Ohhhhh how vegan burgers speak to my soul.
I wasn’t much of a meat eater even before I changed my diet, but let me tell you, I could always get down with a good burger (cooked well-done, of course lol.) But I don’t miss how they usually made me feel after eating them: bloated, so full I didn’t even want to move, and overall, crappy.
I’ve experimented with this recipe many, many times, and honestly, they always turn out pretty freakin’ satisfying. I’ve made them with kidney beans instead of lentils, brown rice instead of quinoa, and a whole mess of different spices.
I will deem this another fool-proof recipe.
One thing is, I don’t want to call this recipe a burger. Mostly because, I do not prefer to eat them on a bun with lettuce and tomato. I have tried it before, and ehhh, I feel the flavors just seem lacking when you start to add a bunch of stuff on top.
I usually just have these babies topped with a few avocado slices and a side of steamed veggies.
They keep really well in the fridge for about a week. I recommend forming the “dough” into patties and then refrigerating them until you are ready to eat, and cook just before serving, this way they have a nice fresh crispy outside.
Sweet Potato Lentil Patties
-makes four large patties
1 medium-sized sweet potato
.5 C uncooked quinoa*
1 C uncooked green lentils*
4 C vegetable broth, for cooking quinoa and lentils
1 Tbsp nutritional yeast
1.5 tsp onion powder
1.5 tsp granulated garlic
.5 tsp cumin
1 tsp italian seasoning, or fresh herbs if you prefer
1 tsp salt**
.5 tsp black pepper
.25 C bread crumbs
olive oil for cooking
- Start by cooking both the quinoa and lentils. I used a rice cooker for each and cooked both the quinoa and lentils in vegetable broth as opposed to water.
- When the quinoa and lentils are almost done, cook the sweet potato in the microwave*** I recommend about 7 minutes, check the potato with a knife or fork, and cook for an additional few minutes if necessary. Remove the skin from the potato while it is still warm, but be careful not to burn your fingers!
- In a mixing bowl, smash the potato, lentils, and quinoa together until well combined. Add all seasonings and the bread crumbs until it forms a crumbly “dough.” If your mixture is too loose or sticky, feel free to add more bread crumbs.
- Heat about 1 tbsp of olive oil in a skillet. Form the dough into patties and pan fry for about 2-3 minutes on each side or until brown and crispy. I recommend only cooking one patty at a time, to ensure even browning.
- Just after cooking, transfer the patties onto a paper towel to absorb any excess oil, then serve immediately.
For cooking, liquid to quinoa ratio is 2/1 and liquid to lentils is 3/1.
*- note that the quinoa and lentil measurements will differ greatly after cooking.
**- i was using pink Himalayan sea salt, which has a different flavor that traditional table salt. So, if using table salt, you can most likely use less than I have listed here in the recipe, taste test as you go!
***- I have tried making this recipe, and others like it, with roasted sweet potatoes as well as steamed sweet potatoes, and both methods seem to produce a much more moist potato, which typically is good, but for a recipe where the ingredients need to bind together, it doesn’t help! So microwave is the way to go. Next choice would be steamed!
And that’s a wrap folks,
Always remember to keep it made with love,