This rice burger is a creative way to use up leftover rice, transforming it into a delightful plant-based meal. Paired with a creamy pea and carrot sauce and a veggie patty, this dish offers a satisfying crunch and comforting flavors. Perfect for vegetarians or anyone looking to enjoy a hearty, meat-free burger.

Ingredients

For the rice patties:

Cooked basmati rice
Steamed vegetables (such as carrots and peas)
Potato starch (to bind the patties)
Olive oil
Salt and pepper

For the burger assembly:

Veggie burger patty (seitan or plant-based alternative)
Cheese (optional, plant-based for a vegan option)

For the creamy sauce:

Reserved steamed vegetables
1 tablespoon cream (use a plant-based option for vegan)
Garlic powder

Step-by-Step Instructions

Prepare the Rice Patties

In a large bowl, mix the cooked basmati rice with steamed carrots and peas. Make sure the vegetables are finely mashed or chopped to help the mixture hold together. Season with salt and pepper to taste. Add potato starch gradually, mixing until the mixture is firm enough to shape into patties. Divide the mixture into portions and press into two firm patties.

Heat a pan over medium heat with a drizzle of olive oil. Fry the patties for 4–5 minutes on each side until they are golden brown and crispy. Set aside on a paper towel to absorb any excess oil.

Make the Creamy Vegetable Sauce

Reserve some of the steamed vegetables before adding them to the rice mixture. Blend these vegetables with a tablespoon of cream and a pinch of garlic powder until smooth. Adjust seasoning to taste and set aside. This sauce will add a rich and creamy layer to the burger.

Cook the Veggie Burger Patty

In a separate pan, cook the veggie burger patty according to package instructions or until it is heated through. If using cheese, melt a slice on top during the final minute of cooking.

Assemble the Rice Burger

Start with one rice patty as the base. Spread a generous amount of the creamy vegetable sauce over it. Place the cooked veggie patty on top, adding more sauce if desired. Finish with the second rice patty as the top layer.

Serve and Enjoy

Serve your crispy rice burger with a side salad or roasted vegetables for a complete meal. This versatile recipe also works well with other toppings like avocado slices, tomato, or lettuce.

Tips for Success

Binding the patties: Use enough potato starch to hold the rice mixture together, but not so much that it becomes overly sticky.
Crispy texture: Ensure the oil is hot before frying the patties to achieve a golden crust.
Customizing the sauce: Add herbs like dill or parsley for an extra burst of flavor.

Variations

Gluten-free option: Ensure the veggie patty and cheese are gluten-free.
Spicy twist: Mix a dash of chili powder or hot sauce into the rice mixture for a hint of heat.
Different grains: Substitute basmati rice with quinoa or brown rice for a nuttier flavor.

This crispy rice burger is a fun and innovative meal, combining the comforting taste of rice with the bold flavors of a veggie burger and a creamy sauce. Perfect for lunch or dinner, it’s a crowd-pleaser that brings creativity to your plant-based menu.

Rice Burger with Creamy Vegetable Sauce

This rice burger recipe is a delicious and creative way to repurpose leftover cooked rice. Combined with steamed vegetables, the rice transforms into crispy patties that pair perfectly with a veggie burger patty. Served with a creamy pea and carrot sauce and a fresh side salad, it’s a nutritious and satisfying meal ideal for vegetarians or anyone reducing meat consumption.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Vegetarian, Fusion

Servings 2 burgers

Calories 350 kcal

Ingredients

For the Rice Patties and Burger

1 cup cooked basmati rice Leftover rice works best
½ cup steamed vegetables Carrots and peas are recommended
2 tablespoons potato starch Adjust as needed for binding
1 tablespoon olive oil For frying the patties
to taste salt and pepper Season as preferred
1 veggie burger patty Seitan or plant-based alternative
1 slice cheese Plant-based for vegan option

For the Sauce

¼ cup steamed vegetables Reserved from the patties
1 tablespoon cream Vegetal for vegan option
½ teaspoon garlic powder

Instructions

Mix cooked basmati rice with 1/2 cup steamed vegetables (carrots and peas recommended). Set aside 1/4 cup of the vegetables for the sauce.
Add potato starch to the rice mixture for binding. Shape the mixture into two patties.
Pan-fry the rice patties in olive oil until golden and crispy on both sides. Season with salt and pepper.
Blend the reserved vegetables with cream and garlic powder to create a smooth, creamy sauce.
Cook the veggie burger patty according to package instructions or for a few minutes on each side.
Assemble the burger by layering one rice patty, the creamy vegetable sauce, the veggie burger patty, and cheese (optional).
Serve warm and enjoy!