When I threw these veggie burgers together, I admittedly didn't expect the textures & flavors to turn out as well as they did. I was beyond pleasantly surprised--these burgers are a real keeper!
My inspiration for these came from wanting to incorporate more legumes into my little one's diet. And, boy was I happy that he loved these as much as I did!
These delightful vegetarian patties are chock full of protein & fiber, hold together & cook incredibly well, and truly taste great just about any way you choose to eat them!
Sunny Rice & Lentil Veggie Burgers (Gluten Free, Vegan Option)
Makes: 4 patties
1 1/2 cups brown rice, cooked (I used Lundberg Farms Sprouted Brown Basmati)
1 cup green lentils, cooked (I used truRoots)
1/3 cup sunflower seeds
1/2 cup chopped onion
2 garlic cloves
1 tsp salt
1 tsp cumin, ground
1 tsp coriander, freshly ground
1/2 tsp cayenne
1/2 tsp ground Hungarian paprika
1 egg, or 1 flax egg for vegan option*
4 tbs gluten free quick cooking rolled oats (I use Bob's Red Mill)
1 tsp olive oil
In a food processor combine: rice, lentils, sunflower seeds, onion,
garlic & spices. Process well. Transfer mixture to a bowl. Then add: egg (or flax egg*), oats, and oil. Mix & mash with a spatula until all is relatively smooth. Refrigerate for at least 15 minutes.
Remove from fridge and shape into patties (this should make 4
Heat a greased skillet on med-high heat & cook patties until browned, about 5 minutes each side.
These are great on their own, served on a bed of greens or
burger-style on any gluten free bread of your choice!
*Note: to make a flax egg, combine 1 tbs of ground flax seed w/ 3 tbs of water and let sit for 10 minutes or until beginning to thicken--add to recipe as you would any egg.