The Vegan Sweet Potato Lentil Burger is one of THE BEST plant based burgers I’ve made. 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 veggie burger recipe one of those deliciously nutritious burgers and I am so excited to share it!
What makes this burger recipe so good? Well for starters it is:
- Oil Free
- Full of fiber, folate, protein, and other goodies from the sweet potatoes, lentils, and oats.
- Easy to make and perfect for meal prep.
- Hearty, tender, and full of flavor!
- Versatile – you can use this for a traditional vegan cheese burger, a simple snack, or in a big salad for a tasty burger bowl.
The recipe for these vegan sweet potato burgers is made with whole foods and is gluten free. Choosing a gluten free bun or using lettuce cups would give you a simple and delicious gluten-free dinner or lunch meal prep.
How to make the perfect vegan burger
I think I’ve discovered the perfect base for a plant based veggie burger. Then you can customize the burger patty with various spices and other seasonings:
- 1 part oats, pulsed in blender
- 1 part mashed starchy vegetable. This veggie burger uses sweet potato, but other options include pumpkin or cooked rice.
- 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 vegan 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 meatless burger that is packed with flavor.
For more vegan burger recipes, try these:
Equipment needed
- Food processor or sturdy potato masher
- Mixing bowls
- Steam pot or steaming basket
- Chopping knife
- Baking pans
- Silicone baking mats or baking paper. These burgers are oil-free so they will stick to the pan if you don’t use the baking mats or paper.
Storage tips
When I make these burgers, I make a lot. This recipe makes 12 veggie burgers, but you can decrease or increase the recipe for your needs. The burger patties keep in the fridge in a sealed container for about a week, or in the freezer in reusable freezer bags for up to 3 months.
Having the frozen burgers on hand has been a life-saver for me as a vegan. They make a super quick meatless meal if I’m in a hurry and they also travel very well. If I don’t have buns, I will just eat the patty with mashed avocado or hummus for a healthy and filling on-the-go vegan snack, or add them to a salad for a quick burger bowl recipe.
Sweet Potato Lentil Burger serving suggestions
When it comes to burger toppings I keep it this plant based recipe simple with lots of tomato, crunchy romaine lettuce, avocado, and lots of Burger Sauce.
How do you make vegan Burger Sauce?
- Vegan Burger Sauce Recipe: Simply mix 2 tablespoons of vegan mayo with 1 tablespoon of ketchup and an optional teaspoon of pickle relish.
If you’re in the mood for a vegan cheese burger, I recommend VioLIfe’s Cheddar Slices or Field Roast Chao Slices because they taste great and melt pretty well. If the vegan cheese you’re using isn’t melting, cover the patty and add a little water under the lid to generate steam.
Looking for an epic appetizer for these veggie burgers? Check out my recipe for Baked Onion Rings or Cauliflower Wings.
Vegan Sweet Potato Lentil Burger
- Total Time: 1 hour 5 minutes
- Yield: 12 burger patties 1x
Description
A delicious vegan burger recipe that makes a healthy plant based dinner or easy meal prep. These veggie burgers are hearty, tender, and flavorful for a satisfying meatless meal that everyone will love!
Ingredients
- 2 cups chopped and peeled sweet potato
- 1 cup cooked green lentils
- 1 cup cooked red lentils
- 1/4 cup flaxmeal
- 3/4 cup water
- 2 cups rolled oats, pulsed in blender or food processor
- 3/4 cup diced sweet onion
- 1/2 cup diced tomato, seeds removed
- 1/4 cup nutritional yeast
- 1 Tablespoon vegan Worcestershire sauce
- 2 teaspoon smoked paprika
- 2 teaspoon onion powder
- 2 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 375F (190C).
- If needed, cook the lentils according to package directions.
- In a steam pot or a pot with a steam basket, steam the sweet potato for 10-15 minutes or until soft.
- While the sweet potato steams, mix the flaxmeal and water in a bowl and set aside for at least 5 minutes to thicken.
- Add the rolled oats, chopped onion, tomato, and remaining seasonings to a food processor and pulse until the oats are broken down.
- Add the steamed sweet potato, cooked lentils, and flax-water mixture to the food processor and mix until well combined, but with some chunky texture remaining. Alternatively, you can mash them in a large bowl with a potato masher.
- Form the burger mixture into 4-inch patties and place on a baking sheet lined with a silicone baking mat or baking paper. Space them at least 1-inch apart to ensure they cook evenly.
- Bake for 20 minutes. Flip and bake another 10-15 minutes, until the tops are slightly golden.
- Let sit for 5-10 minutes before removing from the pan, otherwise they may stick.
- Top your sweet potato lentil burgers with desired toppings, and enjoy!
Notes
Keep in the fridge for 7 days or in the freezer for up to 3 months
- Prep Time: 30
- Cook Time: 35
I made these burgers today, they are the bomb. Thank you so much for showing me the Vegan life. I am finally enjoying what I eat.
You’re very proud Momma
seriously sounds easy, nutritional and delicious. will try very soon
can you make ahead and freeze?
Yes! I always make a bunch and freeze them. They can be reheated on a pan or microwaved for 30-45 seconds on each side
Hi there! These burgers look unreal, I don’t have a tomato on hand, would it make much of a difference if I just left it out?
Thanks in advance,
Kim
The tomato can be left out or replaced with anything like mushrooms, bell pepper, or zucchini.