Vegan Burgers with Sweet Potato and Lentils
Vegan sweet potato lentil burgers make a satisfying, good-for-ya change of pace. They have a flexible flavor profile and are make-ahead and freezer-friendly.
Servings: 8 burger patties
Calories: 224kcal
Ingredients
- 1 medium yellow onion diced
- 3 cloves garlic roughly chopped
- 1 heaping cup (200 grams) diced raw sweet potato (no need to peel)
- ½ cup (60 grams) chopped walnuts
- 1 cup (170 grams) cooked brown rice
- 1 ¾ cups (275 grams) cooked brown lentils
- ⅓ cup (90 grams) ketchup
- 3 tablespoons (21 grams) ground flaxseed
- 1 tablespoon (15 grams) Dijon mustard
- 1 teaspoon fine sea salt
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon freshly ground black pepper
- ¾ (90 grams) cup yellow cornmeal
Instructions
- Preheat oven to 450°F with a rack in the center. Line a baking sheet with parchment paper.
- 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, flax, mustard, salt, cayenne, and black pepper. Mix together thoroughly.
- Stir in the cornmeal.
- Shape into eight patties and place on the baking sheet.
- Bake for 20 minutes, then flip each patty and bake 15 minutes more.
Notes
- You'll need about ¾ cup dry lentils to make 1 ¾ cups cooked. I usually make a larger batch and use the remainder for another meal.
- You'll need to use about ⅓ cup dry to get the cup of cooked rice called for in this recipe. Here, too, I usually make a larger batch and use the remainder for another meal.
- Burgers keep well in an airtight container in the fridge for a week or in the freezer for a year.
- Reheat in the microwave or wrapped in foil in the oven or toaster oven.
Nutrition
Calories: 224kcal | Carbohydrates: 34.5g | Protein: 7.7g | Fat: 6.6g | Fiber: 6.8g