Northstar Cafe Veggie Burger - cooking recipe

Ingredients

1 1/4 cups cooked brown rice, cooled
1 cup cooked lentils, cooled
1 cup beet, peeled and shredded
1/2 teaspoon salt
fresh ground black pepper, to taste
1 teaspoon dried thyme
1/2 teaspoon ground fennel
1 teaspoon dry mustard
3 tablespoons onions, minced
2 garlic cloves, minced
1 egg
1/2 cup fine dry breadcrumb
1 tablespoon olive oil
4 whole wheat buns, toasted
condiments, as desired

Preparation

In a food processor, pulse rice, lentils and beets for about a minute or until the mixture resembles ground meat. Transfer to a mixing bowl. Add salt, pepper, thyme, fennel, mustard, onion, garlic, egg and bread crumbs. Mix with your hands to incorporate. Refrigerate until well chilled, for one to four hours.
Heat a large, heavy skillet over medium-high heat. Using 1/2 cup for each, form rice mixture into patties.
Pour a little oil into skillet. Add patties to pan. Cook until charred on the edges and heated through, turning a few times, about 12 minutes total. (Burgers can be made ahead and stored in the refrigerator for up to three days, or frozen up to three months. Rewarm in a skillet before serving.).
Serve burgers on toasted buns with condiments of choice.