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Recipe, Veggie Burgers with Cilantro-Chili Mayo

Veggie Burger with Cilantro-Chili Mayonnaise

1/3c    sushi rice, do not follow package directions. Cook rice in double the amount of  water to rice, which is 2/3 c, then cool. 

½ c    mushrooms, roughly chopped

¼ c    carrots, roughly chopped

¼ c    broccoli, roughly chopped

¼ c    red bell pepper, roughly chopped

¼ c    chopped raw spinach

¼ c    onion, roughly chopped

¼ c    whole grain matzoh meal

2T    olive oil

½ t    salt

¼ t    ground cumin

pinch    black pepper

1     clove garlic

Sauté mushrooms, carrots, onions, garlic, broccoli, bell pepper & spinach in 2T of olive oil. Sauté with 1/2 tsp of salt. Sauté till soft, around 5 minutes. Let cool.

Add cooled sushi rice, matzoh meal, & vegetable mix to food processor. Pulse till blended. Season with black pepper,  and cumin,. 

Form into patties, refrigerate to firm, at least an hour.

Cook anyway you would normally cook a burger.

We pan-sear the burgers and assemble the burger on a challah bun with avocado slices & Cilantro-Chili Mayonnaise. 

Cilantro-Chili Mayonnaise

¼ c mayo

1t chili powder, preferably ancho

½ t agave nectar

1t fresh lime juice

pinch salt

  mix all ingredients