These are great veggie burgers and make a great meal prep meal. You can also skip the lettuce wraps and go for some buns or add any of your typical burger toppings. I personally love adding avocado and tomato slices to mine. Some nice grilled corn also make a great side.
2 cups cooked basmati rice (⅔ cup uncooked)
½ cup finely chopped carrot
½ cup finely chopped onion
salt and pepper, to taste
¼ tsp curry powder
¼ tsp ground cumin
2 Tbs sunflower oil
¼ cup vegenaise
2 Tbs roasted red pepper
1½ tsp fresh parsley
6 large lettuce leaves
- In a medium bowl, mix the rice, carrot, onion, egg, salt, pepper, curry powder, and cumin until well combined. Cover and refidgerate for 1 hour, or overnight.
- In a large skillet, heat oil over medium heat. Shape the rice mixture into 6 balls and flatten slightly with your palms. Add the patties to the skillet and cook until golden brown, 4 to 5 minutes per side.
- In a small bowl, softly whisk together vegenaise, roasted red pepper, and parsley until well combined.
- To serve, place burger in a lettuce leaf. Spread with equal amounts of mayo and top with your favorite burger toppings.
Nutritional Facts: per burger with mayo
197 cal; 12g total fat (1.4g sat fat); 18.5g carb; 35mg chol; 275mg sod; 1.05g fiber