BROWN RICE AND LENTIL BURGERS
This recipe can also be made into a lentil loaf and served with mashed potatoes and vegan gravy. Served as burgers, they are also very good cold topped with ketchup and mayo.
Provided by Mizzy
Categories Lentil
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring 1 1/2 cups of water to a boil.
- Add the lentils, reduce the heat and cook until softened, about 15 minutes.
- Drain and set aside.
- Meanwhile in another medium saucepan, bring 2 cups of water to a boil, add the rice.
- Reduce the heat, cover, and simmer until the rice is just tender, about 40 minutes.
- Drain and set aside.
- In a saute pan, heat the olive oil over medium heat and saute the garlic, onion, and peppers until slightly browned.
- Preheat oven to 350.
- In a large bowl, combine the lentils, rice and vegetables.
- Add the salt and pepper powder and mix well.
- Add a bit of bread crumbs or flour to hold the mixture together, if needed.
- Make into burger-sized patties and place on a baking sheet, or press into a loaf pan.
- Bake until slightly firm, about 15 minutes, or bake the loaf for about 25 minutes.
LENTIL BLACK RICE VEGGIE BURGERS
I finally posted the concoction! :D And it came out pretty awesome. Better yet, I did this without a food processor. You need 1 cup of veggies, your choice, I did it with the traditional veggie burger fare and they're also what I had on hand that I like. Either way, the veggies must be very, very finely diced/shredded unless you use something naturally small like peas and corn. I used regular brown lentils, but red lentils, Indian lentils, or a varietal mix would probably be great. Black rice is found in most Asian grocery stores. These veggie burgers are time-consuming to make, but well worth it for the rich and nutty taste, creamy gooey texture, and the spicy kick that sneaks up on you. You can probably use a food processor too, but I didn't feel like cleaning it-- so I guess just pulse a few minutes until just about completely pureed.
Provided by the80srule
Categories Lunch/Snacks
Time 1h15m
Yield 12 burgers, 12 serving(s)
Number Of Ingredients 20
Steps:
- Be ready for some simultaneous burner action! Get two saucepans ready with the 4 cups of water, 2 cups in each.
- Put the 1/4 tsp table salt in the one that you're going to cook the rice inches.
- Put the rice in the boiling salted water, and stir in 1 tbsp olive oil. Mix it up perfectly then cover.
- In the other pot, put the lentils inches.
- Cover both pots, and set the timer for 20 minutes.
- You're going to leave the rice alone until the time's up-- but check on the lentils and stir them every 5 minutes, covering when done.
- When the time's up, drain the lentils about halfway. Put them in a large mixing bowl.
- For the rice, turn the burner off and let it sit there for a few minutes.
- Drain and rinse the rice-- now, you're going to see a lot of purple/black liquid come out. Don't be alarmed, this is natural from black rice, not a manufactured dye or anything.
- Put the rice in with the lentils, and mix the bowl up.
- With a potato masher, mash up the contents as best as you can- mash and stir constantly, and get most of it mashed up really well but leave a lot of whole pieces of rice and lentil in there for texture.
- Stir in the minced garlic, kosher salt, and tahini until perfectly melded.
- Add the 3/4 cup flour and stir together, the mixture should be stickier now.
- Add the dry seasoning ingredients to the mixture and blend together.
- Put the veggies into the mixture and mix up.
- Put the remaining 1/2 cup flour into the bowl and mix it up, so it's thick and pasty now.
- Let the mixture sit for about 10 minutes, and while it's doing that preheat the oven to 350 and make sure the rack is in the center.
- With your hands, form patties about 4-5" and put directly onto a cookie/baking sheet greased with cooking spray.
- Bake for 15 minutes. (This part took me twice as long because I only had room for 6 patties with my convection oven.).
Nutrition Facts : Calories 149.8, Fat 1.9, SaturatedFat 0.3, Sodium 250, Carbohydrate 28.5, Fiber 2.7, Sugar 0.9, Protein 4.5
SPICED LENTIL-BROWN RICE BURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 4 lentil-brown rice burgers
Number Of Ingredients 19
Steps:
- Make the burgers: Combine 2 cups water, the lentils, rice, 1 teaspoon salt and a few grinds of pepper in a medium saucepan over high heat. Bring to a boil, then cover and reduce the heat to low. Cook until tender, 40 minutes. Remove from the heat and let sit, covered, 10 minutes. If there is water left in the saucepan, cook, uncovered, until evaporated.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and carrot and cook, stirring, until browned, 8 to 10 minutes. Reduce the heat to medium and add the kale, garlic, cumin, curry powder and allspice. Cook, stirring, until softened, about 2 minutes. Add 2 tablespoons water and cook, stirring, until the liquid evaporates. Season with salt and pepper.
