Why I’ll Love This Recipe

I enjoy making a nutritious burger packed with plant-based protein and fiber.
I only need simple pantry ingredients and fresh vegetables.
I can prepare the patties ahead of time for quick meals.
I like how versatile the burgers are with different toppings and sauces.
I can bake, pan-fry, or air-fry them depending on my preference.
I find them perfect for meal prep because they freeze well.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sweet potatoes
Red lentils
Onion
Garlic
Breadcrumbs or oat flour
Ground flaxseed or egg (for binding)
Smoked paprika
Ground cumin
Salt
Black pepper
Fresh parsley or cilantro
Olive oil

Directions

I cook the sweet potatoes until they are soft, then mash them in a large bowl.
I cook the red lentils until they are tender and drain any excess liquid.
I sauté the onion and garlic until softened and fragrant.
I combine the mashed sweet potatoes, cooked lentils, sautéed vegetables, breadcrumbs, herbs, spices, and binder in a mixing bowl.
I mix everything thoroughly until the mixture holds together.
I shape the mixture into evenly sized burger patties.
I chill the patties for about 20 to 30 minutes to help them firm up.
I cook the burgers in a lightly oiled skillet, bake them in the oven, or air-fry them until both sides are golden brown and crisp.
I serve the burgers on toasted buns with my favorite toppings and sauces.

Servings and Timing

Servings: 4 burgers
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

These times are consistent with similar sweet potato and red lentil burger recipes. (Bites of Wellness)

Variations

I add chopped spinach or kale for extra greens.
I mix in finely grated carrots or zucchini for additional vegetables.
I use chili flakes or cayenne pepper when I want a spicy kick.
I replace parsley with fresh cilantro for a brighter flavor.
I stir in chopped walnuts or sunflower seeds for extra texture.
I swap smoked paprika for curry powder when I want a different flavor profile.

Storage/Reheating

I store leftover burgers in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze the cooked or uncooked patties for up to 3 months with parchment paper between each burger. When I am ready to enjoy them, I reheat the burgers in a skillet, oven, or air fryer until they are heated through and crispy again. I avoid microwaving whenever possible because it softens the outside.

FAQs

Can I make these burgers ahead of time?

Yes. I often prepare the patties a day in advance and keep them refrigerated until I am ready to cook them.

Why are my burgers falling apart?

I make sure the lentils are well-drained and the mixture is not too wet. If needed, I add a little more breadcrumbs or oat flour to help bind everything together.

Can I freeze these burgers?

Yes. I freeze the patties either before or after cooking for up to 3 months. I thaw them overnight in the refrigerator before reheating or cooking.

Can I make these burgers gluten-free?

Yes. I simply use certified gluten-free oats or gluten-free breadcrumbs instead of regular breadcrumbs.

What should I serve with these burgers?

I enjoy serving them with roasted potatoes, sweet potato fries, a crisp green salad, coleslaw, or fresh vegetables for a complete meal.

Conclusion

I love making these Sweet Potato and Red Lentil Burgers because they are flavorful, nourishing, and easy to prepare. They are a wonderful meatless option that satisfies every time, and I appreciate how easily I can customize them with different herbs, spices, and toppings. Whether I make them for a family dinner, weekly meal prep, or a casual lunch, they always turn out hearty, delicious, and satisfying.

Sweet Potato and Red Lentil Burgers

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These Sweet Potato and Red Lentil Burgers are hearty, flavorful, and packed with wholesome plant-based ingredients. They have a tender interior, a lightly crisp exterior, and are perfect for burgers, wraps, or salads.

Author: Laura
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 burgers
Category: Main Course
Method: Pan Fry, Bake, or Air Fry
Cuisine: American
Diet: Vegetarian

Instructions

Cook the sweet potatoes until soft, then mash them in a large bowl.
Cook the red lentils until tender and drain any excess liquid.
Sauté the onion and garlic in the olive oil until softened and fragrant.
Combine the mashed sweet potatoes, cooked lentils, sautéed onion and garlic, breadcrumbs or oat flour, flaxseed mixture or egg, herbs, smoked paprika, cumin, salt, and black pepper.
Mix well until the mixture holds together.
Shape into 4 evenly sized burger patties.
Refrigerate the patties for 20 to 30 minutes to firm up.
Cook the patties in a lightly oiled skillet, bake them in the oven, or air-fry until both sides are golden brown and crisp.
Serve on toasted buns, lettuce wraps, or with your favorite toppings and sauces.

Notes

Add chopped spinach, kale, grated carrots, or zucchini for extra vegetables.
Use chili flakes or cayenne pepper for added heat.
Swap parsley for cilantro or smoked paprika for curry powder to vary the flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooked or uncooked patties for up to 3 months with parchment paper between each.
Reheat in a skillet, oven, or air fryer for the crispiest texture.

Nutrition

Serving Size: 1 burger
Calories: 290 kcal
Sugar: 7 g
Sodium: 420 mg
Fat: 8 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 10 g
Protein: 11 g
Cholesterol: 0 mg