Lentil and Brown Rice Burgers
What do you do when you make tons of lentil rice before a Jewish fast day and have more left over than you can eat? Repurpose it into lentil and brown rice burgers that you can freeze and enjoy over the next few weeks!
In case you haven’t noticed, I’ve been really into reducing my food waste lately. The more I try to reduce my waste, the better I become at thinking of ideas for how to repurpose it! I see this as a fun challenge that allows for creativity. If only I could have seen (even one of ) my six semesters of chemistry in the same way! Lol. 🙂
Whether you have lentil rice sitting in your fridge or you want to whip some up so you can make these delicious Lentil & Brown Rice Burgers, this recipe is a must!
<3 Dena
Lentil and Brown Rice Burgers
Ingredients
- 2½ cups cooked lentils and brown rice
- 2 large eggs
- ⅔ cup almond flour
- 1½ teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon sea salt
- Black pepper to taste
- 1 large carrot, finely chopped (about ½ cup)
- ¼ cup parsely, roughly chopped
Instructions
- Preheat oven to 350 F. Line a baking sheet with parchment paper.
- Mix lentil rice with eggs, almond flour, garlic powder, paprika, salt and pepper. Fold in carrot and parsley.
- Scoop mixture into patties using a 1/3-cup measuring cup; drop onto baking sheet. Leave about an inch between burgers, since they will spread while baking.
- Bake for 20 to 25 minutes, or until burgers are set. Flip using a spatula. Bake for 20 to 25 more minutes. Burgers should appear darker in color when ready. Serve warm with hummus, avocado, tomato, lettuce and a whole wheat bun. Burgers can be frozen and defrosted as needed.
Notes
If you enjoyed this post, be sure to subscribe to The Artsy Palate so that you can stay up to date with my latest recipes and nutrition tips! Subscribe by entering your email address below. As always, feel free to contact me with any questions or comments! Follow The Artsy Palate (@theartsypalate) on Instagram for more! <3