I’ve tended to stick to quinoa as a base for my burgers, however, when I came across a packet of black rice at my local supermarket, I immediately knew I wanted to make vegan burgers with the rice.
Perhaps predictably, my mind went down an Asian route, resulting a combination of roasted butternut pumpkin, fresh coriander and homemade Thai curry paste. But let me tell you, these are my new favourite veggie burgers, especially when topped with a good dollop of sweet chilli sauce and an Asian-style slaw, oh and maybe some sweet potato fries on the side!
Makes 10 to 12 burger patties depending on how big you like your burgers.
30 minPrep Time
60 minCook Time
1 hr, 30 Total Time
- 1 cup black rice, rinsed under cold water and drained
- 1 1/2 cups cold water
- 400g (14 oz) butternut pumpkin (butternut squash), peeled and cut into cubes
- 1 tbs olive oil
- 1 red
- 1 bunch of coriander (cilantro), chopped
- 3/4 cup chickpea (also called garbanzo bean or
- salt, to taste
- olive oil for frying
- THAI GREEN CURRY PASTE:
- 1 lemongrass stem (white part only), finely chopped
- 1 tbs ginger, minced or grated
- 6 coriander roots, with stalks attached
- 1-2 long green chillis (depending on how much heat you enjoy), deseeded and roughly chopped
- 6 kaffir lime leaves
- 2 shallots, roughly chopped
- 1 tsp of coriander seeds
- 1 tsp of cumin seeds
- 1/2 tsp of white peppercorns
- 1/4 tsp of ground turmeric
- 1/2 tsp of salt
- 1 lime, juice and zest
- Place the rice and water in a saucepan and bring to a boil. Reduce the heat to low, cover and cook for 35 minutes. Leave to cool.
- Preheat the oven to 180 celsius (350
fahrenheit) and toss the pumpkin in the olive oil. Cook for 25 minutes or until soft and lightly golden. Set aside to cool.
- While the rice and pumpkin are cooking make the curry paste. Toast coriander and cumin seeds with the pepper in a wok or frying pan over medium heat for 1-2 minutes or until fragrant. Allow to cool slightly. Add to a food processor along with the remaining ingredients and process until a paste is formed.
- Once the pumpkin has cooled add to a large bowl and roughly mash with a potato masher. Add the rice and the remaining ingredients, including the curry paste and mix well. Check the seasoning and adjust as necessary. Form into burger patties and refrigerate for at least 30 minutes before cooking (I find this helps keep the burger together). Place a large frying pan over a medium heat. Add the oil and cook until lightly charred (about 4 to 5 minutes) before flipping and cooking on the other side. Serve immediately with your favourite toppings.
You may find that the burgers hold together well without the flour. If so, feel free to skip the flour.
My favourite way to enjoy the burgers is to serve them in toasted sourdough topped with sweet chili sauce and an