From Lisa’s Kitchen — Smashing 4Leaf Rice and Lentil Burgers

Just say NO to store-bought veggie burgers; these are much better. 

Another masterpiece from Lisa's kitchen, where I ate Andrew's Kale Soup last night.

I started making my own burgers after reading the ingredients in the store bought veggie burgers. This version is adapted from “The Candle Cafe Cookbook. They are moist and delicious! You can also make it into a loaf with mashed potatoes.


  • 1 cup brown or green lentils
  • 2 cups cooked brown rice*
  • 4 garlic cloves, chopped
  • 1 red onion, chopped
  • 4 carrots, chopped
  • 3 red, orange or yellow peppers, seeded and diced
  • 2 teaspoons of sea salt
  • 1 teaspoon chili powder
  • 1/2 cup whole wheat panko bread crumbs (optional)
  • cooking spray

With love from Lisa...


  1. In a medium-sized saucepan, bring 2 1/2 cups of water to a boil. Add the lentils, reduce the heat to medium-low and cook until softened. Drain and place in large mixing bowl.
  2. Preheat the oven to 350 degrees F.
  3. In a sprayed pan (you may also use water), saute the garlic, carrots, onions and peppers until lightly browned.
  4. Add the vegetable mix to the lentils. Add the salt, chili powder and whole wheat panko crumbs (if using) and mix.
  5. Form patties and either cook in sprayed pan until browned or bake in the oven for about 15 minutes on each side, or until browned. If making loaf, press into sprayed loaf pan and cook until browned about 45 minutes.
  6. Enjoy!

For a “printer-friendly” one-pager, ideal on your fridge with a magnet—Just click here for a PDF.

* Freshly cooked brown rice works best as it holds the burger together, however, if you are using already made rice, simply heat it up.

Click here for the page containing all of Lisa’s recipes.

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If you like what 4Leaf eating is doing for you and your family, you might enjoy visiting our new “4Leaf Gear” store. From the New England village of Holden, Massachusetts — Be well and have a great day.

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About J. Morris Hicks

A former strategic management consultant and senior corporate executive with Ralph Lauren in New York, J. Morris Hicks has always focused on the "big picture" when analyzing any issue. In 2002, after becoming curious about our "optimal diet," he began a study of what we eat from a global perspective ---- discovering many startling issues and opportunities along the way. In addition to an MBA and a BS in Industrial Engineering, he holds a certificate in plant-based nutrition from the T. Colin Campbell Center for Nutrition Studies, where he has also been a member of the board of directors since 2012. Having concluded that our food choices hold the key to the sustainability of our civilization, he has made this his #1 priority---exploring all avenues for influencing humans everywhere to move back to the natural plant-based diet for our species.
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