Lentil Burgers in the Raw

Here is a recipe that you can use for raw or cooked lentil burgers. They are a hit with guests who are neither raw nor vegetarian!

In your Vitamix or Food Processor or by hand, chop, grate or get to a fine consistency:

2 cups sprouted cooked or uncooked lentils

1 1/2 cups minced onion

1 1/2 cups shredded or minced carrot

1 cup sunflower seeds chopped or broken in blender (or pumpkin seeds or walnuts)

1 cup blended broccoli puree or chopped mushrooms

1/2 cup soft or soaked sundried tomatoes

Optional: 1/4 cup blended tomatoes

1/4 cup minced fresh cilantro

1-2 Tbls honey

1 Tbls Blackstrap Molasses (optional)

3 tsp cumin and other spices, like Italian spices, that you may like

2-3 tsp salt

1 tsp black pepper

1/2 tsp red pepper

2 Tbls lemon or lime juice (optional) or vinegar

1 Tbls garlic

1-2 Tbls flax seeds (optional)

Mix all ingredients together.

If you’re dehydrating, make into thin patties on your teflex sheets and dehydrate at 120-140 for 3-5 hours or until they are to the crisp consistency that you like.

If you’re baking this like a meat loaf, put into a pan and dot with butter. Cook at 375 for 1-2 hours.

If you’re sauteeing, then sautee in butter or coconut oil in a pan.

Serve on romaine leaves with ketchup or BBQ sauce, tomatoes, sprouts and avocado.

 

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