Green Lentil Hemp Sliders with Spicy Turmeric Dijon Date Mustard
It’s summer! In theory, the season of vegan grilling and burgers galore, except that these tasty green lentil and hemp seed sliders are actually the first burger I’ve made this season.
I really like vegan burgers, but they’re a food that I’ve historically purchased more often than not. Making them from scratch always struck me as a lot of work for a food that I enjoyed, but not quite enough to justify the steps and the time involved.
This year, I realized that I’d been doing vegan burgers all wrong—or at least, I hadn’t been making them work for me. I was spending too much time chopping and sautéing things before throwing them into the food processor, and that labor was deterring me from making vegan burgers regularly.
Adding freshly sautéed onions and garlic to a burger mix can definitely enhance the recipe’s depth of flavor. But it’s not the only way, and lately, I skip it altogether. Instead, I just blend up my burger base ingredients (grains, nuts, and tofu or beans) with spices and seasonings instead—usually onion and garlic powder, another spice or two, and some fresh parsley. At that point, I can shape and bake.
The burgers that result are simpler and less fancy than those I’ve made in the past, but they’re still really good. And they’re easy enough to encourage me to make veggie burgers and patties from scratch, rather than relying on store-bought.
These slider-sized burgers show off my streamlined process nicely. Shelled hemp seeds, cooked green lentils, a small amount of rolled oats, and some herbs and spices get pulsed in the food processor and shaped into patties. At this point, they’re ready to bake or to pan fry, as you like. There’s nothing fancy or complex here, but the sliders have a beautifully firm texture and awesome nutrition. Thanks to the combination of hemp and lentils, they’re full of protein (each little patty has about 8-9 grams), not to mention iron, healthful fats, and phytonutrients.
I was lucky enough to make these with legumes, grains, and seeds from one of my favorite food makers, One Degree Organic Food.
There’s so much I love about this brand, starting with transparency: all of the ingredients are traceable to farmers that One Degree knows and trusts. Products contain a source code that can be traced on the company site so that you can learn more about where your food comes from and who grew it.
I also love that the brand uses vegan farming practices—plant-based fertilizers—to create its wonderfully fresh whole grains, breads, cereals, and legumes. One Degree oats are my go-to, and now I’ve fallen in love with the brand’s green lentils; they manage to become tender while holding their shape better than a lot of lentils I’ve gotten in bulk bins!
A good slider needs a good sauce, and while I rarely turn down ketchup, I thought it would be fun to create something different and homemade for this recipe. I’ve been on a kick with sweet/savory mustard dressings and sauces, and I kept it going here, whipping up a spicy turmeric Dijon date mustard in my blender. It’s just Dijon mustard, pitted dates, water, a pinch of salt, and turmeric for beautiful color and a little anti-inflammatory power. It’s really good, and I’m sure I’ll make it again for sandwiches and wraps.
Serve these sliders on toasted buns, in lettuce cups, or—when you’re down to the last few—crumble them into salads or bowls. They’re so nutrient-dense that they’d even make for a good, if unusual, savory snack. You can get the recipe on the One Degree Organics website now, and I can’t wait to hear what you think of it!
Wishing you all a wonderful rest of the week. And happy summer grilling and burger-ing 🙂
Yield: Makes 10 sliders and 3/4 cup mustard
For the sliders:
1 cup One Degree Organics Green Lentils
1/2 cup One Degree Organics Hemp Seeds
1/2 tsp salt
3/4 tsp onion powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp garlic powder
Freshly ground black pepper to taste
1/3 cup One Degree Organics Sprouted Rolled Oats
1/2 cup parsley leaves
Toasted slider buns or toast (you can cut regular bread into quarters)
Shredded purple cabbage
Turmeric Dijon Date Mustard (below)
Or any other fixings you like
For the Turmeric Dijon Date Mustard:
4 Tbsps Dijon mustard
4 pitted, medjool dates
1/4 tsp salt
1/2 tsp turmeric
1/2-2/3 cup water
Preheat your oven to 375 degrees F and lightly oil or line a baking sheet with parchment. Bring a large pot of water to a boil. Add the lentils. Boil for 25-30 minutes (as you would boil pasta). Test for doneness; they should be tender but hold their shape and have some chew. Drain lentils.
Place the hemp seeds, salt, and spices into the bowl of a food processor fitted with the S blade. Turn the processor on and blend ingredients well, till they’re a coarse meal. Add the oats and cooked lentils. Pulse a few times; then, add the parsley and continue pulsing until you have a uniform mixture that can be shaped into patties. It should be well mixed, but you should be able to see some whole hemp seeds and lentils. If it’s very dry and too sticky to mold into patties, add water by the tablespoon until it’s a little looser.
Shape the mixture into 10 slider-sized burger patties, about 2-inches in diameter each. Place them onto your baking sheet and bake for 25-30 minutes, flipping once through, or until each side is gently browned. Alternately, you can spray a frying pan with oil and pan fry them for 4-5 minutes per side.
To make the mustard, blend the mustard ingredients together in a powerful blender till smooth (if your blender isn’t very strong, you can soak the pitted dates before blending).
Serve the burgers on toasted slider buns with veggies of choice, mustard, and any other fixings you like!