Rice and lentils burger

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 opened on a plate

Rice and lentils burger

Rice and lentils vegan patty to use in burgers.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 2 people


  • 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
Keyword Rice and lentils, Vegan patty

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.

Rice and lentil mixture in a bowl

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.

Rice and lentil patty

Enjoy in a burger bun along with oven baked sweet potato fries!

Burger on a plate and sweet potato fries in a rectangular dish

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