Quarter Pounder Beet Burger
Created by Isa Chandra • Post Punk Kitchen • theppk.com• Course: Vegetarian/Vegan Entrees • Diet: Vegetarian • Season(s): Summer, Fall, Winter
Ingredients
- 1 1/4 cups cooked, cooled, brown rice
- 1 cup cooked brown or green lentils, cooled, drained well
- 1 cup shredded beets
- 1/2 teaspoon salt
- fresh black pepper
- 1 teaspoon thyme
- 2 cloves garlic, minced
- 1/2 teaspoon ground fennel (or finely crushed fennel seed)
- 1 teaspoon dry mustard
- 3 tablespoons onion, very finely chopped
- 1/2 cup very fine breadcrumbs
- olive oil for pan
Instructions
Peel beets and shred with the shredder attachment of your food processor, set aside. Change the attachment to a metal blade. Pulse the brown rice, shredded beets and lentils about 15 to 20 times, until the mixture comes together. Transfer to a mixing bowl and add all the remaining ingredients. Use your hands to mix very well.
Place the mixture in the fridge for a half hour to chill.
Preheat a cast iron pan over medium-high. Begin preparing patties. Each patty will be a heaping 1/2 cup of mixture. Shape mixture into burgers. Pour a very thin layer of oil into the pan and cook patties for about 12 minutes.
Serve immediately.