Sweet Potato Burgers
These gluten-free lentil and sweet potato burgers have a satisfying, meaty texture and bold flavor. High in protein and vegetarian (easily made vegan), they come together in about 40 minutes for a hearty lunch or main.
Ingredients
- 200 g red lentils
- 1 sweet potato grated
- 1 bunch parsley chopped
- 1 onion diced
- 1 egg or 3 Tbsp psyllium husks for vegan version
- 4 Tbsp nutritional yeast
- 4 Tbsp gluten-free bread crumbs more or less; or regular ones if you're not gluten intolerant
- salt and ground pepper to taste
Assembly:
- gluten-free burger buns
- salad leaves
- tomato slices
- mustard and ketchup
Instructions
- If making the vegan version, prepare the psyllium binder: mix the psyllium husks with a little water in a small bowl and set aside for 5 minutes to thicken.
- Add the lentils to a pot and cover them with water. From the moment they start boiling, let them boil for about 15 minutes, then remove from the heat.
- Strain the lentils very well and put them in a large bowl. Start mashing them a little with a fork, or use a food processor to turn them into a paste.
- Add the egg (or prepared psyllium binder), nutritional yeast, diced onion, chopped parsley, grated sweet potato, breadcrumbs, 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 the lentils weren't strained well enough and the composition is too wet. No problem, just add more breadcrumbs until it has a sticky, dough-like consistency.
- Spray a non-stick pan with a little oil, not too much. Put each patty on the pan and fry for about 2 minutes on each side.
- Assemble the burgers with any other ingredients you like, such as gluten-free buns, tomato slices, salad leaves and more!
Notes
If the mixture is too wet to form, add more breadcrumbs a tablespoon at a time until it's sticky and dough-like. For a vegan version, swap the egg for 3 tablespoons of psyllium husks mixed with water.