lentil burgers

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.

Sprouted Lentil Burgers ( grillable and vegan) 

½ cups sprouted black, green or brown lentils

brown rice (or quinoa)

walnuts- lightly toasted

miso paste

olive oil

mustard

garlic

cumin

coriander

salt

pepper

herbs- scallions, cilantro parsley, basil, etc.

sesame seeds

red wine vinegar

water

sugar

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, 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.

Sylvia you are an artist!!! This is amazing

This is by far the best veggie burger recipe I've made in 14 years of being a vegetarian. Thank you so much!

Taste was good, although was a little hard to cook they’d fell apart as I’d try to flip them... other than that I loved all the ingredients . I would make them again!

I am a huge fan of veggie burgers and was excited to try these. The flavor was off and the texture was really strange. Pasty and uninteresting. To be fair, I didn’t have the sesame seeds but what a disappointment.

I sprouted lentils for the first time and made these delicious burgers tonight - so good! My 18 years old said they were "tasty." (high compliment). I threw in a handful of fresh chives and parsley from the garden, didn't over process the mixture, and made 4 good-sized burgers. I pan fried them in olive oil on the stove, and the sesame seeds gave them an incredible crust. Served over a bed of spinach with pickled golden beets, and a little yogurt and dill sauce I made, and these are now a family staple. Yum!!

BEST veggie burger I have EVER made. LOVED everything about it !  Great flavour and texture. I did use tamari almonds tho, maybe a benefit to flavour. Flavour is what ever you season it with ....  definitely keeping this recipe ;)

These Lentil burgers we could Eat every night! I served them on a ciabatta roll, toasted with red onion &amp; a beautiful homegrown heirloom tomato slice 😋Best ever burger!

These are addictive. I didn't have walnuts so I used about 1/2 cup tahini and left out the olive oil, and used cornmeal to dust instead of sesame seeds. This made the burgers kind of pasty but they were still tasty! The tahini was a little strong so next time I will substitute a mix of cashew and tahini butter if I still don't have walnuts and also mix in a little coconut flour. Thank you for this imaginative version of the Minimalist baker recipe, which I also tried and found different enough that I think of your recipe as very original. So glad to have found this site as the recipes look terrific, healthy and about the right level of gourmet for me.

Mine definitely fell apart but I think I strayed from the recipe fairly extensively so I wouldn't hold that against them. The flavour is fantastic! And I have been eating them on top of salads, since they wont stay together. 

I made these because I accidentally opened a can of lentils and didn't want to waste them but now i really want to remake them properly with sprouted lentils!

I also froze mine right away before cooking and pan fry them directly from frozen which might also be why they fell apart... but I will definitely try this one again more consistently with the recipe.

Are the freezable? should i freeze them before or after cooking?

Deeeelicious! My new go to. Thank you &lt;3

Another winning recipe, Sylvia!!! 

I didn’t have fresh chopped herbs, but added a dash of smoked paprika per another reader’s comment. Subbed half of the toasted walnuts with extra lentils. 

I also mixed the olive oil, mustard, miso paste together before adding to the food processor (so the miso wouldn’t clump and cause me to over mix the ingredients to a paste).

I didn’t have time to chill them before frying, so I made mini-sliders instead (easier to flip) and served them in corn tortillas with plain yogurt and chopped arugula (because that’s what I had in the fridge)

More of a taco/falafel fusion than  a burger - but still really yummy!

These amazing butternut squash and lentil patties are the perfect veggie burger. They can be served as appetizers, a side or on top of salads for protein!

Butternut Squash & Lentil Patties

dry green lentils

bay leaf

butternut squash (about 1 small)

garlic powder (divided)

smoked paprika (divided)

sea salt (divided)

quinoa flakes (divided)

yeast

spinach

chili powder

Butternut squash (Cucurbita moschata), known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the bottom. When...

butternut squash

butternut

Garlic powder is ground, dehydrated garlic. It is a very common seasoning. Applications include pasta, pizza, and grilled chicken. Garlic salt is simply salt plus garlic powder. (Pre-made products usually include an anti-caking agent.) Garlic powder is a common component of spice mix. It is also a common component of seasoned salt.

garlic powder

bakers yeast

Add lentils, water and bay leaf into a small saucepan. Cover and simmer for 30 minutes until the lentils are soft and have absorbed all the water.

While the lentils are cooking, heat the oven to 400 degrees F. Toss the butternut squash in the oil, 1/2 teaspoon of garlic powder, paprika and sea salt. Transfer to a baking sheet and roast for 20 minutes, flipping halfway through, until the squash is tender.

