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The Plant-based “Burger”

lentil_burgerEveryone needs a go-to burger for summer barbecue season, even those consuming strictly plants!

There is no need to give up on the star-spangled celebration that comes with cooking on the grill if you become mindful of some health-inducing, nutrient-packed alternatives. The only thing you’ll be missing out on is the heartburn and bloated feeling that sometimes follows those summer barbecues.

I have probably sampled every frozen vegan patty in the grocery store, including those made with black beans, chickpeas, and even roasted peppers, but nothing compares to making your own brown rice and lentil “burger”.

This recipe is adapted from a New York City restaurant; it will give you that “burger-eating feeling” but it also will leave you feeling satisfied, minus all of the cholesterol and saturated fat in your traditional animal-meat burger. Not only will you feel better by eating this, you will lose weight without even trying and strengthen your immune system, which in turn keeps you healthy and happy all summer long!

Go ahead, sink your teeth into this delicious plant-based “burger” with all of your favorite fixins!
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Lentil and Rice Burger

1 cup lentils (use green or black)
2 cups short-grain brown rice
1 medium red onion, chopped
2 cloves of garlic, minced
2 red peppers, chopped
1 cup breadcrumbs
2-3 tablespoons Bragg Liquid Aminos
Salt and pepper to taste
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Preparation Instructions: Prepare the rice and lentils according to package directions. It should take about 20 minutes to simmer on the stovetop. Allow the rice and lentils to cool so that you can work with them. Sautee the onion, red pepper and garlic in the Bragg Liquid Aminos until caramelized and allow to cool. Once the grains and vegetables are cool enough to handle with your bare hands, combine everything together in a bowl and sprinkle the breadcrumbs on last; the consistency should be sticky. Shape the patties with your hands, and store on parchment paper in the fridge until ready to bake. These can be made a day in advance, too. Bake (on the parchment paper) at 400 degrees for about 20 minutes. There is no need to flip the burger, as all the ingredients are already cooked. It is not advisable to actually put these on your grill, because they will fall through the cracks. Top with red onion, tomato, pickle or all your traditional favorites!

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