Northstar Cafe Veggie Burger

• 1 1/4 cups cooked brown rice, cooled
• 1 cup cooked lentils, cooled
• 1 cup beet, peeled and shredded
• 1/2 teaspoon salt
• fresh ground black pepper, to taste
• 1 teaspoon dried thyme
• 1/2 teaspoon ground fennel
• 1 teaspoon dry mustard
• 3 tablespoons onions, minced
• 2 garlic cloves, minced
• 1 egg
• 1/2 cup fine dry breadcrumb
• 1 tablespoon olive oil
• 4 whole wheat buns, toasted
• condiments, as desired

1. In a food processor, pulse rice, lentils and beets for about a minute or until the mixture resembles ground meat. Transfer to a mixing bowl. Add salt, pepper, thyme, fennel, mustard, onion, garlic, egg and bread crumbs. Mix with your hands to incorporate. Refrigerate until well chilled, for one to four hours.
2. Heat a large, heavy skillet over medium-high heat. Using 1/2 cup for each, form rice mixture into patties.
3. Pour a little oil into skillet. Add patties to pan. Cook until charred on the edges and heated through, turning a few times, about 12 minutes total. (Burgers can be made ahead and stored in the refrigerator for up to three days, or frozen up to three months. Rewarm in a skillet before serving.).
4. Serve burgers on toasted buns with condiments of choice.

brown rice, beet, salt, fresh ground black pepper, thyme, ground fennel, mustard, onions, garlic, egg, breadcrumb, olive oil, whole wheat buns, condiments

Taken from www.food.com/recipe/northstar-cafe-veggie-burger-483511 (may not work)