Prep time: 60 minutes | Cooking time: 30 minutes
This recipe can be made into 4 large veggie burgers or 6 medium veggie burgers. Top with spinach or your preferred lettuce mix, tomatoes and other favorite burger toppings. Another use for this recipe is to make a versatile veggie crumble (similar to ground beef or a mild sausage) that can be added to pasta sauces, chili, tacos or quesadillas.
- 1 1/4 cups cooked, cooled brown rice
- 1 cup cooked brown or green lentils, cooled, drained well
- 1 cup shredded beets
- 1/2 teaspoon salt
- Fresh black pepper
- 1 teaspoon thyme, rubbed between your fingers
- 1/2 teaspoon ground fennel (or finely crushed fennel seed)
- 1 teaspoon dry mustard
- 3 tablespoons very finely chopped onion
- 2 cloves garlic, minced
- 2 tablespoons smooth almond butter
- 1/2 cup very fine breadcrumbs
- Canola or olive oil for the pan
Peel beets and shred with the shredder attachment of your food processor; set aside. Change the attachment to a metal blade. Pulse the brown rice, shredded beets and lentils about 15 to 20 times, until the mixture comes together, but still has texture. It should look a lot like ground meat (pictured right).
Transfer to a mixing bowl and add all the remaining ingredients. Use your hands to mix until well-incorporated. Place the mixture in the fridge for a half hour to chill.
Preheat a pan over medium-high. Now form the patties. If making 4 large patties, use 1/2 cup of mixture per patty. If making 6 smaller patties, use ~1/3 cup of mixture per patty. Shape the patties with your hands or press into a 3 ½ inch ring mold.
Pour a very thin layer of oil into the pan and cook patties for about 12 minutes, flipping occasionally. Do two at a time if you’re pan isn’t big enough. Drizzle in a little more oil or use a bottle of organic cooking spray as needed. Burgers are done when heated through.
Note: If using mixture for ground beef, heat oil in pan then add diced onions (optional) and the beet burger mixture. Cook the mixture in the oil and onions, stirring frequently for approximately 12-15 minutes or until crumbles form and mixture is heated through.
Nutrition Information (Per serving)
Fat (g): 6
Saturated Fat (g): 1
Cholesterol (mg): 0
Carbohydrates (g): 36
Fiber (g): 7
Protein (g): 8
Sodium (mg): 103
Sugars (g): 4
-Submitted by Wendy Weisblatt, RD, Clinical Dietitian. Adapted from Isa Chandra, The Post Punk Kitchen.