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Wild Rice & Mushroom Burger

35 min

Meal

Freezer-friendly

If you have any leftover rice, this recipe is a great way to use it up. Also, this burger patty is the bomb. It has a moist texture thanks to the meaty mushrooms, nutty walnuts, protein-packed lentils and chewy rice. Serve on your favourite bun and pile high your favourite burger toppings.

patties

Total

35 min

Prep

15 min

Cook

20 min

Contains

Soy symbol

soy

Treenut symbol

tree nut

Swap out

Gluten symbol

gluten

Free from

Peanut symbol

peanut

Sesame symbol

sesame

Ingredients

  • 2 Tbsp (14 g)
    ground flaxseeds
  • ¼ cup (60 mL)
    water
  • 1 tsp (5 mL)
    vegetable oil
  • 2
    red onions, diced
  • 2
    cloves garlic, minced
  • 2 cups (140 g)
    button mushrooms, minced
  • ⅓ cup (39 g)
    raw walnuts, minced
  • 2 Tbsp (30 mL)
  • ½ Tbsp (4 g)
    ground cumin
  • 1 tsp (2 g)
    ground coriander (optional)
  • 1½ cups (297 g)
    cooked brown lentils
  • 1 cup (195 g)
    cooked brown rice
  • 1 cup (108 g)
    breadcrumbs
  • 1 Tbsp (9 g)
    nutritional yeast (optional)
  • 1 Tbsp (15 mL)
    ketchup
  • 1 pinch
    ground black pepper

Optional toppings

  • arugula
  • avocado
  • chopped pickles
  • pickled jalapeño slices
  • tomato
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Directions

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  1. Add the ground flaxseeds and water to a large bowl, mix, and set aside to gel.
  2. Add the oil to a large pan on high heat. When hot, add the onions and garlic and sauté until lightly golden, about 5 minutes, adding a splash of water as needed to deglaze the pan.
  3. Then add the mushroom and walnuts, and cook until most of the moisture has evaporated, which takes about 5 - 8 minutes.
  4. Add the soy sauce, cumin, and coriander and continue to cook until all the moisture is evaporated.
  5. Meanwhile, add the lentils to the same bowl as the flaxseeds and mash as best you can using an immersion blender, potato masher or fork.
  6. To the lentils, add the mushroom mixture, rice, bread crumbs, nutritional yeast, ketchup, and pepper. Using your hands, combine until fully mixed and form into burger patties.
  7. In a large pan on medium heat, add a bit of vegetable oil and cook the patties until golden on each side, about 2 - 3 minutes per side.
  8. When the patties are ready, assemble your burger, and enjoy!

Notes

  • Make-ahead: we love batch-making this recipe! We enjoy a couple burger patties the night they're made, and we freeze the rest. It makes for a speedy dinner when you're short on time.

Storage

  • Keep the patties in an airtight container in the fridge for up to 3 days.
  • The patties freeze well too! To prevent the patties from sticking together, place the patties on a baking tray or plate in a single layer and freeze. Once frozen transfer, they can be stacked on top of each other and sealed in an airtight container to keep frozen for up to 1 month.

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 27%

cooked brown rice

breadcrumbs

Proteins 27%

ground flaxseeds

raw walnuts

cooked brown lentils

nutritional yeast

Fruits & Veggies 46%

red onion

clove garlic

button mushrooms

Calcium
No significant sources of calcium
Fat

ground flaxseeds

vegetable oil

raw walnuts

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Nadia - April 16, 2021, 2:04 p.m.

When freeze, should it be pan fried first? Thanks

PUL Team - April 19, 2021, 2:03 a.m.

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