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Vegan Burgers with Sweet Potato and Lentils

Preparation 15 min Cook Time 35 min Total Time 0:50

These vegan burgers taste great, have a good texture and hold together well. To me, those are the key elements of a good, reliable veggie burger recipe. I only make them when I have leftover lentils and rice in the fridge, but you could start from scratch if you like. The patties keep well for a few days in the fridge or could be frozen. I actually like the texture even better the second day, so you could make them ahead and reheat -- even in the microwave -- if you like.


  • 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
  • Buns
  • 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.
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