Veggie Sliders
Serves 20
- 2/3 cup cooked lentils
- 2 cups cooked brown rice
- 1/3 cup sunflower seeds, shelled
- 1 cup whole-wheat panko
- 3 tablespoons olive oil
- 1 garlic clove, minced
- 1/2 onion, minced (about 1/2 cup)
- 4 ounces mushrooms, sliced (about 3/4 cup)
- 1 tablespoon tomato paste
- 2 teaspoons dry mustard
- 2 eggs
- 3 tablespoons soy sauce
- 1/2 teaspoon pepper
- 3 tablespoons chopped parsley
- 1 tablespoon chopped thyme
- 1/2 cup TVP (textured vegetable protein)
- 1/3 cup plus 1 tablespoon water
- 1 1/2 zucchinis, shredded (about 3/4 cup)
- 2 carrots, shredded (about 3/4 cup)
- 2 medium beets, peeled and shredded (about 3/4 cup)
- 20 mini burger buns
For the garnish:
- 1/4 cup mayonnaise
- 1 cup sprouts or lettuce
- Mix together the lentils, brown rice, sunflower seeds, and bread crumbs. Remove 1 1/2 cups of the mixture and place that in a food processor.
- Sauté the garlic and onion in 1 tablespoon of the olive oil, remove from pan, and set aside. In the same pan, sauté the mushrooms until they've browned.
- Add the mushrooms, tomato paste, dry mustard, eggs, soy sauce, and pepper to the food processor. Process this mixture until well combined.
- In a bowl, combine the TVP and shredded vegetables with the unprocessed lentil and rice mixture, the sautéed onion and garlic, and the processed mixture. Mix well.
- Form into small patties and cook in a skillet with a few tablespoons of olive oil until browned on both sides.
- Spread mayonnaise on the buns and top the burgers with sprouts or lettuce before serving.
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