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

Sponsored Content
local produce

From WinCup.

Today’s students care deeply about sustainability—much more so than the general population. For them, sustainable practices are visit drivers. What’s more, some 57% of students are willing to pay more for sustainable foods, according to Technomic’s recent College & University Consumer Trend Report . Sustainable claims drive visits, especially for young consumers: Some 31% of Gen Zers say they’re more likely to visit restaurants that try to be sustainable.

Students are looking for foodservice operations with comprehensive sustainability programs, and...

Industry News & Opinion

Mayfield High School in Mayfield, Ohio, has opened a coffee cart in its cafeteria, The News-Herald reports .

Open throughout the day, the cart sells 12-ounce cups of coffee for $2 each. Students were able to taste-test some of the offerings and were also involved in choosing the cart’s name.

The drinks are made with low-fat milk and unsweetened flavor syrups, and soy milk is on hand for those with allergies. To encourage more breakfast participation, the school gives students 50 percent off coffee when they also buy a breakfast item. Additionally, the cart is stationed next...

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

FSD Resources