Ingredients
- 1 cup red lentils, rinsed
- 1 ½ cups water
- 1 medium sweet potato, peeled and diced
- ½ cup rolled oats
- ¼ cup chopped fresh cilantro or parsley
- 2 cloves garlic, minced
- ½ small red onion, finely chopped
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp black pepper
- ½ tsp salt (or to taste)
- 1 tbsp olive oil (optional, for pan-frying)
Instructions
- Cook the Lentils & Sweet Potato:
In a pot, combine red lentils, water, and diced sweet potato. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until lentils are soft and water is absorbed. Let cool slightly. - Preheat Oven or Pan:
If baking, preheat your oven to 375°F (190°C). If pan-frying, heat a skillet with a little oil. - Make the Burger Mix:
In a large bowl, mash the cooked lentils and sweet potato together. Add oats, cilantro/parsley, garlic, onion, cumin, smoked paprika, pepper, and salt. Mix well until a dough-like consistency forms. Let the mixture sit for 10 minutes so the oats absorb moisture. - Form Patties:
Divide the mixture into 6–8 portions and shape into burger patties. - Cook the Burgers:
- To bake: Place patties on a lined baking sheet. Bake for 20–25 minutes, flipping halfway through, until firm and lightly browned.
- To pan-fry: Heat a little oil in a skillet over medium heat. Cook patties 4–5 minutes per side, or until golden and crisp.
- Serve:
Serve on buns with your favorite toppings like avocado, vegan mayo, lettuce, tomato, or pickled onions.
Let me know if you’d like a spicy version, gluten-free option, or sauce pairing suggestion!