Italian Veggie Sliders
6 servings (2 sandwiches each)
Equipment
- Saucepan 2-quart
- nonstick skillet 10-inch
Ingredients
- 1 1 ⁄2 cups water
- 1 ⁄2 cup dried red lentils sorted, rinsed
- 1 ⁄2 cup uncooked instant brown rice
- 3 ⁄4 teaspoon salt
- 3 tablespoons olive or vegetable oil
- 1 ⁄2 chopped onion 1 medium
- 1 ⁄2 cup finely chopped mushrooms
- 1 ⁄2 cup chopped red bell pepper
- 2 cloves garlic finely chopped
- 1 ⁄4 cup finely shredded Parmesan cheese
- 1 ⁄4 cup plain bread crumbs
- 1 teaspoon Italian seasoning
- 1 ⁄2 teaspoon pepper
- 1 egg slightly beaten
- 12 small burger buns about 21⁄2 inches in diameter, split
- 1 ⁄4 cup garlic and herb mayonnaise or garlic aioli
- 1 ⁄3 cup packed baby spinach leaves
Instructions
- In 2-quart saucepan, heat water, lentils, rice and salt to boiling.
- Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until lentils are tender but hold their shape and all water is absorbed.
- Spoon into large bowl; cool 15 minutes.
- Meanwhile, in 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat.
- Stir in onion, mushrooms, bell pepper and garlic; cook and stir 3 to 4 minutes or until vegetables are tender.
- Add onion mixture to lentils and rice.
- Stir in cheese, bread crumbs, Italian seasoning, pepper and egg just until blended.
- Wipe skillet clean with paper towel.
- In same skillet, heat 1 tablespoon of the oil over medium heat.
- Shape lentil mixture into 6 (21⁄2-inch) patties, using about 2 rounded tablespoons for each; place in skillet.
- Cook 6 to 8 minutes, turning once, until golden brown.
- Repeat with remaining tablespoon oil and the lentil mixture, making 6 more patties.
- Place patties on bottom halves of buns.
- Top each with 1 teaspoon mayonnaise and a few spinach leaves.
- Cover with top halves of buns.
Notes / Tips / Wine Advice:
If the lentil mixture is sticky, coat your hands with additional bread crumbs when shaping the patties.
Nutritional Information
Calories: 380 kcal