Remove the squash from the oven, place in a separate bowl and mash with a fork. Set aside and turn the oven down to 350 degrees F.

Once everything is done cooking, allow it to cool for 5 minutes then transfer to the bowl of a food processor and add the rest of the spices and 1/3 cup of quinoa flakes. Pulse to combine, scraping down the sides as needed (about 12 pulses). Add the remaining ingredients to the bowl and fold to combine with a spatula.*

Form the mixture into small patties and place on a baking sheet. Bake for 30 minutes, flipping halfway through. Broil at the end if you want a little more browning, but they definitely don't need it.

https://content.jwplatform.com/videos/rYDpTtCf.mp4

Butternut Squash & Lentil Cakes

NOTES:1-To make these gluten-free, swap coconut aminos or tamari for the soy sauce 2- I typically use canned brown lentils that are pre-cooked, or steam brown lentils from Trader Joes to simplify the recipe

Lentil Burgers 

brown lentils

white onion, diced

carrots,

oat flour

garlic,

tbsp ketchup

tbsp low-sodium soy sauce or coconut aminos

tsp cumin

tsp smoked paprika

tsp salt

tsp black pepper

yogurt

garlic, crushed

lemon juice

dry parsley

Heat a large skillet with 1 tbsp of olive oil and saute your diced onions until they soften, about 5-7 minutes.

Transfer them to a bowl with the grated carrots, lentils, garlic and spices and mix well using a masher or your hands to break up some of the lentils.

Add in the soy sauce, ketchup and oat flour and mix well together until evenly incorporated.

Line a cutting board or flat plate with parchment paper, and shape the batter into 6 burgers. The batter will be slightly sticky so I suggest shaping them with wet hands.

Heat your skillet on medium/low heat, and add in another tbsp of olive oil. Cook the burgers for about 5-6 minutes per side, until golden brown. I suggest cooking 3 at a time, depending on the size of your skillet, and adding more oil in between batches.

Once they're all cooked through, mix together the yogurt ingredients in a small bowl.

Serve with a side salad or your favorites sides!

The burgers will stay fresh in the fridge for up to 5 days, or can be frozen for 3 months.

A fried lentil patties recipe is the perfect protein-packed and delicious dish that is ideal for meat-eaters and the vegetarians at your dinner table!

Crispy Fried Lentil Patties Recipe

dry red lentils

salt, divided

vegetable oil, divided

onion,

garlic cloves,

thyme

all-purpose flour

Italian seasoning

paprika

breadcrumbs

fresh parsley, chopped

In a medium saucepan, add the rinsed lentils...

In a medium saucepan, add the rinsed lentils with 1/2 teaspoon salt, and cover with water.  Bring to a boil over medium heat.

Once boiling, continue cooking, stirring occasionally, for 10...

Once boiling, continue cooking, stirring occasionally, for 10 to 12 minutes, until lentils are softened.

Drain excess liquid from the lentils and set...

Drain excess liquid from the lentils and set them aside.

In a medium skillet, heat vegetable oil over...

In a medium skillet, heat vegetable oil over medium heat.  Add the onions and cook for 2 to 3 minutes until just turning translucent.

Add the minced garlic and fresh time to...

Add the minced garlic and fresh time to the skillet and stir to combine then remove from heat.

Place 2/3 of the cooked lentils into a...

Place 2/3 of the cooked lentils into a blender or use an immersion blender to puree until mostly smooth.

In a large bowl, add the whole and...

In a large bowl, add the whole and pureed lentils,  Italian seasoning, paprika, 1/2 teaspoon salt, fresh parsley, flour, and breadcrumbs together until combined completely.

Lightly oil the palms of your hands, then...

Lightly oil the palms of your hands, then divide the mixture into the number of patties you want, and shape them.

In a large skillet, heat 4 tablespoons of...

In a large skillet, heat 4 tablespoons of vegetable oil over medium heat.  Place the patties into the oil in a single layer, being careful not to crowd the pan.  Cook for 2 to 3 minutes per side, until golden and crisp on the outside and heated through.

Remove and drain on paper towels, then repeat...

Remove and drain on paper towels, then repeat until all patties are cooked.

https://www.youtube.com/watch?v=m2KmzVoxTdU

Make vegetarian crispy fried lentil patties as a perfect plant-based and vegan substitute for meat patties! These are delicious by themselves or as part of a sandwich! Printable recipe: https://www.scrambledchefs.com/crispy-fried-lentil-patties-recipe/

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