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Brown Rice Burger with Sweet Potato and Mushrooms
Recipe Intro From ashcuoco

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!

Recipe

Prep time 1hr
Cook time 54mins
Yield: Serves or Makes 4 burgers
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Crispy Shallots

ingredients

  • Vegetable oil, for frying
  • 1 large shallot, thinly sliced
  • Kosher salt

Spicy Mayo

ingredients

  • 1/2 cup mayonnaise
  • 1 chopped, canned chipotle pepper
  • 1 tablespoon adobo sauce, from the can

Rice Burgers

ingredients

  • 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

Method

  • Step 1

    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.

  • Step 2

    To make spicy mayo: in a small bowl, stir together mayonnaise, chipotle and adobo sauce. Chill until ready to use.

  • Step 3

    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.

  • Step 4

    Add mushrooms, including stems, to the bowl of a food processor. Pulse a few times, until roughly chopped.

  • Step 5

    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.

  • Step 6

    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.

  • Step 7

    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.

  • Step 8

    To assemble and serve: lightly toast buns and layer with spicy mayo, lettuce, burger patty, red onion, crispy shallots and microgreens.