Lentil, Mushroom & Wild Rice Veggie Burgers

Wild Rice, Mushroom, Lentil Burger

This recipe came to us from Katie Gorrie, a friend of ours who grew up in Regina. When
we passed through her home on the road trip, we gave her a bag of Saskatchewan wild rice. With it, she developed this unbelievable veggie burger recipe—the chewy wild rice, crunchy seeds, and smoky paprika make for a hearty meal that represents Katie’s home province so well.” – Lindsay Anderson and Dana VanVeller, authors of Feast: Recipes and Stories from a Canadian Roadtrip

Lentil, Mushroom & Wild Rice Veggie Burgers

SERVES 6 TO 8

1/2 cup (125 mL) Untamed Feast Northern Wild Rice
2/3 cup (160 mL) brown lentils
1 bay leaf
2 Tbsp (30 mL) ground flax seeds, or 1 egg
1 Tbsp (15 mL) water (omit if using an egg)
1 Tbsp (15 mL) Three Farmers Camelina Oil
1/2 cup (125 mL) diced white onion
1/2 cup (125 mL) chopped button or portobello mushrooms
2 cloves garlic, minced
2 to 3 tsp (10 to 15 mL) salt
1 tsp (5 mL) smoked paprika (hot or sweet)
1/2 tsp (2 mL) freshly ground black pepper
2 Tbsp (30 mL) chopped flat-leaf parsley
2 tsp (10 mL) tahini
1 tsp (5 mL) Three Farmers Camelina Oil
1 tsp (5 mL) freshly squeezed lemon juice
1/2 cup (125 mL) grated zucchini (squeeze to remove water before measuring)
1/2 cup (125 mL) unsalted sunflower seeds, toasted
3 to 4 Tbsp (45 to 60 mL) whole wheat flour (optional)

FOR SERVING

Hummus, dill pickles, red onion, summer greens, sliced radishes, avocado, cheese, and sprouts
6 to 8 burger buns, toasted

Cook the rice according to package instructions. Add the lentils and bay leaf to another pot and mix with 2 cups (500 mL) of water. Bring to a boil, reduce heat to a simmer, then cover and let cook until the lentils are tender, about 20 minutes. Discard the bay leaf and drain any excess water.

In a small bowl, combine the flax seeds and water, and set aside (omit this step if using an egg).

Heat 1 Tbsp (15 mL) of camelina oil in a frying pan over medium heat. Add the onion and cook for 3 to 4 minutes, until browned. Add the mushrooms and cook until soft, about 2 minutes.
 Add the garlic and cook until fragrant, about
 1 to 2 minutes. Remove from the heat.

Combine the cooked lentils, onion mixture, and flax mixture (or egg) in a food processor. Add the salt, paprika, pepper, parsley, tahini, 1 tsp (5 mL) of camelina oil, and lemon juice. Pulse until ingredients are thoroughly mixed but maintain a grainy texture.

Transfer mixture to a medium bowl. Add the zucchini, sunflower seeds, and rice. Mix to incorporate. If you find the mixture is too sticky to handle, add whole wheat flour, 1 Tbsp (15 mL) at a time, until you’re able to form patties.

Split the mixture into six or eight portions and shape into patties (approximately 5 oz each). Line a baking sheet with parchment paper, place the patties on it, and freeze for 20 to 30 minutes.

To cook, brush the patties generously with camelina oil and heat a cast iron skillet on the barbeque over high heat. Place the patties in the skillet and cook until the first side is nice and crispy, about 2 to 3 minutes, then flip and grill the other side to the same crispness. If you don’t have a skillet, you can cook these directly on the grill. They are delicate, so be sure to flip them only once. Alternatively, you can cook the patties in a large frying pan on the stove over medium-high heat.

Serve on toasted buns with desired toppings.

Excerpted from Feast: Recipes and Stories from a Canadian Roadtrip by Lindsay Anderson and Dana VanVeller. Copyright © 2017 Lindsay Anderson and Dana VanVeller. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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