Beet Lentil Brown Rice Burgers
Try this hearty beet lentil brown rice burger that is packed full of nutrients and fiber. It's beautiful color and smokey flavor makes this one a vegetarian favorite. No bun required for this burger patty!
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.