Sprouted Lentil Burgers

This is absolutely the best recipe for lentil burgers ever! Delicious, crunchy, easy, super-fast to make…. The “secret” ingredient? Sprouted lentils, and no boiling!

No more boring, mushy lentil 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. Prepared in the same way as the middle eastern Falafel recipe (that uses chickpeas soaked overnight), the lentils are simply soaked, 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 optional, but great for easy digestion. I sprout mine for 2-3 days in a special Glass Sprouter Jar.

Here’s what you’ll need:

1 cup dried brown lentils.
Water for soaking.
1 stalk celery, finely chopped
1-2 carrots, shredded
2 tbs. chopped parsley
2 cloves garlic or 1 tsp. garlic powder
1 tsp. cumin seed
1 tsp. salt
½ tsp. Thyme
Dash of cayenne pepper
¼ cup water.
3 Tbs. olive oil
Plus oil for frying.

Here’s what you’ll do:

Rinse and then soak the lentils in plenty of fresh water overnight in a colander.

Optional: If sprouting, put the lentils in a Sprouter Jar and let the water drip off. Rinse with fresh water about 3 times a day, and let the water drip off between rinsing. When you can see little sprouts on the lentils, they are ready to cook.

Now, in a food processor, add all ingredients and mix until you have a fine grainy paste. Heat up some olive oil on medium high heat in a frying pan and drop tablespoons of the mix directly in the frying pan.

Flatten the patties with the spoon, and shape them while frying. Since the lentils are not cooked, the burgers will hold together beautifully.

Fry for about 3-4 minutes on each side until golden brown. Freeze any leftovers for a quick meal on a stressful day.

Start nibbling!