This was hubby Tom’s burger on a sprouted Alvarado St Bakery bun. All of our favorite burger toppings work with this one, lettuce, pickles, mustard, ketchup, onion and tomato. Holy yum! This is a winner. I found this amazing recipe over at Healthy Girl’s Kitchen. She wrote about how this is a copy cat attempt at a famous burger from NorthStar Cafe in Columbus Ohio. Be sure to go over and check out her blog – the photos are amazing and she has a ton of healthy plant based recipes that will keep you busy in the kitchen for weeks to come. I opted to put my burger on a half of a California Lavash Whole Grain flat bread smeared with hummus and topped with a slice of red onion and plenty of organic baby greens. Love it! I also like veggie burgers stuffed into half a whole wheat pita bread or on top of big bed of baby greens – no bun required.
Beet Lentil Brown Rice Burgers
- 1 1/3 cups cooked beets (1 package Trader Joe’s cooked beets, you could also use shredded raw beets)
- 2 1/2 cups cooked brown or green lentils (1 package Trader Joe’s cooked lentils)
- 2 1/2 cups cooked brown rice (about 1.5 bags of Trader Joe’s frozen brown rice)
- 1/4 tsp ground pepper
- 1 tsp salt – optional
- 2 tsp dried thyme
- 1 tsp ground fennel
- 2 tsp Dijon mustard
- 1 tsp onion powder, or 3 Tbsp minced onions
- 1/2 tsp garlic powder, or 2 garlic cloves, minced
In a food processor fitted with the “s” blade, place cooked (or raw) beets. Pulse beets until they are roughly chopped.
Add lentils and rice. Pulse until the mixture resembles ground meat. (My food processor is small and old so I had to do this in two separate batches.)
Transfer beet, lentil, rice mixture to a large bowl. Add pepper, salt, thyme, fennel, mustard, onion powder (or onion) and garlic powder (or garlic). Mix, until all ingredients are well incorporated. Form into 8 patties and refrigerate for one hour or longer.
Heat a non-stick skillet over medium-high heat, and cook until a crust develops and burger is heated through, turning once during cooking, about 12 minutes total.
Uncooked burgers keep well in the refrigerator for four days. Cook right before serving.
Yield: 8 servings
Serving Size: 1 burger
Per Serving: 151.9 Calories, 0.5 g Fat, 0 mg Cholesterol, 211.8 mg Sodium, 7.4 mg Potassium, 28.5 g Carbohydrates, 7 g Fiber, 7.8 g Protein, WWPP 3
Recipe from Healthy Girl’s Kitchen blog.
When you say “cooking spray” do you mean the kind with oil in it?
I no longer use any kind of oil or oil spray – just try browning them in a dry skillet and it works well!
Is “ground fennel” ground fennel seeds?
Can uncooked burgers be frozen? Or do you have to cook and then freeze?
I prefer to cook them first and then freeze them. It’s up to you – either way works.