I have wanted to work on a vegetable burger for a while. I used to make and eat a lot of black bean burgers but when I stopped eating legumes for a while I found that my body couldn’t tolerate them. That is still the case for the most part except for lentils. I can usually do a little bit of those and not have any digestive distress.
I decided to try and make a sweet potato and lentil burger. I really wanted the burgers to hold up frying in a pan. It definitely took several tries but I was finally successful in making a hearty and delicious vegetable burger.
I really wanted to keep this recipe affordable and to use ingredients that are not super expensive so I used white rice and buckwheat flour as the binder. I actually really don’t like how many veggie burgers contain so many breadcrumbs. Why ruin a healthy dish with a ton of bread that is basically void of any nutrients?
I was super excited that these burgers held their shape so well. I actually coated the burger patties in buckwheat flour and that really helped them hold their shape while frying while simultaneously giving the outside a good crispy coating.
The burgers are great to make ahead of time. I also had a lot of success with freezing and re-heated them also.
Veggie burgers can be a little tricky at times so please be sure to read ALL the NOTES
- 1.5 cups water
- ½ cup dried green lentils
- 1 Tbsp ground flax seeds
- ¼ cup water
- 4-6 Tbsp olive oil, divided (see notes)
- 1 bell pepper, coarsely chopped
- ½ white onion, coarsely chopped
- 1 cup cooked sweet potato
- 3 chipotles in adobo sauce
- ½ cup cilantro, fresh
- 2 tsp sea salt
- ½ tsp black pepper
- 2 tsp granulated garlic
- 1.5 cups cooked white rice (I used jasmine)
- ¾ cup buckwheat flour + more for dusting (see notes)
- Combine the water and green lentils in a sauce pan and bring to a boil. Let cook for about 2o minutes. Strain any remaining water and set aside.
- Combine the flax seeds and water in a small bowl for the “egg” and place in the refrigerator.
- Heat a skillet to medium-high heat and add the oil. Once hot, sauté the peppers and onions for 5-8 minutes or until softened.
- Add the sautéed veggies, half the lentils, chipotle peppers and sweet potato and coarsely chop.
- Add the cilantro, salt, pepper, garlic and flax egg and pulse until everything is combined.
- Add the mixture to a large bowl and then add the remaining lentils, cooked rice and buckwheat flour and mix together.
- Place in the refrigerator for 15-20 minutes to set.
- Scoop about 1/3 cup of batter out and roll it completely in buckwheat flour. Use your hands to form a ½ inch thick patty. If it’s too sticky then dust with more buckwheat.
- Heat a skillet to medium heat and add 2-3 tablespoons of olive oil. Once hot, cook the burgers for 2-3 minutes a side. I suggest cooking patties while you are rolling out more.
- Add your favorite burger toppings and enjoy!
- If your batter is too watery add more buckwheat flour
- I recommend dusting your hands with buckwheat when forming the patties. You want to roll them in flour almost as if you were making biscuits. Don’t be shy with the flour.
- Buckwheat is highly absorbent. You may need to add more oil to the pan when frying the burgers.
- These are great for freezing and reheating.
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