So it’s summer, and sometimes, vegan or not, you just want a nice, summer-y burger to throw on the grill. Well, I’m not a huge fan of buying pre-packaged food, especially veggie burgers (unless they’re Sunshine Burgers, but I digress), so I took a look through the cabinets, and made my own veggie burgers. Now, these things are absolutely amazing! They held together really well, were super filling, and VERY nutritious! Not only that, but you could pretty much add anything to the patty to add your own personal flavor. The recipe makes a lot, so it’s good for when you have friends over, or to store. I like putting the leftovers in individual freezer containers, so I can grab one and pop it in my lunch bag before work, or have something to throw on the grill on those nights you just don’t have time to cook. Sure, they look a little odd…but don’t most veggie burgers?! So anyway, here’s the recipe for my super hearty, filling, and super nutritious…
Waistline-Friendly Lentil Burgers
(Makes 8-12 patties, depending on size you make them)
•1 c. uncooked lentils, rinsed (you can probably get away with any lentils, I used green)
•1 c. uncooked brown rice
•1-1/2 c. uncooked oats
•2 seeded and diced jalapenos*
•1 large carrot, diced*
•1 white onion, diced*
•Whatever spices you like (I used Mrs. Dash onion spices, Garlic Powder, Vegan “Burger” spice by McCormick, Chile Limon powder, and some cayenne for the extra kick)
*Vegetables are optional, or you can use whatever veggies diced that you like to incorporate into the patty.
Put lentils and rice into a pot with 4 cups of water. Bring to a boil. Once boiling, turn heat to low, cover, and let cook for 45 minutes. Let cool.
Once lentil and rice mixture is cool, pour mixture onto a cook board or counter top. Combine all other ingredients with your hands into the rice and lentil mixture. Mix and squish well with your hands, until it feels really sticky. Taste and add more seasoning to your liking. Once the mixture is properly mixed and seasoned, form it into patties. Throw these patties on an oiled skillet or on a hot grill and cook, about 5 to 8 minutes on each side. Any remaining patties can be frozen for a later use.
I put these patties on a toasted whole grain onion bun from Whole Foods with some habanero hummus, leftover Galaxy Cheese from the "Hardcore Jalapeno Tomato Cream Pasta" recipe I posted a few days ago, some pickles, and I was in heaven. THIS is what summertime food is all about!!