1 tablespoon olive oil
2 cups diced onion
1 large red pepper, diced
4 cups cooked brown rice
1 cup shelled hemp seeds
3 medium cloves garlic
1 tablespoon Braggs Liquid Aminos
1 tablespoon mustard
1 teaspoon spicy brown mustard
3 tablespoons ketchup
1 teaspoon oregano
1/2 teaspoon thyme and sage
1/4 cup flour
Salt and pepper, to taste
1) Saute onion over medium heat in olive oil. After about 4 minutes, add the bell pepper and saute until veggies are soft.
2) In a food processor, combine 3 cups of the cooked brown rice with sauteed veggies and remaining ingredients , excluding the flour, salt and pepper. Refrigerate for at least 30 minutes to help firm, the longer the better.
3) After refrigeration, form burgers with your hands. Spread flour mix on a plate, season with salt and pepper, and evenly coat the burgers. Cook burgers on medium-high heat in olive oil for about 6 to 9 minutes on each side or until a nice brown crust has formed.
I always make a double batch so I can freeze some. After forming the burgers, I place them on a cookie sheet covered in wax paper and then put them in the freezer. Once frozen, I vacuum seal them with my food saver in twos (because there is just my man and I) so I can just pull 1 pack out in the morning to thaw for dinner that night. We eat these almost once a week in the colder times of the year, so having a bunch pre-made is so quick and easy.
The original recipe recommends eating these on pita bread because they are pretty soft and can easily fall apart. We prefer to eat them alone with various toppings. Some of our favs: sauteed mushrooms and onions sprouts or spinach tomato slices ketchup and mustard gravy
Source of recipe: this is a modification of the spicoli burger recipe from vegnews