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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.

Ingredients

  • 2 medium sweet potatoes, cooked and mashed
  • 1 cup red lentils, cooked and drained
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup breadcrumbs or oat flour
  • 1 tablespoon ground flaxseed mixed with water or 1 egg
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh parsley or cilantro, chopped
  • 1 tablespoon olive oil

Instructions

  1. Cook the sweet potatoes until soft, then mash them in a large bowl.
  2. Cook the red lentils until tender and drain any excess liquid.
  3. Sauté the onion and garlic in the olive oil until softened and fragrant.
  4. 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.
  5. Mix well until the mixture holds together.
  6. Shape into 4 evenly sized burger patties.
  7. Refrigerate the patties for 20 to 30 minutes to firm up.
  8. Cook the patties in a lightly oiled skillet, bake them in the oven, or air-fry until both sides are golden brown and crisp.
  9. 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.

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