Oversized Lentil Burger (Vegan)
Recipe: #10099
July 14, 2013
Categories: Beans, Beet, Sunday Dinner, Heart Healthy, High Fiber Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"This makes 4 huge burgers, due to the addition of fresh beets these are earthy and slightly sweet, they do not taste like a beef burger they taste like a vegan burger, for those who are vegan you will know what I mean :)"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (162.8 g)
- Calories 469.6
- Total Fat - 9.6 g
- Saturated Fat - 4.3 g
- Cholesterol - 15.3 mg
- Sodium - 471.5 mg
- Total Carbohydrate - 78.5 g
- Dietary Fiber - 18.6 g
- Sugars - 5.6 g
- Protein - 17.8 g
- Calcium - 57.6 mg
- Iron - 5.5 mg
- Vitamin C - 5.4 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Peel beets and shred with the shredder attachment of your food processor, then set aside. Change the attachment to a metal blade. Pulse the brown rice, shredded beets and lentils about 15 to 20 times, until the mixture comes together, but still has texture. It should look a lot like ground meat. Transfer to a mixing bowl and add all the remaining ingredients. Use your hands to mix very well. Everything should be well incorporated this may take a couple of minutes).
Step 2
Place the mixture in the fridge for a few hours or overnight.
Step 3
Preheat a cast iron pan over medium-high. Form the patties. Each patty should be a heaping 1/2 cup of mixture.
Step 4
Pour some olive oil into the skillet. Cook patties for about 12 minutes, flipping occasionally (burgers should be charred at the edges and heated through).
Step 5
Serve immediately.
Tips
- Cast-iron skillet
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