Friday, June 24, 2011

Sprouted Spicy Lentil Burgers

These burgers are amazing. They are a tad spicy, so adjust to taste.

Sprouted lentil burgers (raw, vegan)

  • 1 1/2 cup sprouted lentils
  • 1 cup raw pecans
  • 1/4 cup olive oil
  • 1/4 cup water
  • 1/4 cup chopped cilantro
  • 1 garlic clove, minced
  • 1 teaspoon cayenne pepper
  • 2 teaspoons sea salt (or himalayan salt)
  • Juice of one lime (approximately 2 Tbsp)
  • Lime zest
there is a pepper shown in this pic, but I didn't use it and used cayenne instead

Add sprouted lentils to bowl of food processor:
Add pecans:
Pulse to combine:
Add olive oil and water and pulse a little more:
 Add cilantro, garlic, cayenne, sea salt, and lime:
Pulse to combine. Once processed, form mixture into balls:
Smoosh the balls into patties. This is actually much easier to do on the dehydrator tray so you don't have to transfer the patties. So, put your balls on the tray and then smoosh. Your patties will look like this:
Dehydrate at 145 degrees F for one hour. Set a timer! Do not dehydrate longer than one hour at 145 degrees or they will not be raw. After one hour, reduce heat to 115 degrees F. After one hour, flip patties and continue to dehydrate at 115 degrees F for approximately 2 more hours, or until desired texture. (approximately 4 hours total dehydration time) Here is what the burgers look like about halfway through dehydrating:
For a completely raw meal, serve with lettuce wraps. You could also use a gluten free or other type of bun, if you prefer. I like to try to keep my raw meals completely raw, but nothing says you can't mix things up if you want to. But, I would encourage you to experiment with raw meals. You won't believe how great they taste, and how great you'll feel!
p.s. how cool is this little dish???
By the way, that's homemade spicy mustard, made in the VitaMix. I'll post that recipe soon.

Raw vegan coleslaw:
The coleslaw helped cool the spiciness of the spicy burgers and spicy mustard. I wrapped everything in the lettuce wraps (including the coleslaw). It was delicious.

This recipe makes a lot of burgers. They are small, about the size of "sliders" you might get in a restaurant. You want to keep them small, or they will take forever to dehydrate. The raw lentil burgers freeze well- just remember not to "defrost" in the microwave! Then they would no longer be raw. Simply pull the burgers out of the freezer the morning you want them for dinner. I thawed mine in the fridge all day and then let them sit on the counter while I made up the plate with the lettuce and coleslaw. By the time I ate, they were room temperature and perfect. You could also pop them back in the dehydrator if you wanted to warm them up.


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