Okay, so in this case the "meat" is the protein packed lentil. (The third highest level of protein than any other plant food.)
Not only are these burgers delicious, but they look like meat. I love this! The cheese is filled on the inside and makes for a wonderfully moist, flavorful burger.
Now us vegetarians aren't stuck eating all the side dishes at the summer barbecues. We will fit right in with our meat-eater friends.
|Served on a homemade whole wheat hamburger bun|
with grilled onions and grilled sweet potatoes.
I looked for a brown lentil. Not the typical lighter color lentils you see in the bean aisle. The grocery store I go to has wooden boxes filled with all different colored lentils. But I did find these bagged in the ethnic aisle of our local store.
|Brown lentils on top.|
Smaller and darker than the typical lentil on the bottom.
Brown Rice Lentil Burgers
1 1/2 cups brown lentils, rinsed
1/2 cup brown rice, rinsed
3 1/4 cups water or low sodium vegetable stock
1 medium onion, diced, divided
1-2 tablespoon wheat germ
1 tablespoon flax seed (optional)
1/2 cup old fashioned rolled oats (not instant)
salt and pepper (and whatever other seasonings you'd like)
1/2 cup - 1 cup any flavor cheese
1 egg (only use the egg as a binder if you are not adding cheese)
liquid to moisten- such as milk, ketchup, or barbecue sauce
In a large pot, add the water (or stock), half the onion, brown rice and the rinsed lentils. Bring to a boil and simmer, covered for about 45 minutes- until the rice and lentils are tender. Turn off the heat and allow to sit, covered, for 10 minutes. Drain off any extra liquid.
In a food processor, add the oats, wheat germ, flax seed and onion. Give them a quick chop. Add the cooled brown rice/lentil mixture and pulse in the food processor until chunky but not pureed.
Remove the mixture into a bowl and add the shredded cheese. (I used cheddar and jalapeno jack.) Add a little bit of "moisture" until the mixture is a nice consistency for forming into a patty. Not dry but not too wet. I used a tablespoon or so of Muir Glen Organic Ketchup and a little bit of barbecue sauce.
Season with salt and pepper. I also added about a tablespoon of chili powder.
Form into patties and chill until ready to cook.
I put these beauties on the grill for about 8 minutes a side. You could also cook them on the stove in a little bit of oil or on a stove top grill.
These will be our new summer time staple.
This burger is being linked up with the "Dish It Your Way" Blogger Challenge from America's Test Kitchen.
(adapted from Mark Bittman)
Featured on the FoodBuzz Top 9.
Link up: Joy In My Kitchen, FaveDiets, Gooseberry Patch