It’s hard to believe that it’s already February. A thick pile of snow covers the ground, but not the main roads. We’ve been getting the best kind of snow lately. The light, fluffy kind that looks like a dream as it falls. This variety of snow happens to be easy to shovel off of the driveway, too, so it’s an all-star snowflake.
That pretty snow fell as I made my way to a girly brunch with Cindy and Megan on Saturday. I had the best time hanging out with those gals. We brunched it up right with a sticky bun, chicken and waffles, tuna noodle casserole and steak and eggs. The bloody Mary bar was a massive display of pickles, olives, hot sauces and the unique twist of meats, cheeses and pretzel rods. I definitely splurged on that meal and that’s when I try to balance it all out.
I have wanted to make veggie burgers for a long time, but it can be difficult to find a good recipe. This one looked like a winner in both flavor and ingredients. They happen to be vegan, diary-free and gluten-free, too. These guys have lots of great flavor and benefit from both a bake in the oven and a quick sauté in the skillet. The result is a tasty caramelized exterior with a tender center.
You can make the brown rice and lentils a day or two before to make these burgers come together faster on the day you want to make them. This recipe makes 14 veggie burgers and you can halve the recipe or freeze the extra burgers, like I did. If you want to skip the bun, we really like the baked veggie burgers over salad greens with a homemade creamy dressing.