Sweet Potato Burger
15 minPrep Time
20 minCook Time
35 minTotal Time
- 1 Medium sweet potato, chopped in cubes or 2 cups pumpkin, chopped in cubes and/or 1 cup of lentils soaked as per instructions on packet
- 500ml or 16oz. Pre-cooked white beans (cook up a batch and freeze, take out as you want) Optional
- 1/2 Cup onion, chopped
- 1/2 Yellow pepper
- 1 Tablespoon apple cider vinegar
- 1 Teaspoon garlic powder or fresh garlic minced
- 1/2 – 1 Teaspoon chipotle powder or cajun spice ((optional)
- 1/2 Teaspoon savory spice blend
- 1/4 Teaspoon black pepper (add more for more bite!)
- 1/2 – 1 Cup finely chopped greens (kale, spinach, parsley)
- 1/3 Cup nutritional yeast or any flour (try oat flour), for dusting
- Toppings: avocado, tomato, vegenaise, large flat mushroom as the bun.. They crisp up more greens,
How To Make
- Bake your sweet potato/pumpkin a 180-degree oven for 25-30 minutes or until tender.
- Boil the lentils until soft as per instructions on packet
- Add the potato or pumpkin and beans with the lentils to a large mixing bowl. Using a fork, mash well. Fold in the onion and keep mashing. Add all the remaining burger ingredients and mash very well until thickened and well mixed. Tip! Rinse your beans in hot water before adding to bowl, this heats them, making them easier to mash.
- Heat oven grill
- Form burger mixture into large patties and dust the burgers with a mixture of oatmeal and nutritional yeast to coat. Place under the grill and cook 1-3 minutes on each side, just to brown them. Repeat with all the mixture, you should yield 8/12 large patties, Tip: Place mixture in the fridge for a half hour if you want it to be super easy to form into patties, this will increase cooking time by a few minutes though.
- Place the burger patties on a baking sheet and bake for 10-15 minutes, 180 degrees until cooked through. You can also pan fry the burgers until nicely browned and cooked. They crisp up more this way.
- Serve the burger with a Portobello mushroom and a salad, or on a bed of quinoa salad
- Store leftover burgers, sealed, in the fridge for up to a day, or freeze in bulk once you have perfected your recipe ?