Makes about 9 large burgers
· 2 cups black rice
· 3 cups veggie broth
· 4 Portobello mushrooms
· 1 cup chopped shallots
· 2 cups kale (measured loosely)
· 2 tablespoons thyme (leaves only)
· 1 cup almond meal
· ¼ cup ground flax seed
· Himalayan pink salt to taste
· Your favorite oil for sauteing veggies (or veggie broth if not using oil)
· Miso Balsamic Dressing (see below)
· 4-5 cups arugula (about ½ cup per burger)
Miso Balsamic Dressing:
· 2 tablespoons chickpea miso (or can use a white miso for a soy version)
· 6 tablespoons balsamic vinegar
note: You can sub another gluten free (or non gluten free) flour, such as oat flour, for the almond meal if you need this nut free. It helps bind the burgers, so if you omit entirely they won’t hold together as well. You can use water instead of broth, but broth makes it more flavorful. These get more stable in texture as they cool so allow them to sit for a few minutes before eating. The Miso Balsamic Dressing makes enough for all 9 burgers, so cut both that and the arugula based on how many burgers you are eating.
Cook black rice in a rice cooker or on stovetop using broth making sure to measure the amounts of each.
Wash and chop mushrooms, kale and shallots. Sauté in pan until mushrooms have released some liquid. Set aside to cool. Once cool, put in a food processor with the thyme and pulse until chunky. Do not puree into a mush or paste.
Next add mixture into a large bowl. Add the cooked rice to the bowl, along with the almond meal, flax seed and salt. You can also pulse the rice in the food processor before you add it to the bowl if you want it a little smoother. Mix everything well. Taste and add more salt if needed, but it shouldn’t need much if you cooked the rice with broth.
Shape into 4 inch patties, then cook on stove top over medium heat for 5 minutes on each side or until browning (depending on stove). Make sure to keep pan covered to help the burger cook throughout. Check every few minutes to prevent burning, should be slightly browned when ready. Let sit for a few minutes after cooked to help burger get more stable before eating.
To make Miso Balsamic Arugula topping, combine miso and balsamic until mixed well. Toss with arugula.
Serve burgers on sprouted wheat or gluten free buns. Top with Miso Balsamic Arugula. Serve with Truffle Curly Fries .
Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters.