These rice, lentil and squash burgers are named for a very special little girl in my life Ada. I would call her a picky eater, but considering she loves spinach and mushrooms, I will say she is a girl who lives by her own food rules. She hates watermelon but loves strawberries, she won’t eat onions but asks for extra garlic, and she “loves loves lovessss” kale. What a kid.
I make these burgers for her upon request, and I happily do so because I can sneak some squash in there without her knowing. Though she’s a self proclaimed “meat-etarian,” (ha-ha how clever for a four year old) she sure does love these veggie burgers, even more than meat burgers, and to my delight as these lentil burgers are significantly healthier than a traditional burger.
So what do I put in these vegan lentil patties you might ask? Lentils and rice, cooked in veggie stock, a little tomato paste, and some pureed squash as a binder. Since she doesn’t allow for onions, I sneak the onion flavor in by using onion powder, but you could easily saute an onion and add it into this burger instead, which is the way I wrote the recipe below.
I love these burgers as well, especially because they bind so well without egg, allowing me to make this recipe vegan. But you could feel free to add an egg into the mix while you are creating the patties. However, the squash and tomato paste really work well to stick these lentil burgers together.
“Leaning tower of Vegan Burgers”
Now, you may be wondering what to do with these burgers once they are made, and trust me, you have a lot of burgers! I made about 10, thin patties, which can be frozen or stored in the fridge for the rest of the week. I will often eat these plain, alongside a salad, maybe topped with some smashed avocado. But, they are very tasty, and could be grilled and eaten between a bun for a traditional burger. Add some melted cheese if you want, and meat eaters will never know the difference, or maybe they will just like these better. I never liked regular burgers as a meat eater and absolutely love veggie burgers though, but maybe that is just me.
- ¼ cup Brown Rice
- ¾ cup Green Lentils
- 1 cup frozen Squash
- 2-3 tbsp Tomato Paste
- 1 tsp Onion Powder
- 2 tsp Garlic Power
- 2 tsp Cumin
- 4 cups Vegetable Stock
- ¼ tsp Salt
- ¼ tsp Pepper
- ¼ tsp Red Chili Flakes (optional)
- 4 tbsp Cooking Oil
- ¾-1 cup Bread Crumbs (or gluten free option)
- Saute the chopped onion in oil for about 3-5 minutes until soft.
- Add in vegetable stock, lentils, and bring to a boil.
- Reduce to a simmer. If you are using fresh squash, add that in now so you it has time to cook.
- Add in seasonings, and tomato paste.
- Cook for about 30 minutes until the lentils and rice are almost cooked.
- Add in frozen squash and cook for another 10 minutes or so until the mixture is soft and creamy.
- Set aside and allow the mixture to cool.
- Once it is cool enough to handle, slowly incorporate the bread crumbs until you are able to form patties.
- Heat 3 tbsp cooking oil in a pan over medium heat.
- Fry patties for 4-6 minutes on each side, until they are golden brown.
- Serve and enjoy!