Taco Burgers
This brown rice and lentil burger is a hearty, filling choice on the Daniel Fast.
- 1 tablespoon extra-virgin olive oil
- ½ cup chopped red onion
- 1 cup cooked brown rice
- 1 cup cooked brown lentils
- ¼ cup flaxseed meal or whole grain flour
- 1 ½ tablespoons Taco Seasoning
- Preheat oven to 350 degrees.
- Heat olive oil in a large skillet over medium heat. Add onions, and cook until soft and translucent.
- Place cooked onions, brown rice, lentils, flaxseed meal, and Taco Seasoning in the bowl of a food processor. Pulse about 12-15 times or until mixture has a “meaty” texture. (If you don’t have a food processor, place ingredients in a large bowl, and stir. Use a potato masher to bind ingredients together.)
- Scoop out 1/3 cup of mixture, and place on an 11 x 17-inch baking sheet that has been rubbed with olive oil. Flatten and shape into a circle. Repeat with the remaining mixture to make 5 burgers.
- Bake for 15 minutes. Flip burgers (a thin metal spatula works best), and cook another 15 minutes.
- Instead of baking the burgers, you can cook them in a skillet on the stovetop. Prepare skillet by adding about 1 teaspoon or olive oil and rubbing the oil on the surface to prevent sticking. Add burgers to skillet, and flatten with a spatula. Cook 5 minutes, or until bottoms are browned and slightly crispy. Flip, and cook another 5 minutes.
- Top with Salsa and Super Easy Guacamole.
- Other topping ideas: Sliced olives, chopped green onions, and chopped tomatoes.