Grilled Mushroom and Brown Rice Burgers

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Main dishes


  • Canola oil: 2 tbsp
  • Crimini mushrooms, sliced: 1 10-oz package
  • Onion, chopped: 1
  • Cooked whole grain rice: 1 cup
  • Plain dry bread crumbs: 1/4 cup
  • Shredded cheddar cheese: 1/4 cup
  • Fresh parsley, chopped: 2 tbsp
  • Egg: 1 large
  • Hamburger buns: 4
  • Iceburg lettuce, shredded: 1 cup
  • Ketchup: 4 tbsp
  • Pickled Jalapeno slices, drained: 8


  1. Heat the oil in a large skillet over medium-high heat. Add the mushrooms and onion and cook, stirring occasionally, until tender, about 8 minutes. Remove from the heat. Let cool 5 minutes.
  2. Transfer the mushroom mixture, rice, bread crumbs, cheese, parsley, and egg to a food processor; pulse until combined. Cover and refrigerate at least 1 hour or up to 24 hours. With damp hands, form the mixture evenly into 4 (3/4-inch-thick) patties.
  3. Insert grill plates. Turn the temperature to 430ºF and preheat the grill. Place the patties on the grill plate and grill, turning occasionally, until the patties are browned and heated through, 4–6 minutes on each side. Place the buns, cut side down, on the grill rack and grill until toasted, 2 – 3 minutes.
  4. Place the burgers in the buns with the lettuce, ketchup, and jalapeno slices.

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