Near the end of a shift in early 2007, we heard a knock at the fire station’s front door. Steve, Derick, and I opened it to find a group of people who asked if we were “the world-famous vegan firefighters.”
- 3 1/2 cups water
- 1/2 cup lentils, rinsed and drained
- 1 cup brown rice
- 2 garlic cloves, chopped
- 1 medium red onion, chopped
- 2 red bell peppers, seeded, deveined, and diced
- 1 teaspoon sea salt
- 1 teaspoon chili powder
- Whole-grain flour
- 8 whole-grain buns
In a medium saucepan, bring 1 1/2 cups of water to a boil. Add the lentils, reduce the heat, and cook until beans are softened, about 15 minutes. Drain and set aside.
Meanwhile, in another medium saucepan, bring 2 cups of water to a boil, add the rice, reduce the heat, cover, and simmer until the rice is just tender, about 40 minutes. Drain and set aside.
In a sauté pan, sauté the garlic, onion, and peppers until lightly browned.
In a large bowl, combine the lentils, rice, and vegetables. Add the salt and chili powder and mix well. Add a bit of flour to hold the mixture together, if needed. Form into burger-sized patties and place on a parchment lined baking sheet or press into a loaf pan.
Bake burgers until slightly firm, about 15 minutes, or bake the loaf for about 25 minutes.