Brown Rice Burgers

It's nice to make these burgers on a hot summer day, or prepare then freeze to cook later. These are excellent served “Hawaiian” style with pineapple rings, vegan mayonnaise, lettuce, and sliced tomato on a GF bun.

3 cups organic short grain brown rice (Lundberg®), prepared
1-1/2 cups finely chopped or grated vegetables of choice, such as carrots, onions, peas, jicama, yucca root, potato of choice
2 cups GF breadcrumbs (GF Sandwich Bread)
Sea salt and fresh ground black pepper, to-taste
2 tablespoons pure olive oil, or coconut oil, or lard, or palm oil, or butter of choice

1. Prepare brown rice; set aside to cool.
2. Clean then chop or shred vegetables.
3. In large bowl, combine GF breadcrumbs, vegetables, sea salt, and black pepper; mix to incorporate; fold in prepared rice.
4. Using clean hands, form mixture into 3/4”-patties (using scant 3/4-cup mixture per patty).
5. Place skillet over medium-high heat; add pure olive oil; place patties into hot skillet; fry 8 minutes, flip, fry 8 minutes.
6. Serve alone, on sliced GF bread along with toppings like lettuce, tomatoes and onions, or as protein alongside a large salad.

To freeze: prepare through step 4; place patties individually on parchment-lined baking sheet; wrap sheet tightly in plastic; freeze until solid, about 3 hours. Once frozen, remove patties from tray, place small squares of parchment paper between each patty; wrap tightly in plastic; return to freezer for up to 2 months.

To cook frozen patties: remove desired patties from freezer; place in cold skillet set over medium heat. When skillet is hot, add pure olive oil; cook patties 8 minutes per side, or until cooked through; serve immediately.

Servings: about 24 patties
Preheat: Medium-high
Prep Time: 15 min
Cooking Time: 16 min

Variations
Omit 3 cups short grain brown rice; add 3 cups rice pilaf, or 3 cups spicy rice; proceed with recipe as stated.