Sprouted Lentil Burgers– grillable, vegan and gluten-free adaptable. Super healthy and delicious, packed with living nutrients! Topped with quick pickled beets! Love Lentils?  Check out 25+ Best Lentil Recipes

Sprouted Lentil Burgers- grillable, vegan and gluten-free adaptable. Super healthy and delicious, packed with living nutrients! Topped with quick picked beets. | www.feastingathome.comJust 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 grillable!  The burgers are 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 are needed in this recipe, believe it or not!  Once the lentils are sprouted, the recipe comes together very quickly and easily.

How to make Sprouted Lentil Burgers

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.

Sprouted Lentil Burgers- grillable, vegan and gluten-free adaptable. Super healthy and delicious, packed with living nutrients! Topped with quick picked beets. | www.feastingathome.com

Place 1 ½ cups of the raw sprouted lentils (drained well), the cooked brown rice, toasted walnuts, miso, oil, mustard, garlic, salt, spices and pepper in the food processor and pulse repeatedly until combined well and becomes a coarse, sturdy dough.

Do not over-process. You want it coarse, and textured, not smooth, otherwise, it can get pasty!

Sprouted Lentil Burgers- grillable, vegan and gluten-free adaptable. Super healthy and delicious, packed with living nutrients! Topped with quick picked beets. | www.feastingathome.com

Using wet hands, form into burgers.

Sprouted Lentil Burgers- grillable, vegan and gluten-free adaptable. Super healthy and delicious, packed with living nutrients! Topped with quick picked beets. | www.feastingathome.com

Sprinkle with toasted sesame seeds for added  flavor and texture.

I find this really enhances the lentil burgers and helps keep them together.

Sprouted Lentil Burgers- grillable, vegan and gluten-free adaptable. Super healthy and delicious, packed with living nutrients! Topped with quick picked beets. | www.feastingathome.com

Pan-sear or grill 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.

Sprouted Lentil Burgers- grillable, vegan and gluten-free adaptable. Super healthy and delicious, packed with living nutrients! Topped with quick picked beets. | www.feastingathome.com

Look how beautifully they hold up on the grill!

Sprouted Lentil Burgers- grillable, vegan and gluten-free adaptable. Super healthy and delicious, packed with living nutrients! Topped with quick picked beets. | www.feastingathome.com

Then have fun assembling your burger!

Sprouted Lentil Burgers- grillable, vegan and gluten-free adaptable. Super healthy and delicious, packed with living nutrients! Topped with quick picked beets. | www.feastingathome.com

Here we made some quick pickled beets.

Quick pickled Beets | ww.feastingathome.com

To make the quick pickled beets…simply peel and grate and simmer in the pickling liquid for a couple of minutes before cooling.

Quick Pickled Beets with Sprouted Lentil Burgers- grillable, vegan and gluten-free adaptable. Super healthy and delicious, packed with living nutrients! Topped with quick picked beets. | www.feastingathome.com

The quick-pickled beets pair deliciously with the Sprouted Lentil Burgers and are also great in salads and buddha bowl.

What to serve with Lentil Burgers?

Sprouted Lentil Burgers- made with walnuts and brown rice, these grillable, vegan and gluten-free adaptable. Super healthy and delicious, packed with living nutrients! Topped with picked beets. | www.feastingathome.com

Enjoy The lentil Burgers!

You may also like:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sprouted Lentil Burgars- grillable, vegan and gluten free adaptable. Topped with picked beets. | www.feastingathome.com

Lentil Burgers

  • Author: Sylvia Fountaine
  • Prep Time: 24 hours
  • Cook Time: 20 minutes
  • Total Time: 24 hours 20 minutes
  • Yield: 4 1x
  • Category: Main, vegan, sandwich, Legumes
  • Method: grilled, stovetop
  • Cuisine: American
  • Diet: Vegan

Description

A tasty recipe for Sprouted Lentil Burgers- vegan, gluten-free adaptable, these burgers can be grilled! (Inspired by Minimalist Baker’s Grillable Blackbean Burgers) Allow 24-36 hours to sprout the lentils.


Ingredients

Units Scale

Recipe for Chipotle Mayo go here

Quick Pickled Beets

  • 1 raw beet, the size of a tennis ball or smaller, peeled and grated
  • 1/2 cup red wine vinegar
  • 1/2 cup water
  • 1 tablespoon sugar or alternative sweetener
  • 1/2 teaspoon salt
  • optional additions- thinly sliced shallot or red onion, whole coriander, cumin or fennel seeds

Instructions

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, spices and pepper in the food processor and pulse repeatedly until combined well and becomes a course, sturdy dough. DO NOT OVER PROCESS! You want it course, not smooth, otherwise, it may get pasty!

Taste for salt. If it tastes bland, check that the miso was properly mixed in (give a few stirs with a spoon, look for miso clump and pulse again).

Place a piece of parchment on a small sheet pan or large plate. Sprinkle the parchemnt with sesame seeds.

With wet hands divide dough into four balls and form 4 burgers, about 1 inch thick. Place on the parchment and coating both sides with sesame seeds.

Place in the fridge uncovered while you heat the grill ( 15 minutes- to firm up)

You can also pan-sear these and finish in a hot oven.

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.


Notes

Make sure lentils and rice are drained well before precessing. You don’t want any extra liquid. Do not over process- you want course texture here!

Nutrition

  • Serving Size: 1 hearty burger patty
  • Calories: 227
  • Sugar: 0.5 g
  • Sodium: 4.3 mg
  • Fat: 14.2 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 21.7 g
  • Fiber: 2.2 g
  • Protein: 6.8 g
  • Cholesterol: 0 mg

Keywords: lentil burgers, vegan lentil burgers, sprouted lentil burgers, grill able vegan burgers, lentil burger recipes, how to sprout lentils,

Share this with the world!

Subscribe
to get recipes via email

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Comments

  1. Hi! I don’t have a food processor— do you think this recipe would work if I just chopped everything real small and mashed it with my hands?

    1. Hey Molly- because the lentils are raw and sprouted, I think it would be really hard to get the right consistency (paste-like) of course, you can try- but it could be a challenge!

  2. Made these for the first time the other day and they were the best veggie burgers I’ve ever had. I want to do them again at the weekend for a family BBQ.
    How long in advance can I make them?

    1. Glad you are enjoying these! I’d say up they are probably best consumed within 3-4 days.

    1. Hi Rhonda- I’m not totally sure but you could give it a try. The brown rice acts as a binder here- it gets sticky,so if substituting, I would add a tad more cooking water to either the quinoa or the black rice, so it’s softer. I bet it would work! 😉

  3. This recipe comes together quickly after sprouting the lentils and cooking rice. The final result was delicious! Next time I will make the pickled beets as well.

  4. Hi Sylvia – was super excited to make a new veggie burger, followed the recipe perfectly (or so I thought) but the patties did not hold together at all. What did I do wrong? 😩

    1. Oh shoot Kirsten. I’m not sure what went wrong here- usually, they are almost like glue! You used sprouted lentils, not cooked lentils right?

  5. This was unexpectedly amazing! Better than any bean burger I’ve had at any restaurant. Great recipe!!

  6. Your recipies n their execution and pictures are gorgeous, inspiring n mouthwatering. Thank you so much for sharing 💝🌺🌸🌼💮💐🙏

Our Latest Recipes