Every year I try to focus on introducing more meatless meals into our weekly rotation. Some months I'm moderately successful and some months are pretty pitiful. But I continue to try ;-) 2018 will be my best effort! Hopefully.
Luckily, our boys will pretty much eat anything that comes in the form of a burger or can be shoved into a taco, including the vegetarian variety of both. Although a huge beef burger is still their favourite, these spiced lentil and rice veggie burgers are a great meatless option. Since veggie burgers tend to be quite soft in the middle, I recommend they are served with a few crunchy accompaniments such as thinly sliced cabbage and pickles.
If you are looking for a meatless option, give these spiced lentil and rice veggie burgers a try.
Spiced Lentil and Rice Veggie Burger
- 1 cup green or black lentils, cooked
- 1 cup + 2 tablespoons short grain brown rice, cooked
- 1 large clove garlic, peeled
- 3/4 cup chopped yellow onion
- scant 1/2 cup chopped carrots
- 1/2 red bell pepper, chopped
- 2 tablespoons tahini
- 1 tablespoon curry powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin
- 1/2 teaspoon salt + pepper
- 1/4-1/2 cup partially ground gluten-free rolled oats
- 3 tablespoons sunflower seeds
- oil for cooking
toppings: sliced cabbage, goat cheese, pickles, avocado, etc.
- Place the garlic clove in your food processor and turn on for a few seconds until minced.
- Add the onion, carrots, and pepper, then pulse about 10-15 times until everything is diced close to uniform in size. Scrape the sides of the bowl 1-2 times. Do not puree. Refer to photo 1.
- Rinse, drain, and pat the lentils dry with a kitchen towel. Do not skip or burgers may fall apart.
- Add the lentils, brown rice, tahini, and spices to the bowl of the food processor.
- Pulse about 15-20 times until everything is ground to about the size of a grain of rice. Scrape the sides of the bowl 1-2 times and pulse again if needed. Refer to photo 1.
- Empty the mixture into a large bowl and mix in 1/4 cup ground oats and sunflower seeds.
- Add more oats, if needed, until a patty is easily formed. You want a fairly moist mixture but not watery or dry. I used 1/3 cup ground oats.
- Heat a large pan over medium heat with a thin coating of oil.
- Form a ball then gently press into a patty [about 3-4-inch diameter and 1/4-1/2"-inchthick]helping form/compress the outside edges by cupping your hand around the burger.
- Place in the hot pan and cook for 4-6 minutes per side until golden brown. Carefully flip with a large metal spatula and cook the other side until golden brown. Do not overcrowd the pan or burgers will be hard to flip.
- Let cool slightly then serve with whatever toppings you choose.
recipe from Edible Perspective.