Beet lentil brown rice burgers are not only pretty, they are a delicious, hearty, plant based burger alternative. The texture of these burgers and the color will win over anyone’s heart. They are naturally high in protein, full of fiber and antioxidants. I love adding nutritional value to my food when I can! My favorite way to make these is by topping them with a thick curry mayonnaise and thinly sliced cucumbers. No bun required!
Tips For Making Beet Lentil Brown Rice Burgers
Instant Pot
https://jessdeliciousliving.com/product/6-quart-instant-pot/
If you have an Instant Pot you will be able to make your beets, lentils and brown rice in it in a short period of time. If you prefer you can also cook the beets in the oven and the rice and lentils on the stovetop.
Brown Rice
Make the brown rice ahead according to directions on rice package if using stovetop. If using the Instant Pot. Add 1 cup brown rice to 1 cup cold water. Add to the Instant Pot and set it on rice setting. Once it has cooked let it naturally release for 10 minutes. Set aside and let cool.
Beets
Chop off the ends of your beets. If using the Instant Pot, fill with 1 cup of water. Put trivet in the pan and place beets on top. Set to manual for 18-30 minutes depending on the size of the beet. Use 18 minutes for the smaller beets and go up in time accordingly. Quick release when they are done at let them rest to cool off before slicing.
For oven preheat your oven to 400 degrees. Poke holes in the beets so they can release steam when they are cooking. Wrap them in aluminum foil and put them in the oven for 1 hour. They are done when you can easily slice them with a knife.
The easiest way to peel your beets is once they are done cooking them put them in a sealed container to cool down. After about 15 minutes you can remove the beets and then using a paper towel or your hands peel away the skin. It should easily come off.
Using a food processor or cheese grater shred the beets once they have been peeled and cooled.
Lentils
To cook the lentils in the Instant Pot add 1 cup cleaned lentils ( rinse lentils and pick out any rocks) to 1 1/2 cup water. Stir, put on manual for 10 minutes and quick release when finished. Let cool.
Preparation
Once the beets, lentils and brown rice have been cooked and cooled you can add them to a large food processor bowl. Depending on the size of the bowl you may have to do it in increments. Pulse the mixture together until is starts to get sticky and looks like it will hold form. You will still be able to see the texture of all the ingredients.
Add in to a large bowl and add the rest of the seasonings, feta, and beaten egg. If you want it to be vegan you can add 1 tbsp aquafaba as a replacement for the egg or omit the egg.
Shape out your patty’s and bake or pan fry. I prefer baking them so I can make the mayonnaise and slice the cucumbers while they are cooking. Remember if you are baking them to flip them half way through their cook time.
Optional Additions- Curry Mayonnaise and Cucumbers
This is optional but I highly recommend doing it. To a small bowl mix together mayo of choice, curry powder and fresh lime juice. That’s it. This will hold in the fridge for up to 1 week.
Additionally you can add some thinly sliced cucumbers. I like adding this for a crisp texture and freshness that adds to to burgers.
These are great on their own but also can be served on a bun or in a lettuce wrap.
Beet Lentil Brown Rice Burgers
Equipment
- 1 Instant Pot Optional to make lentils, beets and brown rice
- 1 Food Processor
Ingredients
- 2 Cups Basmati Brown Rice Cooked and cooled.
- 1 Cup Green Lentils Cooked and cooled.
- 2 Beets Cooked, skinned and shredded.
- 1 Egg Beaten.
- 1 Tsp Smoked Paprika
- 1 Tsp Garlic Salt
- 1 Tsp Cumin Powder
- 1 Tsp Dried Thyme
- ½ Tsp Black Pepper
- ½ Cup Feta Crumbles Optional- I use Violife for Vegan/DF
- 2 Tbsp Oil Optional If cooking patty's stovetop.
Optional Garnish
- 1/2 Cup Mayonnaise
- 1 Tsp Curry Powder
- 1/2 Tsp Lime Juice
- 1 Cup thinly sliced cucumbers
Instructions
- In the food processor, pulse the cooked brown rice, shredded beets and lentils a few times until well combined. You should still see the texture of rice and beets. Transfer to a mixing bowl and add in all other ingredients. Mix well.
- Line a baking sheet or large tray with non-stick baking paper or spray with cooking spray. Shape 6 patty's with your hands and add them to the tray.
- Cook patties with a little oil for 5-7 minutes each side on medium heat in a large sauté pan, or bake at 400 degrees in the oven for 30 minutes, flipping them 15 minutes in.
- Remove and let them cool down on a separate plate.
- Optional garnish curry mayonnaise and thinly slice cucumbers.