Sprouted Lentil Birria Burgers (dairy, egg, gluten, soy, tomato/tomatillo free)

• 16 oz raw sprouted lentils

• 1/2 cup dry green or brown lentils + 2 cups water for cooking

• 1 cup chickpea flour (gram flour or besan)

• 1 cup plain rolled oats

• 5 tablespoons ground flax seeds soaked in 1/2 cup cold water.

• 1 medium onion, finely chopped

• 1/2 cup pickled jalapenos, finely chopped

• 1 teaspoon birria seasoning mix

• 1 teaspoon soy-free beef or vegetable bullion powder (optional, can substitute 1 tsp salt)

• 1/2 teaspoon mesquite liquid smoke

• 1/2 teaspoon garlic powder

• Olive oil for sauteing both the onion, and the patties themselves.

In the bottom of a medium sauce pot or an Instant Pot, saute the chopped onion until it's translucent, add the pickled jalapeno and birria seasonings and saute until the spices start to warm and become fragrant. Rinse the 1/2 cup of dry lentils and add them to the pot with 2 cups water, bullion powder, garlic powder, and liquid smoke. Cover the pot, and cook your lentils to the package and cook method directions, until the lentils are very soft.

When the lentils are cooked (there should be some cook water left in the pot, don't drain it), add the chickpea flour, oats, and soaked and gelled ground flax seeds to the pot, and mix very well to form a thick batter.* Cover the pot or transfer to a food storage container, and refrigerate for a couple of hours, up to overnight. The longer you can allow this patty mixture to sit, the easier the patties will be to work with.

Heat your largest skillet with 1/4' of olive oil while you thoroughly mix the raw lentil sprouts into your patty mixture. Form your patties using a baseball-sized handful of patty mixture, and place into your skillet on medium-high heat for about 5 minutes per side, until the patty is golden brown and has a crispy outer crust. Flip and repeat on the other side before removing from the skillet, and serving as a torta topped with your favorite quesobirria toppings. Makes 12 burgers.

*Note: If you'd rather grill these burgers, add 3-5 tablespoons of olive oil to the patty mixture at the step where you add the chickpea flour, oats, and flax seed to the lentils. Otherwise, they'll be very dry burgers.

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