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.
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
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!
Notes
- Leftover rice is best as it binds better when pan-fried.
- Feel free to adjust the spices and cheese based on dietary preferences.