15-Minute Veggie Burger

We got home from dance practice and had 1/2 hour to cook and eat, before heading out to a play. Trying to see what I could make in a hurry, I came up with these veggie burgers--thanks to leftover rice and beans in the refrigerator. TIP: Whenever you cook rice or beans from scratch, ALWAYS MAKE EXTRA. There are so many ways to use the leftovers.

My kids absolutely loved these and they are so much healthier than storebought veggie burgers, plus they are free of soy, dairy, gluten, corn, and nuts! They get kind of lost in a big burger bun so you might want to put two burgers on the bun, but they are perfect in a pita pocket with sunflower sprouts. Since we had 2 burgers left over (no time for seconds!), I made the girls cold veggie burgers sandwiches (whole wheat bread, mayo, catsup, lettuce, and burger) for lunch and they said they were great. Next time, I will double the recipe and freeze some.

15-Minute Veggie Burgers

1 stalk celery
1 carrot
1 1/2 cups cooked lentils (or other bean)
1 1/4 cup cooked brown rice
1/2 teaspoon sea salt
1/2 teaspoon cumin powder
1/4 teaspoon tumeric powder
pinch paprika
oil for pan

Cut celery and carrot into chunks and place in a food processor with a metal blade. Process until the vegetables are minced. Add remaining ingredients and pulse until the mixture holds together but is still a little chunky.

Pour enough oil onto griddle or skillet to coat the bottom. Place over medium-low heat. Scoop 1/3 cupfuls of burger mixture onto hot skillet. Flatten to a burger shape. Let cook 5 minutes, or until bottom is brown and crisp. Do not turn to early or the burger will fall apart. Carefully turn the burger (it will be delicate), and cook another 5 minutes or so until crisp.

Makes 6 burgers

Note: These would also be great with other beans, spices, and vegetables