serving size: 4 hearty portionsIngredients
1/4 cup uncooked brown rice
1/4 cup uncooked green lentils
1 cup water
1/4 cup onion (shredded)
1/4 cup carrot (shredded)
1/4 cup celery (shredded)
1/2 cup rolled oats
1/2 teaspoon paprika
1/2 teaspoon coriander
1 teaspoon garlic salt
1 teaspoon Worcestershire sauce
1 garlic clove (minced)
1/2 teaspoon fresh cracked pepper
Wash the brown rice & lentils, then add them into a pot with the 1 cup of water, bring to a boil and turn heat to low and simmer for about 45 minutes or until the brown rice and lentils are tender. Drain the extra water out and allow the brown rice & lentils to cool.
In a food processor add in the already shredded onion, carrot, celery (i used my food processor shredder to shred the veggies), rolled oats, all of the seasoning listed above and pulse 3-4 times. Then add in the cooled brown rice & lentils, blended until everything is incorporated, and has reached your desired texture.
To form the burger pattie mixture I used an ice cream scoop, and patted the pattie down (about 1/4 inch thick). Now to cook, on a medium low heated skillet add a little bit of oil and cook the pattie 5 minutes per side. Turn up the heat add the end of the cooking process to get a nice crust on the outside.
Serve the vegan burger pattie on your favorite bun, I had it on home made baguette.
Recipe for baguette