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Red Lentil and Brown Rice Burger Recipe
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Red Lentil and Brown Rice Burger Recipe from Blazing Salads

This burger recipe is vegan, high in protein and very satisfying. They are very popular with our customers!

Makes 6


300g red lentils
375g cooked organic brown basmati rice
1 tsp red chilli, deseeded and minced
2 tbsp of fresh coriander
2 tbsp red onion, diced fine
Sea salt
Unrefined sunflower oil for frying the burgers

Coriander Pesto
15g walnuts
15g sunflower seeds
55g fresh coriander leaves and stems
1 clove garlic
Sea salt
125ml unrefined sunflower oil
250ml rapeseed oil or extra virgin olive oil

Tomato Red Onion Salsa
4 tomatoes
1 small red onion, finely diced
1 tsp chilli, deseeded and finely chopped
2 tsp fresh coriander, finely chopped
Lemon juice
Sea salt


1. Wash the lentils until the water runs clear. Place in a heavy based pot with 450mls of water. Cover and bring to a boil on a medium heat, then reduce the heat to a simmer and cook until all the lentils are cooked and mushy, 25-30 minutes. It is important to stir the lentils constantly as they can stick to the bottom of the pot very easily. Do not salt until cooking is finished as salt can slow the cooking time of beans.
2. Place the lentils into a large bowl and add the cooked rice, chilli, red onion, fresh coriander. Season with sea salt.
3. Divide into 6 portions. Dampen your hands with water and roll the portioned lentil mix into burger shapes. Place in the fridge for a minimum 30 minutes or overnight, to chill and set.
4. Heat some sunflower oil in a frying pan over a medium heat and fry the burgers until golden brown on both sides.

Coriander Pesto
1. Place the nuts and seeds in a pan and toast until golden brown.
2. Place in a food processor, (or coffee grinder) with fresh coriander, a pinch of sea salt, and the garlic. Pulse into a coarse paste.
3. With the motor running, pour the oil into the feeder tube of the food processor and blend.
4. Empty the pesto into a bowl and season with sea salt if needed.

Tomato Red Onion Salsa
1. Cut a small x into the top of each tomato, and place in a bowl of boiling water for 5 minutes. Rinse under cold water. The skins should slide off.
2. Chop the tomatoes into small dice.
3. Place in a bowl with the red onion, chilli, fresh coriander. Mix together. Season with sea salt and fresh lemon juice.

To Serve:

Serve with the coriander pesto or salsa.

Storage Instructions:

These burgers will keep refrigerated for 3 – 4 days.


If you’re making these burgers for children maybe omit the chilli or reduce the amount of chilli. Divide the mix into 10 portions.
If putting the burgers into pitta bread with salad divide the mix into 10 portions also as this size works better.
150g of raw brown basmati rice with 385mls of water should give you 375g of cooked rice.


Lorraine and Pamela of Blazing SaladsBlazing Salads Food Co. on Drury Street, Dublin 2 was opened in 2000 by Lorraine and Pamela Fitzmaurice and their brother Joe to bring quality take out vegetarian/vegan wholefood to the city centre. The origins of their knowledge of wholefoods comes from an upbringing of macrobiotics.

They are from a family who are passionate about wholefoods. Their parents opened ‘The Golden Dawn’ a macrobiotic wholefoods centre in Dublin in the 1970’s. Following on from that in 1982 Blazing Salads Restaurant was opened . As revolutionary as it was at the time, this kind of cooking has become part and parcel of what it is to eat well today. With over 3 decades of preparing and cooking great food, winning awards for their innovation, publishing 2 very successful cookbooks Lorraine and Pamela are known to be the frontrunners in vegan/wholefoods in Ireland .

Their brother Joe has gone on to open the award winning Riot Rye Bakehouse and Bread School in Cloughjordan Co Tipperary. He is also a founding member of Real Bread Ireland.

Blazing Salads 42 Drury Street, Dublin 2, Ireland.

Blazing Salads  Blazing Salads


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