Ingredients
- 1 1/4 cups brown rice (cooked, cooled brown rice)
- 1 cup lentils (cooked brown or green lentils, cooled, drained well)
- 1 cup beets (fresh, 1 med-large beet, peeled)
- 1/2 teaspoon salt
- Fresh black pepper
- 1 teaspoon thyme, rubbed between your fingers
- 1/2 teaspoon ground fennel (or finely crushed fennel seed)
- 1 teaspoon dry mustard
- 1/4 cup onion (minced)
- 2 to 3 cloves garlic, minced
- 2 tablespoons almond butter (smooth)
- 1/2 cup breadcrumbs (very fine breadcrumbs)
- Crushed chili flakes (optional and to taste)
- Olive oil, for frying
How to Make
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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).
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Step 2: Place the mixture in the fridge for a few hours or overnight.
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Step 3: Preheat a cast iron pan over medium-high. Form the patties. Each patty should be a heaping 1/2 cup of mixture.
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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).
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Step 5: Serve immediately.
Tips & Variations
- Cast-iron skillet
We hope you enjoy this recipe!
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