sprouted 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!

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