Red Lentil Veggie Burgers
In a saucepan, bring brown rice and 2 c vegetable stock or water to a boil. Lower to simmer, cover for 50 min until rice is tender. Chill rice. In a med saucepan, add lentils and remaining veg stock or water. Bring to boil, lower to simmer, cover for 25-30 min until tender and liquid is absorbed. Season with salt and pepper and chill.
Mash rice and lentils in a large bowl. Add vegetables, spices, herbs, seasonings, soy sauce, olive oil and ¼ c millet or corn flour and mix well. Add more flour if needed (texture should be soft but not soupy and should hold a ball shape). Preheat oven to 375°. Lightly flour hands and form 12 patties, placing onto a parchment-lined sheet pan. Bake 30 min; cool. Burgers can be frozen at this point.*
To serve, finish on a hot griddle or grill, brushing with a little more olive oil, cooking until golden brown. Place a burger on desired bread, garnish with preferred condiments and Onion Straws and serve with Zesty Potato Salad.
Peel and halve onion. Slice into ¼” wedges, cutting from end to end. Separate layers, dip in milk then dredge in flour, coating well.
Heat oil in a saucepan to 325°. Shake off excess flour and fry in batches until crisp and golden, about 2-3 min. Drain on paper towels.
Zesty Potato Salad
Boil potatoes then allow to cool. Dice into ½” pieces.
In a medium bowl, mix mayonnaise, yogurt, Ranch dry mixture, mustard and vinegar until well combined. Add potatoes and green onion and fold in, coating with dressing. Add salt and pepper to taste. Flavor will improve if made 6 hours to a day in advance.
*Frozen patties should be thawed before browning and heating through.