Recipe Sprouted Green Lentil Burgers with Vegan Pickle Dip Sauce
Easy High-Protein High-Fibre Sandwiches:
Sprouted Lentil Burgers with Plant-based Pickle Dip Ranch Sauce
May 07, 2026
![Six spatulas showing each layer of a Sprouted Green Lentil Burger: [from the top] the top of a Silver Hills Bakery sprouted whole grain Sesame Burger Bun; sliced pickles; lettuce and tomato; sliced red onion; Sprouted Green Lentil veggie burger patty; bottom bun with with Vegan Pickle Dip Ranch Sauce](https://silverhillsbakery.ca/wp-content/uploads/2026/05/SHB_Green-Lentil-Burgers_BLOG_Image-01-1.jpg)
Transform simple, budget-friendly staples into a low-effort, high-protein, high-fibre summer meal for six with this Sprouted Green Lentil Burgers with Vegan Pickle Dip Sauce recipe.
The Sprouted Green Lentil Burger Secret:
Planning, Patience, and Pantry Staples
Bust out your biggest mason jars. Dig that bag of sprouted bread heels out of the back of your freezer. Pick up some dried green lentils and cheesecloth from the middle aisles on your grocery run. Recruit your kids or grandkids if you have them.
And get ready to soak and sprout your way to a wholesomely good dinner—because this sprouted green lentil burger is a scrumptiously fun and simple recipe for summer meal magic!
All you need is a cup of lentils, a few leftover slices of your favourite Silver Hills Bakery bread, a couple dill pickles, six sprouted whole grain buns, a little planning, and some patience!
Growing dinner on your counter from seeds you soak and rinse yourself never gets old—and it’s always worth a few days’ wait.
Because whether it’s your first or 500th time, sprouting at home has the power to spark a little wonder at any age!
Pack in the Plant-based Nutrition and Pass the Pickles!
Like the sprouted whole grains we bake with, sprouted lentils stuff a lot of nutrition into a serving.
How much? Just a 1 cup serving of sprouted lentils brings about 6 grams of protein and 7 grams of fibre to the table.1 Give or take, that’s close to the volume of sprouted lentils you get in each burger patty this 6-serving recipe makes.2★
And that’s just the start of this high-protein, high-fibre burger party!
Add that to 6 grams of protein and 4 grams of fibre in one of our plain sprouted Burger Buns, or 8 grams of protein and 5 grams of fibre in our sesame-topped Burger Buns?
You’re on your way to 12 – 14 grams of protein and 39 – 48% of the 25g minimum recommended daily value of fibre with a single sprouted green lentil burger.
(And we haven’t even counted the sprouted breadcrumbs or burger toppings yet!)
Then there’s the burger sauce—
our vegan twist on the viral pickle dip recipe Pinterest and Instagram can’t get enough of.
Dill pickle fans will be delighted this recipe makes more vegan pickle dip than you can use on one round of sprouted lentil burgers.
Because this ranch-seasoned plant-based pickle dip is so good with chips and veggies, you might need to make a double batch!
(And it comes with a recipe for homemade dairy-free ranch seasoning you can use in other vegan spreads, dips, and dressings, too!)
Get more of our Easy High-Protein High-Fibre Sandwiches series and enjoy sprouted content delivered fresh to your inbox—just scroll down and sign up for Silver Hills Bakery emails! And follow us on Pinterest, Facebook, and Instagram to welcome simple swaps, healthy meal ideas, and more to your favourite social feed.
Recipe Summary for Sprouted Green Lentil Burgers with Vegan Pickle Dip Sauce
This easy plant-based high-protein high-fibre sprouted green lentil burger recipe includes ingredients, instructions, and tips for three parts:
Ingredients
Ingredients for the Sprouted Green Lentil Burgers with Vegan Pickle Dip Sauce (Makes 6):
- 6 Sprouted green lentil burger patties (recipe below)
- 6 Silver Hills Bakery sprouted whole grain buns , toasted (sesame or plain)
- ¾ cup vegan pickle dip sauce (2 Tbsp/burger, recipe below)
- to taste ketchup
- to taste mustard (yellow, Dijon, or grainy)
- to taste fresh sprouts (or lettuce, baby spinach, or other greens)
- to taste fresh tomato , sliced (optional)
- to taste dill pickles , sliced (optional)
Ingredients for the Sprouted Green Lentil Burger Patties:
- 1 cup green lentils , sprouted 3 – 4 days (about 5 cups sprouted lentils, see tip)
- ¼ cup tomato paste
- ½ cup all-purpose flour
- 2 tsp salt
- 1 tsp onion powder (or ¼-cup onion, finely chopped (see tip))
- 1 tsp garlic powder
- 1 tsp pepper
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ – ¾ cup sprouted breadcrumbs , from our easy sprouted breadcrumb recipe (or more as needed, see instructions)
- 1 Tbsp oil
Ingredients for the Vegan Pickle Dip Sauce:
- ½ package (200g / 7.05 oz) dairy-free cream cheese (we used Violife Supreme Cream Cheese)
- ¼ cup plain non-dairy yogurt , unsweetened (or see tip)
- ¼ cup dairy-free sour cream (or see tip (we used Earth's Own Dairy-free Sour Cream Alternative))
- ¼ cup vegan mayonnaise
- 2 Tbsp vegan ranch seasoning (recipe below)
- 3 – 4 medium dill pickles , chopped
- 1 Tbsp pickle juice (from the jar)
- 4 – 6 slices pickled jalapeño , chopped (optional, or add more to taste)
- 2 green onions , chopped
- 1 cup dairy-free cheddar , grated
Ingredients for the Vegan Ranch Seasoning:
- 2 Tbsp onion powder
- 2 Tbsp garlic powder
- 2 Tbsp dried parsley
- 2 Tbsp dried chives
- 1 Tbsp nutritional yeast
- 1 tsp salt
- 1 tsp pepper
- ¼ tsp dried mustard
Featured Product Burger Buns with Sesame Seeds
Instructions
Instructions for the Sprouted Green Lentil Burgers with Vegan Pickle Dip Sauce:
- Prepare sprouted green lentil burger patties and plant-based viral pickle dip burger sauce with vegan ranch seasoning.
