Fire up the barbecue. These burgers are great on the grill. They are wonderful anytime, even cold.
1 3/4 cups brown lentils, cooked, rinsed, drained
1 cup cooked wild rice
1 teaspoon beet powder
1 teaspoon onion powder
1/2 teaspoon turmeric powder
1/2 teaspoon garlic powder
1/2 teaspoon dried summer savory
1/4 cup raw almonds, ground to a meal
1/4 cup ground flax seeds
1 small onion
2 medium carrots
2 celery stalks
1/4 cup water
Optional: 2 Tablespoons miso, any variety (we use South River Chickpea miso which is soy-free and gluten-free)
1/2 cup all purpose gluten-free flour (wheat flour is fine too)
Chop carrots, onion and celery in small pieces, 1/3 inch wide. Heat a heavy fry pan on medium heat. Add in vegetables and dry saute, stirring occasionally for about 10 minutes. When vegetable are soft and begin to brown add 1/4 cup water. Stir vegetables for about a minute while deglazing the bottom of the pan. Remove from heat and set aside.
In a large bowl, mix together lentils, rice, herbs and spices, miso, almonds and flax seeds. Add in cook vegetables and mix well. Sprinkle in the flour. Stir the flour into the mixture or use hands to knead all the ingredients together. Mixture will be a sticky dough. Refrigerate for about 30 minutes.
Preheat oven to 400oF. Line a large baking sheet with parchment paper. Remove burger mixture from the refrigerator. Scoop out 1/2 cup at a time and place on the baking sheet. Press the dough into a round burger shape. Continue with rest of mixture.
Bake burgers for 10 minutes. Remove from oven. Flip burgers on the baking sheet and return to oven to cook for another 10 minutes. Remove from oven.
Burgers can be eaten immediately or refrigerated or frozen to be used later. Reheat on a hot grill or barbecue for about 5 minutes on each side.
Recipe makes 6 to 8 burgers.
Watch how to make the burgers in the food show, REAL American Barbecue: