Delicious lentil burgers; crunchy, easy and super-fast to make…. If you love veggie burgers, this is absolutely the best veggie burger recipe ever!
The “secret” ingredient? Sprouted lentils, and no boiling! No more boring, mushy burgers- these burgers spark!
And the greatest news of all- except from the overnight soaking- they are done in 10 min. Burgers anyone?
The lentils are NOT boiled. Instead they are prepared in the same way as the middle eastern Falafel recipe (that uses chickpeas soaked overnight).
The lentils are simply soaked overnight, and then put in a blender together with herbs, spices and any kind of vegetable you like.
No flour, no eggs, no mushy-gush… No tedious shaping of patties. I love it! I hope you will too.
Sprouting is actually optional, but great for easy digestion. I sprout mine for 2-3 days in a large sieve. (See below for how to do.)
Soak first overnight, but then you need to let all the water drip off between rinses.
As with all dried legumes, make sure to thoroughly pick through them for stones. There is nothing that can spoil the sense of tasty crispiness as quickly as chewing into a stone...
By the way, sprouted lentils and other legumes and seeds are great in vegetarian cooking.
Here is a guide I like: Homegrown Sprouts: A Fresh, Healthy, and Delicious Step-by-Step Guide to Sprouting Year Round
Pick the lentils for stones, rinse and then soak the lentils in plenty of fresh water overnight in a colander. Then rinse off all the water and they are ready to use.
It is lovely to wrap the burgers in a lettuce leaf when eating. I like it better than hamburger buns. Give it a try! Or serve with all the trimmings as you would any other burger.
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