Sweet Potato, Lentil Veggie Burger

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


Sweet Potato, Lentil Veggie Burger
Yields 10
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Prep Time
30 min
Total Time
1 hr 30 min
Prep Time
30 min
Total Time
1 hr 30 min
  1. 1.5 cups water
  2. ½ cup dried green lentils
Veggie Burger
  1. 1 Tbsp ground flax seeds
  2. ¼ cup water
  3. 4-6 Tbsp olive oil, divided (see notes)
  4. 1 bell pepper, coarsely chopped
  5. ½ white onion, coarsely chopped
  6. 1 cup cooked sweet potato
  7. 3 chipotles in adobo sauce
  8. ½ cup cilantro, fresh
  9. 2 tsp sea salt
  10. ½ tsp black pepper
  11. 2 tsp granulated garlic
  12. 1.5 cups cooked white rice (I used jasmine)
  13. ¾ cup buckwheat flour + more for dusting (see notes)
  1. Combine the water and green lentils in a sauce pan and bring to a boil. Let cook for about 20 minutes. Strain any remaining water and set aside.
  2. Combine the flax seeds and water in a small bowl for the “egg” and place in the refrigerator.
  3. 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.
  4. Add the sautéed veggies, half the lentils, chipotle peppers and sweet potato to a food processor and coarsely chop.
  5. Add the cilantro, salt, pepper, garlic and flax egg and pulse until everything is combined.
  6. Add the mixture to a large bowl and then add the remaining lentils, cooked rice and buckwheat flour and mix together.
  7. Place in the refrigerator for 15-20 minutes to set.
  8. 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.
  9. 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.
  10. Add your favorite burger toppings and enjoy!
  1. If your batter is too watery add more buckwheat flour
  2. 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.
  3. Buckwheat is highly absorbent. You may need to add more oil to the pan when frying the burgers.
  4. These are great for freezing and reheating.
Jessi's Kitchen http://jessiskitchen.com/

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