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    You are in: Home / Recipes / Brown Rice and Lentil Burgers Recipe
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    Brown Rice and Lentil Burgers

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on June 26, 2011

      Very good base recipe. I added some quiona, walnuts and pecans: raisins might work well too. The use of bread crumbs helped. Also I pulsed the finished mixture a few times in the food processor for better blending and hold ability. I also tried it backed in meat ball shapes and it worked well.

      Good way to use left over rice and beans or peas.

      Thanks

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    • on June 05, 2009

      This was very good. I used a little bit of cayenne pepper instead of chili powder. I also chopped up and added baked walnuts. Yum!

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    • on April 29, 2008

      I made this recipe today, also found in the Candle Cafe Cookbook, and was pleased with the results. I had to add about 1/4 cup of flour to get them to stay together and will try with breadcrumbs next time. I did cook the lentils a bit longer (25 mins. in 2 cups of water) so they would have a mushier texture. This is an economical recipe and the burgers certainly are filling -- served them on burger buns topped with cheese, tomato, red onion, cucumber, avocado, mayo, mustard and ketchup.

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    • on October 03, 2006

      I made this almost exactly as written, only adding about 1/4 cup of bread crumbs to help it hold together, and cooked it in a loaf pan. It's extremely filling, and delicious. Thanks for this recipe, Mizzy!

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    Nutritional Facts for Brown Rice and Lentil Burgers

    Serving Size: 1 (83 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 231.4
     
    Calories from Fat 53
    23%
    Total Fat 5.9 g
    9%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 400.8 mg
    16%
    Total Carbohydrate 37.9 g
    12%
    Dietary Fiber 4.1 g
    16%
    Sugars 2.7 g
    11%
    Protein 7.1 g
    14%

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