2 tablespoons apple cider vinegar or 1 tbsp apple cider vinegar + 1 tbsp balsamic vinegar
1 tablespoon tamari
⅓ cup chia or flax meal
avocado - for serving
burger buns - for serving (optional)
sriracha or other hot sauce - for serving (optional)
shaved carrots - for serving (optional)
cilantro - for serving (optional)
Instructions
Grind the pumpkin seeds into a meal using a food processor. Transfer them to a large bowl.
Add the rice, lentils, sweet potato, garlic, paprika, salt and freshly ground black pepper to a food processor.
Warm the oil in a medium pan over medium heat. Add onion, salt, red pepper flakes, thyme and marjoram, if using, and sauté for 5-7 minutes, until the onion is translucent. Add the spinach, if using, and stir until wilted. Add the mixture to the food processor.
Add the vinegar, tamari and chia/flax meal to the food processor. Pulse everything into a chunky mixture. Spoon the mixture into the bowl with the pumpkin seeds and mix well with a spoon. Let rest for 20 minutes to allow the chia/flax to gel. Preheat oven to 400° F (200° C).
Prepare a parchment-paper baking sheet (you may need 2). Use a ½ cup measure to form burger patties and place the patties on the baking sheet. Slightly flatten the patties with a spoon. Bake for 15 minutes, until the underside is golden, flip and cook for another 10-15 minutes, until both sides are golden. Let cool and serve on buns with hot sauce (highly recommended), mashed avocado, shaved, carrots, cilantro and/or any other burger fixings of choice.
Recipe by Golubka Kitchen at https://golubkakitchen.com/plant-based-meal-plan-mini-rice/