- Pulse the oats in a food processor until finely ground with some coarse pieces. Add the warm lentil mixture and the vegetable mixture and pulse until combined but still chunky. Season with salt and pepper. Let cool. Form into four 4-inch patties (about 1/2 inch thick). Transfer to a baking sheet and freeze until firm, about 30 minutes.
- Meanwhile, make the sauce: Combine the lemon juice and garlic in a small bowl; let sit 5 minutes. Whisk in the tahini, 2 tablespoons water and the hot sauce, thinning with more water, if needed. Season with salt and more hot sauce to taste.
- Preheat a grill to medium high. Brush the burgers with olive oil on both sides. Grill until well marked, about 3 minutes per side. Grill the pitas until warmed. Serve the burgers in the pitas with lettuce, tomatoes and pickles and the tahini sauce.
VEGAN LENTIL BURGERS
These burgers are packed with flavor, fiber and protein while still being low in fat. We love them grilled, but you can also pan-fry them: Heat 1 tablespoon grapeseed oil in a large nonstick skillet over medium-high heat and fry patties until well browned, about 2 minutes per side. (Remember: The extra oil will alter the calorie and fat totals.)
Provided by Food Network Kitchen
Time 2h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.
- Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.
- Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.
- Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.
Nutrition Facts : Calories 560 calorie, Fat 14 grams, SaturatedFat 1.5 grams, Sodium 900 milligrams, Carbohydrate 90 grams, Fiber 21 grams, Protein 21 grams, Sugar 10 grams
CURRIED LENTIL, RICE AND CARROT BURGERS
I love the Indian spices in these burgers. The turmeric offers bonus antioxidant health benefits, but even without it, they're in abundance in this recipe, with all the carrots and ginger.
Provided by Martha Rose Shulman
Time 40m
Yield 6 burgers.
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees. Heat 1 tablespoon of the oil over medium heat in a heavy ovenproof skillet and add the onion and carrot. Cook, stirring often, until just about tender, about 3 minutes, and add the mushrooms, ginger, turmeric, cumin, curry powder, mustard seeds and cayenne and a pinch of salt. Cook for another 3 minutes or so, until the vegetables are tender and fragrant and the spices aromatic. Remove from the heat and transfer to a large bowl. Add the rice.
- Purée the lentils with the egg and add to the vegetable and rice mixture. Stir together, season with salt and pepper, and shape into 6 patties.
- Heat the ovenproof skillet over medium-high heat. Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the patties for 2 minutes on one side, or until nicely browned. Carefully turn the patties over and place in the oven. Bake 10 to 12 minutes, until the patties are lightly browned and don't fall apart. Remove from the heat and serve, with or without buns, chutney or ketchup and the works.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 436 milligrams, Sugar 3 grams, TransFat 0 grams
LENTIL BURGERS
Easy lentil veggie burger adapted from SILVERWOLF's 'Butter Bean Burgers.' Additional vegetables may be added, as well as extra spices to enhance the flavor. You should also use whatever cheese you like.
Provided by karkar
Categories Everyday Cooking Vegetarian
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Pulse lentils in a food processor until coarsely ground; transfer to a large mixing bowl.
- Mix onion, egg, bell pepper, and bread crumbs with the lentils; add mozzarella cheese, garlic, salt, and pepper to the lentils and mix.
- Divide the mixture into four equally sized portions, roll into balls, and flatten into patties.
- Spread cornmeal into a wide, shallow bowl. Dredge patties in cornmeal to coat.
- Heat olive oil in a wide skillet over medium-high heat. Cook patties in skillet until browned, about 5 minutes per side.
Nutrition Facts : Calories 272.8 calories, Carbohydrate 37.2 g, Cholesterol 52.5 mg, Fat 7.1 g, Fiber 10.8 g, Protein 16.5 g, SaturatedFat 1.9 g, Sodium 104.7 mg, Sugar 3.7 g
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