This sprouted lentil veggie burger is a fun and wholesome high protein meatless dinner idea that can be made on the cheap! Sprouting lentils can bring out additional vitamins, enzymes and can make them more easily digested. I often have sprouted lentils in a variety of ways and regularly enjoy these veggie burgers for dinner. I sometimes make a double batch of these so I can make extra to save for lunch later in the week.
Sprouted Lentil Veggie Burger Recipe:
1 tsp turmeric (optional)
1. Before making this recipe make sure you’ve sprouted the red lentils about 3 days prior. Click here to see my post on how to sprout red lentils.
2. Cook the sweet potatoes by steaming them or by cooking in a 400° oven. Remove the skin and mash.
3. In a food processor combine ingredients and mix.
4. Form into patties and cook in a skillet with butter or oil on medium heat. After several minutes, when the bottom is browned flip and cook the other side for several minutes.
5. Serve with cheese, avocado or your other favorite toppings!
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Pestatia Chunderhorse says
April 15, 2013 at 12:46 pmyour recipes are divine!
Kristen says
April 15, 2013 at 4:21 pmSounds yummy! I’ll bet a similar recipe using those little black French lentils, shallots, purple potatoes and chia seeds would be awesome too. Sorry, I just can’t leave a good recipe alone. Off to start some lentil sprouts …
Tiffany says
April 22, 2013 at 12:13 pmI found your website today because Natural Family Today posted a link to your giveaway. This recipe looks yummy. I plan on making this soon!
pati says
October 10, 2013 at 9:46 pmDefinetly Gonna try your recipes. Veggie burgers TODAY
Jules says
April 23, 2013 at 1:05 pmHi there! I followed your tutorial for sprouting the red lentils and plan on making this burger. But I was wondering why it’s necessary to wait 3 days before using the sprouted lentils??
Healy Real Food Vegetarian says
April 23, 2013 at 1:09 pmIt takes the lentils about 3 days to sprout. Once they are sprouted you can use them right away.
jules says
April 25, 2013 at 11:21 amAh! I was confused. I thought you meant 3 days from the end of sprouting. I made this the other night and it was amazing!!! Except I used pumpkin puree since I didn’t have the sweet potatoes, so I added ground pecans/almonds/sunflower seeds.
I have to say, only about half of them made it to the table for dinner because we couldn’t stop eating them as they came off the pan!!! Definitely going in my recipe book. Thank you sooo much!!
Deborah says
April 23, 2013 at 7:40 pmWhat other spices can I use in place of Flax? Me and bub are sick and don’t want to go out to the supermarket but have plenty of other goodies in the pantry. TIA
Melissa C says
November 26, 2013 at 10:39 amI believe flax is the binder, in place of an egg. You could try ground chia seed, or possibly a combination of tapioca flour/potato starch.
tom says
May 11, 2013 at 1:00 pmthis is a wonderful recipe, thank you!
Amanda says
June 14, 2013 at 4:47 pmthese turned out really runny for me. WHat is the measure of sweet potato? I sweet potato has many sizes! I am thinking perhaps mine was too large?
Healy Real Food Vegetarian says
June 15, 2013 at 12:08 pmIt was a medium sized sweet potato. Also make sure you’re using uncooked sprouted lentils. These won’t work with regularly cooked lentils.
Amanda says
June 15, 2013 at 12:39 pmI followed your sprouting to the T. 🙂 They tasted good just mushy. I think It was my sweet potato size being too big. I will watch that next time. Thanks
Hannah M says
July 2, 2013 at 6:46 amIs the oil listed for the burger mix, or for pan frying the burgers? Otherwise, this recipe looks fantastic – I’ve just sprouted lentils for the first time and can’t wait to get inventive with them!
Manda says
July 2, 2013 at 7:32 pmHello, new to sprouting and can’t wait to try this out (well obviously I’ll be waiting 3 days, but you get the idea…).
Can these be made then frozen and defrosted / cooked later or do you think they’d be too mushy?
Thanks for providing these recipes 🙂
Healy Real Food Vegetarian says
July 2, 2013 at 8:15 pmHi Manda,
I think they’ll do just fine being frozen. I haven’t tried frozen yet, but I have refrigerated them and reheated and they came out great!
karolina :) says
July 5, 2013 at 6:59 pmwhat kind of food processor do you have? i want to buy one but there are so many choices!
Healy Real Food Vegetarian says
July 5, 2013 at 7:09 pmHi Karolina, I have this food processor—>http://amzn.to/14o17un I just got it recently and like it a lot because it’s not too expensive, works well, and comes with a food scraper so you don’t have to stop the processor to scrape down the sides 🙂
karolina :) says
July 5, 2013 at 7:11 pmthanks so much for the quick response! Im going to check it out!
