Basmati Rice Veggie Burgers with Pistachio Mayonnaise
Prep time
Cook time
Total time
Basmati adds a unique texture to these veggie burgers, but in a pinch, you can substitute another type of cooked rice.
Recipe type: Entree
Cuisine: Indian
Serves: 6 veggie burgers
Pistachio Mayonnaise
  • 6 tablespoons regular or vegan mayonnaise
  • 2 tablespoons ground pistachios or pistachio butter
  • ½ teaspoon mild curry powder
  • ¼ teaspoon ground turmeric
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Pinch cayenne pepper (optional)
Basmati Rice Veggie Burgers
  • 2 cups cooked white or brown basmati rice (can sub other types of rice)
  • ½ cup finely chopped cooked carrot, peas, or lentils
  • ½ cup finely chopped onion
  • 1 egg
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper, or to taste
  • ¼ teaspoon mild curry powder
  • ¼ teaspoon ground cumin
  • 2 tablespoons oil
  • 6 dairy-free rolls (gluten-free, if needed)
  • Romaine lettuce or spinach leaves (optional)
Pistachio Mayonnaise
  1. In a small bowl, whisk together the mayo, pistachio, curry, turmeric, salt, black pepper, and cayenne (if using).
  2. Serve at room temperature, or cover and refrigerate and serve chilled.
Basmati Rice Veggie Burgers
  1. In a medium bowl, mix the rice, carrot (or peas or lentils), onion, egg, salt, pepper, curry powder, and cumin until thoroughly combined. Cover and refrigerate for 1 hour, or overnight.
  2. In a large nonstick skillet, heat the oil over medium heat. Shape the rice mixture into 6 balls and flatten slightly with your palms. Add the patties to the skillet and cook until golden brown, 4 to 5 minutes per side.
  3. You can serve over lettuce and top with the mayo, or place a burger on the bottom half of each roll. Spread with equal amounts (about 4 teaspoons) of the mayonnaise. Top with lettuce (if using). Cover with the roll tops and serve at once.
Recipe by Go Dairy Free at