Brown Rice & Lentil Burger

By contessawannabe

Ingredients

• 1/2 cup uncooked brown or green lentils
• 3/4 pound mixed shiitake and cremini mushrooms, trimmed and roughly chopped
• 3 Tbsp. canola oil, divided
• 1 Tbsp. soy sauce
• 1 3/4 tsp. kosher salt, divided
• 1/2 tsp. freshly ground black pepper, divided
• 2 1/2 cups cooked short-grain brown rice
• 2 Tbsp. flaxseeds, preferably golden
• 2 Tbsp. toasted oat bran or wheat germ
• 1 Tbsp. finely chopped thyme
• 6 scallions, thinly sliced
• 1 cup finely grated aged white Cheddar (about 1/4 pound)
• 1 head Bibb lettuce, separated into leaves
• 4 whole grain hamburger buns, split and toasted

Details

Servings 4
Adapted from oprah.com

Preparation

Step 1

Place 1 cup water and lentils in a medium bowl, cover, and refrigerate 8 hours or overnight. Drain lentils and pulse in a food processor until ground. (Stop just shy of turning the lentils into a paste.) Transfer to a large bowl and set aside.

Pulse mushrooms in a clean food processor until finely chopped. Heat 2 Tbsp. oil in a large skillet over medium-high heat. Add mushrooms, soy sauce, and 1/4 tsp. each salt and pepper and cook, stirring often, until all the liquid has evaporated, about 5 minutes. Add to the bowl of lentils, then add rice, flaxseeds, bran, thyme, remaining 1 1/2 tsp. salt and 1/4 tsp. pepper, and scallions. Fold together until combined. Using wet hands, press mixture firmly into 4 (5-inch) patties.

Heat remaining 1 Tbsp. oil in a large, nonstick skillet over medium-high heat. Working in batches, pan-fry patties, gently flipping once, until deep golden brown and hot throughout, about 10 minutes total.

During the last few minutes of cooking, top burgers with cheese. Arrange lettuce and burgers on buns and serve.

You Can Also Try These Toppings:
Teriyaki sauce and shredded lettuce
Soy cheese and avocado
Smoked mozzarella with any type of pickled vegetable