Lentil Burgers Recipe

Ingredients

Lentil Burger Patties

• 1.5 cups sprouted black, green or brown lentils
• 1 cup cooked brown rice
• 1 cup walnuts, lightly toasted
• 1 tablespoon miso paste
• 1 tablespoon olive oil
• 2 teaspoons whole grain mustard
• 2 teaspoons granulated garlic
• 1 teaspoon cumin
• 0.5 teaspoon coriander
• 0.5 teaspoon salt
• 0.5 teaspoon pepper
• 3 tablespoons fresh herbs (scallions, cilantro, parsley, or basil)
• 3 tablespoons toasted sesame seeds

Quick Pickled Beets (Optional)

• 1 raw beet, peeled and grated
• 0.5 cup red wine vinegar
• 0.5 cup water
• 1 tablespoon sugar
• 0.5 teaspoon salt

Instructions

Sprout the Lentils

1. 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.
2. 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.
3. Once you see the tiny tip of the white sprout begin to emerge, they are ready. Generally takes 24-30 hours.

Make the Burger Patties

1. Place 1½ cups of the raw sprouted lentils (drained well), cooked rice, toasted walnuts, miso, oil, mustard, garlic, salt, spices and pepper in the food processor.
2. Pulse repeatedly until combined well and becomes a coarse, sturdy dough. Do not over process—you want it to be coarse, not smooth, otherwise it may get pasty.
3. 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. Place a piece of parchment on a small sheet pan or large plate. Sprinkle the parchment with sesame seeds.
5. With wet hands, divide dough into four balls and form 4 burgers, about 1 inch thick. Place on the parchment and coat both sides with sesame seeds.
6. Place in the fridge uncovered for at least 15 minutes to firm up.

Cook the Burgers

1. Preheat grill to medium high heat and oven to 350°F. Grease the grill.
2. When hot, sear the lentil burgers until generous grill marks appear, about 4-5 minutes on each side.
3. Place in oven to continue warming all the way through, about 10 more minutes (or move to cooler part of the grill).
4. Alternatively, pan-sear over medium heat with a little olive oil until golden brown, and finish in a 350°F oven.
5. Build your burgers with your favorite toppings, or wrap and refrigerate up to 4 days, or freeze for up to 3 months.

Notes

• Use chickpea miso if you need the recipe to be gluten-free.
• Pecans or sunflower seeds can be substituted for the walnuts.
• The burgers can be made ahead and frozen for up to 3 months.