If you’ve ever wanted to feel superhumanly healthy while still eating something that tastes like it belongs at a summer BBQ, let me introduce you to my new obsession — Sprouted Lentil Burgers.
We’re talking flavor-packed, protein-rich, plant-based goodness that’s chewy, savory, and loaded with all the things your body loves (and your taste buds will thank you for).
These burgers are a total win if you’re trying to cut back on meat without feeling like you’re chewing on cardboard. They’re also a fantastic way to sneak in some extra veggies and fiber — all while looking like you totally have your life together.
Why This Recipe Works
Here’s the deal — sprouting the lentils before making the burgers is the secret sauce (or secret sprout?) that takes this recipe from good to mind-blowingly amazing.
Sprouting breaks down the starches and increases the nutrient content, which means:
- More digestible – your belly will thank you
- Higher in protein and vitamins – your muscles will thank you
- Better flavor and texture – your taste buds will definitely thank you
Plus, these burgers are totally customizable — you can tweak the seasoning, swap the greens, or use whatever nuts you’ve got lying around. They’re hearty enough for meat-eaters, but wholesome enough to make your inner health nut happy.
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What is My Take on Sprouted Lentil Burgers?
I like to think of these as the “gourmet hippie” of veggie burgers. They’ve got that earthy, wholesome vibe, but they’re still juicy, flavorful, and satisfying.
The combo of lentils, parsley, spinach, garlic, and a hit of lemon juice gives these burgers that bright, herby, and fresh flavor that pairs perfectly with creamy sauces, crunchy pickles, and soft toasted buns.
They’re a little nutty from the cashews, savory from the Liquid Aminos, and just a bit spicy if you decide to toss in those red pepper flakes.
Serve them up with your favorite toppings — maybe a swipe of avocado, a slice of tomato, and some caramelized onions — and you’ve got a seriously crave-worthy burger that doesn’t make you feel sluggish afterward.
Make it a Meal
Turn your Sprouted Lentil Burgers into a full feast! Here are a few easy sides that pair perfectly:
Easy Side Dishes
- Air Fryer Parsnip Fries or Crispy Air Fryer Frozen French Fries – because every burger deserves fries.
- Easy Jalapeno Corn Fritters – a spicy, crunchy side that adds a fun twist to your meal.
- Spicy Cajun Remoulade Sauce Recipe – ideal for drizzling or dipping, this bold sauce takes your burger to the next level.
- Or keep it light with Summer Okra Pasta Salad - a fresh, vibrant side that balances out the hearty lentil burger beautifully.
Ingredients
The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.
Step By Step Instructions
Sprout Lentils (3-4 days before needed)
Step1: Soak the lentils for 6 – 8 hours in a Mason quart jar filled with water.
Step2: Using a sprouting lid, drain and rinse lentils several times a day for 2-3 days, Ensure proper drainage to prevent rot or spoilage..
Step3: Once the lentils have sprouted and have tails ½” to ¾” long, they are ready to make patties.
Create Patties
Step1: Place all ingredients in a food processor. Pulse until desired consistency.
Step2: Taste the ingredients and add more seasoning as needed.
Step3: Form into patties by hand or use a burger press. ( for a 4.5” press, use ½ cup mixture)
Step4: Place the patties on a silicone dehydrator sheet.
Step5: Dehydrate patties 9 – 12 hours at 115-125°F.
Step6: After 4-5 hours, flip the patties and place them on a screen dehydrator sheet so the top side is now the bottom.
Step7: You want the inside to be somewhat dry. If you make them too dry, they will be hard.
Step8: Use on a burger bun with fixings.
Expert Tips
- Don’t rush the sprouting process! It’s what gives the burgers their nutrition boost and unique texture.
- Taste before forming patties. This is your chance to adjust flavors — maybe a squeeze more lemon or a dash of hot sauce.
- No dehydrator? You can bake them in the oven at the lowest temp (around 200°F) until firm, flipping halfway through.
- Get creative with toppings! Think avocado, hummus, grilled veggies, or even kimchi for a flavor explosion.
Common Questions
You can, but you’ll miss out on that signature sprouted texture and nutrition boost. Freshly sprouted lentils make all the difference!
Soy sauce or tamari works just fine — just watch the saltiness.
Yep! 100%. Totally gluten-free and vegan-friendly.
Storing Instructions
Let your burgers cool completely before storing.
- Refrigerator: Up to 2 months in an airtight container.
- Freezer: Up to 6 months–1 year — just thaw and reheat in a skillet or oven.
These make amazing meal prep options — perfect for quick weekday lunches or healthy dinners on the fly!
Ready to try your hand at sprouting and flipping your way to burger bliss? Grab those lentils, let nature do its thing, and get ready to fall in love with this wholesome, flavor-packed, plant-based beauty.
👉 Have you ever made sprouted lentils before? Drop a comment and let me know your favorite ways to use them!
Recipe
Sprouted Lentil Burgers
Ingredients
- ⅓ cup lentils
- 2 carrots medium size (shredded)
- 1 cup fresh parsley coarsely chopped
- 2 cloves garlic minced
- 1 white onion coarsely chopped
- ¾ cup cashews raw, soaked at least two hours (or almonds)
- 1 cup spinach or kale or combination
- 2 tablespoon lemon juice
- 1 tablespoon Italian seasoning
- 4 tablespoon flaxseed ground
- 2 tablespoon Nutritional yeast
- 3 teaspoon liquid Aminos
- ½ teaspoon red pepper flakes optional
Instructions
Sprout Lentils (3-4 days before needed)
- Soak the lentils for 6 – 8 hours in a Mason quart jar filled with water.
- Using a sprouting lid, drain and rinse lentils several times a day for 2-3 days, Ensure proper drainage to prevent rot or spoilage..
- Once the lentils have sprouted and have tails ½” to ¾” long, they are ready to make patties.
Lenttil Patties
- Place all ingredients in a food processor. Pulse until desired consistency.
- Taste the mixture, add more seasoning as needed.
- Form into patties by hand or use a burger press. ( for a 4.5” press, use ½ cup mixture)
- Place the patties on a silicone dehydrator sheet.
- Dehydrate patties 9 – 12 hours at 115-125°F.
- After 4-5 hours, flip the patties and place them on a screen dehydrator sheet.(you no longer need the silcone sheet)
- You want the inside to be somewhat moist, be careful not to over cook and dry out.
- Once cooked add your favorite buger toppings and enjoy
Expert Tips:
- Don’t rush the sprouting process! It’s what gives the burgers their nutrition boost and unique texture.
- Taste before forming patties. This is your chance to adjust flavors — maybe a squeeze more lemon or a dash of hot sauce.
- No dehydrator? You can bake them in the oven at the lowest temp (around 200°F) until firm, flipping halfway through.
- Get creative with toppings! Think avocado, hummus, grilled veggies, or even kimchi for a flavor explosion.
Nutrition
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