[VeganMoFo 2013] Brown Rice and Black Lentil Bagel Burgers Recipe

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I still remember, it was about 5 years ago, a perfect sorts of evening - when it was slightly drizzling outside and I was sitting by the side of our window with a pen and a pencil, to jot down those few things I want to do before I turn 30.

I still have that list and dining at Chez Panisse is at the top. Next comes my desire to run a stall in any farmer's market. It was a time when I was obsessed about them and especially the fresh produce available at such local places. The third was to learn how to grill. I did try grilling once which set out a smoke alarm in our house, followed by quite a mayhem with few of our worried neighbors hurriedly banging on our doors. I have stopped grilling since then and stuck to the age old shallow frying my vegetables and burger patties. One day, I will do these three things.. may be not before I hit 30, but a few years after that. :-)

Today's recipe was born out of leftovers. I had some brown rice from the previous day, a small batch of cooked black lentils in my freezer and tried to round things off with few veggies on hand. A dash of soya sauce is for flavoring and red chilli flakes for heat. I bought a packet of onion bagels to try from Nature's Basket and used for these delicious vegan burger patties. As I was finishing off the recipe, two of my dear friends arrived hungry. Amidst few animated conversations, each one of us thoroughly devoured on our share.

Enjoy!

..brown rice and black lentil mixture..

Brown Rice and Black Lentil Bagel Burgers

Makes 3 to 4 medium sized patties
Time: 45 mins + few hours of soaking time for brown rice & black lentils

Ingredients:

1 cup cooked brown rice
1/2 cup cooked black lentils (See Notes)
1 small tomato, chopped
1 small onion, chopped
1 small red pepper, chopped
1/2 tbsp soya sauce
salt and pepper - to taste
1/4 tsp red chilli flakes or you can use chilli sauce
1 tbsp ground flax seed powder (optional)
1 tbsp olive oil
1 garlic clove, minced

Notes: How to cook lentils: Soak 1 cup of black lentils for at least for 6 to 7 hours in filtered water. Drain and pressure cook them with enough water on HIGH heat for 9-12 minutes. Let the pressure be released naturally and there you have boiled lentils ready for use. I normally cook 5-6 cups and freeze them. When required, all you have to do is thaw them a bit.

Preparation:

1. Heat a pan, add a tsp of olive oil and garlic. Once it starts to sizzle, add chopped onion, tomato and pepper. Cook for few minutes until they are slightly mushy. Season with salt, pepper and red pepper flakes. Cool the mixture and if the vegetables are still chunky, cut into smaller pieces.

2. In a mixing bowl, add cooked brown rice and black lentils. With hand or back of a spoon, mash them together. Add the vegetable mixture, soya sauce, chilli sauce (if using) and ground flax seed powder. Mix well and adjust salt & pepper if required.

3. Take a small ball of rice-lentil mixture and make patties out of them. Try this simple trick if you want perfect burger patties every single time. Layer the patties on a flat plate and freeze for at least 30 mins. Since we are don't have any binding agent like egg in our recipe, freezing is important to help them hold together when shallow frying.

4. When ready to cook them, heat rest of oil on a pan and add one patty at a time. Cook each side on low flame until its crunchy and golden brown. Don't flip the patties often. Just cook them slowly each side for 7 to 8 minutes and gently flip with a wide spatula.

..cook until each side is golden brown..

5. Make coriander chutney from this recipe.

Dhonepata Chutney (Coriander Chutney)

6. Toast both sides of a bagel or two slices of bread. On one side of bread, spread a generous serving of coriander chutney, place few slices of onion & tomato. Then put the brown rice and lentil patty. Top with another slice of bread. and serve!

Sending this recipe as an entry to My Legume Love Affair # 63, this month guest hosted by Swathi, currently conducted by Lisa and originally conceptualized by Susan.

This is Recipe 58 added to 2013 Recipe Archive. Check out the rest of the recipes too.

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