Veggie Burgers
- Prep Time30 min
- Cook Time30 min
- Total Time1 hr
- YieldMakes 6 patties
Burger Patties
- ⅓ cup brown rice
- ¾ cup Alison’s Pantry brown lentils
- 1 brown onion, finely chopped
- 250g Portobello mushrooms, finely chopped
- ¾ cup grated beetroot
- ½ cup Alison’s Pantry wholegrain oats
- ¼ cup flour
- 1 tbsp Alison’s Pantry chia seeds
- 1 ½ tsp paprika
- 1 ½ tsp vegetable stock powder
- ¾ tsp ground black pepper
- 1 tsp salt
- 1 garlic clove, crushed
- 1 tbsp tomato paste
Fillings
- 6 burger buns
- Mayonnaise (store-bought or make your own vegan friendly mayo)
- Crunchy cos or iceberg lettuce leaves
- Thinly sliced red onion
- Sliced gherkins or pickle
- Mustard & ketchup
- Cheese or Vegan cheese (optional)
Method
1
In a large pot add the rice and 4 cups of lightly salted water (big enough to let the lentils double or triple in). Bring to a boil, reduce the heat and simmer for about 10 minutes. Add the lentils, cover and simmer for a further 25-30 minutes or so, or until the lentils are tender. Drain and set aside.
2
Meanwhile, heat 2 tbsp oil in a pan over medium heat. Add the onion and cook, stirring every now and then, for 7-10 minutes until softened. Add the mushrooms, beetroot and a big pinch of salt and cook for another 10 minutes or, stirring frequently, or until the mixture is mushy and reduced. Set aside.
3
Whizz the oats, flour, chia seed, paprika, stock powder, pepper and salt in a processor until fine. Add to a large mixing bowl along with drained lentils and rice, the onion mixture, garlic and tomato paste. Mix vigorously to combine so you mush the lentils and rice up a bit and get it the mixture nice and sticky. It might look too wet right now but that’s OK. Cover and refrigerate for half an hour (or until needed).
4
Preheat the oven to 180c on fan bake.
5
Shape the mixture into 6 patties (using clean damp hands so the mixture doesn’t stick). Arrange on a baking tray and bake in the oven for 30 minutes. Remove from the oven and allow to sit for 15 minutes – or cover and leave as long as you need.
6
When ready to serve, fry the patties in a little oil over medium-high heat for about minute each side, until browned and crispy – they won’t need long.
7
Serve on lightly grilled buns halves (you can spread them with dairy-free spread or butter first if you like) topped generously with your choice of condiments and filling.
8
Lovely served with oven baked chips and tomato sauce.
I made these for the family as I’m vegetarian and loved them , I did add garlic as my family love the taste, but really had a nice crunch too.