Meatless Monday: Red Lentil Beet Burgers with Salt and Vinegar "Chips"
This weekend I was craving a veggie burger and fries – but since I’m saving for my wedding (and trying
This weekend I was craving a veggie burger and fries – but since I’m saving for my wedding (and trying to get in shape for my wedding) takeout wasn’t an option. Instead, I decided to make a cheaper (and healthier) version using ingredients I already had in my pantry and fridge – red lentils, rice, beets and potatoes from the winter farmer’s market near my apartment.
1 cup cooked red lentils
1 cup cooked short grain brown rice
1.5 cups shredded beets
2 teaspoons fresh thyme
2 tbsps tahini
1.5 tbsp onion powder
1 tsp each salt and black pepper
1 tsp dry mustard
2 cloves garlic, minced
1/2 cup spelt breadcrumbs
Cook brown rice and lentils.
While they’re cooking, peel and shred beets (if you have a food processor, this is a lot faster).
Put brown rice, lentils and shredded beets in a large mixing bowl and set aside.
Meanwhile, preheat oven to 400 F degrees. Slice potatoes and spread in a thin layer on a baking sheet. Cover with a little bit of olive oil, salt and pepper. Bake for 20 to 25 minutes, or until slightly browned and crispy .
Use a hand blender to mix the brown rice, lentils and beets. Add the remaining ingredients and mix well.
Heat olive oil in a pan on medium heat. Form the mixture into patties and cook for 5 minutes on each side. Then turn up the heat to high and cook for an extra minute on each side.
Serve with the potato "chips" sprinkled with vinegar. I ate mine without a bun, and topped it with bbq sauce and mustard.
-Katharine Watts, associate web editor