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.
1 cup of cooked white rice (or sub the same amount of cooked brown rice or cooked quinoa)
A tin of kidney beans (drained)
1 white onion (chopped)
1/2 a tablespoon of smoked paprika
2 tablespoons of barbecue seasoning*
1 teaspoon of garlic powder
1 tablespoon of tomato puree
1/2 cup of vital wheat gluten*
Salt and pepper
Makes: 4 vegan rice burgers
1. Place the rice (or quinoa), kidney beans and onion in a food processor and blitz until you have a coarse mixture. If you don’t have a food processor then you can mash with a fork at this stage instead – just make sure your onion is finely chopped.
2. Stir in the smoked paprika, barbecue seasoning, garlic powder and tomato puree, and then season generously with salt and pepper.
3. Add the vital wheat gluten and knead the mixture until combined. The mixture should now stick together well.
4. Split the burger mix into quarters and shape into patties. Place under the grill for 30-40 minutes until browned, turning halfway.
5. Serve your vegan rice burger with homecooked wedges and a fresh salad.