Joan Payton says
June 6, 2016 at 9:17 amThanks for the food processor recommendation. I need a new one and the bowl scraper sold me!
Ann says
July 19, 2013 at 6:15 amI like a little firmness and crunch to my burgers so I chop some onion and water chestnuts and add them raw to the mix after pureeing the lentils and sweet potato.
Jaime says
July 30, 2013 at 3:48 pmI used half of a sweet potato that I had left over, sprouted green lentils instead of red, and added an egg (to make up for the volume of sweet potato I was missing). It came out overly moist for me after processing, too, so I tossed a couple more handfuls of lentil sprouts in, gave it another whirl, and the consistency was still moist, but workable. I plopped the mixture into the pan and spread it out into a patty shape with a spoon–this method worked surprisingly well! The end result was tasty! The patties weren’t super firm, but were totally able to hold their shape.
Thanks for the recipe! It was a fun way to use some of the lentils we sprouted.
Najeeb says
November 19, 2013 at 1:48 pmLooks great! But, why would you take off the skins of the sweet potatoes? One of the mantras of healthy eating is “eat your skins!”. The food processor would blend them in easily, and they provide extra nutrients. I am sure as you know, most of the nutrients in a fruit or vegetable are found in and just under the skin.
Healy Real Food Vegetarian says
November 19, 2013 at 2:40 pmIt makes for a smoother puree and no lumps, but if you want to include the skins you can, I’m not sure that it would turn out the same.
peter says
December 23, 2013 at 9:36 amhi,
is it really safe to heat up flax seeds? (->omega 3)
thanks.
pam says
January 18, 2014 at 9:08 pmwondering how safe sprouted lentils are due to lectin content, and how big do the tails need to get before you need to cook them so they don’t give you gas(due to lectins)
Jan Lutz says
May 23, 2014 at 5:17 amSounds wonderful and will try it next time I sprout lentils.
A suggestion: I would be most grateful for the recipe to be condensed to one page. I hate to waste paper and ink copying several pages, plus how does one save it in a recipe box/book? I’ll have to copy it by hand.
Thank you.
Celine Federici says
May 27, 2017 at 4:48 pmYou can create a Recipe box in Bookmarks and save recipes from any site there.
That is…w my Mac…not sure how it works w a PC, but probably the same.
Nur says
July 17, 2014 at 1:45 pmThese were delicious and super healthy!!! Thanks for sharing!
crunchy says
July 28, 2014 at 12:07 pmI started off some lentils to sprout this morning for the first time because I saw this recipe and can’t wait to try it. Thank you for sharing it!
Sally says
September 23, 2014 at 11:50 amTastes amazing
Leonie says
January 14, 2015 at 2:42 pmAlways on the search for a great veggie burger. This one looks easy to make, delicious and nutritious … with one of my favourite spices – turmeric. Definitely will try this recipe this weekend. =)
JRubies says
July 24, 2015 at 9:02 amWe were out of red lentils so I used green lentils, and I mixed in some rice flour because my blend was a bit juicy. My son absolutely loves them so I have made them three times already this week (I love them too so I’m more than okay with that!).
Thanks for the recipe.
Hannah of Healy Eats Real says
July 24, 2015 at 10:00 amGlad you liked it! 🙂
Jen says
August 30, 2015 at 2:42 pmThis recipes sounds great! I’m hoping to try it this week, but I’m new to sprouting and was wondering if I need to begin with 2 cups of lentils to end up with 2 cups of sprouted lentils. I always feel like lentils multiply when I’m cooking with them, but didn’t know if that would be the case with sprouting. Thanks so much for sharing!
Hannah of Healy Eats Real says
August 31, 2015 at 5:04 pmHi Jen, when you start out with 2 cups, you’ll end up with a little more than 2 cups, but it’s best to just go with that and end up with a little extra 🙂
Jen says
September 1, 2015 at 6:28 pmThank you!
Celine Federici says
May 27, 2017 at 4:43 pmI am about to make these ,,,so maybe not fair to post. I love sprouted french green lentils in salads since they have such a nutty flavor. I was looking for a recipe not to use egg, flour or breadcrumbs which what I usually use for a veggie burger. I am sure the sweet potato is the binder. I have half of a roasted sweet potato and so I will mash that and then add as many sprouts as needed. I do not feel like washing the food processor and so just make them by hand. In addition to your other ingledients, , I am going to add some curry and cilantro. If they fall apart maybe I will add some potato starch. Thanks for the recipe!