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Italian Veggie Sliders
6 servings (2 sandwiches each)
Preparation Time:
45
minutes
mins
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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
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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
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Course
Sandwiches
Diets
Vegetarian