Mushroom and Rice Burgers with Crispy Onions and Sriracha Mayo*

Yield: Makes 4

Author: Holly White

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Mushroom and Wild Rice Burgers with Crispy Onions and Sriracha Mayo

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Ingredients

Burgers

• 100g cooked rice, pre cooked weight
• 2 cloves of garlic, crushed
• 160g hemp seeds
• 150g mushrooms
• 1 x Diced red onion
• 1 x finely sliced leek
• 3 tablespoons Soy sauce
• Roasted ground cumin
• 1 teaspoon dried oregano
• 2 tablespoons milled chia seeds mixed into 4 tablespoons water
• 100g polenta for dusting the outside
• Frontier Foods Rapeseed oil spray

• 2 Large white onions, finely sliced
• 80g of rice flour
• Frontier Foods Rapeseed oil
• Vegan Mayonaise
• Sriracha sauce
• Brioche burger buns
• Lettuce

Instructions

1. Dust the onions in rice flour until all areas are covered.
2. Fry in a a well oiled pan until they are translucent and crisp, approximately 10 minutes. Set aside.
3. Without washing the pan make your burgers by lightly frying the onion, leek and garlic.
4. Once it starts to caramelise add your herbs to the pan and after 2-3 minutes turn off the heat.
5. Add the rice to the pan with the soy sauce, protein and the chia seeds. Stir to combine well. It should form a thick paste.
6. Make 4 patties and dust with Polenta.
7. Prepare your burger sauce by adding your sriracha a tablespoon at a time to your mayonnaise until your desired heat is achieved.
8. Fry off your burgers on a medium low head to sear and crisp the outside.
9. Serve on a warm brioche bun topped with crispy onion, lettuce and sriracha mayonnaise

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*Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.