According to @AshCuoco, this is not your mother's veggie burger. This one is packed with U.S.-Grown brown rice, sweet potato and mushrooms making it just as hearty as a regular burger. The best part? The crispy outside from the rice when it hits the hot cast iron skillet.
Find other recipes using U.S.-Grown rice here!
- Vegetable oil, for frying
- 1 large shallot, thinly sliced
- Kosher salt
- 1/2 cup mayonnaise
- 1 chopped, canned chipotle pepper
- 1 tablespoon adobo sauce, from the can
- 1 medium sweet potato
- Kosher salt
- Black pepper, freshly ground
- 8 large baby Portobello mushrooms
- 3 tablespoons extra virgin olive oil, divided
- 1/2 yellow onion, finely chopped
- 1-2 tablespoons light soy sauce
- 1-1 1/2 cups cooked U.S.-Grown brown rice
- 1/2 cup plus 2 tablespoons seasoned panko breadcrumbs
- 1 tablespoon apple cider vinegar
- 4 brioche buns, split
- Iceberg lettuce, for serving
- Red onion, thinly sliced for serving
- Arugala microgreens, for serving
To make crispy shallots: heat about ½” of vegetable oil in a skillet or small saucepan over medium heat. Use a thermometer to heat to 275F. Add shallots and give them a stir to break apart the rings. Fry until crispy and deep golden-brown, about 5 minutes, stirring occasionally for even coloring. Remove with a slotted spoon and place on a paper towel lined plate to cool.
To make spicy mayo: in a small bowl, stir together mayonnaise, chipotle and adobo sauce. Chill until ready to use.
Preheat oven to 350F. Use a fork to pierce the sweet potato a few times to vent. Place potato on a baking sheet or directly on the oven rack. Roast until fork-tender, about 40 minutes. When cool enough to handle, peel and discard skin. Use a fork to mash and let cool completely.
Add mushrooms, including stems, to the bowl of a food processor. Pulse a few times, until roughly chopped.
Heat a cast iron skillet over medium heat. When hot, add 1 tablespoon olive oil and onion. Stir and cook until softened and fragrant, about 3 minutes. Add 1 teaspoon soy sauce and cook 1 minute more. Add mushroom and stir; cook another 3 minutes. Finally, stir in brown rice and the remaining teaspoon soy sauce. Season with a few good cracks of pepper. Transfer to a large bowl to cool. Wipe down skillet while it’s still warm.
Into rice mixture, gently fold in panko, apple cider vinegar and ½ cup mashed sweet potato. Use your hands to bring it all together. If it is too loose and crumbly, add in another ½ cup sweet potato. When it nicely bound together, use a heaping ½ cup measuring cup to portion out each burger. Shape into 4 patties about 4” in diameter and ½” thick.
Heat the same cast iron skillet over medium heat. Drizzle each patty with a little olive oil on each side. When skillet is hot, cook in batches until a golden-brown crust has formed and flip, about 2-3 minutes per side. If making ahead, chill burgers and re-heat before continuing.
To assemble and serve: lightly toast buns and layer with spicy mayo, lettuce, burger patty, red onion, crispy shallots and microgreens.