Basmati Rice Veggie Burgers with Quick 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.

Basmati Rice Veggie Burgers Recipe with Quick Pistachio Mayonnaise - naturally dairy-free, gluten-free, soy-free, and vegetarian.

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
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.

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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