Portobello Black Rice Burgers with Miso Balsamic Arugula

Wash and chop mushrooms, shallots and kale. Sauté in pan using oil or veggie broth until mushrooms have released some liquid. Set aside to cool. 

Once cool, put in a food processor with the thyme and pulse until chunky. Do not puree into a mush or paste.

Next add mixture into a large bowl. Add the cooked rice to the bowl, along with the almond meal, flax seed and salt. You can also pulse the rice in the food processor before you add it to the bowl if you want it a little smoother. Mix everything well. Taste and add more salt if needed, but it shouldn’t need much if you cooked the rice with broth.

Shape into 4 inch patties, then cook on stove top over medium heat for 5 minutes on each side or until browning (depending on stove). Make sure to keep pan covered to help the burger cook throughout.

Check every few minutes to prevent burning, should be slightly browned when ready. Let sit for a few minutes after cooked to help burger get more stable before eating.

To make Miso Balsamic Arugula topping, combine miso and balsamic until mixed well. Toss with arugula.

Serve burgers on sprouted wheat or gluten free buns. Top with Miso Balsamic Arugula. Serve with Truffle Curly Fries.