Vegetarian Sweet Potato Lentil Burgers Recipe make a delicious, anytime meal! Make ahead and reheat throughout the week for the perfect lunch or dinner!

Friends, inspired by one of our favorite restaurants here in Bend, Oregon, we made our own Vegetarian Sweet Potato Lentil Burgers recipe!

Sweet Potato Lentil Burgers Recipe

Everything on their menu at Active Culture is vegetarian or vegan, and we love popping in there now and then to enjoy breakfast or a burger!

While many vegetarian burgers can become dry and crumbly, these Lentil Burgers are tender, creamy, and rich.

Cilantro Aioli Sauce

Delicious served with a cilantro aioli sauce.

The secret is in the sauce!

It’s easy to make your own homemade cilantro yogurt-based aioli sauce, which really adds flavor to the lentil burger!

Burgers are also all about their toppings; pile it as high as you can! Serve the burgers on your favorite buns (we love brioche buns), along with avocado, micro greens, and of course the cilantro aioli sauce.

What do you eat lentils with?

We love lentil recipes! This is what we eat lentils with:

Maybe you’ve tried my Chicken Curry Crock Pot Lentil Soup or 30-minute Easy Lentil Soup or one of my favorites: Red Lentil Ham Carrot Soup.

Of course today, our lentil burgers recipe is our new favorite!

How to cook lentils

  1. Bring a medium pot of water to a boil and add salt.
  2. Reduce the heat to a simmer (medium low) and add lentils, and simmer uncovered for 12-15 minutes.
  3. Always cook lentils until al dente and tender, then drain under cold water and rinse.

Buy precooked lentils at Trader Joe’s

Or, make homemade veggie burgers in a snap with precooked lentils (I sometime buy them precooked at Trader Joe’s)

Burgers are my fave anytime of year, so this recipe is easy, and great to serve for a casual gathering.

They’ve also become a weeknight favorite, easy to reheat for last-minute meals.

I’ll take an easy recipe that tastes so good, you’ll think you’re at your favorite restaurant :)


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Sweet Potato Lentil Burgers Recipe

While many vegetarian burgers can become dry and crumbly, this burger is tender, creamy, and rich.



  • 2 large sweet potatoes, roasted, peeled and mashed
  • 2 c cooked, black lentils (about 1 1/4 c uncooked)
  • 1/2 white onion, finely chopped
  • 1 egg
  • 1 Tbsp tomato paste
  • 2/3 cup bread crumbs
  • 1/2 lime, juiced (about 2 Tbsp)
  • 1 tsp lime zest
  • 1 tsp turmeric
  • 1.5 Tbsp ground masala
  • 1 tsp of paprika
  • 1/4 tsp of ginger powder
  • 1 Tbsp cumin
  • 1 tsp coriander
  • 2 cups mushrooms, chopped finely by hand or in a food processor
  • 1 c parsley, finely chopped
  • 1 c feta, crumbled
  • Salt to taste
  • Olive oil

Cilantro aioli

  • 3 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 c cilantro, finely chopped
  • 3 tsp lime juice, plus 1 tsp zest
  • 1/2 c mayonnaise
  • 1/8 plain yogurt
  • 1/4 tsp salt


  • Brioche Buns
  • Avocado
  • Microgreens


  • Preheat oven to 375 degrees F.
  • In a small bowl, combine all ingredients for the aioli: cilantro, lime juice, paprika, salt, yogurt, mayonnaise, and garlic powder. Mix until well combined and set aside.
  • Bring a medium pot of water to a boil and add 1 Tbsp of salt. Reduce the heat to a simmer (medium low). Add lentils and simmer uncovered for 12-15 minutes. Cook until el dente and tender, then drain under cold water and rinse. Set aside.
  • Coat a large skillet with 2 Tbsp olive oil and heat over medium-high heat. Add in chopped mushrooms and cook until they release their liquid (6-8 min). Salt and pepper to taste, then reduce heat to medium-low. Add onions and garlic, and cook until translucent, 8-10 minutes. When onions and mushrooms are tender, remove from heat and allow to cool.
  • In a large bowl, combine the onion mixture, lentils, tomato paste, egg, all remaining spices, lime juice and zest, bread crumbs, and sweet potatoes. Mix until all ingredients are well incorporated. Fold in parsley and feta at the end and mix gently, stopping when ingredients are well dispersed.
  • Scoop 1/3 heaping cup into your hands and flatten out into a 1’’ thick patty (note* wet your hands with water or a little oil to prevent sticking). Place on a well-oiled, foil-lined baking sheet. Bake for 22 minutes in the oven.
  • Serve lentil burgers on a brioche bun with a spread of cilantro garlic aioli, avocado, and micro greens.
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

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