Though, the burger takes a little more time, but the combination of nutritious, fibrous and flavourful ingredients outdo it. The satisfying veggie burger with meaty mushroom, organic brown rice, veggies, olive and hummus is wholesome breakfast for you. Enjoy cooking delish Mushroom and Brown Rice Veggie Burger with recipe given as follows.
Serving: 6
Preparation Time: 20 mins
Cooking Time: 50 mins
Ingredients
- 2 tbsp unsalted Butter
- 5 cups stemmed and chopped cremini Mushrooms
- 5 chopped Garlic cloves
- Sea Salt
- 1/4 cup ground Flaxseed
- 1/2 cup grated Parmesan
- 1 cup drained and cooked Chickpeas
- 3 pitted Medjool dates
- 1/4 cup flat-leaf Parsley leaves
- 1 Egg
- 1 tsp Fennel seeds
- 2 1/2 tbsp Tahini
- 3 tbsp Soy sauce
- Ground Pepper
- 2 cups cooked and cooled brown Rice
- 2 tbsp rolled Oats
- 1 tsp extra-virgin olive Oil
- 4 sliced Shallots
- 6 whole grain English Muffins
- 3/4 cup Hummus
- 2 peeled and sliced Avocados
- 2 cups Arugula
How to make Mushroom and Brown Rice Veggie Burger
Step 1: In a pan, melt butter, then add mushrooms, garlic, and a pinch of salt and sauté until mushrooms are softened.
Step 2: In a processor, combine ground flaxseed, Parmesan, chickpeas, dates, parsley, egg, fennel seeds, tahini, tamari, 1/2 tsp salt, and pepper.
Step 3: Add this mixture, pan juices and rice to the mushrooms, then stir well.
Step 4: Refrigerate the mixture covered for about 30 minutes and when it becomes enough wet to form into a patty, stir in oats.
Step 5: Form the patties, then arrange them on lined baking sheet and bake in a preheated oven until toasted.
Step 6: Heat oil in a pan and add shallots and a pinch of salt, then sauté until edges begin to brown. Set aside.
Step 7: Toast the English muffins in oven, then spread hummus on each muffin half and layer patty, avocado, arugula, and shallots.
Step 8: Serve the mushroom and brown rice veggie burger.
