Brown Rice & Walnut Veggie Burger
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
* 2 cups packed cooked brown rice * 1 cup chopped walnuts * 1 Tblp olive oil * 2 Tbsp minced red onion * 1 - 2 cloves garlic (1 tsp minced) * 1 stalk celery * 1 small carrot * Tiny pinch cayenne pepper * 1/2 tsp dried ginger powder * 1 tsp dried basil leaf * 1/2 tsp dried thyme leaf * 1/4 tsp gr. rosemary * 1/4 cup minced parsley * Salt and pepper to taste * 2 - 4 Tbsp nutritional yeast * 1/4 cup wheat flour or chick pea flour (gluten free option)
1. Wash and drain the rice. Bring to boil with 1 1/2 cup cold water and a pinch of salt. Cover and simmer for 30 - 45 minutes, until all liquid is absorbed
2. Meanwhile, chop the walnuts fine in a food processor or by hand
3. Heat the oil in a frying pan on medium low
4. Peel, remove stem, and mince the garlic
5. Mince the onion
6. Clean the celery, and chop fine
7. Peel and trim the carrot, and grate
8. Turn the heat up under the fry pan to medium. *Sauté onion & garlic in oil 5 minutes or until soft
9. Add the celery and carrot, fry 2 more minutes
10. Mix rice, walnuts, veggies, parsley, herbs in food processor, or by hand
11. Add salt and pepper to taste
12. Mix in nutritional yeast
13. Mix in half the flour, until mixture forms a ball. Add more flour if it seems too sticky. The burger mix should be firm
14. Gluten Free Option: Instead of flour, mix together 1/4 cup fine cornmeal + 1 Tbsp egg replacer and add. The burger mixture will be a little more crumbly
15. Heat a little oil in a large frying pan on medium. Divide the burger mixture into eight balls, flatten, and fry ten minutes on each side
16. These walnut burgers freeze well, so if you don't want to cook them all at once, freeze some of the patties between sheets of plastic wrap or wax paper, and seal in a bag to freeze until needed
17. Serve on buns with your favorite burger fixings. Or serve bunless with steamed veggies or a salad for a lower cal meal
Serving Size: 7-8
Number of Servings: 7
Recipe submitted by SparkPeople user IDGURL.
2. Meanwhile, chop the walnuts fine in a food processor or by hand
3. Heat the oil in a frying pan on medium low
4. Peel, remove stem, and mince the garlic
5. Mince the onion
6. Clean the celery, and chop fine
7. Peel and trim the carrot, and grate
8. Turn the heat up under the fry pan to medium. *Sauté onion & garlic in oil 5 minutes or until soft
9. Add the celery and carrot, fry 2 more minutes
10. Mix rice, walnuts, veggies, parsley, herbs in food processor, or by hand
11. Add salt and pepper to taste
12. Mix in nutritional yeast
13. Mix in half the flour, until mixture forms a ball. Add more flour if it seems too sticky. The burger mix should be firm
14. Gluten Free Option: Instead of flour, mix together 1/4 cup fine cornmeal + 1 Tbsp egg replacer and add. The burger mixture will be a little more crumbly
15. Heat a little oil in a large frying pan on medium. Divide the burger mixture into eight balls, flatten, and fry ten minutes on each side
16. These walnut burgers freeze well, so if you don't want to cook them all at once, freeze some of the patties between sheets of plastic wrap or wax paper, and seal in a bag to freeze until needed
17. Serve on buns with your favorite burger fixings. Or serve bunless with steamed veggies or a salad for a lower cal meal
Serving Size: 7-8
Number of Servings: 7
Recipe submitted by SparkPeople user IDGURL.
Nutritional Info Amount Per Serving
- Calories: 225.4
- Total Fat: 14.4 g
- Cholesterol: 0.0 mg
- Sodium: 14.2 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 3.3 g
- Protein: 5.9 g
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