Vegetable burgers | Women's Weekly Food

Ingredients

• 2 teaspoons olive oil
• 1 brown onion, chopped finely
• 300 grams button mushrooms, chopped coarsely
• 1 medium_piece red capsicum, chopped finely
• 1 clove garlic, crushed
• 1 cup (200g) red lentils
• 1 cup (250ml) salt-reduced vegetable stock
• 1 cup (250ml) water
• 1 1/2 cup (250g) cooked brown long-grain rice
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1/3 cup (50g) plain (all-purpose) flour
• 2 carrots, grated coarsely
• 200 grams low-fat greek-style yogurt
• 1 tablespoon finely chopped fresh mint
• 225 grams canned sliced beetroot (beets), drained
• 1 1/2 cup (60g) alfalfa sprouts
• 2 tomatoes, sliced thinly
• 6 small_piece wholemeal bread rolls, split, toasted
• 1/2 cup (100g) brown long-grain rice