I love burgers…burgers are amazing. This may sound unusual, but before I went vegan, I wasn’t a huge fan of burgers. Vegan burgers are amazing because you can make so many different kinds and they are all so delicious and can even be super nutritious! This is one of those deliciously nutritious burgers and I am so excited to share it!
What makes it so good? Well for starters it is:
Full of fiber, folate, protein, and other goodies
Full of flavor!
I think I’ve discovered the perfect base for a veggie burger: 1 part oats, pulsed in blender + 1 part mashed vegetable (in this case, sweet potato) + 1 part beans or lentils. This combo makes the burgers tender, but not mushy. It’s perfect!
Now that we have a perfect burger texture, it’s time for the perfect burger seasonings. For this recipe, I use a combo of the spices shown above, with the addition of some nutritional yeast and vegan Worcestershire sauce to make a savory burger that is packed with flavor.
Because these burgers are oil-free, they may stick to the pan. So, make sure to use silicone mats or baking paper.
When I make these burgers, I make a lot. They keep in the fridge for about a week and I will put a bunch in the freezer for longer term storage too.
When it comes to burger toppings, I love lots of tomato, crunchy romaine, avocado, and lots of secret sauce.
Pssst! Secret sauce is just 2 parts vegan mayo + 1 part ketchup + (optional) pickle relish. Now you know.
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Vegan Sweet Potato & Lentil Burgers Recipe
- Prep Time30 min
- Cook Time35 min
- Total Time1 hr 5 min
- Yield12 4-inch patties
- 2 cups chopped and peeled sweet potato
- 4 flax eggs (1/4 cup ground flax + 3/4 cup water, let sit)
- 2 cups oats, pulsed in blender
- 1 cup cooked green lentils
- 1 cup cooked red lentils
- 3/4 cup diced sweet onion
- 1/2 cup diced tomato, seeds removed
- 1/4 cup nutritional yeast
- 1 TBSP vegan Worcestershire sauce
- 2 tsp smoked paprika
- 2 tsp onion powder
- 2 tsp oregano
- 1 tsp garlic powder
- 1 tsp ground coriander
- 1 tsp salt
- 1/4 tsp pepper
Preheat oven to 375F (190C). Steam the sweet potato, mash, set aside to cool slightly.
Start the flax eggs by mixing the ground flax and water in a bowl, set aside for at least 5 minutes.
In a large bowl, mash the steamed sweet potato, oats, and lentils together. Add in the flax eggs and remaining ingredients. Mix until well combined.
Form the mixture into 4-inch patties and place on a lined baking sheet. Bake for 20 minutes. Flip patties, bake another 15 minutes.