It’s been awhile since I tried a new burger recipe. My guys already have their favorites and don’t like the idea of a possible flop aka the beet and black bean burgers. The beet and black beans never made it to blog worthy status, more like a horror show, complete with blood (beet juice) everywhere.
So for this burger it’s important to know what has to occur before the assembly starts. I have made this mistake more than once. The flax egg needs to be mixed and set aside, the lentils need to be cooked, the sweet potatoes need to be mashed. I cook my lentils in my rice cooker and my sweet potatoes in my microwave. After cooking the sweet potato, cool, peel and smash with a fork. I found that one sweet potato is plenty for the 1/3 cup called for here.
I processed the onion, carrots, walnuts and sunflower seeds each separately in my Vita Mix, and added them to a large bowl. Then I did the same with the lentils. I really only pulsed them quickly because I just wanted them to be finely chopped and not liquid or mush.
BBQ Lentil and Sweet Potato Burgers
A meaty textured, BBQ flavored burger, packed with nutrients.
• 2 1/2 cups cooked lentils (1 cup uncooked)
• 1/3 cup mashed sweet potato (1 medium sweet potato)
• 1 flax egg (1 tablespoon flax meal plus 3 tablespoons water)
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 2 teaspoon minced garlic
• 1/3 cup sunflower seeds
• 1/3 cup walnuts
• 1 1/4 cup breadcrumbs
• 1/4 cup flax meal
• 1 tablespoon smoked paprika
• 1 teaspoon chili powder
• 1 tablespoon dried oregano
• 1 teaspoon dried parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup BBQ sauce
• 1/4 cup white whole wheat flour if needed
- Start by cooking the sweet potato and the lentils. Set aside and let them both cool. Mix together the flax egg and set aside.
- Using a food processor, finely chop the onion, carrots, garlic, sunflower seeds and walnuts, process each individually and place in a large bowl.
- Process the lentils, just a light pulse, don’t turn them into mush. Add them to the large bowl.
- Add sweet potato, bread crumbs, flax meal, smoked paprika, chili powder, dried oregano, dried parsley, salt and pepper then stir until combined.
- Pour in BBQ sauce and flax egg and stir well. If the mix is too wet to form into patties add flour a little at a time as you continue to stir as needed.
- Using 1/2 cup measure form mix into patties and place on a prepared baking sheet (covered with parchment paper or a silicone mat)
- Bake in a 350° oven for 15 minutes, flip and bake for an additional 15 minutes.
- Serve on buns with greens, avocado, red onion, “cheese” sauce etc.