Soaking green lentils in my EZ Sprout.
Make perfectly formed burgers with a retractable ice cream scoop.
Use a romaine leaf to make a taco. A quick and light way to eat these burgers.
Get ready to be blown away by the tastiest burger you have ever had. I make these often and will freeze a few to have on hand for an on-the-go meal or snack. I find them very filling and much lighter than the usual bean burger. They are delicious served in a collard wrap or romaine leaf. Much like a falafel, they work nicely in a pita with sprouts and avocado which is how my picky eater and husband enjoy them. And yes, my meat-loving hubby is delighted when he comes home to these Lentil Burgers. Yes, for real! The only slight downside to these burgers is that it requires a bit of advance planning because you need to sprout the lentils first. Don’t worry, I have converted many newbies to master spouting in no time at all. And they are always amazed at how easy and rewarding it is.
How I the time the sprouting:
Day 1 morning: Soak 1 1/2 cups lentils in about 4 cups water.
Day 1 evening: Rinse and drain lentils and place in a colander or sprouting jar/container (I love the EZ Sprout). If using a colander cover with a plate.
Day 2 morning: Rinse again.
Day 2 evening: Rinse again and then proceed to make burgers. Don’t worry if some of the lentils don’t look like they have sprouted, they have started and it will work fine.
To make the burgers:
1-1/2 cups dry green lentils, soaked and sprouted for 1-1/2 to 2 days
(will make approximately 4 cups or more when sprouted, sprouts are ready when tails are 1/8″ to 1/4” long)
3 tbsp oat flakes, optional
1/4 cup coconut oil
1/2 cup fresh cilantro, chopped
1/2 cup red onion, chopped small
1-1/2 tbsp Dijon mustard
2 tsp dry oregano
1 tsp dry marjoram
1/2 tsp chili powder
pinch of cayenne
3/4 tsp celtic sea salt
Grind sprouts in a food processor. Add the rest of the ingredients and whir a few times to combine and chop a bit further. Work into a manageable dough, adding a bit more oat flakes if necessary. Drop with a large ice cream scoop or quarter cup measure onto a parchment or Silpat-lined or greased cookie sheet and smooth down into a patty shape with your hand. Bake at 300F for 22 to 25 minutes or until slightly firm, but still a bit soft in the centre. See below for print-friendly version.
Copyright © Cathy Russell
- To make the burgers:
- 1-1/2 cups dry green lentils, soaked and sprouted for 1-1/2 to 2 days
- (will make approximately 4 cups or more when sprouted, sprouts are ready when tails are ⅛" to ¼” long)
- 3 tbsp oat flakes, optional
- ¼ cup coconut oil
- ½ cup fresh cilantro, chopped
- ½ cup red onion, chopped small
- 1-1/2 tbsp Dijon mustard
- 2 tsp dry oregano
- 1 tsp dry marjoram
- ½ tsp chili powder
- pinch of cayenne
- ¾ tsp celtic sea salt
- Grind sprouts in a food processor. Add the rest of the ingredients and whir a few times to combine and chop a bit further. Work into a manageable dough, adding a bit more oat flakes if necessary. Drop with a large ice cream scoop or quarter cup measure onto a parchment or Silpat-lined or greased cookie sheet and smooth down into a patty shape with your hand. Bake at 300F for 22 to 25 minutes or until slightly firm, but still a bit soft in the centre.