Ingredients:

2 T. olive oil
1 small onion, chopped
1 carrot, chopped
2 cloves garlic, minced
2 c. short or long-grain brown rice
2 t. kosher salt (more or less, to taste)
1 1/2 c. coarsely chopped mushrooms (button, crimini, Portobello)
1 c. kasha (whole buckwheat groats)
1 c. chopped toasted cashews (or walnuts or hazelnuts or other nuts)
3-4 T. chopped fresh tarragon (or parsley)
Flour for dredging the burgers
Vegetable oil for frying

To prepare:

1. Heat 2 tablespoons of olive oil in a medium saucepan over medium heat.Add the onion and carrot and saute,stirring occasionally,until the onion is soft,about 5 minutes.Add the garlic and cook 2 minutes more.

2. Add the rice,salt,mushrooms, and 5 cups of water,and bring to a boil.Cover,and simmer 25 minutes.Stir in the kasha and cook until the rice and kasha are tender and the liquid is absorbed,about another 20 minutes more.

3. Remove the pan from the heat and stir in the nuts and fresh herb.Transfer the mixture to a food processor in three batches, pulse until coarsely or finely chopped.The mixture can be left “whole,” as another option. Transfer mixture to a bowl,and cover it if you aren’t forming the burgers right away.

4. Form the mixture into patties using BurgerMate.Lightly coat the patties with flour. The flour is what creates the crust!

5. Heat a generous amount of oil (about 1/8- to 1/4-inch depth) in a large cast iron skillet over medium heat.Pan fry the burgers until the undersides are dark golden brown,about 5 minutes, checking frequently to prevent burning.Flip the burgers,and brown the other side in the same manner.