Oct 25th - November 24th - Enjoy FREE SHIPPING on U.S. orders over $99* (Restrictions Apply)

What's New?

Black Rice & Mushroom Burgers

  5 rater(s)



  • 2 c diced button mushrooms
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp baharat spice,
  • 1 c cooked black or mahogany rice (brown rice is fine, too)
  • 1 large carrot, grated
  • 1/2 tsp. lemon zest (1/2 large lemon)
  • 1/4 tsp. cayenne pepper (or more if you like it hot)
  • 1 egg, lightly beaten or vegan egg subsitute1
  • 1 c whole wheat bread crumbs
  • 1/4 c chopped parsley
  • salt and pepper, to taste
  • Vegetable oil, to pan-fry
  • Ideas to serve:
  • 4 large (8 small) buns of your choice
  • avocado slices
  • sliced radishes
  • vegan cheese
  • sprouts (I used pea shoots)


  1. Drizzle a heavy skillet over med-high heat with vegetable oil and add the mushrooms and onions. Cook for 10-15 minutes or until liquid has released and evaporated and the mushrooms and onions are starting to brown. Add the garlic and baharat spice and stir to combine. Cook another 1-2 minutes. Let cool 10 minutes. 
  2. Mix the cooked rice and mushroom mixture with the carrot, cayenne, egg, bread crumbs, parsley and a few generous pinches of salt and pepper. If the mixture is a bit wet, add more breadcrumbs or a bit of flour to help dry them out a bit. Form into patties and pan fry on a heavy skillet drizzled with vegetable oil over medium-high heat. Cook for 5-6 minutes or until golden brown on to bottom. Flip and brown the other side. Place on a bun slathered with yogurt sauce and topped with whatever you like most.