White bean and lentil burger with brown rice
Ingredients (serves 2)
  • 75 g cooked white beans
  • 75 g brown rice
  • 50 g cooked lentils
  • ½ onion
  • 4 mushrooms
  • 1 egg white
  • Garlic powder
  • Pepper
  • Thyme leaves
  • Extra virgin olive oil
  • Nutritional yeast (optional)
  • Romesco sauce (optional)
  • 1. Cook the brown rice a few more minutes than recommended in the instructions, making it slightly over-cooked (this will help bind the dough).
  • 2. Peel and chop the onion. Wash and cut the mushrooms. Sauté in a pan with a dash of olive oil until the onion becomes translucent.
  • 3. Wash the cooked pulses in abundant water, drain and set aside.
  • 4. Put the pulses, rice and fried onion in a bowl and mash with a fork. Add the beaten egg whites and mix until homogenous. Add the thyme leaves and season with pepper. Add the garlic powder and the nutritional yeast (optional) and mix.
  • 5. Place the dough in the fridge for one hour. Shape into a patties with the help of your hands or a cookie cutter.
  • 6. Lightly brown the burgers in a pan with a few drops of olive oil at medium heat. Serve with sautéed vegetables and romesco sauce.