Just let go. Let go of how you thought your life should be, and embrace the life that is trying to work its way into your consciousness.~Caroline Myss~
Looking for a healthier spin on your homemade veggie burger? Here’s a delicious recipe for Sprouted Lentil Burgers – vegan, gluten-free adaptable and actually grillable! The burgers are sooooooo alive with active healthy nutrients that are easy to digest, high in protein, low in calories, yet super filling. Toasted walnuts, miso paste and whole grain mustard give flavor and depth while the brown rice acts as the binder. No eggs or breadcrumbs needed in this recipe, believe it or not! Once the lentils are sprouted, the recipe comes together very quickly and easily.
It will become a coarse thick dough that can be shaped and formed into sturdy patties.
Using wet hands, form into burgers.
Sprinkle with sesame seeds for more great flavor and texture.
Either grill or pan-sear the Sprouted Lentil Burgers, finishing them off in the oven for a few minutes. At this point you could wrap, freeze and save for later.
Then build your burger.
Chipotle Mayo is a tasty addition and there’s a vegan version as well.
If you like pickled things, try this with the quick pickled beets ( recipe below).
To make the quick pickled beets…simply peel and grate and simmer in the pickling liquid for a couple minutes before cooling.
The quick pickled beets pair deliciously with the Sprouted Lentil Burgers, and is also great in salads and buddha bowls.
Other options are simply layering tomato, avocado, grilled onions and lettuce.
Sprouted Lentil Burgers ( grillable and vegan)
A tasty recipe for Sprouted Lentil Burgers- vegan, gluten-free adaptable, these burgers can be grilled! (Inspired by Minimalist Baker’s Grillable Blackbean Burgers)
- Prep Time: 24.5 hours
- Cook Time: 20 minutes
- Total Time: -25140158.05 minute
- Yield: 4
- 1 ½ cups sprouted black, green or brown lentils ( see notes)
- 1 cup cooked brown rice
- 1 cup walnuts- lightly toasted
- 1 tablespoon miso paste ( or if gluten free- sub more salt to taste)
- 1 tablespoon olive oil
- 2 teaspoons whole grain mustard
- 2 teaspoons granulated garlic ( or onion)
- ½ teaspoon salt and pepper
- other additions- fresh herbs, spices (cumin, chili powder, smoked paprika)
Recipe for Chipotle Mayo go here
Quick Pickled Beets
- 1 raw beet, the size of a tennis ball or smaller, peeled and grated
- ½ cup red wine vinegar
- ½ cup water
- 1 tablespoon sugar or alternative sweetener
- ½ teaspoon salt
- optional additions- thinly sliced shallot or red onion, whole coriander, cumin or fennel seeds
In the morning, place 1 cup dry whole lentils and 3-4 cups water in a large mason jar and soak all day ( 8 hours) on the counter. In the evening, drain well. Turn jar on its side letting lentils spread out a bit and let the lentils continue to sit on the counter overnight. Once you see the tiny tip of the white sprout begin to emerge, they are ready. Generally takes 24-30 hours.
Place 1 ½ cups of the raw sprouted lentils ( drained well) cooked rice, toasted walnuts, miso, oil, mustard, garlic, salt and pepper in the food processor and pulse repeatedly until combined well and becomes a course, sturdy dough. Taste for salt. If it tastes bland, check that the miso was properly mixed in ( give a few stirs with a spoon, pulse again).
Place a piece of parchment on a small sheet pan or large plate. Sprinkle with sesame seeds.
With wet hands divide dough into four balls and form 4 burgers, about 1 inch thick. Place on the parchment and sprinkle top with sesame seeds. Place in the fridge uncovered while you heat the grill.
Preheat grill to medium high heat and oven to 400. F Grease the grill. When hot, sear the lentil burgers until generous grill marks appear, about 4-5 minutes on each side, then place in oven to continue warming all the way through, 10 more minutes ( or move to cooler part of the grill).
At this point, build your burgers, or wrap and freeze for later.
To make quick pickled beets. Bring liquids, sugar, salt and any spices to a simmer in a small pot on the stove. add grated beets and onion. Stir, simmer for a couple minutes before chilling in the fridge.
Make sure lentils and rice are drained well before precessing. You don’t want any extra liquid.