BBQ Sprouted Lentil and Eggplant Burgers
This is not a quick dish, so be prepared to start sprouting some lentils a day to three days ahead of time. It is, however, a delicious dish.
This was my first time making lentil burgers so I did some experimenting, but this is the best combination I found within a few tries.
This recipe will make 3 huge burgers, or 5 “regular” ones.
- We need to start by sprouting our lentils.
+ This does a lot for the flavor and also means that we don’t cook out any of the delicious nutrients that would normally leech from boiling them. My lentils took just about two days to sprout
- Fill water about two inches over one cup of lentils and let sit until sprouted.
+ It’s a good idea to cover them with a napkin or paper towel. Don’t use anything air-tight.
- Once sprouted add lentil to food processor or blender along with:
- 1/2 cup diced eggplant
- 1/4 cup of your favorite BBQ sauce
- 1/4 cup diced/chopped tomatoes
- 1 to 2 cloves of garlic
- 1 tbsp salt
- 1 tbsp soy sauce
- 1 tspn paprika
- 1 tspn lime juice or 1/2 tspn lime zest (or both!)
- 1 tspn basil
- black pepper to taste
- Mix until mildly chunky but mostly a uniform consistency.
- Here’s where you have two different options, you can do:
- stir together with nutritional yeast until you could form a patty and it would almost stay, and then freeze the burgers for a few hours, cooking later. OR
- stir together with 2 tbsp nutritional yeast, adding flour (any kind) until consistency is thick enough to form patties and cook immediately.
How you cook these is entirely up to you, weather it be grill, oven, or pan, but I will give you one bit of advice if you like spicy food– these make AWESOME spicy burgers. I recommend adding in sriracha or jalapenos or whatever it is that you like, I just chose not to include that as these are great without it.
This is, like I said, my first lentil burger, so if you see any ways to improve it, or have any suggestions, please let me know! Leave a comment or talk to me on tumblr.