Adapted by LKD from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week, by Isa Chandra Moskowitz.
- 1 1/4 c. cooked and cooled brown rice
- 1 c. cooked brown lentils
- 1 c. shredded beets
- 1/2 c. very fine dry breadcrumbs (I use panko)
- 2 Tbs. smooth almond butter
- Spice blend:
- 1 tsp. granulated onion
- 1/2 tsp. granulated garlic
- 1 tsp. dried thyme, rubbed between your fingers
- 1/2 tsp. ground fennel seeds
- 1 tsp. dry mustard
- 1/2 tsp. salt
- Freshly ground black pepper
- Avocado or other neutral oil, for greasing the pan
- Buns
- Condiments of your choosing
Put the brown rice, lentils, and shredded beets in the work bowl of a food processor fitted with a metal blade and pulse 15 to 20 times, until the mixture comes together but still has texture. It should look like ground meat.
Transfer mixture to a large bowl. Mix in almond butter and breadcrumbs. Mix in spice blend. Use your hands to mix thoroughly. Refrigerate for 30 minutes (or cover and refrigerate overnight if you want to mix it up the day before).
Preheat a cast iron pan or griddle over medium-high heat. Form six patties, making them each about 1/2″ thick.
Pour a thin layer of oil in the hot pan. Cook the patties for about 12 minutes, flipping occasionally. Drizzle in a little more oil as needed. The burgers should be lightly charred and crusty and heated through.
Adapted by LKD from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week, by Isa Chandra Moskowitz.