Brown Rice, Lentil, Kale and Squash Veggie Burgers
Serves: 9 veggie burgers
  • 1 tablespoon coconut oil
  • 1 large yellow onion - chopped
  • ½ teaspoon red pepper flakes
  • about 2 tablespoons chopped sage, rosemary and thyme (optional)
  • 4 garlic cloves - minced
  • blanched kale (from part 1) - chopped roughly
  • sea salt
  • freshly ground black pepper
  • 1 tablespoon tomato paste
  • 1 cup toasted pumpkin seeds
  • 1½ cups cooked brown rice (from part 1)
  • 1½ cups cooked lentils (from part 1)
  • remaining ½ cup roasted butternut squash (from part 1)
  • 1 tablespoon balsamic vinegar or apple cider vinegar
  1. Preheat oven to 400° F (200° C).
  2. Warm the coconut oil in a medium pan over medium heat. Add the onion, red pepper flakes and herbs, if using, and sauté for 7 minutes, until the onions are translucent. Add the garlic and cook for another minute, then add the kale, salt and pepper, and stir around for another minute. Add the tomato paste and toss to mix well. Remove the pan from heat.
  3. Transfer the pumpkin seeds to a food processor and pulse into small pieces. Add the rice, lentils, squash, vinegar, and the sautéed onion and kale mixture to the food processor. Pulse until well-mixed and combined into a chunky mixture. Taste for salt, add more if needed.
  4. Prepare a parchment paper-covered baking sheet. Use a ½ cup measurement to form burger patties and finish shaping each patty with your hands. Arrange the patties on the prepared baking sheet. Bake for 25-35 minutes, until the burgers look nicely toasted.
  5. Serve on burger buns, lettuce wraps, or alongside salad with any burger fixings of choice. Store in an air-tight container for up to 5 days. These burgers also freeze very well.
Recipe by Golubka Kitchen at