This is a great recipe for a meatless or veggie burger, packed with lots of good ingredients like brown rice, beans and lentils. Great for kids and all the family who might not like beans and lentils. I particularly like their colour as they look quite like other burgers. Many veggie burger recipes are too dry and crumby but not these.
60g red lentils
120g green lentils
100g brown rice
1 medium onion, finely chopped
2 cloves garlic, crushed
400g tin kidney beans, drained
2 tablespoons flaxseed
1/4 teaspoon ground cumin
1/4 teaspoon dried coriander
1/4 teaspoon mild chilli powder
30g fresh coriander, finely chopped
pepper, to season
- Cook the lentils and rice as per the packs instructions.
- Heat a little oil in a frying pan. Add the onion and sauté for about 3 minutes, until soft. Add the garlic and cook for another 2 minutes until soft but not browned.
- Place the lentils, the rice and the remaining ingredients, except the egg, in a bowl and mix well.
- Whisk the eggs in a separate bowl and then add to the rest of the ingredients.
- Take a couple of tablespoons of the mixture and, using your hands, shape into a baby-sized burger. Repeat.
- To cook the burgers, heat about 1 tablespoon of oil at a time in a frying pan over a medium heat. Place a few burgers on the pan and cook for about 4 minutes. Then flip them over and cook for a further 4 minutes the other side. They should be lovely and golden brown.
I made 2 small changes to this recipe:
- I mashed the lentil and beans mixture very well so it wasn’t a chunky texture.
- I used all green lentils instead of any red lentils.
This recipe comes from Aileen at babyledfeeding, https://www.babyledfeeding.com/recipes/baby-veggie-burgers-updated-recipe-baby-led-feeding-cookbook/
- You can omit the peas, sweet corn and fresh coriander of course, if you wish.
- You can make these burgers mini as above or larger, if you wish.