It’s not vegan. It doesn’t pretend to be a beef burger. It just tastes good and it’s easy to make.
- 200 grams crushed walnuts (the finer the better, IMHO)
- 200 grams cooked rice (jasmine is tasty, but brown is okay too)
- 3 medium eggs
- 2-3 cloves garlic, chopped (or more, no such thing as too much garlic)
- 2 medium onions, chopped
- 3 white mushrooms, chopped
- 1 tsp salt (more or less, to taste)
- 1 tsp pepper (more or less, to taste)
- 1 tsp black sesame oil (use the real stuff)
(Makes 6-7 standard hamburger sized patties)
- In a large mixing bowl, add rice, crushed walnuts, and eggs. Mix thoroughly.
- Add garlic, onions, mushrooms, salt, pepper, and sesame oil. Mix thoroughly.
- In a heavy bottom skillet, put a couple tablespoons of canola oil (or some other high-burning point vegetable oil), enough to coat the bottom.
- Heat the oil to medium temperature. (Drop in a tiny bit of the burger mixture. If it sizzles, it’s ready.)
- Spoon the mixture into the skillet, creating small mounds. Then flatten them into patties. (Note unlike ground beef burgers, these do not shrink when cooked.)
- When the edges of the patties begin to brown, flip them over.
- When both sides are cooked, remove from heat.
You can serve on a bun with burger condiments or with rice. I like it crumbled into bits served with Sambel Cap Jempol Chilli Sauce.