Recently when making pizza I decided that I’d also like some dough balls à la Pizza Express. I doubled my pizza base recipe, planning to just make plain dough balls. However, when I laid eyes on the vegan cheese in my fridge, I decided cheese on only the pizza wasn’t enough – I needed cheese filled dough balls!
The cheese filled dough balls taste great dipped in vegan garlic butter (you can make your own by mixing vegan butter, crushed garlic and seasoning to taste) alongside pizza, pasta or even just a salad. Although they are best eaten hot to get that oozing cheese satisfaction, I can confirm they also taste great cold the next day if you have any leftovers!
This recipe has taken months and many revisions to make happen. What started out as a way to use up some leftover rice in the fridge turned into multiple attempts (including one failed falling apart attempt when I was trying to impress some omnis at a dinner party!) to achieve a tasty vegan rice burger that actually stayed together after taking a bite. And I believe I’ve succeeded here!
Burgers are one of my favourite foods and if there’s a vegan one on the menu then it’s not often you’ll find me choosing something else (unless there’s pizza, then it’s a tough decision). I’ve already published one burger recipe (my soy and chickpea burger recipe) and as soon as I’d finalised this vegan rice burger recipe I immediately started work on another which I’m sure I’ll be sharing once it’s been tweaked and taste tested a few times!
Although this is a vegan rice burger recipe, the rice can be replaced with leftover quinoa if that’s what you have in the fridge, and it also doesn’t matter whether you’re using white or brown rice – the vital wheat gluten is what binds the mixture and the spices are what gives it the flavour, so either way you’ll end up with a similar taste and texture.