I am proud to present the “Double Cheese Burger” – without cheese and not doubled! But with a nice eco-touch and lots of sprouts 🙂 Well what do you think about the exchange? If that’s too much of a healthy thing for you, you can simply integrate your own style and get started without rungs. Or you can buy the Beyond Meat Burger, which is now also available in many conventional supermarkets and which comes pretty close to the original. But anyone can buy burgers – I’m more in favor of you trying out this recipe for my sprout burger. I’m sure you can impress your friends more with it 😉
Sprouts – healthy, nutritious and simply ingenious
That’s definitely the hardest thing here. You can buy them partially wrapped. But a much fresher and package-free alternative is to simply grow them yourself. You only have to invest in glazing bars once and the morning and evening care of your bars. On Youtube you will find detailed instructions for your sprout station, what this has to do with hunger pangs, why they are better tolerated and many other reasons to grow sprouts yourself and above all to eat them. I like to use the sprout jars from Cell Garden*, these are the newest on the German market, which I know and very practical, because you don’t have to turn off the lid to water them. With my code AW5 you get a five percent discount on all Cell Garden products.
But if you don’t have any sprouts now, that’s no problem at all, you can also just use normal lenses. It is a little more difficult to buy sprouted lenses. Sometimes you can find mung beans, but then you may have to change the quantities slightly. The lentils are not only delicious as a burger but also in a bowl or a salad.
For authentic burger fun I can also recommend my potato wedges with my homemade mayonnaise. A real Super-Bowl-feast or perfect to start the barbecue season, because you can also grill the lentil roasts on the barbecue.
- 2 cups cooked lentils, green or brown (I used sprouted ones)
- 2 cloves of garlic, chopped
- 1 handful of walnuts, chopped
- 2 tbs tomato paste (mustard is also possible)
- 1,5 tablespoons flaxseed meal (or ground flaxseeds)
- salt, pepper to taste
- corn semolina or breadcrumbs
- Preheat the oven to 220°C.
- Place all ingredients in a food processor and process to a dough.
- Works with a potato masher or blender too.
- Form the mixture into 3-4 patties about ½ inch thick.
- Dredge both sides of the patties in the cornmeal.
- Heat 1 tsp coconut oil in a pan and fry patties golden brown.