Ok, ok, don’t walk away! These actually taste *good*, even if you’re an unrepentant carnivore.
I’m hardly one to proselytize the health benefits of a completely meat-free lifestyle, considering I still consume dairy and eggs from time to time, and I still require a daily B12 supplement. However, sometimes, eating something that wasn’t mooing, clucking or oinking yesterday can be a health, environmental, and social benefit.
I’ve made these patties a number of times in several different ways over the last several years, tweaking the yummy original recipe I copied from website One Green Planet many many moons ago, until I had a patty customized to my taste. This new recipe is delicious but doesn’t fall apart on me when they’re grilled or pan fried, and is healthier than the usual suspects (i.e. commercially processed veggie patties) from the grocery store. Even better, I made a bunch of them and froze them individually after cooking so they were a quick 2 minute reheat away from frozen to fantastic. They’re great in a bun like a burger, or served as your protein beside some rad vegetables and stuff. Think Salisbury Steak, smothered in gravy…om nom nom…
Try them once; while I can’t guarantee you will love them as much as I do, there’s every likelihood that you will. and hey, if it gets your holier-than-thou vegan sibling (*shudder*) off your back for even one mealtime, it will be worth it, am I right or am I right??
This recipe is gluten-free and vegan, though if you want to mix it up a bit, ain’t nobody watching ya.
Brown Rice and Lentil Burgers
- 1 tbsp/15mL olive oil
- 1 medium yellow onion, minced finely
- 1 medium carrot, grated
- 1 stalk celery, minced finely
- ¼ cup frozen corn kernels and/or ¼ cup frozen baby peas (optional)
- 3 garlic cloves, minced finely or Microplaned
- 2 tsp/1.5g ground cumin
- 2 tsp/1.3g ground sage
- 1 tsp/2g lemon pepper
- 1 tsp/1.5g dried thyme
- 1 tsp/0.5g dried parsley
- ¼ tsp/0.75g ground turmeric (optional)
- ¼ tsp/0.5g red pepper flakes (optional)
- ½ cup dried/96g green or brown lentils, rinsed and checked for stones
- ½ cup/90g brown rice, rinsed
- 1½ cups/355mL water
- 1½ cups/355mL low sodium vegetable broth
- In a medium frypan, sauté the vegetables in the olive oil and seasonings until the onion is translucent and starting to brown.
- Combine cooked veggies with rice and lentils into a medium-size saucepan with a tight-fitting lid. Add the water and vegetable broth; cover and bring to a boil then reduce the heat and boil gently until the rice and lentils are tender and all the liquid is absorbed, about 40 minutes.
- Drain mixture in a mesh sieve to remove any excess liquid. Let cool slightly, then process in a steel-bladed food processor until mixture is fairly smooth in texture. Form into six burger patties.
- Wipe out the frypan originally used and, with a spray of non-stick oil in the bottom, fry until golden on both sides.
- Alternatively, prepare on the barbeque at a medium-hot temperature, with a lightly oiled grill; mist both sides of the burgers with nonstick spray. Grill the patties until crispy and golden, about 5 minutes per side.
- Serve in a bun with your favorite toppings; or, you can separate remaining completely cooled patties with waxed or parchment paper and freeze, well-wrapped in foil and plastic wrap, for up to 6 months.
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