Black Rice, Quinoa and Mushroom Burgers
Yields: 8 4″ diameter burgers
1 cup quinoa
2/3 cup wild rice
1/2 cup quinoa flour (or as needed)
1/4 cup mushrooms
2 green onions, green and white parts, finely chopped
1 clove garlic, minced
1 fresh green chilies or jalapeños, seeded and finely chopped
1 small tomato, seeded and finely chopped
1 large egg, beaten
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/4 teaspoon cayenne
1 teaspoon sea salt
3 tablespoons + 1 teaspoons sesame oil
Soak quinoa overnight in 1 1/2 cup of water.
Thoroughly rinse the quinoa. Bring 1 cup of water and quinoa to a boil. Reduce heat to low, cover, and simmer for 12-15 minutes or until the water is absorbed. Remove from heat and set aside for 10 minutes. Fluff with fork.
Prepare black rice according to package directions. Set aside.
Heat 1 teaspoon of the oil over medium heat in a frying pan. When hot, toss in the green onion, garlic and chilies or jalapeños. Stir for 2 to 3 minutes, then toss in the spices and salt and stir for 1 minute. Add mushrooms and tomato and continue to stir for another 5 minutes. Transfer to a small bowl and set aside.
Transfer the cooked rice and quinoa to a large bowl, fluff with a fork, mashing slightly, and stir in the fried onion mixture, egg and flour until well combined. Add more flour as necessary so that the mixture is not too moist and holds together.
Heat the remaining oil over medium heat in a non-stick frying pan. Use ice cream scoop and form a patty. Fry for 5 minutes until golden brown, then flip and fry for another 5 minutes until both sides are golden brown. Drain on paper towels.
Serve with lemon basil mock mayo (recipe follows), lettuce, tomato avocado or your favorite burger fixings. I served it with Truffle Fries which is fast becoming a favorite here in the Roisum household. I think I’ve made them 4 or 5 times since we’ve returned from San Diego and first discovered them. I did change it up a bit tonight by using asiago cheese instead of parmesan and added Herbs de Provence.
Lemon Basil Mock Mayo
1/4 cup Vegannaise
2 basil leaves, chopped
1/2 lemon, zested and juiced
salt and pepper, to taste
Mix all ingredients in a bowl.