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.


theheartie.kitchen

Buddha Bowl

Savory Buddha Bowl

Another fun mix up!

I started off this buddha bowl by putting pearled barley in my rice cooker. I hadn’t tried barley in the cooker before but seeing that it’s similar to other grains I toss in there that aren’t rice….lentils…quinoa….I was willing to give it a shot. I put 2 cups of uncooked barley and 2 1/2 cups of water in the rice cooker, closed the lid and set it for white rice. Whenever I try something that isn’t rice in the rice cooker I keep an eye on it just to be safe. I tried red lentils in there once, left the kitchen for a bit and came back to a mess of water, lentils and mush all over the cabinet, countertop and floor. Don’t do red lentils in the rice cooker.

I washed and slit the sides of two sweet potatoes and put them in my microwave to bake. My microwave has a setting for baked potatoes so when I bake sweet potatoes I aways set it for 1 more than I actually have in there. So I set it for 3 potatoes and it baked 2 sweet potatoes perfectly. Taking them from the microwave, I peeled their skins off (I know its the healthiest part) and diced them, then tossed them in a skillet with a bit of water and cumin just to keep them warm while everything else finished up.

While the sweet potatoes and barley were cooking, I chopped up an onion and sautéed it in a little water in my large copper skillet (yes, the as seen on tv one). I chopped up some greens, it was the bag that says super greens, a mix of things…and put them in to sauté with the onions. I also tossed in a few chickpeas and some black beans that were hanging out in my fridge from something else. Cook on low heat and add water as necessary, feel free to add some spices here if you want.

The tofu was a little package of prepared tofu called tofu steak. It was the first time I have seen it so I wanted to try it out. It came from Fresh Thyme and thats the only place I have seen it, I can’t remember the brand and unfortunately the packaging is long gone. I chopped up the tofu and put it in a small skillet with a little orange soy sauce just to heat it through.

Once everything is heated and finished, just assemble your buddha bowl. I sprinkled the top with Braggs Nutritional Yeast and then drizzled Hak’s BBQ sauce over the top.

Eating plant based doesn’t have to be difficult. Buddha bowls make a tasty meal. You can change up the ingredients and never have the exact same one twice. I have lots of barley left over in my fridge for something else..maybe some soup.

Enjoy! ❤️ur❤️. Remember the same diet that is good for your heart, is good for your arteries, is good for your whole body.