- 2 cups rice medley (or other favorite rice)
- 3 cups veggie broth
- 3 cups diced butternut squash
- 1 cup chopped shallots
- 2 cups diced granny smith apples
- Himalayan pink salt, to taste
- 2 tablespoons fresh thyme (leaves only)
- 1/4 cup pumpkin seeds
- 6 rolls or bread of choice
- Lettuce, for topping
1. Cook rice in a rice cooker or on stovetop using broth, making sure to measure out the amounts of each.
2. Preheat oven to 400 degrees Fahrenheit. Wash and dice/chop squash, shallots and apples, making sure to keep squash separate from the others. Place squash on a parchment lined cookie sheet, sprinkle with salt and roast for 15 minutes. At the 15 minute mark, add apples and shallots to the cookie sheet. Roast another 30 minutes. 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. Add to a large bowl.
3. Next add the cooked rice and pumpkin seeds to the food processor and pulse until chopped a bit but still chunky. Add to the bowl.
4. Mix everything well. Taste and add more salt, if needed, but it shouldn’t need much if you cooked the rice with broth.
5. Shape into 4 inch patties, then cook on stove top in a pan over medium heat for 4-5 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.
6. Serve on roll or bread of choice and top with lettuce or other favorite burger toppings.