Asian Rice And Lentil Burgers Recipes

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ASIAN RICE AND LENTIL BURGERS



Asian Rice and Lentil Burgers image

Skip the beef! Brown rice, lentils, cashews and a dash of stir-fry sauce make sensational veggie burgers.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 4

Number Of Ingredients 13

1/2 cup uncooked brown rice
1/4 cup dried lentils (2 oz), sorted, rinsed
1 1/2 cups water
2 tablespoons finely chopped cashews, slivered almonds or dry-roasted peanuts
2 tablespoons Progresso™ plain dry bread crumbs
2 tablespoons stir-fry sauce
4 medium green onions, finely chopped (1/4 cup)
1/4 cup fat-free egg product
1 medium stalk celery, sliced (1/2 cup)
1 medium carrot, peeled, sliced (1/2 cup)
1/2 cup water
2 tablespoons stir-fry sauce
Hot cooked Chinese noodles or rice, if desired

Steps:

  • In 2-quart saucepan, heat rice, lentils and 1 1/2 cups water to boiling. Reduce heat to low. Cover; simmer 30 to 40 minutes, stirring occasionally, until lentils are tender and water is absorbed. Cool slightly.
  • In saucepan, mash rice mixture slightly with fork. Stir in remaining burger ingredients. Shape mixture into 4 patties, about 1/2 inch thick.
  • Spray 10-inch skillet with cooking spray. Cook patties in skillet about 10 minutes, turning once, until golden brown. Remove from skillet; keep warm.
  • In same skillet, mix sauce ingredients; heat to boiling. Reduce heat to medium; add burgers. Cover; cook 5 to 8 minutes until burgers are hot and vegetables are crisp-tender. Serve sauce and burgers over Chinese noodles.

Nutrition Facts : Calories 200, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 8 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 5 g, TransFat 0 g

SPICED LENTIL-BROWN RICE BURGERS



Spiced Lentil-Brown Rice Burgers image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h50m

Yield 4 lentil-brown rice burgers

Number Of Ingredients 19

2/3 cup dried brown lentils
1/3 cup brown sushi rice
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for brushing
1 onion, finely chopped
1 large carrot, finely chopped
1 cup thinly sliced Tuscan kale
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon curry powder
1/8 teaspoon ground allspice
1/3 cup rolled oats
2 tablespoons fresh lemon juice
1 small clove garlic, grated
1/4 cup tahini
1/4 teaspoon hot sauce, plus more to taste
Kosher salt
4 pitas, tops trimmed
Shredded iceberg lettuce, diced tomatoes and sliced pickles, for serving

Steps:

  • Make the burgers: Combine 2 cups water, the lentils, rice, 1 teaspoon salt and a few grinds of pepper in a medium saucepan over high heat. Bring to a boil, then cover and reduce the heat to low. Cook until tender, 40 minutes. Remove from the heat and let sit, covered, 10 minutes. If there is water left in the saucepan, cook, uncovered, until evaporated.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and carrot and cook, stirring, until browned, 8 to 10 minutes. Reduce the heat to medium and add the kale, garlic, cumin, curry powder and allspice. Cook, stirring, until softened, about 2 minutes. Add 2 tablespoons water and cook, stirring, until the liquid evaporates. Season with salt and pepper.
  • Pulse the oats in a food processor until finely ground with some coarse pieces. Add the warm lentil mixture and the vegetable mixture and pulse until combined but still chunky. Season with salt and pepper. Let cool. Form into four 4-inch patties (about 1/2 inch thick). Transfer to a baking sheet and freeze until firm, about 30 minutes.
  • Meanwhile, make the sauce: Combine the lemon juice and garlic in a small bowl; let sit 5 minutes. Whisk in the tahini, 2 tablespoons water and the hot sauce, thinning with more water, if needed. Season with salt and more hot sauce to taste.
  • Preheat a grill to medium high. Brush the burgers with olive oil on both sides. Grill until well marked, about 3 minutes per side. Grill the pitas until warmed. Serve the burgers in the pitas with lettuce, tomatoes and pickles and the tahini sauce.

BROWN RICE AND LENTIL BURGERS



Brown Rice and Lentil Burgers image

This recipe can also be made into a lentil loaf and served with mashed potatoes and vegan gravy. Served as burgers, they are also very good cold topped with ketchup and mayo.

Provided by Mizzy

Categories     Lentil

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 cup French lentils, rinsed and drained
1 cup brown rice
2 tablespoons olive oil
2 garlic cloves, chopped
1 medium red onion, chopped
2 red bell peppers, diced
1 teaspoon sea salt
1 teaspoon dried chipotle powder or 1 teaspoon chili powder
breadcrumbs (optional) or white flour (optional)

Steps:

  • In a medium saucepan, bring 1 1/2 cups of water to a boil.
  • Add the lentils, reduce the heat and cook until softened, about 15 minutes.
  • Drain and set aside.
  • Meanwhile in another medium saucepan, bring 2 cups of water to a boil, add the rice.
  • Reduce the heat, cover, and simmer until the rice is just tender, about 40 minutes.
  • Drain and set aside.
  • In a saute pan, heat the olive oil over medium heat and saute the garlic, onion, and peppers until slightly browned.
  • Preheat oven to 350.
  • In a large bowl, combine the lentils, rice and vegetables.
  • Add the salt and pepper powder and mix well.
  • Add a bit of bread crumbs or flour to hold the mixture together, if needed.
  • Make into burger-sized patties and place on a baking sheet, or press into a loaf pan.
  • Bake until slightly firm, about 15 minutes, or bake the loaf for about 25 minutes.

CURRIED LENTIL, RICE AND CARROT BURGERS



Curried Lentil, Rice and Carrot Burgers image

I love the Indian spices in these burgers. The turmeric offers bonus antioxidant health benefits, but even without it, they're in abundance in this recipe, with all the carrots and ginger.

Provided by Martha Rose Shulman

Time 40m

Yield 6 burgers.

Number Of Ingredients 14

2 tablespoons peanut or canola oil
1/3 cup finely diced onion
1 cup finely diced carrots
6 ounces mushrooms, sliced or finely chopped
1 tablespoon minced fresh ginger
1/2 teaspoon turmeric
2 teaspoons cumin seeds, lightly toasted and ground
1 teaspoon curry powder
1/2 teaspoon yellow mustard seeds
Pinch of cayenne (or to taste)
Salt and freshly ground pepper to taste
1 cup cooked brown rice
2 1/2 cups cooked brown lentils, drained
1 egg

Steps:

  • Preheat the oven to 375 degrees. Heat 1 tablespoon of the oil over medium heat in a heavy ovenproof skillet and add the onion and carrot. Cook, stirring often, until just about tender, about 3 minutes, and add the mushrooms, ginger, turmeric, cumin, curry powder, mustard seeds and cayenne and a pinch of salt. Cook for another 3 minutes or so, until the vegetables are tender and fragrant and the spices aromatic. Remove from the heat and transfer to a large bowl. Add the rice.
  • Purée the lentils with the egg and add to the vegetable and rice mixture. Stir together, season with salt and pepper, and shape into 6 patties.
  • Heat the ovenproof skillet over medium-high heat. Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the patties for 2 minutes on one side, or until nicely browned. Carefully turn the patties over and place in the oven. Bake 10 to 12 minutes, until the patties are lightly browned and don't fall apart. Remove from the heat and serve, with or without buns, chutney or ketchup and the works.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 436 milligrams, Sugar 3 grams, TransFat 0 grams

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