Lentil-Rice Burgers

My apologies for this burger’s photo—we wolfed the first two burgers during a rush to get out the door, and didn’t take the time to show a finished sandwich! I’ll try again, soon 🙂

Lentil-Rice Burgers
Yield: around 8 patties, depending on size

1 cup lentils (2 cups cooked)
1 small bay leaf
1 tablespoon barley (dark) miso
1 cup rolled oats
1/2 cup brown rice (1 cup cooked)
1/4 cup tomato or pasta sauce
1/2 cup onion and red bell pepper, diced and sautéed in stock
1-2 tablespoons poultry seasoning*
1/2 teaspoon each, garlic and onion powder
Optional: barbecue sauce

Bring 3 cups of low sodium vegetable stock to boil, add lentils and bay leaf, and simmer, covered, for 15-20 minutes. When lentils are finished cooking, stir in miso. Note: Don’t add salt or miso to cooking lentils, it will take twice as long for the lentils to cook 🙁

Bring 1 cup of water to boil, add the brown rice, and simmer, covered, for one hour.

Line a large rimmed baking sheet with either parchment paper or a silicone mat.

Mix all ingredients together, using your hands to mash everything together well. Form into balls,  place the balls on prepared baking sheet, and flatten into patties with a spatula. Bake at 350 degrees for 15 minutes on each side. Optional: baste with barbecue sauce.

Serve on whole wheat burger buns (or hearty whole wheat bread) with plenty of lettuce, sliced tomatoes, avocado, and any condiments you enjoy. I use my Red Pepper Relish 🙂

Alternative Versions
—Pinto or black beans with salsa, cumin, garlic, onion, chili powder
—Garbanzos with tomato sauce, garlic, onion, curry powder
—White beans with tomato sauce, herbs d’provence, saffron, parsley, thyme, marjoram, garlic, mushrooms
—Aduki beans with shiitake mushrooms, green onion, garlic, fresh ginger, chili pepper flakes, shredded carrots

*Poultry Seasoning
Yield: 1/4 cup

1 tablespoon ground sage
1 tablespoon ground thyme
1 tablespoon ground marjoram
1 teaspoon ground rosemary
1 teaspoon crushed celery seed
1 teaspoon ground black pepper

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