Portobello Black Rice Burgers
Ingredients
The burgers
-
2
cups
uncooked black rice
-
3
cups
veggie broth
-
4
pieces
Portobello mushrooms
-
1
cup
chopped shallots
-
2
cups
kale, measured loosely
-
2
tablespoons
thyme leaves
-
1
cup
almond meal
-
¼
cup
ground flaxseed
-
to taste
Himalayan pink salt
-
as needed
oil for sautéing
The topping
-
4-5
cups
arugula
-
2
tablespoons
chickpea miso
-
6
tablespoons
balsamic vinegar
Instructions
- Cook black rice in a rice cooker or on the stovetop using veggie broth.
- Wash and chop mushrooms, shallots, and kale, then sauté until mushrooms release liquid.
- Cool the sautéed mixture, then pulse in a food processor with thyme until chunky.
- In a large bowl, combine the cooled mixture with cooked rice, almond meal, flaxseed, and salt.
- Shape the mixture into 4-inch patties.
- Cook patties on medium heat for 5 minutes on each side, keeping the pan covered.
- Let the cooked patties sit for a few minutes to stabilize.
- For the topping, mix miso and balsamic vinegar, then toss with arugula.
- Serve the burgers on buns topped with the miso balsamic arugula.
Nutrition Facts (estimated)
Servings
9 large burgers
Calories
289
Total fat
9g
Total carbohydrates
43g
Total protein
9g
Sodium
206mg
Cholesterol
0mg
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