Brown Rice and Lentil Burger Recipe

Step 1Place 1 cup water and lentils in a medium bowl, cover, and refrigerate 8 hours or overnight. Drain lentils and pulse in a food processor until ground. (Stop just shy of turning the lentils into a paste.) Transfer to a large bowl and set aside.

Step 2Pulse mushrooms in a clean food processor until finely chopped. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms, soy sauce, and 1/4 teaspoon each salt and pepper and cook, stirring often, until all the liquid has evaporated, about 5 minutes. Add to the bowl of lentils, then add rice, flaxseeds, bran, thyme, remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper, and scallions. Fold together until combined. Using wet hands, press mixture firmly into 4 5-inch patties.

Step 3Heat remaining 1 tablespoon oil in a large, nonstick skillet over medium-high heat. Working in batches, pan-fry patties, gently flipping once, until deep golden brown and hot throughout, about 10 minutes total.

Step 4During the last few minutes of cooking, top burgers with cheese. Arrange lettuce and burgers on buns and serve.

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