Mushroom & Rice Burger

Hey Alesha - lovely questions! You can thaw the patties in the fridge or on the counter briefly before cooking. We recommend cooking them with vegetable oil on medium heat until golden on each side, which remains a few minutes per side. You can add a bit more oil if you need to as well. We hope this helps for now 😊

Aw Debra, you're too kind, thank you for the kind words and support! Hugs to Australia 🤗

Oh, Viktoriia, we're smiling from ear to ear! So gappy the burgers were enjoyed and love the connection to your mums recipe 🤗

Hey there, Dimitra 😊 We haven't given both a try at the same time, but we imagine basmati rice in place of brown rice and oats in place of breadcrumbs would work. If you're finding the patties aren't sticky enough, adding more oats or ground flaxseeds gelled in water should help. Do let us know if you experiment with it!

Aw we appreciate it so much, Antonia, thank you!

Hey Anna, super happy to hear you guys enjoyed the flavour of the patties! With regards to the texture, for sure, cooking the lentils until fully cooked, but not too mushy, should help. Another thing that might help is making sure you cook the mushrooms until they dry out quite a bit. Otherwise, the mushrooms can also have a lot of moisture held in them that can make the patties feel wet. I personally don't think gluten-free breadcrumbs should be an issue, so feel free to use that again if you'd like. With that said, you can always add a bit more breadcrumbs than a recipe calls for if you find the mixture is still too wet. It's something we do often as well. It's an easy ingredient to add a bit more of until you reach a consistency that's easy to work with. I hope this helps for now, and all the best for when you try them out again 😊

Mm sounds so delicious! Thanks for sharing, Maria 🙂

Hey Beth, you're brilliant! Thanks for catching that and bringing it to our attention. We used a mix of wild rice and brown rice (as seen in the video under the recipe directions) but we only included brown rice in the ingredient list as we thought it'd be more accessible to most people. Indeed, that makes the title confusing though, so we've now updated it thanks to your feedback 🙏 your feedback is much appreciated, Beth, thank you!

Psst PUL Team, I actually got confused the other way, because I had remembered this as being made with wild rice, cooked a pot of wild rice, and then showed up to this page and was like "wait.... am I misremembering or did I just get gaslighted...??" Haha of course I'm teasing <3 but it did give me pause. Maybe add wild rice as an option with brown rice in the ingredients list? Also, if I had never seen this before, I feel like the header and subtitle would make me think I could use leftover white rice (although maybe they can! in which case never mind me!)

ANYWAY I am super super excited to try this recipe tomorrow and will report back <3

Thanks for the feedback, Anna 😊 Sure thing, we've just added it as a list of potential substitutes, thanks for the suggestion! Just a heads up, though, that using solely wild rice might result in patties that don't bind together as easily. When wild rice is cooked, it's quite a bit more firm than brown rice. The stickiness of brown or white rice helps keep the patties together a bit better. Curious if you tried it out and what you thought of the patties with the wild rice? 🤓

Hi, Sarah! We haven't tested it out, but the patty mixture holds together nicely for this one so we imagine they'd grill well. Do let us know if you give it a try 😃

Hello again! We did end up grilling these, and they turned out AMAZING. You were right about the mixture; it held up really well and was a breeze to work with. We didn't even need to brush them with oil before throwing them on the grill.

But beyond their supreme grill-ability, these are the BEST burgers I have made in my nearly ten years of veganism. Such good flavor! Such good texture! We'll definitely make them again and again. Thanks for the recipe!

Thanks a bunch for the update, Sarah! We're so glad the patties were enjoyed 😃

Super thrilled to hear, Ray, thank you!

Hi Luna! Indeed we find that the burgers are quicker when we're familar with the steps and able to prepare ingredients as others are cooking as outlined in the steps. So happy you enjoyed them😍

Thank you for taking the time to share the review, Evan! We're glad the burger was enjoyed 😃

So glad you and your husband are enjoying the burgers, Meen, we appreciate the review! 🤩

So happy to read this, Ambra, and thank you! 🥰

Hi Francisco, we've never personally tried them but we'll keep an eye out! 🤓

Hi Samantha, thank you for the congratulations! It means so much 🥳

For the mushiness, ensuring the lentils and rice aren't overcooked is a good idea, although excess moisture or cooking the patties at too high of a temperature (meaning the outside crispens too quickly while the inside doesn't have a chance to cook as much) are more likely culprits! We'd recommend making sure the moisture is mostly evaporated in steps 3 and 4 and suggest cooking the patties at a low enough temperature to help the inside cook more without the outside getting too crunchy too quickly. Glad you enjoyed the burgers despite this 😊

Thanks!

This makes us so happy to hear! Thank you for the support and kind words, Sara 💖

We appreciate the review so much, Cris, and so glad you enjoyed the burger!

Great question, Nadia! We recommend freezing the patties before frying and then pan-frying to help heat them up after thawing 🙂