Lentil Brown Rice Burger

Lentil Brown Rice Burger

A hearty, flavorful protein packed veggie burger.



2 medium – large red onions, peeled and diced

2 tablespoons olive oil

1/2 teaspoon kosher salt

4 cloves garlic, minced

1 tablespoon balsamic vinegar

1 1/2 cups cooked brown rice

1 cup cooked Le Puy Lentils

1/2 cup sun dried tomatoes, drained of any oil and roughly chopped

1/3 cup Nutritional Yeast

1 1/2 tablespoons Dijon mustard

1 tablespoon tamari

1 tablespoon olive oil

1 cup oats

1/4 cup toasted pumpkin seeds

1  teaspoons sea salt

1 teaspoon freshly ground black pepper

1 heaped teaspoon ground cumin

8 oz mushrooms, large dice (button, white, cremini – or your favorite)

1 tablespoon  non dairy butter OR Olive oil

1 tablespoon tamari

1/2 cup finely chopped fresh parsley

For the onion rings:

1 tablespoon olive oil

1 heaping tablespoon non dairy butter

2 medium onions, peeled and cut into rounds

A sprinkling of sea salt


Heat the oven to 350F.

Line a baking tray with parchment paper.

  1. Heat the 2 tablespoons of olive oil in a large pan, add the diced red onion. Sprinkle over 1/2 a teaspoon of kosher salt and cook on a low heat, stirring occasionally until deeply caramelized. Be patient this can take 25 – 30 minutes. You will find they will cook down and reduce in volume.
  2. Add the minced garlic and balsamic vinegar and cook for a further 3-4 minutes.
  3. Place the cooked rice and lentils in a large bowl, add the sun dried tomatoes, nutritional yeast, Dijon mustard, tamari and olive oil. Stir well to combine.
  4. In the bowl of a food processor blitz the oats and toasted pumpkin seeds. Add to the rice mixture along with the sea salt,  freshly ground black pepper and cumin.
  5. Heat a tablespoon of non dairy butter or olive oil in a large pan until hot, add the mushrooms and saute until they release their juices, cook a minute more and add the tablespoon of tamari.
  6. Place the mushrooms in the bowl with the rice mixture, add the chopped parsley and combine into patties.
  7. You can refrigerate the patties (covered in plastic wrap) until you’re ready to cook them (overnight if necessary).
  8. When ready to cook brush them with olive oil and place in the oven for 20 minutes, remove from the oven, carefully flip over and bake for a further 10-15 minutes. (ALTERNATIVELY YOU CAN FRY THE BURGERS IN BATCHES WITH A LITTLE OLIVE OIL AND NON DAIRY BUTTER.)
  9. While the burgers are cooking make the onion rings. Heat the olive oil and butter in a large pan until foaming, place the onion rings in the hot oil, cook on medium heat for 3-4 minutes being careful not to burn them.
  10. Flip them over and cook for a further 3-4 minutes. Remove from heat and sprinkle over a little sea salt.
  11. Top the burgers with the onion rings, place in a toasted burger bun and add any other fixings you desire.

Keywords: vegan, burgers, veggie burger,

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