Lentil + Sweet Potato Burgers


Great texture and taste, plus a huge nutritional boost



Ingredients

  • 1  onion, chopped 

  • 4 garlic cloves, minced

  • 1 large sweet potato, skin on, cubed

  • 1/2 cup chopped walnuts

  • 1 cup precooked brown rice

  • 2 cups precooked or canned lentils

  • 1 Tbs paprika

  • 2 Tbs tamari

  • 2 Tbs tomato paste

  • 1/4 cup water

  • 1 Tbs Djon or yellow mustard

  • 1/4 cup ground flaxseed

  • 1 cup corn grits (coarse cornmeal)

  • + spices of your choice



Instructions

  • Heat the oven to 450º

  • In a food processor combine onion, garlic, sweet potato and walnuts and process for a minute or two or until the mixture has a consistency of rice

  • Add the rice, lentils, paprika and tamari and pulse to incorporate the ingredients

  • Place the blended mixture in a large bowl and add the tomato paste, water, mustard and flaxseed and mix well

  • Add the corn grits and mix through

  • The mixture will make 8 large or 12-16 smaller burgers - the size is up to you

  • You can form balls and flatten them (or use the burger press mentioned below which makes a perfectly neat shape)

  • Place burgers on a parchment-lined baking tray and bake for 15 min

  • Turn and bake for another 15 min

Notes

  • Makes 8-16 burgers, depending on size (I made 8 large ones)

  • I tend to cook large batches of basmati brown rice and freeze them in 1-cup sizes for quick use later

  • I use canned black lentils

  • This recipe really needs to be spiced up but I will leave the types of spices up to you according to your preference - you could add curry, or chipotle or a stronger sriracha spice

  • I have started using the Cuisinart burger maker and would highly recommend it!

  • 8 gm protein and fiber per burger (if you make 8)

Adapted from and thanks to Justin Webb of Crow Moon Kitchen

Please Note:  I only recommend products I like and use and do not receive any compensation for any product endorsements made on this site