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–+ servings
Brown Rice Burger
5 from 3 votes

Vegan Brown Rice Burgers with Herbed Aioli

These Vegan Brown Rice Burgers are filling, delicious, and healthy.  Enjoy this hearty burger with my herbed aioli.
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Servings: 10 burger patties
Print Recipe

Ingredients

For the rice:

  • 4 ½ cups cooked brown rice, I recommend using brown basmati rice (in my rice cooker, 1 ½ cups dry brown basmati rice + 3 cups water makes 4 ½ cups cooked rice)

For the onion:

  • 1 red onion
  • ½ tsp sea salt
  • ¼ tsp pepper
  • 2 Tbsp olive oil

For the seasonings:

  • ½ cup parsley, minced
  • ¼ cup cilantro, minced
  • 1 tsp sea salt
  • ½ tsp pepper

Everything else:

  • 1 cup milk of choice
  • 1 flaxseed egg, (2 Tbsp flaxseed meal + 3 Tbsp water)
  • 2 cups plain bread crumbs
  • 1 cup cashew pieces

Recommended condiments:

  • Arugula
  • Sliced tomato
  • Sandwich sprouts
  • Cheddar, freshly sliced or vegan cheddar

For the herbed aioli

  • ½ cup Vegenaise or mayonnaise
  • 1 Tbsp + 1 tsp cilantro, minced
  • ⅛ pepper
  • ¼ tsp garlic powder
  • ⅛ tsp sea salt
  • ¼ tsp lemon juice

Instructions

Prepare the brown rice

  • If you haven't already, cook the brown rice. After cooking, allow the rice to cool for at least 15 minutes. This will help keep the rice from getting clumpy when we add in the other burger components.

Cook the onion

  • Add the onion, salt, pepper, and olive oil to a skillet. Cook over medium heat for 3 minutes, then turn the heat down to medium low. Cook for 10 minutes.
  • Now turn the heat down to low, and let the onion caramelize on low heat while you prepare the other ingredients. Now is a good time to chop the herbs and make the flaxseed egg.

Make the flaxseed egg

  • In a small bowl, whisk together the water and flaxseed meal. Let the mixture sit for 5 minutes until it gets goopy. Flaxseed egg is done.

Make the burger “dough”

  • To a large mixing bowl, add the cooled rice, onion, cilantro, parsley, salt, pepper, bread crumbs, and cashew pieces. Stir to incorporate.
  • Now add the flaxseed egg and milk. Mix with your hands and/or a spatula until a sturdy dough forms.
  • Put the dough in the refrigerator. Let the dough cool in the refrigerate for at least 15 minutes.

Make the herbed aioli

  • While you refrigerate the dough, make the aioli. Simply whisk all the aioli ingredients together in a small bowl. Keep the aioli in the refrigerator until you're ready to compile the burgers.

Form the patties

  • Take the dough out of the refrigerator. Form the dough into burger patties that are 2 ½ by 2 ½ inches. You will end up with about 10 patties of this size.

Fry the patties

  • Heat a few Tbsp of olive oil over medium heat in the same skillet you cooked the onion in. Place a few burger patties in the skillet. I prefer to cook 3 patties at a time.
  • Fry the patties until the side that is face down in the skillet gets crispy and browned, about 4-5 minutes. Then flip, and let the other side of the burger get crispy and browned in the skillet, about another 4-5 minutes.
  • Remove the burger patties from the skillet, and place them on a plate lined with a paper towel to remove excess oil.
  • Repeat this process until you've fried all the patties.

Compile burgers

  • Take your burger bun or bread, and toast it, if desired. Next, spread the herbed aioli on the bun/bread according to preference. I recommend putting the aioli on both the top and bottom pieces of the bun/bread.
  • Add the burger patty and condiments to the bun as desired. I recommend layering arugula, sandwich sprouts, tomatoes, and thinly sliced cheddar (omit the cheddar to keep this burger vegan).

Serve and enjoy!

Notes

These burgers are vegan and vegetarian.
These burgers are gluten-free if you use gluten-free bread crumbs.
The recipe calls for cashew pieces. If you only have whole cashews, simply give them a rough chop before adding them to the burger "dough."