Total Time
40mins
Prep 10 mins
Cook 30 mins

A wholesome combination of rice and lentils with veges, spices and herbs. This is from 'Great Vegetarian Dishes' by Kurma Dasa. I use brown rice, rye breadcrumbs and all-natural peanut butter (sometimes I add some cashew or almond butter too). A good recipe for OAMC. The recipe says it yields 16 burgers, but I make my patties bigger! Prep time does not include cooking time for rice and lentils.

Ingredients Nutrition

Directions

  1. Preheat oven to 200°C.
  2. Combine all ingredients in a large bowl and knead well.
  3. Pinch off 16 portions of mixture, roll them into smooth balls, and with wet hands press out the balls into patties.
  4. Arrange patties on a lightly oiled baking tray and place into oven until they dry out a little and darken slightly (around 20 minutes for my oven).
  5. (Burgers can now be refrigerated or frozen until needed).
  6. Pan-fry in oil until hot.

Reviews

(2)
Most Helpful

We liked these, but didn't love them. It was really hard to get them to stick together before baking, and then afterward, in a bun, they fell apart when bitten into. The peanut butter flavor in really strong as well. Serves 6 (patty size would be half the size of a normal burger if you made 12 of them).

Maito December 03, 2007

These burgers are fantastic! Since asefatida is impossible to find in Newfoundland, I used dried minced garlic. Green lentils worked fine in place of brown. Also I omitted the sesame oil and only used about 1/3 cup nut butter, a combo of peanut and tahini. VegeMight is right, this is only 12 conservatively-sized but tasty-enough-for-more patties! I served them with recipe#26016 which was a great combination IMTBO (in my taste buds' opinions)As long as you keep your hands wet the mixture won't stick to them as you shape it. Lastly, when forming into patties they didn't fall apart!!!! -a rare quality in a vegan burger! Thank you for a recipe I'll definetly make again!

White Rose Child August 20, 2007

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