These taste fabulous and especially wrapped in a large lettuce leaf with all the fixings!
Rice & Lentil Burgers (Makes 14-16)
- 4 cups filtered water
- 1 cup brown rice
- 1/2 cup red lentils
- 1/2 cup green lentils
- 1 onion, chopped
- 3 cloves garlic, minced
- 1″ fresh ginger, peeled and chopped finely
- 1 tablespoon cumin seed
- 1 1/2 tablespoons Mrs. Dash Extra Spicy or red pepper flakes
- 1/2 teaspoon turmeric
- ground black pepper to taste
- 1/2 cup ground flax seed
- 1/4 cup chia seed (replace with additional flax if you don’t have chia)
- 1 1/2 teaspoons sea salt, added after lentils are cooked (optional, use 1 tablespoon sumac instead of sea salt))
Place rice and lentils in a pot, rinse, drain and add the water, onion, garlic, ginger, cumin, turmeric, Mrs. Dash or red pepper flakes and black pepper. Bring to a boil.
Turn heat down to simmer and cook for 40 minutes until lentils are soft and rice is cooked.
Check to see there is no water in bottom of pan. If there is, cook another 10 minutes until water is gone. Add sea salt or sumac, flax, and chia. Mix well and let cool for 20 minutes.
Preheat oven to 375º F. While the oven is heating up, shape the mix into burgers on a cookie or baking sheet lined with parchment paper.
Bake for 30 minutes than flip to brown the other side for about 5 minutes more. They are ready to eat or you can freeze and enjoy when you wish.
Instant Pot Method:
Place rice and lentils in a the Instant Pot pot, rinse, drain and add the water, onion, garlic, ginger, cumin, turmeric, Mrs. Dash or red pepper flakes and black pepper.
Pressure cook for 22 minutes, plus 15 minutes for a natural release of pressure.
When the pressure is down, add sea salt or sumac, flax, and chia. Mix well and let cool for 20 minutes.
To complete your burgers, follow the instructions above for preheating the oven, shaping into patties and baking.