Prep Time 2 hours-including 1 hour chilling in refrigerator
Cooking Time 45 minutes total
Yields 6 burgers
Ingredients 2 C chopped onions 1 C chopped carrots 1C chopped celery 1C diced tomatoes, drained 1/2 C fresh parsley 1 large clove garlic 2 TBSP mild chili powder 1 TBSP cumin 3 C cooked green lentils 1 C cooked brown rice 1 TBSP white wine vinegar salt and pepper to taste
Directions Combine first six ingredients in food processor and pulse until uniformly chopped. Transfer to a large skillet. Cook over medium high heat about 10 minutes or until water is released and cooked off stirring frequently to prevent sticking.(Do not add liquid or oil) Add chili powder and cumin and stir 3 minutes. Stir in lentils, rice, vinegar, salt and pepper. Taste and adjust seasoning. Cook about 10 minutes more or until mixture looks dry. Remove from heat and let cool. Line a baking sheet with parchment paper. Using 1/2 C per burger, shape mixture into patties. Place patties on prepared baking sheet. Refrigerate at least 1 hour until firm. Preheat oven to 425 degrees F. Bake patties 20-30 minutes until heated through and lightly browned.
Credit Forks over Knives