet to regain texture.
Ingredients
- 2 cups basmati rice cooked, brown
- 1 lb white button mushrooms
- 1 yellow onion
- 4 cloves garlic peeled
- 1 carrot peeled, medium
- 90 grams kale
- ½ cup peas or canned, frozen
- ¼ cup nutritional yeast
- ½ teaspoon oregano dried
- ½ teaspoon salt or to taste, sea salt
- 5-8 tablespoon tapioca starch or tapioca flour
Instructions
- If you do not have cooked rice, start by cooking according to package directions while you prepare the remaining ingredients.
- Preheat your oven to 425 degrees F and line a baking tray with parchment paper.
- Add your mushrooms to a food processor and finely chop them, scraping down the sides as needed. If you have a smaller food processor, you may need to do this in batches.
- Transfer the mushrooms to a large skillet and dry sauté over medium heat until the moisture and liquid evaporates, approx 6-8 minutes.
- Meanwhile, add the onion, garlic, carrot and kale to your food processor and finely chop these as well. Scrape down the sides as needed, and make sure there are no large chunks remaining. Transfer to the skillet with the cooked mushrooms, along with the peas, nutritional yeast and seasoning and sauté another 2-3 minutes, then remove from heat. Add 1.5 cups worth of your cooked rice to the skillet, mix well and taste the mixture and add more salt or other seasoning if desired.
- Add the remaining half a cup of your cooked brown rice to a small blender with a tablespoon or two of water, as needed to get it pureed. Once smooth, transfer to the skillet and mix well. Now add the tapioca starch, starting with 5 tablespoons and mix until combined. Form a ball in your hands to test the mixture and see how well it holds. You want the mixture to hold together, but not be overly sticky. If it's very sticky and difficult to form a ball or patty, add another tablespoon or two of the tapioca starch, mix well and test again.
- Now divide the mixture into six patties. You'll use a scant ¾ cup of the mixture per burger. Start by forming a ball in your hands and squeezing gently to ensure there are no gaps. Then flatten in your hands into a patty shape and place down on the baking tray. Do not press the patties into the tray or they may stick while cooking.
- Bake for 20 minutes, then remove from the oven and carefully flip each one. Return to the oven for another 10-15 minutes, until the edges are golden brown. Remove from the oven and let them rest at room temperature for 5 minutes before serving.
Notes
- Cook brown rice in vegetable broth to enhance flavor for the patties.
- Ensure vegetables are finely chopped but not pureed to maintain patty structure.
- Adjust tapioca starch quantity between 5 to 8 tablespoons based on mixture stickiness for patty formation.
- Use slightly damp hands to form patties and avoid sticking when placing them on parchment-lined trays.
- Store leftovers in the fridge for 3-4 days; reheat in oven or skillet.
- For freezing, cool patties completely, layer with parchment paper in a container to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Burgers
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150cal | 8% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 213mg | 9% |
| Potassium | 499mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 3289IU | 66% |
| Vitamin C | 27mg | 30% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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