Rice and lentils burger
Since I moved to Canada, my burger consumption has definitely increased. As a vegetarian, I like to try the various options that we’re being offered, from the meat-like burger to the more natural veggie patty. This recipe is definitely not going to fool you, doesn’t taste or look like meat. It’s more of a comforting and healthy option, with rice and lentils which are a great combination for a vegan diet, as cereals and legumes together are a good source of proteins.
This time, I decided to add some cheese and mayo in my burger, but you can make it a vegan alternative with a tahini sauce and non dairy cheese for example.
Rice and lentils burger
Ingredients
- ¼ cup dry lentils 50 g
- ¼ cup brown rice 50 g
- 1 tsp tomato paste
- 1 small carrot
- parsley
- paprika
- olive oil
- smoked sea salt
Rinse the lentils and transfer them in a pot along with the diced carrot. Cover with water and cook for about 35-40 minutes or until the lentils are cooked.
In the meantime, cook the rice, strain and put it in a bowl. Add the drained lentils and carrots.
Mix half of it with a hand blender. Season with the tomato paste, parsley, paprika and smoked sea salt.
Add the other half of the mixture and combine.
Divide it in two and shape the patties, place them in an oven safe dish lined with parchment paper, drizzle with olive oil and bake for about 10 to 15 minutes in a preheated oven at 350°F, or until they are golden brown.
Enjoy in a burger bun along with oven baked sweet potato fries!
