Mushroom and Red Rice Burger Recipe

Heat 1 tablespoon vegetable oil in a large frying pan over medium-high heat. Sauté beets and garlic until soft and fragrant, about 10 to 15 minutes. Add mushrooms; cook for 5 to 10 more minutes. Add rice and soy sauce; stir until combined. Remove from heat. Stir in beans, mashing them slightly. Let cool.

Divide mixture into six equal portions. Form each into a ¾-inch-thick patty, packing tightly, and place on a baking sheet. Cover with plastic wrap and freeze for 30 minutes to 1 hour to set.

Make the chili mayo: Stir together ingredients until combined. Set aside.

Make the pickled cucumbers: Bring rice wine vinegar, ¾ cup water, salt, and sugar to a boil in a saucepan over medium heat. Remove from heat and pour over sliced cucumbers in a heatproof bowl. Cover and let cool. Set aside.

Heat remaining oil in a large non-stick frying pan over medium-high heat until oil begins to shimmer. Cook patties in batches until brown and crispy, about 4 to 5 minutes per side.

Spread 1 tablespoon chili mayo on the bottom half of each burger bun. Top with patties and pickled cucumbers. Sprinkle toasted black sesame seeds on top then top with remaining burger bun halves.