Sweet Potato Lentil Burgers Recipe
While many vegetarian burgers can become dry and crumbly, this burger is tender, creamy, and rich.
Ingredients
Burgers
- 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
- 3-4 cloves garlic, minced
- 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
- 2 Tbsp plain yogurt
- 1/4 tsp salt
Additions
- Brioche Buns
- Avocado
- Microgreens
Instructions
- 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.