Adapted from www.savvyvegetarian.com
|2 cups packed cooked brown rice |
|1 cup chopped NOW Real Food® Walnuts*|
|1 Tbsp. Ellyndale Organics™ Extra Virgin Olive Oil*|
|2 Tbsp red onion, minced |
|1 - 2 cloves garlic (1 tsp minced) |
|1 stalk celery, finely chopped |
|1 small carrot, grated |
|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 NOW® Nutritional Yeast*|
|1/4 cup wheat flour or chick pea flour (gluten free option) |
- Wash and drain the rice.
- Bring to a boil, rice, 1 1/2 cups cold water and a pinch of salt, then cover and simmer for 30 - 45 minutes, until all liquid is absorbed.
- Meanwhile, chop the walnuts fine in a food processor or by hand.
- Heat the oil in a frying pan.
- Sauté onion & garlic in oil 5 minutes or until soft.
- Add the celery and carrot; sauté 2 more minutes.
- Mix rice, walnuts, veggies, parsley, herbs in food processor, or by hand.
- Add salt and pepper to taste.
- Mix in nutritional yeast.
- Mix in half the flour, until mixture forms a ball. Add more flour if it seems too sticky. The burger mix should be firm.
- 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.
- Serve on buns with your favorite burger fixings, or serve without buns with steamed veggies or a salad.
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.
Note: 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.
*NOW items available at your local health food store