These lentil and sweet potato burgers were inspired by one of my favourite recipes, my mixed bean burger. Some people do find beans a bit difficult to digest and would rather avoid them. If you’re one of these people then this Lentil burger could be a great alternative for you. Once cooked they have a crunchy outside yet still hold the soft inside you expect from a classic vegan burger. This recipe provides 2 servings.
This lentil and sweet potato burger recipe is great for those with restrictive diets. They’re suitable for:
- Gluten Free (when using a GF bun)
- Dairy Free
- Nut Free
Not quite feeling this burger? Try my bean burger instead!
I’ve often found with both bean and lentil burger recipes it’s easy to end up with a soggy, sludgy burger that is nothing more than a let down. Well my friends, I’ve found the key to a firm bean burger that holds its weight. The key is patience.
Like the bean burger, this lentil and sweet potato burger is held together with potato. Although this burger actually uses sweet potato. If your sweet potato isn’t pre prepared then wait until the potato has cooled before adding to the cooked lentils (cook as you would pasta or rice). You don’t need any extra moisture from the steam in your burger patties. Test way to add sweet potato into a recipe like this is to roast the whole potato and scoop out the insides. It’s also important to note here that in the UK sweet potatoes are seriously tiny. I used two sweet potatoes that were 4 inches long and pretty skinny. I didn’t think to weigh them but I would hazard a guess at around 350-400g of sweet potato, raw with skins.
Whilst your sweet potato is cooking you can cook up the lentils. Weigh out 100g. Many people do like to soak lentils before cooking them to help them to soften but I really don’t think its necessary here. Boil in a pan for 15 minutes until soft. Drain and add to the sweet potato. With lentils I find it crucial to add more flavouring than you think you need. I find ginger works really well with sweet potato so I added 1⁄4 teaspoon of ginger into this burger recipe for a little kick. Add salt, pepper, garlic powder and half a teaspoon of onion flakes. If you like spicy food you could also try adding a sprinkle of chilli flakes to amp up the heat in this burger. Also, chilli chutney works really well with this burger.
Form the patties on a baking tray with a spoon, this recipe should make 2 patties. You don’t have to use baking paper but I use it to hide my old trays, although I did find them easier to flip when I used paper. You can add sesame seeds to the top of your patties if you like but this step is optional. Now for a little more of that patience… Cook the patties for 45-60 minutes flipping halfway. The underside of the patty will still be sticky so take care not to rip the burger up whilst flipping. When cooked they should be golden all over and hold their own weight, they shouldn’t be falling apart at all, if they are, they may need cooking longer.
Everyone has their own preferences when it comes to building a burger, so I’ll leave that part to you. My burger had vintage cheddar, rocket and baby leaf salad leaves and my homemade perfect sugar free ketchup, check the link for the recipe, it’s super easy. Remember how I mentioned in my bean burger recipe that I hadn’t yet ventured into home made bread? Well, this lentil burger does feature homemade wholemeal buns! I’ve chosen not to include the making of the buns here but I will be making more bread recipes soon. Be sure to tell me your perfect burger build in the comments!
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- Vegan Lentil Bolognese Recipe
- Warm Aubergine Salad Recipe
- Chai Spice Recipe
- Chai Banana Bread Recipe
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