Beet and Lentil Burgers

Name: Beet and Lentil Burgers
Total time: PT-496087H55M30S
Ingredients: 1 cup green or brown lentils; 2 tablespoons vegetable oil; 1 cup cooked brown basmati rice; 1/2 cup chopped onion; 2 teaspoons fennel seeds; 2 tablespoons chopped fresh dill; Salt and pepper; 1 medium or 2 small beets (about 6 ounces), scrubbed and peeled; 4 whole wheat English muffins, split; 1/2 cup vegan mayonnaise; 2 tablespoons grainy mustard, or to taste

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Makes 4 to 6 servings 1x

Time 50 minutes, plus at least 8 hours soaking time

Units Scale

Ingredients

1 cup green or brown lentils
2 tablespoons vegetable oil
1 cup cooked brown basmati rice
1/2 cup chopped onion
2 teaspoons fennel seeds
2 tablespoons chopped fresh dill
Salt and pepper
1 medium or 2 small beets (about 6 ounces), scrubbed and peeled
4 whole wheat English muffins, split
1/2 cup vegan mayonnaise
2 tablespoons grainy mustard, or to taste

Instructions

1. Put the lentils in a medium bowl with enough water to cover by 3 inches. Soak for at least 8 hours or up to 12; drain them well.

2. Heat the oven to 375°F and grease a rimmed baking sheet with the oil. Put the lentils, the rice, onion, fennel seeds, and dill in a food processor and sprinkle with salt and pepper. Pulse until finely ground but not pureed. Transfer to a large bowl.

3. Grate the beets in the food processor using the shredding disk or on the largest holes of a box grater. Measure 1 packed cup (save any extra for another use) and add to the bowl with the rice mixture. Stir to combine, taste, and adjust the seasoning.

4. Gently shape the mixture into 4 to 6 patties about 1 inch thick. Put on the prepared baking sheet and bake, undisturbed, until the bottom is crisp and releases easily from the pan, 10 to 15 minutes. Turn and brown the other side and insert a metal skewer or thin-bladed knife to make sure the center is piping hot, another 5 to 10 minutes. Put the English muffins on another baking sheet, and put them in the oven to toast when the burgers are almost done; they’ll take 3 to 5 minutes (or just use a toaster).

5. Put the mayonnaise and mustard in a small bowl and sprinkle with salt and pepper. Stir to combine, then taste and adjust the seasoning, adding more mustard if you like. When the burgers are ready, spread the mayonnaise mixture on the muffins, top with the burgers, and serve.

— Recipe from Dinner for Everyone: 100 Iconic Dishes Made 3 Ways — Easy, Vegan, or Perfect for Company