Sprouted Lentil Burgers

These sprouted lentil burgers are grillable, vegan, gluten-free, adaptable, and can be made ahead, great for meal prep! Love Lentils?  Check out 25+ Best Lentil Recipes.

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 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.

Believe it or not, this recipe does not need eggs or breadcrumbs! Once the lentils are sprouted, the recipe comes together very quickly and easily. We use the sprouted lentil raw here, like we do in our traditional falafels, same idea. 🙂

Allow 24-36 hours for sprouting your lentils.

Sprouted Lentil Burger Ingredients

• Sprouted  lentils- use black, green or brown lentils ( allow 24- 36 hours- see recipe card)
• Cooked brown rice- we use this as the binder here.
• Walnuts– lightly toasted ( or sub  pecans or sunflower seeds)
• Miso paste ( feel free to use GF chickpea miso paste) – for depth of flavor.
• Extra Virgin olive oil– to add richness.
• Whole grain mustard- for a kick of flavor. 
• Spices: Granulated garlic,  cumin, coriander, salt and black pepper
• Fresh herbs– scallions, cilantro parsley, or basil, etc.
• Toasted sesame seeds- for coating the burgers, adding great texture and flavor. 

How to make Sprouted Lentil Burgers

Sprout the lentils. 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 the jar on its side, letting the lentils spread out a bit. 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. This generally takes 24-30 hours.

Combine. Place 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 overprocess. You want it coarse and textured, not smooth; otherwise, it can get pasty!

Form. Using wet hands, form into burgers. Wet hands make this so much easier and not sticky!

Sprinkle both sides with toasted sesame seeds for added flavor and texture. I find this really enhances the lentil burgers and helps keep them together.

Refrigerate 15 minutes (or up to 24 hours)while you heat the grill ( or pan).

Pan-sear or grill the lentil burgers,   finishing them off in the oven for a few minutes.

Look how beautifully they hold up on the grill!

Storing your Lentil Burgers

At this point, after they are grilled or pan seared, you could wrap tightly and refrigerate for up to 4 days, or freeze for up to 3 months.

What to serve with Lentil Burgers

Create a burger with a bun and all your favorite fixings or make a burger bowl!  Here are our favorite accompaniments:

• Sourdough Buns! 
• Chipotle Mayo
• Pickled onions!
• Beet kraut or try these pickled beets
• grilled onions, tomatoes, pickles

Here, we made some quick-pickled beets. The quick-pickled beets pair deliciously with the Sprouted Lentil Burgers and are also great in salads and Buddha bowls.

To make the quick pickled beets…simply peel and grate and simmer in the pickling liquid for a couple of minutes before cooling. Detailed instructions are in the recipe card below.

Assemble and enjoy!

More favorite Vegetarian Burgers

• Chickpea Quinoa Veggie Burgers
• Amazing Black Bean Burgers (in under 30 mins!)
• Burger Bowl
• Spicy Miso Portobello Mushroom Burger (Vegan)
• Falafel Burgers with Tzatziki Sauce!

Lentil Burgers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 19 reviews

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

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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.

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Ingredients

Units USM

• 1 1/2 cups sprouted black, green or brown lentils ( see notes)
• 1 cup cooked brown rice
• 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
• 1/2 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

• 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

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Instructions

1. Sprout the Lentils. 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.
2. Combine. 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 to be coarse, not smooth, otherwise, it may get pasty!
3. 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).
4. Form. Place a piece of parchment on a small sheet pan or large plate. Sprinkle the parchment 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.
5. Refrigerate. Place in the fridge uncovered (at least 15 minutes- to firm up).
6. Grill or pan sear. Preheat grill to medium high heat and oven to 350F 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). You can also pan-sear these over medium heat with a little olive oil, until golden brown, and finish them in a 350F oven.
7. At this point, build your burgers, or wrap and refrigerate up to 4 days, or freeze for up to 3 months.

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Notes

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 processing. You don’t want any extra liquid. Do not overprocess—you want a coarse 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