Anyone can make a ground beef burger taste good, and if it ain’t broke, don’t fix it. Instead, I present to you these hearty, wholesome vegan burgers made with brown rice and french lentils. These burgers get doused in a special sauce and topped with roasted shiitake mushrooms.
I was inspired to make these burgers for busy people who want to eat healthy throughout the week. Using whole grains and lentils, this is a well-balanced sandwich. What I love about these burgers is how a little bit of time turns into an entire week of lunches or dinners for 2 people.
These vegan lentil and brown rice patties are a nutrient dense alternative to a bacon cheeseburger. There’s nothing processed about these burgers and they’re just incredible.
Cook 1 Day, Eat for 5
You can freeze the patties and bake as needed or you can refrigerate the entire mixture and form patties as you like. There’s so much flexibility with a basic patty like this. You can swap as many different types of sauces as you want to make the eating experience dynamic and exciting.
When making these patties, there are a few things to keep in mind:
- It’s important to season (salt and pepper) throughout the cooking process. Taste throughout.
- Ideally, your lentils and rice should be refrigerated/cooled prior to forming patties. The less moisture, the easier it will be to form the patties.
- Liberally coat the baking sheet with olive oil prior to baking the burgers.
I hope you give these burgers a try or try my other lentil burger recipe here. As always, I’d love to hear how they turn out, whether you like them or not. Your feedback will help me develop better recipes to come. Tag your photos #blissnvinegar on Instagram. Leave me a comment below and please rate the recipe.
Yields 18 burgers
These burgers are so flavorful that they'll impress vegans and meat lovers alike. Made with a compacted patty of lentils and brown rice, these burgers are really healthy. Baked shiitake mushrooms provide umami. Top with a generous portion of the special sauce.
15 minPrep Time
45 minCook Time
1 hrTotal Time
- 2 cups French lentils
- 1 cup short grain brown rice, washed and drained
- ½ teaspoon sea salt
- 1 ¼ cups cold water
- 2 tablespoons olive oil
- 1 cup onion, small dice
- 3 garlic cloves, minced
- 2 teaspoons sea salt
- 1 teaspoon smoked paprika
- 1/2 cup bread crumbs (optional)
- 2 tablespoon sesame oil
- 2 tablespoon tamari
- 1 pound shiitakes, stems removed, sliced ¼ inch thick pieces
- 3 tomatoes, sliced thinly
- 1 head lettuce
- 20 sprouted whole grain hamburger buns
- 12 oz silken firm tofu
- 2 tablespoons relish
- ¼ cup organic ketchup
- 1 1/2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon Tabasco
- 1 teaspoon salt
- Preheat oven 400°. In a medium pressure cooker, add the lentils and 6 cups of water. Bring to pressure then cook over low heat for 15 minutes or until the beans are creamy on the inside and cooked through. Strain excess water. Season with salt (to taste).
- Add the rice and salt to a medium pot and add 1 1/4 cups cold water. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender, about 40 minutes. Allow to steam covered 15 minutes. Strain any excess water.
- In a sauté pan, warm the olive oil over medium heat and sweat the onion until soft, about 7 minutes. Add the garlic, salt, and paprika and sauté for 1 minute.
- In a large bowl, transfer the cooked onion, lentils, and rice stirring to combine. Add the breadcrumbs (if needed) to hold the burgers together. Using an ice-cream scooper, measure onto a parchment-lined baking sheet. Bake burgers until slightly firm, about 15 minutes.
- Meanwhile, make the shiitake bacon. In a bowl, combine the sesame oil and tamari and swirl around the bowl. Toss the shiitakes to coat evenly. Transfer to a sheet tray spreading the mushrooms out. Roast for 16 minutes or until slightly crispy around the edges.
- To make the special sauce, combine all ingredients in a blender and process until smooth.
- Serve burgers on toasted hamburger buns with sauce, lettuce, tomato and shiitake bacon.
If you don't own a pressure cooker, you can cook the lentils in a pot until just cooked through. You can wrap and freeze the lentil burgers and eat during the week.