Brown Rice Lentil Burger

Serves: 
30 servings

A great alternative burger for vegetarians, this burger features dried zucchini, white corn, carrots, tomatoes, onions, lentils and brown rice.

Ingredients

2 cups onions, diced
2 tbsp. garlic, fresh chopped
4 oz. olive oil
1⁄2 cup cumin powder
1⁄2 cup chili powder
2 lb. brown rice
1 lb. lentils, dry
1 gal. water
2 cups zucchini, diced
2 cups white corn kernels
2 cups carrots, diced
2 cups tomatoes, diced
1 cup egg whites
1 tbsp. kosher salt
1 tbsp. cracked black pepper

Steps

1. In heavy sauce pot or rondo, sweat onions and garlic in 2 oz. olive oil until soft. Add cumin and chili powder and sauté for 2 minutes.

2. Add rice and lentils, sauté. Add water and stir again. Cover and bake in a 350°F preheated oven until water is all absorbed and rice in tender, about 40 minutes. Remove and cool.

3. Toss zucchini, corn and carrots with remaining oil and roast in a 350°F oven for 15 minutes. Remove and cool.

4. Take 1/2 rice and lentil mixture and place in food processor. Pulse until mixture forms paste. Remove and place in bowl. Add remaining rice and lentil mixture, roasted vegetables, tomatoes, egg whites, salt and pepper, and blend well. Form into 5-oz. patties and refrigerate until needed.

5. Cook patties on griddle or in nonstick pan and sear until crisp on both sides and minimal internal temperature of 165°F is reached.

Note: Chef Richard Filadoro serves these burgers on whole-wheat rolls or buns.

Recipe by Putnam Investments, Andover, Mass. (Flik)

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources