Almost Meat Burgers

These aren’t meat burgers, but they are pretty darn close. Almost. What makes these hearty, full of bioavailable nutrients, is the lentils, brown rice, quinoa, and plethora of vegetables!

We love making a big batch of these on Monday and eating them for lunch throughout the week.  You feel full from the complex carbs but know you are getting an abundance of vegetables providing your cells with viable vitamins and minerals.  We serve them on a bed of lettuce topped with organic ketchup, avocado, mustard, and sprouts and a healthy amount of sweet potato fries.

Almost Meat Burgers
(Gluten Free, Dairy Free, Vegan)

Ingredients
1/4 cup dried sprouted lentils
1/4 cup quinoa
1/2 cup sprouted brown rice
2 large carrots or a handful of baby carrots, diced tiny
1/2 cup of any other vegetables in you have in your fridge, here I did yellow squash and onion, diced tiny
2 celery stalks diced tiny
2 handfuls of green of choice (spinach, collard greens, Swiss chard, kale, etc)
Tsp garlic
2 tsp of high heat oil (avocado, ghee, or coconut are my favorite) plus more for frying
Salt and pepper
Tsp cumin
1/4 cup cassava flour
Instructions
Add your lentils, quinoa, and brown rice into a stock pot and boil until done. Around 30 minutes, set aside and let cool.
Then, heat your non stick pan and heat up your 2 tsp of oil over medium heat.  Add your garlic and cook until fragrant.  Then add all of your other veggies.  Cook down until soft and season with salt, pepper and cumin. Let cool.
Add your veggies in with the rice mixture and stir until combined.  Add your 1/4 cup of cassava flour and mix well. The mixture should be sticky but hold together when formed into patties.  Heal more of the oil on medium to medium high heat until hot and add your formed patties to the pan.  Cook until brown, about 3 minutes and then flip to brown the other side.  Repeat until all of your patties are cooked.  These will last in the fridge for about 4 days.  To re-heat just heat a tsp of oil in a pan and brown until heated through.

*Tip: my favorite way to cook these is using half avocado oil and half ghee.  I find with the ghee added that they are less likely to stick and crumble.

Lentils: Lentils, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. Lentils also provide good to excellent amounts of seven important minerals, our B-vitamins, and protein—all with virtually no fat. All of these contribute to a lessening of heart disease, they also add iron for energy.

Sprouted Brown Rice: Sprouted brown rice is interesting because when you sprout the rice, it adds a high value of GABA, a needed neurotransmitter to your diet.  It also elevates the levels of proteins and good enzymes in the rice, which leads to better digestion and absorption of the nutrition in the rice.  It’s high in antioxidants which leads to cellular renewal and regeneration.  It also is great for diabetics and those with blood sugar issues because of the stabilization properties.

Carrots: Whats interesting about carrots it the color.  Orange/yellow foods have been shown to be the most protective vegetable against cardiovascular disease. Of course the reason they are colorful is due to their high antioxidant content known as carotenoids. Because of the superb vitamin K amount in the carrots, they are known to have beneficial properties for great vision health. Carrots have also been shown to be beneficial against cancer, specifically colon cancer.