BBQ Lentil and Sweet Potato Burger

BBQ Lentil and Sweet Potato Burger with spinach, red onion, avocado, and “cheesy” sauce

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

  • Servings: 8-10
  • Difficulty: easy
  • Print

A meaty textured, BBQ flavored burger, packed with nutrients.


Ingredients


• 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

Directions

  1. Start by cooking the sweet potato and the lentils. Set aside and let them both cool. Mix together the flax egg and set aside.
  2. Using a food processor, finely chop the onion, carrots, garlic, sunflower seeds and walnuts, process each individually and place in a large bowl.
  3. Process the lentils, just a light pulse, don’t turn them into mush. Add them to the large bowl.
  4. Add sweet potato, bread crumbs, flax meal, smoked paprika, chili powder, dried oregano, dried parsley, salt and pepper then stir until combined.
  5. 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.
  6. Using 1/2 cup measure form mix into patties and place on a prepared baking sheet (covered with parchment paper or a silicone mat)
  7. Bake in a 350° oven for 15 minutes, flip and bake for an additional 15 minutes.
  8. Serve on buns with greens, avocado, red onion, “cheese” sauce etc.


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