Raw Chili Squash Lentil Burgers with Cranberry Chipotle Ketchup

Before I was vegetarian, I loved my burgers.  Big bacon cheeseburgers with all the fixings.  I did not hold back.  Being 17 I figured I could eat anything.  But then once I gave up meat, I started eating veggie burgers.  They were never as good, the commercially made kind with ingredients I now know are not so good for me.  They were ok...but I eventually stopped making them and started to make my own veggie burgers.  100% better.  So much more flavor and I knew all of the ingredients that went into them.  When I went raw a year and a half ago, I admit I thought I would never be able to make a good veggie burger, since I could not cook them.  But, was I ever wrong.  I decided to tackle that task last week head on and it was a success!
I have seen many raw veggie burgers using mushrooms or lots of nuts in them, and I wanted mine to be different.  I love mushrooms, but I wanted to use something a little more creative.  Also, a little nuts are fine, but I do not like them to compose the bulk of my meal.  I opted instead for pumpkin seeds, hempseeds, and flaxseeds here. I used red lentils in these for some added protein, and squash as my veggie spiced up with a bit of chipotle, chili and cumin plus plenty of garlic.
Going with the southwest theme here, I made a cranberry chipotle ketchup to top them, and it was freaking delicious!  I also topped them off with buttery avocadoes, and these were some of the tastiest veggie burgers I have had.  Never mind the dehydrating time. These could easily be thrown together the night before you want them, then tossed in the dehydrator before work and ready by the time you get home.

Raw Chili Squash Lentil Burgers with Cranberry Chipotle Ketchup
Makes 4

Burgers:
1 cup red lentils
1 cup sweet winter squash (such as kabocha or butternut), chopped
1/2 cup onion, chopped
1 cup raw pumpkin seeds
1/2 cup raw shelled hempseeds
1 cup sprouted quinoa flour (or sprouted oat or buckwheat flour)
1 1/2 cups ground flaxseed
2 garlic cloves
1/4 cup sun dried tomatoes, soaked until rehydrated and squeezed dry
1/4 cup nutritional yeast
1 Tbsp chili powder
1 tsp cumin
1/2 tsp chipotle powder
sea salt to taste

Ketchup:
1 cup dried cranberries, soaked until rehydrated, and drained
2 Tbsp maple syrup
1 cup sundried tomatoes, soaked until rehydrated, and drained
1 cup orange juice
1/4 sea salt or to taste
1/2 tsp ground chipotle

2 avocadoes, sliced

For the lentils, you will need to start 2 days ahead. Soak the lentils in filtered water for 8 hours, then drain well and place in a sprouting jar in a well lit area (rinsing them twice a day) until tails begin to form, about 24 hours.  Once they have sprouted, add them to the food processor along with the squash, onion, seeds, flour, flaxseed, garlic, tomatoes, yeast, chili powder, chipotle powder, cumin, and sea salt to taste, and process until smooth. Form the mixture into 4 patties, and place on a dehydrator sheet.  Dehydrate for about 6-8 hours until firm, but not too dry.
Meanwhile, to make the ketchup, combine all ingredients in a high speed blender, and blend until smooth.  Serve the burgers with the ketchup, topped with avocado slices.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

13 Comments
  1. November 27, 2013 at 13:28
    Reply

    These are so cool! It's hard to believe they're raw looking at the pictures. The ketchup sounds amazing too.

    • November 27, 2013 at 22:38
      Reply

      Thank you :)! The ketchup was so good!

  2. Anonymous
    November 27, 2013 at 18:59
    Reply

    wow... those look GREAT! Too bad I do not have a dehydrator!

    • November 27, 2013 at 22:38
      Reply

      Thank you :)!

    • November 29, 2013 at 23:41
      Reply

      do you have to dehydrate them if you are going to eat them that night?

    • November 29, 2013 at 23:53
      Reply

      Yes because they are sticky and the dehydration is essential, not optional just to heat them

      • HeatherG
        November 21, 2019 at 15:24
        Reply

        Can I use fresh cranberries instead of rehydrated dried cranberries for the ketchup?

        • November 21, 2019 at 18:51
          Reply

          Yes, but if you are going to do that, I would cook them first in a pan with a little water until they are soft. Otherwise the texture won't be right.

  3. November 28, 2013 at 04:06
    Reply

    Yum! I'm going to sprout some lentils now! So glad you are adding savory recipes along with the sweet stuff!

    • November 29, 2013 at 16:07
      Reply

      Awesome! I am happy you are trying them out! I figure I might as well share the savories I make as well since not everyone has a sweet tooth. My book due out next year is going to include lots of new recipes for savories :)!

  4. Anonymous
    December 1, 2013 at 22:42
    Reply

    These are in my dehydrator now. But it somehow made 8??? I had 4 cups of lentils once the one cup was sprouted, maybe that was why? Is it possible to freeze these you think??<br />Thanks!<br /><br />Katie<br /><br />ps SO excited for the pb cup cheesecake!!

    • December 1, 2013 at 23:07
      Reply

      You probably made them smaller, so they might take less time to dehydrate. Yes, you can freeze them. Awesome! You will have to try the cheesecake once I get the recipe up, it is so good ;)!

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