• In the morning, place 1 cup dry whole lentils and 3-4 cups water in a large mason jar and soak all day ( 8 hours) on the counter.
• In the evening, drain well.
• Turn jar on its side letting lentils spread out a bit and let the lentils continue to sit on the counter overnight.
• Once you see the tiny tip of the white sprout begin to emerge, they are ready.
• Generally takes 24-30 hours.
• Place 1 ½ cups of the raw sprouted lentils (drained well) cooked rice, toasted walnuts, miso, oil, mustard, garlic, salt, spices and pepper in the food processor and pulse repeatedly until combined well and becomes a course, sturdy dough.

DO NOT OVER PROCESS!

• You want it course, not smooth, otherwise, it may get pasty!
• Taste for salt.
• If it tastes bland, check that the miso was properly mixed in (give a few stirs with a spoon, look for miso clump and pulse again).
• Place a piece of parchment on a small sheet pan or large plate.
• Sprinkle the parchemnt with sesame seeds.
• With wet hands divide dough into four balls and form 4 burgers, about 1 inch thick.
• Place on the parchment and coating both sides with sesame seeds.
• Place in the fridge uncovered while you heat the grill ( 15 minutes- to firm up)
• You can also pan-sear these and finish in a hot oven.
• Preheat grill to medium high heat and oven to 400. F Grease the grill.
• When hot, sear the lentil burgers until generous grill marks appear, about 4-5 minutes on each side, then place in oven to continue warming all the way through, 10 more minutes ( or move to cooler part of the grill).
• At this point, build your burgers, or wrap and freeze for later.
• To make quick pickled beets.
• Bring liquids, sugar, salt and any spices to a simmer in a small pot on the stove. add grated beets and onion.
• Stir, simmer for a couple minutes before chilling in the fridge.
• Make sure lentils and rice are drained well before precessing.
• You don’t want any extra liquid.
• Do not over process- you want course texture here!