Red Lentil Rice Burgers (vegan & gluten-free)

reading time: 2 min

My new nickname is "burgerina". Partly because i dance around happily while i make my burgers. And partly because what else would be the term for a professional burger eater?!

This recipe is once again adapted from Fat Free Vegan Kitchen by Susan Voisin, but i modified it significantly. Actually these patties are quite tasty by themselves, so you could eat them just like that with tomato salsa or guacamole or some other dip and/or vegetables.


adapted from Susan @Fat Free Vegan Kitchen

Preparation time: 60 mins
Main ingredients: rice, lentils
difficulty level: easy
makes: 12 patties
suitable for: vegan, lactose-free, gluten-free, nut-free, soy-free, low-fat, low-sodium



1 cup rice (brown, red or basmati)
1/2 cup red lentils
3 1/2 cups water
1 onion, chopped
1/2 garlic clove
3/4 tsp salt
pepper, to taste
1 tsp cumin, ground
1 tsp sweet bell pepper powder
1 tbsp cornstarch
1 red bell pepper, chopped OR 1-2 tomatoes, chopped
a handful of sun-dried tomatoes, chopped
a few chopped leaves of basil and oregano

8-12 gluten-free buns


Preheat oven to 200°C.

First, cook the rice and lentils. Put them into a medium saucepan with the water and salt, cover, and bring to a boil - if using brown rice, cook separately as brown rice takes ages to be done. Turn down to lowest heat and simmer, covered, for 10 minutes. Uncover and simmer an additional 15 minutes until all the water is absorbed.

When the rice mixture is done (and the rice is completely tender), let it cool until it's easy to handle. Then add the cornstarch and mix gently. Combine with the rest of the ingredients and mix thoroughly until the mixture holds together. Shape into patties.

Line a baking tray with non-stick baking paper and place the patties on the prepared tray. Bake for 15-20 minutes, or until golden brown on the bottom. Using a spatula, flip each patty over, and bake for another 1520 minutes. 

When golden brown, remove patties from the oven and make a burger! I used a spelt bun, cucumber, tomato, lettuce and a mustard dressing for mine. I also had some homemade potato wedges and more lettuce by the side. Yum!

Cook once, eat twice

Since my boyfriend and I try to be as efficient as possible in the kitchen, we always cook enough food to cover dinner and lunch the next day. This recipe makes plenty of patties that taste just as amazing on the following day. Just make sure to freshly prepare the rest of your burger to prevent sogginess!