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