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Black Rice Vegan Burger (Gluten-free)

Cuisinicity Tip 1

: I like using black lentils for this recipe, but French lentils or brown lentils will do too. Just follow package instructions as each is a little different. You will need about 1/3 cup dry lentils to make the 1 cup cooked lentils you need. I personally use

canned organic black lentils (see links for a couple brands below recipe).

Course Dinner, Lunch
Cuisine American
Keyword black burger, black rice burger, forbidden lentil, gluten free burger, gluten free tofu burger recipe, grain free veggie burger, rice patties vegan, vegan gluten free burger recipe, vegan rice burger, veganburg gluten free
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 1 hour
Servings 4 patties
Calories 160 kcal
Author Catherine Katz

Ingredients

  • Chewy Base:
  • 1/2 cup dry forbidden black rice
  • Binding:
  • 1 cup canned black lentils rinsed and well drained (packed!)*
  • "Meatiness":
  • 2 Tbsp olive oil
  • 1 small eggplant (2 cups diced)
  • 1/2 cup rolled oats
  • 2 tsp tomato paste
  • 1/2 tsp Dijon mustard
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt

Instructions

  1. GETTING EVERYTHING READY:

  2. Preheat a shallow medium pan and when very hot, add the 2 cups diced eggplant and olive oil and cook until tender for 12-15 minutes and transfer to a cup and set aside.

    You will end up with

    3/4 cup cooked

    diced eggplant.

  3. Meanwhile, place 1/2 cup dry black rice in 1 3/4 cups boiling water and cook uncovered, until water has evaporated (about 20 minutes). Transfer to a cup and set aside to cool. You will end up with 1 cup cooked black rice.
  4. Place the rolled oats in the bowl of a small food processor and grind until medium fine (it shouldn't be a powder) and set aside.
  5. Place the canned (or cooked) lentils (make sure they are well rinsed and drained and they are well packed in that cup!) in food processor and grind, scraping the sides to form a paste.

  6. Transfer to a cup and set aside.

    You will end up with about

    1 cup pureed

    lentils

    .

  7. ASSEMBLING:
  8. Place the cooked eggplant, ground oats and pureed lentils in a medium bowl and stir gently with a spoon.

  9. Add tomato paste, Dijon mustard, onion powder, garlic powder and salt and stir again.

  10. Add the cooked black rice last and, using your hands, "dig in" and work the mixture so that it forms a ball.
  11. Form into 4 equal patties (I like to use a big ice-cream scooper to make them more regular & compact and finish forming the patty with my hands). you can refrigerate or freeze at this point until ready to grill.
  12. When ready to grill, drizzle a little olive oil in a large non-stick skillet and heat over high heat. When the pan is very hot, place the patties on the pan and cook for 2-3 minutes on each side.
  13. Optional: Use a pastry brush to coat each patty with BBQ sauce (if using) on both sides (about 1 Tbsp per patty) and serve on soft wheat buns with garnishings.

Recipe Video