Vegan Burgers with Sweet Potato and Lentils
TipYou can find our go-to classic vegan, gluten free burgers right here. We like these sweet potato and lentil burgers, which have a nice, sweeter flavor profile, for a change of pace once in a while.
Vegan burgers without the hassleOne of the great things about burgers is that you can slap them on the grill and have a delicious dinner in under 30 minutes. It's an unfortunate reality that homemade veggie burgers don't fit that bill. There's almost always quite a bit of prep, and many of them don't hold up unless cooked gently on the stovetop. Vegan burgers can pose additional challenges in that department. None of that explains why I really, really love a good veggie burger. And I know I'm not alone here.That's why it's great to find a delicious recipe for vegan burgers that minimizes these issues. There's some prep, but not an insane amount. They hold up to both cooking and slapping into a bun with lots of toppings. I like them even better after resting in the fridge, and they freeze well, so you can make a big batch ahead of time if you like.I've adapted this recipe from Plant Based on a Budget and have been using it as one of my workhorse vegan burger recipes because it's as reliable as it is tasty. The flavors are pretty neutral, too, so you can dress it up in a variety of ways. If you're looking for a more savory vegan burger patty that's a little more...burgerish, you can find it right here.
For the burgers
- 1 cup cooked brown rice
- 1 3/4 cups cooked brown lentils
- 1 medium yellow onion, diced
- 3 cloves garlic, roughly chopped
- 1 cup raw sweet potato, diced (no need to peel)
- 1/2 cup chopped walnuts
- 1/3 cup ketchup
- 1 tablespoon Dijon mustard
- 3 tablespoons ground flaxseed
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground cayenne pepper
- A few grinds black pepper
- 3/4 cup yellow cornmeal
- Toppings of choice (we like to top ours with cheese, kale salad, pickle slices, ketchup and mustard)
- Preheat oven to 450°F with a rack in the center. Line a baking sheet with parchment paper or a light layer of oil.
- Into food processor fitted with the blade, place the onion, garlic, sweet potato and walnuts. Process until finely chopped. Add the cooked rice and lentils and pulse until well combined. Transfer into a large mixing bowl. Add the ketchup, mustard, flax, salt, cayenne and black pepper and mix together thoroughly.
- Stir in the cornmeal. The mixture should be thick enough that you can easily form patties in your hands. If not, add a bit more cornmeal. Divide into eight patties and place on a the baking sheet.
- Bake for 20 minutes, then flip each patty and bake 15 minutes more. Serve as you like.