Brown Rice-Veggie Burgers

Brown Rice-Veggie Burgers
Servings: 6 Prep 15 mins Cook 10 mins Broil 8 mins

Ingredients

  • 1 cup chopped onion
  • 2 cups sliced mushrooms
  • 2 teaspoons vegetable oil
  • 1 tablespoon soy sauce
  • 1 cup cooked instant brown rice
  • 2 tablespoons chopped parsley
  • 1 cup shredded fontina cheese
  • 1 1/2 cups soft bread crumbs
  • 1 egg
  • 1 cup diced tomato
  • 1/4 teaspoon salt (optional)
  • Pinch ground black pepper
  • 6 kaiser rolls or hamburger buns
  • Tomato Salsa (recipe follows)

Make It

1. Heat broiler. Lightly coat broiler-pan rack with nonstick cooking spray.

2. Saute onion and mushrooms in oil in large nonstick skillet until softened, 8 minutes. Add soy sauce; cook 2 minutes. Remove to small bowl.

3. Whirl rice, onion mixture, parsley and fontina in food processor until finely chopped. Combine with bread crumbs, egg, tomato, salt if using and pepper in large bowl. Using wet hands, shape into 6 equal patties. (Can be made 24 hours ahead; cover; refrigerate. Remove from refrigerator 20 minutes before broiling.)

4. Broil burgers 6 inches from heat for 4 minutes per side, until cooked through and crusty on outside. Place burgers in rolls and top with salsa.

Tomato Salsa

Ingredients

  • 1 large tomato, cored, seeded and chopped
  • 1/2 cup finely chopped red onion
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon red-wine vinegar

Make It

1. Combine tomato, onion, parsley, and vinegar in a bowl