Lentil and Brown Rice Burgers with Baked Fries

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Lentil and Brown Rice Burgers with Baked Fries
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Here is a flavorful lentil and rice burger with homemade fries.

Yields: Makes 10-12 patties, 2 servings of fries


For the patties:

Yield: 10-12 patties

1 cup French green lentils

1 cup medium grain brown rice

1 piece of kombu seaweed

4 cups water

1 slice whole grain bread*

1 cup onion, diced

2 carrots, minced or shredded

1 celery stalk, minced or shredded

1 garlic clove, pressed

1 T lemon or lime juice

1/2 tsp cumin

1/2 tsp coriander

6 tsps dried parsley

1 tsp sea salt

For the Burgers:

2 whole grain burger buns

2-3 tomato slices

2-3 lettuce leaves

For the Fries:

Yield: 2 servings

2 medium size potatoes

1/2 sweet potato

1 tsp parsley

1 tsp salt

1 tsp paprika

1 T olive oil


For the Burgers:

Wash the lentils and remove any debris or stones. Bring the lentils, rice, kombu and 4 cups of water to a boil. Lower heat, cover and simmer for 45-50 minutes. Let cool.

In two to three batches, place the lentils, rice, and bread in a food processor and pulse until finely chopped. Squeeze some between your fingers; it should stick together. In a large bowl, combine lentil/rice mixture with the vegetables and herbs and mix with your hands. Form into patties.

To cook:
Brown the patties on both sides over medium-high heat in a lightly oiled pan. Or bake for 30-40 minutes, flipping patties half way through, in a 350 degree oven.

For the Fries:
Preheat the oven to 400 degrees.
Wash the potatoes. Cut into "French fry" shape. In a large bowl add the parsley, salt, paprika and oil to the potatoes and mix with your hands. Arrange on baking sheet (you may need two) so they are not touching. Bake for 30 minutes turning half way through.

To Serve:
Serve patties on whole grain buns with lettuce and tomato. And don't forget the fries.

Additional Tips

This recipe makes 10-12 burger patties. To freeze, wrap in foil, plastic wrap or freezer bags and keep for 2-3 months.

*For gluten-free patties and burgers, use rice or millet bread. Or, substitute 1-2 T of brown rice, white rice, garbanzo or soy flour.

Recipe by
Karna Knapp