
Brown Rice-Mushroom “Burgers”

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I am not a fan of faux burgers or other faux meat dishes, but when a friend insisted that we try her sisters recipe for a nut loaf at Greens restaurant in San Francisco, I was surprised at how tasty it was. And no wonder! It was loaded with cups of cashews and walnuts, more than 1/2 pound of cheese, numerous eggs, and even cottage cheese. Nonetheless, the nut loaf proved to be such a versatile and popular dish on our menu that Ive long wanted to make a modified version thats more suited to how we eat today. Here it is. Its hardly noncaloric, but its vastly improved over the original and designed to be made into veggie burgers, which you can serve with sautéed onions, mustard, and tomato. For nuts, I find that a combination of cashews and pecans or walnuts is best. You can make this a day or two ahead of time and refrigerate it before finishing. Its vegan if you use soy cheese and replace the egg with 1/3 cup mashed tofu.
ingredients
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serves: 6
1 tablespoon olive oil or sunflower seed oil
1 large onion, diced
1 teaspoon crumbled dried sage leaves
2 pinches of dried thyme
1/2 pound mushrooms, chopped
1/2 cup cashews, roughly chopped
1/2 cup pecans, roughly chopped
1 teaspoon tamari or soy sauce or to taste
sea salt and freshly ground pepper
1 cup cooked brown rice or bulgur
1/2 cup grated Cheddar cheese
1 egg (or 1/3 cup drained mashed tofu)
1/2 cup bread crumbs
Servings Per Recipe: 6
Amount per Serving
Calories: 284
- Total Fat: 18.3 g
- Saturated Fat: 4.5 g
- Trans Fat: 0 g
- Cholesterol: 61.8 mg
- Sodium: 213.5 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 3 g
- Sugars: 3.3 g
- Protein: 10.3 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012