I love veggie burgers: they are often surprising, very flavorful and satisfying for your stomach. Let’s discover today my favorite veggie burger thus far, made with sweet potatoes.
I got introduced to sweet potatoes through my boyfriend a few years ago. As he grew up in the US, he’s always nostalgic when it comes to American comfort food and luckily, he likes to share his recipes with me. Of course he started with homemade sweet potatoes fries and the impact on me was immediate: I’m totally crazy about them.
Since then, I emancipated a bit from his inspiration and started to create my own sweet potatoes recipes, like my sweet potato and peanut butter gratin (a sweet and salty combination which is to die for, really!) or my sweet potato and goat cheese ravioli (equally good, and a great way to impress your guests). You can find both recipes on the blog.
Sweet potatoes have made it to the very exclusive list of my favorite ingredients: they have a deliciously sweet taste (perfect for my sweet tooth!), they are tender, versatile (you can combine them in both sweet and savory recipes) and boast numerous health benefits.
As their name implies that they are sweet in taste, the natural sugars they contain are however slowly released into the blood stream, helping to ensure a balanced and regular source of energy instead of causing blood sugar spikes. Sweet potatoes are also a good source of fiber, nutrients, and vitamin C, while their rich orange color is an indication of their high level of carotenoids, a powerful antioxidant that helps ward off cancer and protect against the effects of aging.
Even if you are a huge meat lover and fan of the classic burger, these spicy sweet potato burgers will forever change the way you think of veggie burgers. They will not disappoint you.
Before making this recipe, I had a very clear idea of what I was looking for: a quite thick and fulfilling burger containing sweet potatoes blended with red lentils (I love red lentils), all this with a spicy kick. I spent quite a while to review many different sweet potato burger recipes but none of them. As I can be a bit stubborn, I created my own one, and I am very happy with the results.
Enjoy them just as they are with a yogurt dressing and some fresh coriander, or inside a brioche bun garnished with some salad and topped with sliced avocado (or even better, with a guacamole).
- 1½ cup cooked sweet potato (about 1 to 2 medium sweet potatoes)
- 1 cup cooked red lentils
- ¼ cup chickpea flour
- ¼ cup bread crumbs
- ½ onion, finely chopped
- 2 garlic cloves
- 1 large egg
- 1-2 tbsp olive oil (for the pan)
- 1 tsp balsamic vinegar
- 1 tbsp paprika
- ½ tsp chili
- 1 tsp cumin
- Salt & pepper
- 3 tbsp greek yogurt
- 1 tbsp fresh lemon juice
- A handful fresh coriander
- Salt & pepper to taste
- Preheat the oven to 400 F (200 C), pierce sweet potatoes with fork and bake for about 45 minutes until soft. Remove skins, and mash with a fork to remove all chunks.
- Cook the red lentils in boiling water, about 15-20 minutes.
- In a sauté pan over medium heat, combine onions, olive oil and a pinch of salt until onion are translucent. Add garlic and cook an additional minute, stirring continually to prevent the garlic from burning. Add some balsamic vinegar for an extra flavor kick.
- In a large mixing bowl, combine the mashed sweet potatoes with lentils, onions and eggs. Add chickpea four, bread crumbs and season with spices (paprika, cumin, chili). Salt and pepper to taste. Stir until well combined.
- Form mixture into a ball (about 2 tbsp) and flatten into a patty. Repeat with the remaining mixture.
- Place the patties on a baking tray covered with parchment paper and bake for about 15 minutes at 350F (180C). For an extra taste, fry them a few more minutes in a sauté pan with some olive oil over medium heat, on both sides.
- For the yogurt dressing: in a small bowl, blend all the ingredients together and add fresh coriander.
- Serve the burger warm with the coriander sauce, and extra fresh coriander on the side.