Sprouted Lentil Burgers- grillable, vegan and gluten-free adaptable. Super healthy and delicious, packed with living nutrients! Topped with quick pickled beets!
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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.
Place everything into a food processor and DO NOT OVER PROCESS! You want it course, not smooth, otherwise, it may get pasty!
Look at the texture here…. you want that.
Texture = GOOD.
Smooth = BAD.
Using wet hands, form into burgers.
Sprinkle with toasted sesame seeds for more great flavor and texture. THIS REALLY ENHANCES the burgers and helps keep them together.
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. Try Making these Sourdough Buns!
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) or pickled red onions!
To make the quick pickled beets…simply peel and grate and simmer in the pickling liquid for a couple of 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.
Pair these with:Print
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.
- 1 ½ cups sprouted black, green or brown lentils ( see notes)
- 1 cup cooked brown rice (or quinoa)
- 1 cup walnuts– lightly toasted ( or pecans or sunflower seeds)
- 1 tablespoon miso paste ( or use chickpea miso if GF)
- 1 tablespoon olive oil
- 2 teaspoons whole grain mustard
- 2 teaspoons granulated garlic ( or onion)
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- ½ teaspoon salt
- 1/2 teaspoon pepper
- 2–4 tablespoons fresh herbs- scallions, cilantro parsley, basil, etc.
- 2–3 tablespoons toasted sesame seeds
Recipe for Chipotle Mayo go here
Quick Pickled Beets
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 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.
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!
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