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  2. vegie burgers

Brown rice and lentil burgers with kale 
and tzatziki

You won't miss the meat in these tasty burgers. A super-soft bun filled with a crunchy rice patty, wilted kale and creamy tzatziki makes every bite delicious. - by Chantal Walsh
  • 22 Sep 2015
Brown rice and lentil burgers with kale 
and tzatziki
Cook: 70 Minutes - easy - Makes 4 - nut-free - egg-free
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You won't miss the meat in these tasty burgers. A super-soft bun filled with a crunchy rice patty, wilted kale and creamy tzatziki makes every bite delicious.

Ingredients

1 ½ cups dry brown rice and lentil blend

1.5 litres chicken or vegetable stock

½ cup extra virgin olive oil

1 brown onion, finely chopped

1 tbsp finely grated ginger

3 cloves garlic, crushed

1 tsp ground cumin

1 tsp sweet smoked paprika

2 tbsp tomato paste

¼ cup dried breadcrumbs

Sea-salt flakes and freshly ground black pepper, to season

2 cups baby kale leaves

Juice of ½ lemon

4 wholemeal buns, split

1 tomato sliced

1 tub tzatziki

Method

  1. Combine rice and lentil mix and chicken stock in a medium saucepan and set over a medium heat. Bring to a simmer 
and cook for 25 minutes 
or until rice is just tender. Drain and set aside.
  2. Heat ½ of the oil in 
a large frying pan over a medium heat. Add onion, ginger and garlic and cook 
for 3 minutes or until just softened. Add spices and tomato paste and cook, stirring, for a further 2 minutes. Remove from 
heat, then stir in rice mixture and breadcrumbs. Season 
well with salt and pepper.
  3. Transfer ½ of the 
mixture to a large bowl. Transfer remaining mixture 
to the bowl of a food processor and pulse until 
a sticky mixture forms. Transfer to reserved rice mixture and gently fold together to combine. 
Using slightly damp hands, divide mixture into 4 and 
form each portion into a 
patty shape. Set aside on 
a plate for 10 minutes to allow a crust to form.
  4. Heat remaining oil in 
a large frying pan over a medium heat. Add patties 
and cook for 3 minutes on each side or until crunchy. Remove from pan and set aside to drain on paper towel.
  5. Put kale in same pan 
and cook, stirring, over a medium heat for 2 minutes 
or until softened, then drain well. Transfer to a large bowl, drizzle with lemon juice 
and season generously 
with salt and pepper.
  6. Stack buns with kale, 
vegie patties, sliced tomato and tzatziki. Serve with zucchini chips on the side.
  • rice recipe
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