Katie Parker. Reprinted with permission from The High-Protein Vegetarian Cookbook, The Countryman Press 2015
“A flavorful, texture-filled vegetarian patty made with wild rice, mushrooms, and navy beans, these patties are easy to make and hearty enough to win over even the most stubborn meat-eaters. They’re perfect when served on a toasted whole wheat bun with a slice of juicy tomato and melted cheese.” — Katie Parker, author of The High-Protein Vegetarian Cookbook
Recipe courtesy of The High-Protein Vegetarian Cookbook
Bring the water to a boil, and add the rice. Cover, turn the heat down to low, and cook for 45 to 50 minutes.
Preheat the oven to 400 degrees.
Pulse the bread in a food processor until the slices become coarse crumbs.
Heat the olive oil in a skillet over medium heat. Add the garlic and cook for 30 seconds. Add the onion and cook until translucent. Add the bread crumbs and cook, stirring frequently, for 2 to 3 minutes, until lightly browned.
Place the mushroom halves in a food processor and pulse until they are finely chopped. Set aside.
Place the navy beans in the food processor and pulse until mostly smooth.
In a large bowl, combine the cooked wild rice, the mushrooms, bread crumb mixture, salt, and spices. Taste and adjust the spice level to your liking. Add the egg and mix until well incorporated.
Form five patties, and place on a baking sheet lined with parchment paper. Bake for 25 minutes, flipping halfway through.
Serve on a toasted bun with your favorite toppings.