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.
For the veggie burgers:
- 1 1/2 cup (300g) cooked sweet potato (about 1 to 2 medium sweet potatoes)
- 1 cup (200g) cooked red lentils
- 1/2 onion, finely chopped
- 1–2 Tablespoons olive oil (for the pan)
- Salt & pepper
- 2 garlic cloves
- 1 teaspoon balsamic vinegar
- 1 large egg
- 1/4 cup (30g) chickpea flour
- 1/4 cup (25g) bread crumbs
- 1 Tablespoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili
For yogurt dressing:
- 3 Tablespoons greek yogurt
- 1 Tablespoon 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.