I’ve converted this veggie burger recipe into a GAPS/SCD-legal one by substituting winter squash for sweet potatoes. It’s just as tasty!
Serves: 8
Prep time: 30 minutes
Cook time: 20 minutes
Source: Healy Eats Real
Ingredients
- 2 cups lentils (soaked overnight, rinsed and drained)
- 2 cups pumpkin, butternut squash, acorn squash or kabocha squash
- 2 tablespoons ghee, pastured butter or coconut oil (if you want a dairy-free version, use ghee)
- 3 tablespoons ground flax
- 2 cloves garlic (minced)
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground turmeric
Directions
Cook the squash by steaming them. Remove the skin and mash. In a food processor combine ingredients and mix.
Form into patties and cook in a skillet with butter or oil on medium heat. After several minutes, when the bottom is browned flip and cook the other side for several minutes. Serve with avocado or your other favorite toppings!
See Also
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I was wondering why you called the recipe “sprouted” lentils? All I see in the directions is that you soak them – nothing mentions sprouting them.
I was also wondering why you consider ghee to be dairy free? I’ve seen it mentioned in a few of your recipes as a “dairy free” option, but it is made from milk.
Yes, you’re right. Soaking overnight begins the sprouting process. To fully sprout, you will need to soak them for 3 days, changing the water every 8 hours.
And, yes, ghee comes from milk. For vegans, it’s a no-go, but for those with dairy allergies, ghee is fine because it’s the proteins and sugars, not the fat – which is what ghee is, that cause digestive problems.