Vegan Rice Burger
This rice burger recipe is a spin on a popular Japanese fast food. It's really tasty and features a vegan lentil patty between two sticky rice burger buns.
Ingredients
Rice Buns
- 1 cup (175 g) cooked short grain or glutinous rice
- 1 tbsp (15 ml) gluten-free soy sauce or liquid aminos
- 2 tbsp (30 ml) Oil for frying
Vegan Mushroom Lentil Patty
- 1 tbsp (15 ml) oil
- 3 fresh shiitake mushrooms chopped
- 3 king oyster mushrooms chopped
- 1 small onion minced
- 1 teaspoon (5 g) oregano
- 1 teaspoon (5 g) basil
- ½ teaspoon (2 g) thyme
- 2 cloves garlic minced
- 1 tbsp (15 ml) gluten-free soy sauce or liquid aminos
- ½ cup (40 g) cooked lentils drained
- Salt and pepper to taste
- ½ cup (50 g) almond flour
Kinpira
- 1 medium carrot
- ½ (½) daikon radish
- 1 clove garlic
- 1 teaspoon (5 ml) soy sauce
- ¼ cup (60 ml) teriyaki sauce
- 1 teaspoon (5 ml) oil
Garnish
- 1 tbsp (15 g) Sesame seeds
- 4 Nori sheets toasted seaweed
Instructions
Rice Buns
- With wet palms, scoop out 3 tablespoons of cooked short grain or glutinous rice.1 cup cooked short grain or glutinous rice
- Press firmly together into the shape of a patty about 4 inches wide. Keep wetting hands to prevent the rice from sticking to them. You could also use a circular mold. Brush each buns with soy sauce and set aside. Make about 4 buns.1 tbsp gluten-free soy sauce or liquid aminos
- Heat a large frying pan or griddle and lightly oil. Add rice buns and cook until golden brown and crispy on each side.2 tbsp Oil for frying
- Remove from pan.
Vegan Mushroom Lentil Patty
- Heat oil in a pan and add mushrooms and onions, cooking until browned. Turn off heat.1 tbsp oil, 3 fresh shiitake mushrooms, 3 king oyster mushrooms, 1 small onion
- Next, add lentils to a bowl and mash with a fork until the mixture starts to clump together. Try not to mash until completely smooth to add texture to the patties.½ cup cooked lentils
- To mushrooms, add herbs, garlic, liquid aminos/soy sauce and lentils. Heat through and season to taste with salt and pepper. Remove from heat and stir in almond flour.1 teaspoon oregano, 1 teaspoon basil, 1/2 teaspoon thyme, 2 cloves garlic, 1 tbsp gluten-free soy sauce or liquid aminos, ½ cup almond flour, Salt and pepper
- Shape into 2 equal patties (2-3 tbsps of the mix) and place on a plate. Heat a frying pan and add 1 tablespoon oil. Fry the patties for about 5 minutes until nicely brown on all sides.
- You can also bake the patties. Preheat your oven to 375°F (190°C), place them on a tray and bake for 15 to 20 minutes until even and brown on the outside.
Kinpira
- Slice carrot and daikon into matchstick pieces.1 medium carrot
- Heat oil in a pan and saute carrot, daikon radish and garlic for 30 seconds. Add soy sauce and teriyaki sauce. Simmer on low heat until the sauce thickens.½ daikon radish, 1 clove garlic, 1 teaspoon soy sauce, ¼ cup teriyaki sauce, 1 teaspoon oil
To Assemble
- Take one rice bun and top with 2 nori sheets, lentil patty, kinpira, sesame seeds and another bun.4 Nori sheets, 1 tbsp Sesame seeds
Notes
- Don’t rinse short grain rice before cooking. It will hold together better.
- Bragg’s liquid aminos and tamari are gluten free alternatives to soy sauce.
- Ocean's Halo makes a gluten and soy free teriyaki sauce.
- Try coconut aminos as a soy free alternative to soy sauce.
- More Asian recipes: Vegan Thai Red Curry with Tofu, Vegan Tofu Teriyaki Stir-fry
Nutrition
Serving: 1Sandwich | Calories: 668kcal | Carbohydrates: 63g | Protein: 20g | Fat: 40g | Saturated Fat: 3g | Sodium: 2555mg | Potassium: 729mg | Fiber: 11g | Sugar: 13g | Vitamin A: 5355IU | Vitamin C: 27mg | Calcium: 171mg | Iron: 6mg