Basmati Rice Veggie Burgers Recipe with Pistachio Mayonnaise

This creative basmati rice veggie burgers recipe is a sample from The Gluten-Free Vegetarian Kitchen by Donna Klein. Donna studied at Le Cordon Bleu in Paris, and has written several cookbooks. All of her recipes are vegetarian, and she focuses on gluten-free cuisine, but she also has several vegan collections. This particular recipe is dairy-free, but it does use an egg. We’ve included an egg-free and vegan option below for those who need it.

Special Diet Notes: Basmati Rice Veggie Burgers

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, peanut-free, soy-free, and vegetarian.

For egg-free and vegan burgers, I recommend using 3 tablespoons aquafaba in place of the egg.
For nut-free, simply omit the pistachios from the mayonnaise.

Basmati Rice Veggie Burgers with Pistachio Mayonnaise

Prep time

20 mins

Cook time

10 mins

Total time

30 mins

Basmati adds a unique texture to these veggie burgers, but in a pinch, you can substitute another type of cooked rice.

Author: Donna Klein

Recipe type: Entree

Cuisine: Indian

Serves: 6 veggie burgers

Ingredients

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
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)

Instructions

Pistachio Mayonnaise

In a small bowl, whisk together the mayo, pistachio, curry, turmeric, salt, black pepper, and cayenne (if using).
Serve at room temperature, or cover and refrigerate and serve chilled.

Basmati Rice Veggie Burgers

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.
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.
To serve, 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.