SRC: Arborio Burger with Spicy Vanilla BBQ Sauce

I'm writing this post in the darkness of a hotel room in Redmond, Wa. My girls are asleep in the next bed and my hubby is sitting in a chair. We are traveling for a soccer tournament and I almost hyperventilated when I realized my daughter had a game at 8:00 on Monday morning and I would NOT be back in time to link up. I have NEVER been late. Boohoo....BUT the amazing April volunteered to link up for me...yay, thank you April!

This month for my Secret Recipe Club Assignment I was assigned the blog Farmgirl Gourmet. Heather is the author of the blog and you really should go read her About Me page. She is a wife and mom who lives in my neck of the woods....kind of...same state but on the East side, while I'm on the west side. She loves to spend time in her kitchen cooking up yummy dishes with local, sustainable ingredients.

I really enjoyed browsing the myriad of recipes she had. Since I'm always looking for new, healthy things to make I finally settled on the the Arborio Veggie Burger. I really wanted to make her broccoli beef, chickpea tacos and Tuscan White bean soup with Broccoli Rabe,  and they're all marked for a later date.

I will admit this was the first recipe that I procrastinated and waited till the end to make. But it was fast and easy and turned out really good. Life has been a whirlwind here, summer soccer tournaments have begun, high school summer soccer has begun, and, well, things slipped my mind. But not would pop back in just enough to keep me on my toes. 

This recipe did not take long to make and if you use leftovers it will take even less time. These burgers held together fairly well, though I didn't eat them as a burger. I set them on top of a bed of lettuce and ate just like that. Yum!!

I didn't have all the ingredients for the BBQ sauce so I just winged it. Plus, we don't really like super spicy so I left those spicier ingredients out. The base of the recipe was what I typically put in my own homemade BBQ sauce with just a few added things so I was comfortable playing around with things.

Here is the recipe, but please make sure you head over and show Heather some love!

Arborio Veggie Burger with Spicy Vanilla BBQ sauce


1 1/2 cups arborio/nano rice, cooked ( I used arborio because I have no clue what the other one is)
1 1/2 cups quinoa, cooked
1 1/2 cups mushrooms, chopped (any variety)
2 puya chiles, reconstituted with boiling water and chopped fine (I did not have these and like I said we aren't into spicy so I didn't replace it with anything)
1/2 cup green pepper, finely diced (I used red pepper)
2 tablespoons chili powder
salt and pepper to taste
1/2 cup all purpose flour
1/3 cup water
2 tablespoons vegetable oil
1 cup panko bread crumbs


1.  In a large bowl combine the precooked arborio rice (leftovers work great), quinoa, mushrooms, chiles, green pepper, chili powder, salt and pepper and flour.  Mix well to combine.  Add the water, oil and breadcrumbs and stir just until combined.
2. Heat a skillet over medium high heat and spray with cooking spray.  Using damp hands, mold about 1 1/2 cups of mixture into a patty and place in the frying pan.  Try not to crowd.  Get a good crisp on the first side before flipping, about 3 minutes. This is really important because they will try to fall apart otherwise. Flip the burger and repeat on the other side.  Repeat with remaining burgers.  
Serve with lettuce, tomato and Spicy Vanilla BBQ sauce (recipe follows).

Spicy Vanilla BBQ Sauce

1 cup ketchup
1/4 cup molasses
1/4 white distilled vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
3 tablespoons grainy dijon mustard
1 teaspoon hot sauce, like Tabasco
2 teaspoons Sriracha sauce ( I did not use this because it typically contains an ingredient I don't care to use)
1 1/2 teaspoons Hickory Liquid Smoke (I didn't have this)
1/2 vanilla bean, slip lengthwise, seeds scraped (again, I didn't have this but just for the heck of it used a few splashes of real vanilla..made by a friend...and it was good)
Kosher salt and pepper, to taste

1. Combine all ingredients in a small saucepan and simmer 10-15 minutes.  Put leftover bbq sauce in an airtight container and store in the refrigerator for up to 1 month.

The Secret Recipe Club is such a fun group to be a part of. I love meeting new bloggers, finding new recipes and being challenged to make something new each month.

With Joy UNquenchable,


  1. YUM! This looks like a great burger! I will have to give it a try! :)

  2. This burger looks LOVELY and I do like veggie food for a change sometimes! I am Karen from Lavender and Lovage, and I had your blog assigned to me this month! LOVED meeting you through SRC!

  3. So glad you enjoyed these burgers. They were a lot of fun to create and my kids gobbled them up! Great post!!


  4. That spicy vanilla bbq sauce sounds especially wonderful.

    If you haven't already, I'd love for you to check out my group "A" SRC entry: Candied Popcorn.

    Cook Lisa Cook

    1. I'll head over and check out your recipe....sounds good and I LOVE popcorn!

  5. what an awesome recipe idea! i love a meat-free meal, so i'll definitely be trying these soon. in fact, i have arborio rice in my pantry right now - might have to try these sooner rather than later!

  6. Great veggie how it includes quinoa..we've been looking for ways to add more quinoa into our diet. great SRC pick!

  7. Matthew: As we walked, we talked and talked and talked about politics, about movies, and about why the French could never come close to producing a good rock band. Nike Free Everyday

  8. i would have never thought to use risotto rice as burger rice - i love this!

    happy src reveal, friend!

    p.s. we all have those moments when we end up waiting till the last minute. sometimes time and life just gets away from us. high five for not being perfect :)

  9. Hmm, I'm intrigued by this recipe. Always love a new vegetarian burger recipe and the vanilla bbq sauce sounds pretty neat!

  10. Love the idea of vanilla in BBQ sauce! (Visiting you from SRC Group D.)

  11. nice posting. thanks for sharing


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