Lentil Rice Burgers (Vegan)
Yield
8 servingsPrep
30 minCook
15 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
lentils
|
|
| 1 | each |
sweet potatoes, or yams
|
|
| 10 | each |
spinach
leaves |
*
|
| 1 | cup |
mushrooms
fresh |
*
|
| ¾ | cup |
bread crumbs
|
|
| 1 | teaspoon |
tarragon leaves
|
|
| 1 | teaspoon |
garlic powder
|
|
| 1 | teaspoon |
parsley flakes
|
*
|
| ¾ | cup |
long grain rice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
lentils
|
|
| 1 | each |
sweet potatoes, or yams
|
|
| 1E+1 | each |
spinach
leaves |
*
|
| 237 | ml |
mushrooms
fresh |
*
|
| 177 | ml |
bread crumbs
|
|
| 5 | ml |
tarragon leaves
|
|
| 5 | ml |
garlic powder
|
|
| 5 | ml |
parsley flakes
|
*
|
| 177 | ml |
long grain rice
|
|
Directions
Cook rice until cooked and slightly sticky (white rice, I use basmati will take approx 20 min ), and lentils until soft.
Cool slightly. Finely mince a medium sweet potato which has been peeled and cook until soft.
Cool slightly. Finely chop the mushrooms.
Spinach leaves should be rinsed and finely shredded.
Mix all ingredients and spices together adding salt and pepper to taste.
Chill in the refrigerator 15 to 30 min.
Form into patties and sauté in pan or can be done on a vegetable grill on an outdoor grill.
Make sure to grease or spray pan with Pam as these burgers will tend to stick.
