Name: Vegetable burgers
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 2 teaspoon olive oil; 1 brown onion, chopped finely; 300 gram button mushrooms, chopped coarsely; 1 medium_piece red capsicum, chopped finely; 1 clove garlic, crushed; 1 cup (200g) red lentils; 1 cup (250ml) salt-reduced vegetable stock; 1 cup (250ml) water; 1 1/2 cup (250g) cooked brown long-grain rice; 2 tablespoon finely chopped fresh flat-leaf parsley; 1/3 cup (50g) plain (all-purpose) flour; 2 carrots, grated coarsely; 200 gram low-fat greek-style yogurt; 1 tablespoon finely chopped fresh mint; 225 gram canned sliced beetroot (beets), drained; 1 1/2 cup (60g) alfalfa sprouts; 2 tomatoes, sliced thinly; 6 small_piece wholemeal bread rolls, split, toasted; 1/2 cup (100g) brown long-grain rice

Ingredients

2 teaspoon olive oil

1 brown onion, chopped finely

300 gram button mushrooms, chopped coarsely

1 medium_piece red capsicum, chopped finely

1 clove garlic, crushed

1 cup (200g) red lentils

1 cup (250ml) salt-reduced vegetable stock

1 cup (250ml) water

1 1/2 cup (250g) cooked brown long-grain rice

2 tablespoon finely chopped fresh flat-leaf parsley

1/3 cup (50g) plain (all-purpose) flour

2 carrots, grated coarsely

200 gram low-fat greek-style yogurt

1 tablespoon finely chopped fresh mint

225 gram canned sliced beetroot (beets), drained

1 1/2 cup (60g) alfalfa sprouts

2 tomatoes, sliced thinly

6 small_piece wholemeal bread rolls, split, toasted

1/2 cup (100g) brown long-grain rice

Method

1.Heat oil in large frying pan, add onion, mushrooms, capsicum, garlic and lentils; cook, stirring, until vegetables soften. Add stock and the water; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 10 minutes or until lentils are tender and stock is absorbed. Remove from heat. Stir in rice, parsley, flour and half of the carrot; cool.

2.When cool enough to handle, shape mixture into six patties; place on baking-paper-lined tray. Cover; refrigerate 2 hours or until firm.

3.Cook patties in cleaned, heated oiled large frying pan until browned both sides and heated through.

4.Meanwhile, combine yogurt and mint in small bowl.

5.Sandwich patties, remaining carrot, beetroot, alfalfa, tomato and yogurt mixture between toasted roll halves.

You need to cook ½ cup (100g) brown long-grain rice for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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