2 1/2 cups cooked brown rice
2 cups cooked lentils or 2 cans lentils or other bean
1 can beets, drained
1 large onion, sauteed
2 frozen garlic cubes, sauteed
1 tsp salt
1 tsp oregano
1 tsp salt
1 tsp oregano
1/2 ground fennel
Black pepper, to taste
2 tsp mustard
(2 T ketchup)
4 T Sunbutter, Almond butter, or Peanut butter
3/4 cup Cornflake crumbs
*1 1/4 cups dry, with 3 cups vegetable broth and 1 T no-salt seasoning- yields aprox. 4 cups cooked lentils
Black pepper, to taste
2 tsp mustard
(2 T ketchup)
4 T Sunbutter, Almond butter, or Peanut butter
3/4 cup Cornflake crumbs
- Chop beets, rice, and lentils in food processor
- In a large bowl mix together with the remaining ingredients
- Refrigerate for a few hours, or overnight
- Form into about 20 medium-sized burgers
- Bake at 375 for 10 min
- Flip, and bake for an additional 10 min
- turn up to 450, bake for 5 more min
- Let them cool off completely
*1 1/4 cups dry, with 3 cups vegetable broth and 1 T no-salt seasoning- yields aprox. 4 cups cooked lentils
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