Serve these mushrooms and rice burgers on a burger bun with a fried egg and Japanese slaw for a balanced hearty meal. To keep the patties intact left them to rest in a fridge for at least 1 hour before you cook them. You can also freeze them for a super quick and easy meal.
I used a mixture of brown, black, white, and red rice because I had some in my pantry. Any rice would work, but black and brown rice add wonderful flavor and texture
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Mushroom and Rice Burger
- 1 tbsp vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 250 g baby brown mushrooms, sliced
- 50 g dried shiitake, soaked in hot water, drain and minced
- 360g cooked mixed rice
- 1 egg
- 1/3 cup Japanese-style mayo
- 1 tbsp white miso paste or tamari
- 100 g panko
- salt and pepper
- In a large skillet heat 1 tablespoon oil over medium-high heat. Add onion and cook until translucent and fragrant, about 3 minutes.
- To the pan, add sliced mushrooms and shiitake mushrooms, and cook until all the moisture has evaporated about 5 minutes. Stir in minced garlic and cook for another 1 minute.
- Put cooked rice in a large mixing bowl. Add mushrooms mixture, egg, mayonnaise, miso paste, panko, salt, and pepper. Mix all the ingredients.
- Scoop up rice mixture and form into patties. Put the rice patties in a fridge for at least 15 minutes to set.
- Heat a little bit oil in a skillet over medium-high heat. Add the patties and pan-fry until nicely golden on both sides.
- Serve on a bun with Japanese slaw and fried eggs.