These sweet potato burgers have both meaty texture and strong flavor! High in protein, macrobiotic and vegan, these little ones will surely become your favorite quick snack too!
I am crazy about veggie burgers and veggie patties! As you probably already noticed by now, I have tons of veggie patties, creamy soups and hummus recipes on my blog. These three are my food weaknesses! 😀
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I always try to come up with interesting and original ingredient combinations, and turn a boring meal into a real senses surprise! I hope I succeeded so far and you liked all my veggie patties recipes.
By the way, have you read my Veggie Burger Guide yet? Well, if not, you should! 😀 The guide will surely help you create the best burger patties anytime, plus you will learn how to make your own experiments yourself!
You can share this sweet potato veggie burgers with your family or friends.
I made these sweet potato burgers about two weeks ago. I also made some black beans and lovage patties which were absolutely amazing! Unfortunately, I was too hungry and didn’t take any photos of them.
I rarely cook with sweet potatoes, maybe because they are pretty expensive here or I’m just not that used to using them in recipes. Anyway, I saw some sweet potatoes at a decent price and got the idea to use them in a veggie burger patties recipe. Glad I did! Sweet potatoes have a subtle sweetness I love, plus they have a great color! You’ll get some cute, dark orange patties with a great texture. Also, lentils were the base ingredient in this recipe.
Sweet potatoes have a subtle sweetness I love, plus they have a great color! You’ll get some cute, dark orange patties with a great texture. Also, lentils were the base ingredient in this recipe, for some extra meaty texture.
As all my veggie patties recipes, these sweet potato burgers are super-easy to make and you won’t spend too much time in the kitchen either. Here’s how to make them:
- 1 cup red lentils
- 1 sweet potato, grated
- 1 bunch parsley, chopped
- 1 medium onion, diced
- 2 Tbsps ground flax + 3 Tbsps water (or one large egg)
- 4 Tbsps nutritional yeast
- GF bread crumbs or gluten-free flour– about ⅔ cup, more or less (or regular ones if you're not gluten intolerant)
- sea salt and ground pepper, to taste
- gluten-free burger buns (I used Schar)
- salad leaves
- tomato slices
- mustard and ketchup
- Mix the ground flax and water in a small bowl and set aside for 5 minutes to thicken.
- Add lentils in a pot and cover them with water. From the moment they start boiling, let them boil for about 15 minutes and then remove from heat.
- Strain the lentils very well and put them in a large bowl. Start mashing them a little, using a fork, or use your food processor to turn them into a paste.
- Add egg/flax egg, inactive yeast flakes, chopped onion, parsley, grated sweet potato, breadcrumbs/flour, sea salt and pepper into the bowl.
- Using a fork, or your hands, start mixing the composition. It has to be sticky and easy to form. If it’s not it means that you didn’t strain the lentils very well and the composition is too wet. No problem, just add more breadcrumbs/flour until it has a sticky dough-like consistency.
- Spray a non-stick pan with some oil. Not too much. Put each patty on the frying pan and let it fry about 2 minutes on each side.
- Make the burgers with any other ingredients you want, such as GF buns, tomato slices, salad leaves and more!