Red lentils and pressure-cooked brown rice bind with ground toasted sunflower seeds and a sauté of broccoli stalks, carrot, and celery, seasoned with chili powder and cumin for hearty oven-finished burgers.
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Preheat oven to 350°F.
In pressure cooker, dry rice until it has nutty aroma. Add water and pinch of salt. Bring rice to pressure for 30 minutes . Bring pressure down, and drain rice in colander.
While rice cooks, heat 2 tablespoons of oil in 10-inch sauté pan on medium-low heat. Add onions and garlic; sweat for 2-3 minutes . Add sunflower seeds, chili powder, cumin, and salt. Add broccoli stalks, carrots, and celery and sauté for 3 minutes more.
Combine vegetables with rice in food processor. Pulse until mixture becomes slightly sticky and binding. Set rice-vegetable mixture aside in bowl.
Combine lentils in 2-quart pot with 4 cups water and pinch of salt. Bring to , reduce to , and cook for 15 minutes or until lentils are soft. Drain lentils in colander for 5 minutes and transfer to bowl with rice-vegetable mixture.
When mixture is cool, add parsley and kuzu. Mix all ingredients well with gloved hands. Form patties using 1/2 cup measure.
Lightly spray or brush 10-inch non-stick pan with olive oil. Brown patties on each side over medium heat and return to parchment-lined sheet pan. Heat patties in oven for 15 more minutes.
Serve with Fresh Ketchup (recipe following).
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