Spicy Lentil Burger with Avocado, Tomato, & Sprouted Lentils

Spicy Lentil Burger with Avocado, Tomato, and Sprouted Lentils

This is a burger to please burger-lovers. It's hearty with just the right amount of kick. Topped with tomato, avocado (to cut the heat), and sprouted lentils (for a fresh crunch), this burger is a nutritional powerhouse. You won't miss the meat!

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  • Spicy Lentil Burger with Avocado, Tomato, and Sprouted Lentils


Olive oil 1 Tablespoon
Diced onions 2 Tablespoons
Grated carrot 1/3 Cup
Dried lentils 1 Cup
Water 2 3/4 Cups
Cumin 2 Teaspoons
Coriander 2 Teaspoons
Nutritional yeast 2 Tablespoons
Dry mustard 1/4 Teaspoon
Jalapeno pepper, roasted 1
Rolled Oats 1 Cup
Dry Bread Crumbs 2/3 Cup
Sprouted lentils As desired for topping burger
Avocado As desired for topping burger
Tomato As desired for topping burger
Sprout Lentils
  1. To sprout lentils, rinse and pick through desired quantity of lentils. Soak in warm water in a large bowl for about 8 hours. Drain, rinse, and place in a large jar. Cover the top of the jar with cheese cloth or a paper towel, and hold in place with an elastic band. (There are plenty of other methods - but hey! That one works for me) Lay the jar on its side. Rinse and drain lentils 2-3 times a day. After 3 days, drain the jar well and replace the proper lid before storing in the refrigerator. 

Roast Jalapeno
  1. Turn oven to broil. Place jalapeno under the broiler for several minutes, until the skin blackens. Flip over to blacken the other side. Remove from oven. Once cool enough to touch, remove the skins and seeds, and dice the flesh. Set aside.

Prepare Burgers
  1. Saute onions and carrots in olive oil until soft. Stir in dried lentils, and toast briefly. Add cumin, coriander, nutritional yeast, and dry mustard. Stir until fragrant, and add water. Bring to a boil. Reduce heat to a simmer and add roasted jalapeno. Cover pot with lid tilted to allow steam to escape. Cook until lentils are tender, remove from heat, and cool.

  2. Place rolled oats in food processor, and pulse until it is ground to a coarse oat flour. Add cooled lentil mixture and bread crumbs to the food processor. Pulse until combined, but some lentils are still partially intact. You still want some texture and not something homogeneous. Scrape down sides as necessary.

  3. With your hands, form the lentil mixture into 10 burgers, each using abour 1/2 cup of the lentil mixture. Place on parchment paper and freeze until ready to use. Even if the burgers will be cooked the same day, freezing really helps them hold their shape when being cooked.

  4. Burgers may be pan-fried in a little olive oil over medium heat for about 5-8 minutes per side, cooked over medium heat on the BBQ, or baked on a greased or parchment lined baking sheet at 400` for 10 minutes per side. Pan frying is the crowd favourite, because it allows for a great crust on the exterior.

  5. Serve prepared burger with a slice of tomato, some thinly sliced avocado, and a pile of sprouted lentils. In the photo provided, it is served on a homemade bun prepared with New Brunswick's own Picaroon's beer and Crosby's molasses.

jane_donahue's picture
by Chef Jane

© 2013 Canadian Lentils