Ingredients (use vegan versions):
- 4 cups cooked, sticky short-grain brown rice *
- 1 15-oz. can pinto beans
- 2 cups cooked lentils
- 4 tablespoons. parsley flakes
- 6 cloves garlic, finely chopped
- 1 teaspoon freshly ground black pepper
Directions:
* Brown rice should be prepared in such
a way as to make it sticky, thus
providing good binding for burger
patties. How to make it sticky: steam
for 10 mins., then stop, let sit for 20
mins. Then steam again for the full,
usual time (as if you hadn't presteamed
it). My steamer takes 60 mins...after
first doing the 10-min. steaming. This
will over-steam the rice, to come out
sticky.
In large bowl, thoroughly mash
rice/beans/lentils.
Add pepper.
Thoroughly stir in parsley and garlic.
With clean hands, make 10-12 burger
patties.
Broil patties till done on each side
(about 10 mins. per side).
Use quality whole-grain buns and
favorite condiments (lettuce, onion,
relish, ketchup, mustard, etc.).
Refrigerate or freeze if not cooking the
patties immediately. I like to store
them by wrapping (and separating) two
burgers each in wax paper, enclosing
them in a zip-lock baggie.
Quality condiments make it all work! The
patties tend to squish when pressed, so
consider it more like a vegan "sloppy
joe". Juicy and bursting with flavors,
you'll need extra napkins..."Don't
bother me, I'm eating!" Burger King: eat
your beefy heart out.
Serves: 10-12
Preparation time: 30 mins.
|
