Sprouted Lentil Burgers
Ingredients
The burgers
-
1½
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
-
½
teaspoon
coriander
-
½
teaspoon
salt
-
½
teaspoon
pepper
-
2–4
tablespoons
fresh herbs (scallions, cilantro, parsley, basil, etc.)
-
2–3
tablespoons
toasted sesame seeds
Quick Pickled Beets
-
1
raw beet
peeled and grated
-
½
cup
red wine vinegar
-
½
cup
water
-
1
tablespoon
sugar or alternative sweetener
-
½
teaspoon
salt
-
optional
thinly sliced shallot or red onion, whole coriander, cumin or fennel seeds
Instructions
- Soak 1 cup of dry whole lentils in 3-4 cups of water for 8 hours.
- Drain and turn the jar on its side, letting lentils spread out overnight until they sprout.
- In a food processor, combine 1½ cups of sprouted lentils, cooked brown rice, toasted walnuts, miso, olive oil, mustard, garlic, salt, spices, and pepper. Pulse until a coarse dough forms.
- Using wet hands, form the mixture into 4 burger patties and coat with sesame seeds.
- Refrigerate the patties uncovered for about 15 minutes to firm up.
- Preheat the grill to medium-high heat and the oven to 400°F.
- Grill the patties for 4-5 minutes on each side, then transfer to the oven for 10 minutes to warm through.
- Prepare quick pickled beets by simmering grated beets in a mixture of vinegar, water, sugar, and salt for a few minutes before chilling.
- Assemble the burgers with your choice of toppings.
Nutrition Facts (estimated)
Servings
4
Calories
227
Total fat
14.2g
Total carbohydrates
21.7g
Total protein
6.8g
Sodium
4.3mg
Cholesterol
0mg
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