These burgers are packed with nutrition and flavor. Roasting the vegetables in the oven adds depth. While the vegetables are roasting, cook the rice and lentils. The dry rub boosts the overall flavor and aids browning. Sear the burgers in a skillet.
Preheat the oven to 375˚
Cover a 10″ x 15″ rimmed baking sheet with parchment paper. Place the kale, red onion, poblano, carrots and garlic on the baking sheet and put in the oven on the top rack. Roast for 20 minutes or until tender but still firm.
To make a flax egg, mix 1 tbsp ground flax seed with 3 tbsp of water. Mix together and let rest for 15 minutes to thicken.
Place the cooked vegetables in a food processor and pulse until chopped. Add the rice, lentils and oats and pulse until combined yet still chunky. Pour the mixture into a bowl. Season with salt and pepper. Add the bread crumbs to the bowl. Add the flax egg and mix thoroughly. If the mixture is too wet, add more bread crumbs as needed. Form into patties. Coat both sides with the coffee rub.
In a large frying pan, melt the coconut oil over medium heat. Cook the burgers, 3-4 minutes per side until browned. Repeat with the remaining burgers. Serve on toasted buns with your favorite toppings.
makes 6 to 8 burgers
- 2 bunches kale, chopped, stems removed
- 1 small red onion, chopped
- 1 poblano pepper, seeded and chopped
- 2 carrots, peeled and chopped
- 4 cloves garlic, peeled, left whole
- ½ cup cooked forbidden rice
- ½ cup cooked brown lentils
- ¼ cup oats
- ¼ cup bread crumbs
- 1 flax egg, see recipe
- salt and black pepper
- coffee rub
- 2 tbsp refined coconut oil
- sesame seeded buns
- sliced tomato
- lettuce leaves
- sriracha mayo
- sliced avocado