I guess it’s safe to assume I’m on a faux burger kick lately. Not sure why, because I don’t actually put the patties I come up with in a bun with fixins. Still, the patties are the star of any burger so I suppose you could say that’s where I’ve been focusing.
I took some things that I liked, whizzed them together and coated them in flaked oats and was quite shocked with the results. That they were tasty, I mean.
- 1 lb mushrooms, chopped (I used a mixture of cremini and white)
- 1 onion, chopped
- 1 cup sprouted brown rice, cooked and cooled
- 1-2 tablespoons olive oil
- salt and pepper
- 1 14 oz can white kidney beans, drained and rinsed
- ¼ cup coarse oat flour*
- 2 teaspoons Bragg's Liquid Soy Seasoning
- ½ cup quick oats
- ½ cup extra-coarse oat flour*
- Olive oil, just enough for pan frying
- Heat first amount of olive oil in a large skillet over medium heat.
- Saute onions and garlic in oil until they begin to soften.
- Add chopped mushrooms and saute 5-7 minutes, season with a bit of salt to help draw out the moisture. Let cook down and begin to brown.
- Add cooked brown rice. Stir to combine.
- Remove from heat and let cool slightly.
- Meanwhile drain and rinse white kidney beans.
- In the work bowl of your food processor, add kidney beans, mushroom-rice mixture, first amount of coarse oat flour and Bragg's. Pulse until mixture comes together like a sticky cookie dough consistency and is evenly blended.
- Season with salt and pepper and adjust seasoning to taste.
- Heat just enough olive oil to generously coat the bottom of the same skillet you used to saute the mushroom mixture over medium-high heat.
- In a small shallow plate or bowl measure the second amount of coarse oat flour.
- Form the patty mixture into 8 equal sized balls (each about the size of a medium orange). Roll each ball in the oat flour, coating well.
- Place about 2 or 3 balls in the skillet, gently pressing down to form a flat patty. Do not overcrowd the skillet.
- Fry until browned, about 5-7 minutes. Flip gently and continue to fry on the other side until browned.
- Let cool just a couple minutes to let the patty firm up a bit before serving.
*Coarse Oat Flour: Measure rolled oats or quick oats into a blender, food processor or Magic Bullet. Pulse a few times to break down into a coarse flour. Do not process too finely. I used Only Oats certified gluten-free quick oats.
Also, just curious. Have you tried sprouted brown rice yet? If not, I highly recommend it. The rice has a different quality than traditional brown rice and I find it much heartier and more flavorful than a regular white rice. I found mine at Costco in the same aisle as the quinoa (they now have a bigger size bag of quinoa, by the way) and other rice blends, etc.