AFC WILD PUMPKIN SEED SAUSAGE BURGERS ©

AFC WILD PUMPKIN SEED SAUSAGE BURGERS ©

Okay, this is super easy once you make the rice, and that’s easy too! No-bake burgers. Form the patties, put them between wax paper in a covered container and refrigerate till ready to use. I made 1 batch; next time I’d make 2 batches. Really good texture and flavor. Easy as all get out!

Makes 10 burgers

This is the rice I made for Steve’s lunches last week. I also made burgers out of some it! See below.

WILD PUMPKIN SEED RICE

A simple, nutritious and tasty rice dish made with white and wild rice with a pumpkin seed crumble add. Seasoned with turmeric, mustard and rosemary – a little sweet, a little sour and a little vegan yeast to give a hint of cheese. Garnished with fresh tarragon leaves!

Makes 12 cups

white rice:

3-1/2 c. water

2 t. sea salt

2 t. turmeric

1 t. dry mustard

3 c. long grain parboiled Canilla golden rice


1/4 c. vegan yeast (nutritional yeast)

1 T. raw sugar

1/4 c. red wine vinegar


wild rice:

2 c. water

1 t. sea salt

1 t. ground rosemary

1 c. black wild rice


add-ons:

1 c. raw, shelled pumpkin seeds, processed in food processor till evenly mealy

salt and fresh grind black pepper to taste

fresh tarragon leaves as garnish (optional)


Combine water, salt, turmeric and dry mustard in large saucepan. Bring to boil. Add rice, stir, return to boil. Cover, reduce heat to low and cook 15 minutes. Transfer to extra-large bowl. Fluff with fork.

Add vegan yeast, raw sugar and red wine. Stir to distribute. Set aside.

Meanwhile cook wild rice:

Combine water, salt, rosemary and wild rice in saucepan. Bring to boil, stir, cover, reduce heat to low and cook till as tender as you like. I went about 45 minutes. Drain wild rice in wire mesh strainer over the sink. Shake back and forth to remove all liquid.

Add wild rice to turmeric rice. Stir to evenly distribute.

Add pumpkin seed crumbles and stir again to evenly disperse.

Salt and pepper to taste. Garnish with fresh tarragon leaves and serve.


Notes: I made this for Steve’s lunch last week. I had some too. I also made some burgers out of it.

Great all the way around. Although I don’t use added fat, Steve likes 1-2 teaspoons of margarine on his, that melts in the microwave. I sprinkle fresh grind black pepper on the top as well a few leaves of fresh tarragon or chopped fresh sage.

I also include fresh chopped ginger and garlic. Besides liking it, he uses it as medicine. The combination works like a diuretic for him.

I read that when making white rice to add some vinegar to keep your glycemic response from spiking. I do it for that reason, but I also like the acidic flavor it adds to rice dishes.


NOW LET’S DO THE BURGER: We only need 2 ingredients.

14 oz. pkg. Lightlife Gimme Lean Meatless Sausage, thawed – if frozen, submerge in hot tap water till thawed in the unwrapped package. It doesn’t take long

2 c. Wild Pumpkin Seed Rice

Combine both ingredients in large bowl. Stir till all ingredients are completely incorporated. Stir, mash, mash, stir…

Form 10 patties, evenly round and smooth, about 3/8 inch thick.

Place between pieces of wax paper in covered container. Refrigerate till ready to use.

To serve: Fry in oiled skillet over medium heat till hot throughout and a little charred in some spots. Serve on bun with your favorite condiments.







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