Brown Rice Cuban Burgers
A wholesome, meatless option for a weeknight meal or backyard entertaining, these convenient, healthy burgers are richly flavourful. Made with ingredients from all food groups, health-conscious vegetarians and non-vegetarians alike will be wowed by this crowd-pleasing option.
2 cups (500 mL) gluten-free vegetable or chicken broth
1 cup (250 mL) U.S. long grain brown rice
¼ cup (50 mL) safflower oil (or a light flavoured cooking oil), divided
½ cup (125 mL) finely diced red onion
½ cup (125 mL) finely diced red pepper
½ cup (125 mL) finely diced mushrooms
1 clove garlic, minced
1 tsp (5 mL) each, ground cumin and coriander
In saucepan, bring broth and rice to a boil over medium high heat. Reduce heat to low, cover and cook until all liquid has been absorbed, about 40 minutes. Let cool slightly.
In skillet, heat 1 tbsp (15 mL) of oil over medium-high heat. Cook red onion until tender, about 5 minutes. Stir in red pepper and mushrooms and cook until tender, about 5 minutes. Stir in garlic, cumin, coriander, salt and red pepper flakes and cook one minute.
Scrape onion mixture into the bowl of a food processor. Add breadcrumbs, cooked brown rice, black beans, queso or feta and egg and pulse until combined.
Using wet hands (will help mixture from sticking), form into ½ cup (125 mL) patties.
Cook in batches in a large, non-stick skillet over medium low heat, using 1 tbsp (15 mL) of the oil at a time until golden brown, about 6 to 8 minutes per side.
Serve on gluten-free buns with dill pickle slices and a yogurt cilantro sauce (and some extra Queso if you’re feeling decadent).
Makes 6 burgers.