Sun-Dried Tomato and Pesto Burger

Ingredients:

1 tbsp (15ml) olive oil, plus more for frying (optional)
8 oz (227g) mushrooms, sliced or chopped
1/4 c (28g) sun-dried tomato pieces, packednin oil, drained
2 c (330g) cooked brown rice
1 recipe Simple Pesto (listed later)
Salt & pepper
1/2 to 1 c (80 to 160g) brown rice flour

Directions:

In a skillet, heat the 1 tbsp (15ml) olive oil and sauté the mushrooms and onion over medium-high heat for 7 to 10 minutes, or until fragrant, translucent, and reduced by half.

Add the sautéed onion and mushrooms,tomato pieces, rice, pesto, and salt and pepper to taste to a food processor and pulse until well combined but still a little chunky. Transfer to a mixing bowl.

Depending on the moisture content of your mixture, knead in the flour a little at a time until a good consistency for forming patties is reached. Refrigerate for at least 20 minutes, so the flour can absorb the flavors and moisture of the mixture.

Form into 8 patties and cook as desired.

If baking, use a baking sheet lined with parchment or a silicone baking mat, and bake at 350F (180C, or gas mark 4) for 15 minutes, then flip and bake for 4 to 5 minutes per side, or until a nice golden crust forms.

Yields: 8 burgers

Sources: The Best Veggie Burgers on The Planet by Joni Marie Newman