Veggie Burgers
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup brown lentils
- ½cup barley
- ½cup brown rice
- 2tablespoons olive oil
- 1⅓cups minced carrots
- ¾cup minced onion
- ¾cup minced celery
- 2tablespoons toasted or dry-roasted sunflower seeds
- 1teaspoon oregano
- 1½teaspoons salt
- Freshly ground black pepper to taste
- 1teaspoon minced thyme
- 1tablespoon dried basil
- 1½teaspoons minced garlic
- 2large eggs
- ½cup flour
- 2tablespoons canola or vegetable oil
Nutritional analysis per serving (10 servings)
204 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 7 grams protein; 204 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
The day before serving, in a large (4- to 6-quart) saucepan over medium-low heat, bring 4 cups of water to a simmer. Add lentils. Cover, and simmer 15 minutes. Add barley. Cover, and simmer 15 minutes more. Add brown rice. Cover, and simmer 20 minutes, or until the water is absorbed and the rice is al dente. Do not let the pan burn dry. (If necessary, stir in a small amount of water.) Remove from heat, and set aside.
- Step 2
In a medium saute pan over medium-low heat, combine the olive oil, carrots, onion and celery. Saute until the vegetables are tender, about 10 minutes. Add sunflower seeds, oregano, salt, pepper, thyme, basil and garlic. Saute a minute or two. Remove from heat.
- Step 3
Combine grains and vegetables in a large covered container, and refrigerate overnight.
- Step 4
On the day of serving, Add eggs and flour to the grain mixture. Mix well. With an ice cream scoop or by hand, form balls 3½ to 4 inches in diameter. Flatten into disks about ¾ inch thick.
- Step 5
In a large saute pan or skillet over medium-high heat, warm the canola oil. Add the burgers, and cook until golden brown, 3 to 4 minutes a side. Serve immediately.
Private Notes
Comments
Rather than pan frying I baked these on a small, lightly oiled, sheet pan at 375 degrees 10 minutes per side.
Substituted wild rice for the brown rice as that is what I had on hand. Switched up the order of cooking by beginning with the wild rice for 20 minutes then the lentils and the barley for the times designated in the recipe. Same measure of water. Turned out just right.