Lentil Black Rice Veggie Burgers Recipes

SPICED LENTIL-BROWN RICE BURGERS

Steps:

• Make the burgers: Combine 2 cups water, the lentils, rice, 1 teaspoon salt and a few grinds of pepper in a medium saucepan over high heat. Bring to a boil, then cover and reduce the heat to low. Cook until tender, 40 minutes. Remove from the heat and let sit, covered, 10 minutes. If there is water left in the saucepan, cook, uncovered, until evaporated.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and carrot and cook, stirring, until browned, 8 to 10 minutes. Reduce the heat to medium and add the kale, garlic, cumin, curry powder and allspice. Cook, stirring, until softened, about 2 minutes. Add 2 tablespoons water and cook, stirring, until the liquid evaporates. Season with salt and pepper.
• Pulse the oats in a food processor until finely ground with some coarse pieces. Add the warm lentil mixture and the vegetable mixture and pulse until combined but still chunky. Season with salt and pepper. Let cool. Form into four 4-inch patties (about 1/2 inch thick). Transfer to a baking sheet and freeze until firm, about 30 minutes.
• Meanwhile, make the sauce: Combine the lemon juice and garlic in a small bowl; let sit 5 minutes. Whisk in the tahini, 2 tablespoons water and the hot sauce, thinning with more water, if needed. Season with salt and more hot sauce to taste.
• Preheat a grill to medium high. Brush the burgers with olive oil on both sides. Grill until well marked, about 3 minutes per side. Grill the pitas until warmed. Serve the burgers in the pitas with lettuce, tomatoes and pickles and the tahini sauce.

CURRIED LENTIL, RICE AND CARROT BURGERS

Steps:

• Preheat the oven to 375 degrees. Heat 1 tablespoon of the oil over medium heat in a heavy ovenproof skillet and add the onion and carrot. Cook, stirring often, until just about tender, about 3 minutes, and add the mushrooms, ginger, turmeric, cumin, curry powder, mustard seeds and cayenne and a pinch of salt. Cook for another 3 minutes or so, until the vegetables are tender and fragrant and the spices aromatic. Remove from the heat and transfer to a large bowl. Add the rice.
• Purée the lentils with the egg and add to the vegetable and rice mixture. Stir together, season with salt and pepper, and shape into 6 patties.
• Heat the ovenproof skillet over medium-high heat. Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the patties for 2 minutes on one side, or until nicely browned. Carefully turn the patties over and place in the oven. Bake 10 to 12 minutes, until the patties are lightly browned and don't fall apart. Remove from the heat and serve, with or without buns, chutney or ketchup and the works.

LENTIL BLACK RICE VEGGIE BURGERS

Steps:

• Be ready for some simultaneous burner action! Get two saucepans ready with the 4 cups of water, 2 cups in each.
• Put the 1/4 tsp table salt in the one that you're going to cook the rice inches.
• Put the rice in the boiling salted water, and stir in 1 tbsp olive oil. Mix it up perfectly then cover.
• In the other pot, put the lentils inches.
• Cover both pots, and set the timer for 20 minutes.
• You're going to leave the rice alone until the time's up-- but check on the lentils and stir them every 5 minutes, covering when done.
• When the time's up, drain the lentils about halfway. Put them in a large mixing bowl.
• For the rice, turn the burner off and let it sit there for a few minutes.
• Drain and rinse the rice-- now, you're going to see a lot of purple/black liquid come out. Don't be alarmed, this is natural from black rice, not a manufactured dye or anything.
• Put the rice in with the lentils, and mix the bowl up.
• With a potato masher, mash up the contents as best as you can- mash and stir constantly, and get most of it mashed up really well but leave a lot of whole pieces of rice and lentil in there for texture.
• Stir in the minced garlic, kosher salt, and tahini until perfectly melded.
• Add the 3/4 cup flour and stir together, the mixture should be stickier now.
• Add the dry seasoning ingredients to the mixture and blend together.
• Put the veggies into the mixture and mix up.
• Put the remaining 1/2 cup flour into the bowl and mix it up, so it's thick and pasty now.
• Let the mixture sit for about 10 minutes, and while it's doing that preheat the oven to 350 and make sure the rack is in the center.
• With your hands, form patties about 4-5" and put directly onto a cookie/baking sheet greased with cooking spray.
• Bake for 15 minutes. (This part took me twice as long because I only had room for 6 patties with my convection oven.).

BROWN RICE AND LENTIL BURGERS

Steps:

• In a medium saucepan, bring 1 1/2 cups of water to a boil.
• Add the lentils, reduce the heat and cook until softened, about 15 minutes.
• Drain and set aside.
• Meanwhile in another medium saucepan, bring 2 cups of water to a boil, add the rice.
• Reduce the heat, cover, and simmer until the rice is just tender, about 40 minutes.
• Drain and set aside.
• In a saute pan, heat the olive oil over medium heat and saute the garlic, onion, and peppers until slightly browned.
• Preheat oven to 350.
• In a large bowl, combine the lentils, rice and vegetables.
• Add the salt and pepper powder and mix well.
• Add a bit of bread crumbs or flour to hold the mixture together, if needed.
• Make into burger-sized patties and place on a baking sheet, or press into a loaf pan.
• Bake until slightly firm, about 15 minutes, or bake the loaf for about 25 minutes.

LENTIL-WALNUT BURGERS

Steps:

• In a food processor, combine walnuts, breadcrumbs, garlic, cumin, coriander, pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).
• In a large bowl, whisk egg. Add lentil mixture; mix well. Divide into 4 equal-size parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties.
• Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook over medium-low heat until crisp and browned, turning gently with a thin-edged spatula, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain. Serve with Yogurt-Cilantro Sauce, if desired.

SPICY BLACK BEAN AND LENTIL BURGERS

Steps:

• Prepare beans according to packages.
• Allow beans to cool and mash well.
• Chop onion, garlic, and jalapenos finely.
• Mix all ingredients together in large mixing bowl.
• Roll mix into hamburger patties.
• Add to greased skillet until brown on both sides (5-8 min).