This is an exceptionally
"meaty" veggie burger, thanks to the deep, savory flavor in the mushrooms
and soy sauce, the richness of the cashews, and the pleasantly chewy texture of
the rice. Even meat-eaters will be satisfied by this one. For a match made in heaven,
top it with Miso Mayonnaise.
Makes 8 burgers
1/3 cup uncooked
short-grain brown rice
3 Tbs. canola
1-1/2 cups chopped
yellow onion (about 1 large)
8 oz. cremini
mushrooms, sliced (3 cups)
8 oz. shiitake
mushrooms, stems discarded, caps sliced (3-1/2 cups)
1 Tbs. finely
3 Tbs. soy sauce
1 cup (about
5 oz.) shelled edamame, thawed if frozen, patted dry
1/2 cup roughly
chopped roasted salted cashews
3 Tbs. arrowroot
1 tsp. Asian
1 large egg,
rice and 2/3 cup water in a 1-quart saucepan.
Bring to a boil,
cover, and reduce the heat to low.
the rice is tender and the water is absorbed, about 40 minutes.
rice to a large bowl and let stand until cooled to room temperature, about 20 minutes.
Heat 1 Tbs.
of the canola oil in a 12-inch skillet over medium-low heat.
Add the onion
and cook, stirring frequently, until browned and softened, about 10 minutes.
heat to medium high and add the mushrooms and a pinch of salt.
occasionally, until the mushrooms are browned, about 7 minutes.
Reduce the heat
to medium, add the garlic, and cook, stirring, for 30 seconds.
Add the soy
sauce and stir, scraping up the browned bits on the bottom of the pan, until nearly
evaporated, about 1 minute.
mushroom mixture to a food processor.
Add the edamame,
cashews, arrowroot, and sesame oil and pulse until finely chopped with a few flecks
of edamame and cashews still visible, about 15 one-second pulses.
mixture to the bowl with the rice and stir thoroughly to combine.
Season to taste
with salt and pepper.
Stir in the
egg. Chill the mixture for at least 30 minutes and up to 4 hours.
burger mixture into 8 balls.
With moist hands,
form into 3-1/2-inch patties about 3/4 inch thick.
When ready to
cook, heat the remaining 2 Tbs. canola oil in a 12-inch nonstick skillet or cast-iron
pan over medium heat.
Add the burgers,
reduce the heat to medium low, and cook until golden brown on one side, 3 to 4 minutes.
with a thin spatula and cook until browned and heated through, another 3 to 4 minutes.
Tips: Wrapped well in plastic, the shaped, uncooked
burgers keep in the fridge for a few days. You can also freeze them for up to 3
months. Frozen burgers may be a bit more crumbly in the pan, but they’re still more
delicious than the ones from a box. Cook frozen burgers straight from the freezer
a little lower and a little longer.
Tips: Arrowroot is a white, flavorless powder used
to thicken puddings and sauces. It’s often used as a vegetarian alternative to gelatin.
It works similarly to the breadcrumbs in other burger recipes but is gluten-free.
Look for arrowroot in the baking aisle of the supermarket.
(per serving): Calories (kcal): 200, Fat (kcal): 12, Fat Calories (g): 100, Saturated
Fat (g): 1.5, Protein (g): 7, Monounsaturated Fat (g): 6, Carbohydrates (mg): 19,
Polyunsaturated Fat (mg): 2.5, Sodium (g): 760, Cholesterol (g): 25, Fiber (g):