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This vegetarian burger gets its meaty texture from brown rice and tofu.

Source: Martha Stewart Living, April 1998
Servings

Ingredients

Directions

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3
  • Alexis Anderson
    20 JAN, 2014
    I used a manual food processor to blend the onions & sweet potatoes together which could have contributed to why my mixture was mushy, but less mushy than the people who used an electric food processor. However, it was still WAY too mushy to make patties so I added gluten free flour to the mix (3 tbs.ish) and I patted flour onto the patties once they were formed. The finished product was more like a denser sloppy joe than a burger but it was still delicious. I made a Garlic Aioli sauce with it.
    Reply
  • schnauzerlady
    9 MAR, 2012
    So if it was too mushy then how do you fix that? Maybe add more rice?
    Reply

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