Ingredients
The following ingredients have 6 Servings
- 3/4 cup uncooked short-grain brown rice
- 1/2 cup unroasted pecans
- 1/2 cup unroasted walnuts
- 1/2 unroasted sunflower seeds
- 1/2 cup rolled oats
- 1/4 cup minced red onion
- 1/4 cup fresh flat-leaf parsley
- 1 clove garlic
- 2 tablespoons tamari (or soy sauce)
- 1 tablespoon brown miso
- 1 teaspoon chili paste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 large egg
Instruction
- In a pot, combine the brown rice with at least 3 cups water. Bring to a boil and cook until rice is just tender, 30-35 minutes. Remove from heat and drain well (press the rice down if need be to remove water.)
- In a large skillet, combine pecans, walnuts, and sunflower seeds. Stirring frequently, lightly toast the mix over low heat, 4-5 minutes. Nuts should be fragrant. Remove from heat and let cool slightly.
- In a food processor, pulse oats until resembling a coarse flour. Add in the nuts/seeds and continue to pulse until the mixture resembles a nut meal-like texture. Next, measure in the tamari, miso, chili paste, spices, cooked and drained brown rice, red onion, parsley, and egg. Continue to pulse until the mixture is well combined.
- Wet your hands and divide mixture into 6 pieces. Pat the pieces into patties, approximately 1/2" thick.
- Heat a skillet or grill pan over low heat. Cook patties on each side for 6-8 minutes (see note). Burgers should be crisp on the outside and warm in the center. Serve with your favorite toppings.