- Toast buns as desired, then spread 2 tablespoons of vegan pickle dip sauce on the bottom half of each bun. Squeeze or spread your favourite burger condiments—like ketchup or mustard—on the top half.
- Place a hot sprouted green lentil burger patty on the bottom half of each bun, then top with sliced tomato, sliced pickles, and a generous handful of fresh sprouts or greens. Close the burger and enjoy!
Instructions for the Sprouted Green Lentil Burger Patties:
- If you haven't yet, rinse then soak your lentils overnight, and sprout for 2 to 3 days per our Sprouting at Home How-to Guide from our What? • Why? • Try! sprouted education series.
- In a food processor or high-powered blender, add sprouted lentils, tomato paste, flour, salt, and spices. Process or blend until smooth, scraping down the sides as needed. (See tip for a more textured option).
- Transfer lentil purée to a medium sized bowl. Mix in ½-cup sprouted breadcrumbs, adding more as needed to form a dough you can easily shape into patties. How much you need depends on how much water is in your lentils and how loose or tightly packed they were when measured. Aim for a cookie dough consistency (the kind you roll into balls before baking).
- Divide dough into 6 even portions. Roll each into a ball, then flatten to form patties.
- Heat a large non-stick frying pan or cast iron skillet on medium. When hot, add oil and swirl the pan to coat. Add the patties and pan fry until the first side is golden brown, then flip and cook until you have a deep golden brown crust on both sides and patties are hot in the centre (165°F), about 5 to 6 minutes per side.
- Store leftover sprouted lentil burger patties in an airtight container for up to 5 days (see tip).
Instructions for the Vegan Pickle Dip Sauce:
- In a food processor, stand mixer, or medium-sized bowl with electric beaters, cream together the dairy-free cream cheese, sour cream and/or yogurt, vegan mayo, pickle juice, and ranch seasoning until well mixed.
- (If using a food processor, transfer dip base to a medium-sized bowl for easier mixing.)
- Fold chopped pickles, green onions, pickled jalapeños, and cheddar-style shreds into the dip with a rubber spatula or wooden spoon until well combined.
- Transfer vegan viral pickle dip sauce to a container with a lid and refrigerate unused portions for up to a week.
Instructions for the Vegan Ranch Seasoning:
- Mix all ingredients in a small container with a lid, and store as you would other spices. Makes enough for 4 batches of Vegan Pickle Dip Sauce.
Try these handy tips!
For the Sprouted Lentil Burger Patties:
- Lentils triple in volume when sprouted! Use a 1-litre (32-oz/1-quart) mason jar or larger or split your lentils between two 500ml (16-oz/1-pint) jars—you won’t be able to rinse a dense block of lentil sprouts forced to grow in a too-small container properly. (And compacted sprouts are harder to get out of an under-sized jar than a root-bound houseplant in a too-small pot).
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Don’t stop at regular green lentils! Sprouted brown, French, crimson, black, or large green lentils will all work for this recipe (though their total dry-to-sprouted volume and sprouting times may differ ± a day).
- The only kind of lentils you can’t use in this sprouted burger recipe? Red lentils—they’re split for fast cooking and can’t be sprouted because they’re not a whole, intact seed. (Yellow and white/ivory lentils can’t be subbed, either. Not because they’re split yellow peas and skinned black gram beans and not true lentils. But because, for the same reason as red lentils, they just can’t be sprouted).
- Note: Because these veggie burger patties are cooked, go ahead and sprout grocery store dried lentils for this recipe. For fresh sprouts, it’s best to use lentils grown and packaged specifically for home sprouting—learn how to sprout safely with 7 simple rules and get our Sprouting at Home How-to Guide in Try Sprouted, part 3 of our What? • Why? • Try! sprouted education series.
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Add more texture to your sprouted lentil burger patties—try these two tricks (together or alone):
- Trick 1: Set aside 1 cup of sprouted lentils before blending, then mix them in by hand after the rest of the ingredients have been blended smooth.
- Trick 2: Swap out the onion powder for ¼ to ½-cup finely chopped onion, (raw or sautéed to soften), then mix by hand per trick 1.
For the Vegan Pickle Dip Sauce:
- Only have non-dairy yogurt or just have diary-free sour cream? Don't take a special trip to the store! Just use ½-cup all plain non-dairy yogurt or ½-cup all dairy-free sour cream if you only have one or the other.
- Try leftover vegan pickle dip sauce as a veggie dip—or with your favourite whole grain tortilla chips!
- Crave texture? Add the pickles and sliced jalapeño at the end of step 1 if you’re using a food processor and pulse a few times until just combined.
For the Vegan Ranch Seasoning:
- Can't find dried chives? Use fresh and speed-dry them yourself! Here's how: rinse fresh chives, use scissors or finely chop, and spread evenly on a piece of paper towel on a plate. Microwave chives on high for 1 minute. Check for dryness, stir to break up any clumps, and return to the microwave in 30-second increments until chives are fully dry.
