Sprouted Lentil Burgers (Grillable & Vegan)

Sprouted Lentil Burgers (Grillable & Vegan)
Created By: Chef Sylvia Fountaine, Feasting At Home
Use: Caviar Black Lentils, Madeline French Green Lentils, Pardina Brown Lentils
Yields: 4 burgers
Vegan

Sprouted Lentil Burgers (Grillable and Vegan)
Recipe and photo courtesy of Chef Sylvia Fountaine, Feasting at Home
Prep time: 24.5 hours
Cook time: 20 minutes
Total time: 47 minutes

Ingredients
1 ½ cups sprouted black, green or brown lentils (see notes)

1 cup cooked brown rice

1 cup walnuts- lightly toasted

1 tablespoon miso paste ( or if gluten-free, sub more salt to taste)

1 tablespoon olive oil

2 teaspoons whole grain mustard

2 teaspoons granulated garlic ( or onion)

½ teaspoon salt and pepper

Other additions- fresh herbs, spices (cumin, chili powder, smoked paprika)

Click here for the Chipotle Mayo recipe

Quick Pickled Beets
1 raw beet, the size of a tennis ball or smaller, peeled and grated

½ cup red wine vinegar

½ cup water

1 tablespoon sugar or alternative sweetener

½ teaspoon salt

Optional additions- thinly sliced shallot or red onion, whole coriander, cumin or fennel seeds

Instructions
In the morning, rinse and sort 1 cup dry lentils, removing any non-lentil material. 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 and pepper in the food processor and pulse repeatedly until combined well and becomes a course, sturdy dough. Taste for salt. If it tastes bland, check that the miso was properly mixed in ( give a few stirs with a spoon, pulse again).

Place a piece of parchment on a small sheet pan or large plate. Sprinkle with sesame seeds.

With wet hands divide dough into four balls and form 4 burgers, about 1 inch thick. Place on the parchment and sprinkle top with sesame seeds. Place in the fridge uncovered while you heat the grill.

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.

Notes
Make sure lentils and rice are drained well before processing. You don’t want any extra liquid.

For more delicious recipes from Chef Sylvia Fountaine, please visit Feasting at Home