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Spicoli Burgers

SOURCE: Eat, Drink & Be Vegan by Dreena Burton

My husband affectionately refers to these as 'pot burgers', as they are made with hemp seed. I have found hemp seed at my local supermarket in the organic/health section of the store, but if you are from a smaller town you might need to seek out a specialty health store. These burgers are soft, so they are generally not good for grilling, but cook up very nicely on the stove. I use them as the main ingredient when I make pitas (kind of like a falafel ball substitute) and they are packed with tons of flavour so you don't even need sauce (and the extra calories that come along with it).

Ingredients:

2 teaspoons olive oil

1 1/2 cups onion, diced

1/8 teaspoon salt

fresh ground pepper, to taste

3/4 cup red pepper, diced

2 cups cooked short grain rice

1 cup shelled hemp seeds

2 cloves garlic

2 tablespoons ketchup

1 tablespoon tamari

1 teaspoon dijon mustard

1 teaspoon oregano

1/2 teaspoon thyme

1/4 teaspoon sage

1/4 teaspoon sea salt

1 cup cooked short grain rice

1/4 cup flour

2 tablespoon olive oil

Directions:

1. In a frying pan on medium heat, add oil, onions, salt and black pepper. Saute for 3-4 minutes until onions start to soften. Add bell pepper and saute for another 5-6 minutes, until onions are fully softened.

2. In a food processor, combine veggies, two cups rice, hemp seeds, garlic, ketchup, tamari, mustard, oregano, thyme, sage, and salt and puree until fairly smooth, scraping down the sides of the bowl if needed.

3. Transfer to a bowl and stir in remaining rice. Refrigerate for at least 30 minutes to firm up.

4. Remove from fridge and form patties with your hands. Place flour evenly on a plate and lightly dust both sides of each patty, shaking off access.

5. In a frying pan on medium-high, heat oil. Add patties 3 or 4 at a time and lightly flatten with a spatula. Cook 6-9 minutes on each side, until golden and a crust has formed.

Notes:

Yields 9 patties

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