Sweet Potato and Red Lentil Burgers Recipe

Why You’ll Love This Recipe

I enjoy this recipe because it is easy to make with simple pantry staples while delivering a delicious balance of sweet, savory, and smoky flavors. I like that the burgers are naturally filling, freezer-friendly, and can be cooked in the oven, on the stovetop, or in an air fryer. They are also easy to customize with my favorite toppings and sauces.

Ingredients

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

• 2 medium sweet potatoes, peeled and diced
• 1 cup dried red lentils, rinsed
• 2 1/2 cups vegetable broth or water
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce or tamari
• 1 cup rolled oats
• 1/4 cup breadcrumbs
• 2 tablespoons chopped fresh parsley
• 4 to 6 burger buns
• Lettuce, tomato, onion, avocado, and favorite burger toppings

Directions

1. I preheat my oven to 400°F (200°C) if I plan to bake the burgers.
2. I boil or steam the sweet potatoes until they are fork-tender, then drain and mash them until smooth.
3. I cook the red lentils in the vegetable broth until they are tender and most of the liquid has been absorbed, then let them cool slightly.
4. I heat the olive oil in a skillet and sauté the onion until softened before adding the garlic and cooking for another minute.
5. I combine the mashed sweet potatoes, cooked lentils, sautéed onion mixture, smoked paprika, cumin, coriander, garlic powder, onion powder, black pepper, salt, tomato paste, soy sauce, rolled oats, breadcrumbs, and parsley in a large bowl.
6. I mix everything thoroughly and let the mixture rest for about 10 minutes so the oats absorb moisture.
7. I shape the mixture into 4 to 6 burger patties.
8. I place the patties on a parchment-lined baking sheet and lightly brush them with olive oil if I want a crispier exterior.
9. I bake for 30 to 35 minutes, carefully flipping the burgers halfway through cooking. If I prefer, I cook them in a lightly oiled skillet over medium heat for about 5 to 6 minutes per side until golden brown.
10. I serve the burgers on toasted buns with my favorite toppings and condiments.

Servings and Timing

• Servings: 6 burgers
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Variations

• I add finely chopped spinach or kale for extra greens.
• I mix in chopped walnuts or sunflower seeds for additional texture.
• I use chickpeas instead of part of the lentils for a different flavor.
• I stir in chipotle powder or cayenne pepper when I want a spicy burger.
• I replace the parsley with fresh cilantro for a brighter taste.
• I serve the patties without buns over a salad for a lighter meal.

Storage/Reheating

I store leftover burgers in an airtight container in the refrigerator for up to 4 days. I can also freeze the cooked patties with parchment paper between each one for up to 3 months. When I am ready to enjoy them again, I reheat them in a 350°F (175°C) oven for about 10 to 15 minutes, in a skillet over medium heat until warmed through, or in an air fryer for 5 to 7 minutes. I avoid microwaving them when possible because they stay firmer and crispier with dry-heat methods.

FAQs

Can I make these burgers ahead of time?

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

Why are my burgers falling apart?

I let the mixture rest before shaping so the oats absorb excess moisture. If the mixture still feels soft, I add a little more breadcrumbs or rolled oats until it holds together well.

Can I make these burgers gluten-free?

Yes. I use certified gluten-free oats, gluten-free breadcrumbs, and gluten-free burger buns to make the entire recipe gluten-free.

Can I cook these burgers in an air fryer?

Yes. I cook them at 375°F (190°C) for about 12 to 15 minutes, flipping them halfway through for even browning.

What toppings go well with these burgers?

I enjoy serving them with lettuce, sliced tomato, red onion, avocado, pickles, vegan cheese, hummus, spicy mayo, or a creamy tahini sauce.

Conclusion

I think these sweet potato and red lentil burgers are a delicious way to enjoy a hearty, plant-based meal. The naturally sweet potatoes, tender lentils, and warm spices create flavorful burgers that are satisfying enough for any occasion. I love how versatile they are, making them a regular favorite for quick dinners, meal prep, and casual gatherings.

Sweet Potato and Red Lentil Burgers Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Sweet Potato and Red Lentil Burgers are hearty, flavorful, and packed with wholesome plant-based ingredients. They’re perfect for lunch, dinner, or meal prep, offering a satisfying balance of sweet potatoes, protein-rich lentils, and warm spices.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 burgers
• Category: Main Course
• Method: Bake
• Cuisine: American
• Diet: Vegan

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 cup dried red lentils, rinsed
• 2 1/2 cups vegetable broth or water
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce or tamari
• 1 cup rolled oats
• 1/4 cup breadcrumbs
• 2 tablespoons chopped fresh parsley
• 4 to 6 burger buns
• Lettuce, tomato, onion, avocado, and favorite burger toppings

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 400°F (200°C) if baking the burgers.
2. Boil or steam the sweet potatoes until fork-tender, then drain and mash until smooth.
3. Cook the red lentils in the vegetable broth until tender and most of the liquid has been absorbed. Let cool slightly.
4. Heat the olive oil in a skillet and sauté the onion until softened. Add the garlic and cook for 1 minute.
5. In a large bowl, combine the mashed sweet potatoes, cooked lentils, onion mixture, smoked paprika, cumin, coriander, garlic powder, onion powder, black pepper, salt, tomato paste, soy sauce, rolled oats, breadcrumbs, and parsley.
6. Mix well and let the mixture rest for 10 minutes so the oats absorb moisture.
7. Shape the mixture into 4 to 6 burger patties.
8. Place the patties on a parchment-lined baking sheet and lightly brush with olive oil if desired.
9. Bake for 30–35 minutes, flipping halfway through, or cook in a lightly oiled skillet for 5–6 minutes per side until golden brown.
10. Serve on toasted buns with your favorite toppings and condiments.

Notes

• Add chopped spinach, kale, walnuts, or sunflower seeds for extra nutrition and texture.
• Use chickpeas in place of part of the lentils for a different flavor.
• For a spicy version, add chipotle powder or cayenne pepper.
• Store cooked patties in the refrigerator for up to 4 days or freeze for up to 3 months.
• Reheat in the oven, skillet, or air fryer for the best texture.

Nutrition

• Serving Size: 1 burger
• Calories: 330 kcal
• Sugar: 7 g
• Sodium: 460 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 10 g
• Protein: 13 g
• Cholesterol: 0 mg