Prep 1 hr
Cook 15 mins
I finally posted the concoction! :D And it came out pretty awesome. Better yet, I did this without a food processor. You need 1 cup of veggies, your choice, I did it with the traditional veggie burger fare and they're also what I had on hand that I like. Either way, the veggies must be very, very finely diced/shredded unless you use something naturally small like peas and corn. I used regular brown lentils, but red lentils, Indian lentils, or a varietal mix would probably be great. Black rice is found in most Asian grocery stores. These veggie burgers are time-consuming to make, but well worth it for the rich and nutty taste, creamy gooey texture, and the spicy kick that sneaks up on you. You can probably use a food processor too, but I didn't feel like cleaning it-- so I guess just pulse a few minutes until just about completely pureed.
- 946.36 ml water (divided into 2 cups each)
- 236.59 ml lentils (DO NOT SOAK AHEAD OF TIME!)
- 236.59 ml black rice
- 1.23 ml salt
- 14.79 ml olive oil
- 177.44 ml flour
- 4.92 ml minced garlic (2 cloves, mashed and minced but I use the liquidy stuff)
- 4.92 ml kosher salt (or sea salt)
- 9.85 ml tahini
- 3.69 ml paprika
- 2.46 ml onion powder
- 1.23 ml black pepper
- 1.23 ml cayenne
- 1.23 ml mustard (dry powdered mustard, not wet)
- 0.25 ml oregano
- 59.14 ml peas
- 59.14 ml carrot
- 59.14 ml broccoli (I used the very fine chopped broccoli from the freezer section, florets are too big)
- 59.14 ml corn
THROW IN AT THE END
- 118.29 ml flour
- Be ready for some simultaneous burner action! Get two saucepans ready with the 4 cups of water, 2 cups in each.
- Put the 1/4 tsp table salt in the one that you're going to cook the rice inches.
- Put the rice in the boiling salted water, and stir in 1 tbsp olive oil. Mix it up perfectly then cover.
- In the other pot, put the lentils inches.
- Cover both pots, and set the timer for 20 minutes.
- You're going to leave the rice alone until the time's up-- but check on the lentils and stir them every 5 minutes, covering when done.
- When the time's up, drain the lentils about halfway. Put them in a large mixing bowl.
- For the rice, turn the burner off and let it sit there for a few minutes.
- Drain and rinse the rice-- now, you're going to see a lot of purple/black liquid come out. Don't be alarmed, this is natural from black rice, not a manufactured dye or anything.
- Put the rice in with the lentils, and mix the bowl up.
- With a potato masher, mash up the contents as best as you can- mash and stir constantly, and get most of it mashed up really well but leave a lot of whole pieces of rice and lentil in there for texture.
- Stir in the minced garlic, kosher salt, and tahini until perfectly melded.
- Add the 3/4 cup flour and stir together, the mixture should be stickier now.
- Add the dry seasoning ingredients to the mixture and blend together.
- Put the veggies into the mixture and mix up.
- Put the remaining 1/2 cup flour into the bowl and mix it up, so it's thick and pasty now.
- Let the mixture sit for about 10 minutes, and while it's doing that preheat the oven to 350 and make sure the rack is in the center.
- With your hands, form patties about 4-5" and put directly onto a cookie/baking sheet greased with cooking spray.
- Bake for 15 minutes. (This part took me twice as long because I only had room for 6 patties with my convection oven.).