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Mixed with a lot of healthy and nutritious grains, veggies, and spices, this veggie patty recipe is great for veggie burgers. It’s also fantastic as a vegan veggie crumble (in place of ground meat) for burritos, wraps, and food pies! I used it for gyoza dumplings the other day, adding some garlic and Japanese “nira” (garlic chives), and it was so good!

Adapted from Yukitchen

Ingredients

  • ¼ cup uncooked wild rice
  • ⅓ cup uncooked brown rice
  • ⅓ cup uncooked quinoa
  • 1 small onion, chopped
  • 1 cup mushrooms, chopped
  • 3 to 4 cloves garlic, chopped
  • ½ cup uncooked oats
  • 3 tablespoons soy sauce
  • 1 pinch salt
  • 1 teaspoon black pepper
  • 3 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper
  • 3 cups cooked or canned black beans, rinsed and drained

Instructions

  1. Place the wild rice, brown rice, quinoa, and 1 cup water in a pan. Bring to a boil, reduce heat, cover and simmer for 35 to 40 minutes.
  2. While your grains are cooking, chop the onion, mushrooms, and garlic.
  3. When grains are done, add the oats, soy sauce, salt, pepper, cumin, coriander, and cayenne pepper.
  4. Mash beans thoroughly in a bowl and add the vegetables and grains mixture. Mix well.
  5. Taste and adjust seasonings as desired.
  6. If your veggie meat is too wet and doesn’t stick together, add more oats little by little until the mixture sticks together.
  7. Form into patties. You can also wrap any unused portion and store it in the fridge for 5 to 6 days.
  8. Grill the veggie burgers over medium-high heat until it turns a little bit brown and crunchy outside.

Comments (11)

(5 from 1 votes)
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Bette O'Steen4 days ago
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What is the nutrition profile? Fat content?

Cristina Gomberg2 weeks ago
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I am brand new to FOK, although not to veggie-burgers, in general. These burgers are delicious and as the recipe title says: EASY. All of the grains used provide complex flavor and texture often lacking in other burger recipes. I modified the spice amounts to suit — less cumin and cayenne and more soy sauce for umami, salt and moisture. I used quick-cooking oats.

I ate my burger between romaine leaves with fried onions, mustard and dill pickles. Delicious.

Shelly2 weeks ago
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It mentions adding the vegetables but, there are none listed? Also, there isnt enough liquid for the grains to adsorb and expand.

Maureen1 week ago
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Shelly: I think they are referring to the onion and mushrooms when they say “vegetables”.

Joy Martin2 weeks ago
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Agree with the extra water – more like 3 cups. The wild rice requires a much longer cooking time, the other grains were mushy and the wild rice was still undercooked. I sautéd the veggies.
Check the seasonings to your preference: 1 tsp of black pepper and 1 tsp of red pepper – really?!

Cathy Francis2 weeks ago
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Shouldn’t it be 2 cups of water to 1 cup of grains?

William Van Benschoten2 weeks ago
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Yes, these burgers can be frozen. They freeze well.

For burgers that are more moist (I hear you!), increase the mushrooms a bit and maybe decrease the oats (which soak up moisture).

I strongly recommend that you fry the mushrooms in tamari or Braggs before tossing them in the mix. It amps the umami and salt.

Any kind of oats will work (quick, instant, rolled) — except whole.

You may want to add some bell pepper to the vegetables. If you like heat, add half a serrano pepper or a pinch of red flakes. Be imaginative! Cooking is fun.

Jill2 weeks ago
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Hi can you freeze these?

Redman2 weeks ago
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I always find veggie burgers to be dry. Any tips for making them more moist?

Mike R2 weeks ago
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This looks good. I’m going to try it. What kind of oats should I use? Instant rolled oats?

Ruth Intag2 weeks ago
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Will try

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about the author

Yuki Matsumura

Yuki Matsumura is the creator, designer and photographer for Yukitchen. Yukitchen is where Yuki expresses her love for whole foods transformed into cute and funny characters inspired by her favorite movies, cartoons, or video games. Yuki also works as a hair and makeup model in Japan.

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