Mushroom Rice Burgers
A recipe from my mom.
Ingredients:
- 1-1/2 cups of Spinach Rice
- #10 can of mushrooms (Gordon Food Service)
- 1-1/2 to 2 finely chopped onions
- 1 teaspoon xanthan gum (Amazon)
- 1/4 cup corn starch (Amazon)
- 3-4 cups of Our Family Finely Cut Mexican Shredded Cheese (Family Fare)
- 1 Tablespoon of iodized sea salt (Amazon)
- 1 Tablespoon of black pepper (Amazon)
- A bit of avocado oil (Amazon)
- Some parchment paper for frying
Dishes you'll have to wash:
- Colander (something like this)
- Bowl
- Food processor
- Pan (10" on Amazon, or 12.5" on Amazon)
- Cooking grate (something like this)
Instructions:
- Dehydrate mushrooms - drain the water off of the #10 can of mushrooms and put them on a grate with light salt. Cook in the oven at 175°F for 2 hours.
- Put the somewhat dehydrated mushrooms in a colander in the sink and squish out as much additional moisture as possible.
- Put mushrooms in food processor and chop into small pieces.
- Sauté the mushrooms in the pan with avocado oil for about 5-10 minutes to remove more liquid from them. Let them cool. Transfer mushrooms to mixing bowl.
- Sauté the finely chopped onion with avocado oil to brown them. Transfer onions to mixing bowl.
- Add rice, xanthan gum, corn starch, cheese, salt, and pepper to mixing bowl and mix thoroughly.
- Place a piece of baking parchment in the pan drizzled with a small amount of avocado oil to keep the burgers from sticking to the pan. Take 1/3 cup chunks of the burger mix and sauté in the pan. Once one side is done, flip to the other side and sprinkle some more cheese on the top to hold the patty together.
- Serve on a Baking Powder Biscuit. Add more cheese if you'd like.
