Can't think of what to prepare on a hot summer day? Well look no further! This delicious veggie burger will satisfy any craving for meat eaters and vegetarians alike!
Here's what it takes:
1 Food Processor
1 1/4 cups cooked, cooled brown rice (see recipe notes above)
1 cup cooked brown or green lentils, cooled, drained well
1 cup shredded beets
1/2 teaspoon salt
Fresh black pepper
1 teaspoon thyme, rubbed between your fingers
1/2 teaspoon ground fennel (or finely crushed fennel seed)
1 teaspoon dry mustard
3 tablespoons very finely chopped onion
2 cloves garlic, minced
2 tablespoons smooth almond or peanut butter
1/2 cup very fine breadcrumbs
Olive Oil for the pan
* Note: This veggie burger cooks best in a cast iron pan *
Peel the beets and shred with the food processor (using pulse setting or shredding attachment)- once done set aside.
Mix together cooked brown rice, beets and cooked lentils in food processor- pulse roughly 20 times. It should look like ground meat!
Add the remaining ingredients together with this mixture in a mixing bowl. Use your hands to mix very well. Everything should be well incorporated, so get in there and take your time, it could take a minute or two.
Set in fridge for 30 minutes.
Preheat a cast iron pan over medium-high. Now form the patties, each one being 1/2 cup of mixture. Use your hands to shape the mixture into the perfect burger size.
Pour a thin layer of oil into the heated pan cook patties for about 10-15 minutes depending desired texture, flipping occasionally. Use more oil in the pan as needed! Each burgers should be heated through and be browned at the edges.