Description
These Sweet Potato Burgers are a flavorful, nutritious vegetarian option made with baked sweet potatoes, quinoa, red lentils, kale, and a blend of herbs and spices. Crispy on the outside and soft on the inside, they can be pan-fried or baked to perfection and served with a tangy garlic-lemon mayo. Perfect for a wholesome meal with a twist.
Ingredients
Main Ingredients
- 2 lb Sweet Potatoes (about 2 medium potatoes)
- 1/3 C (65g) Quinoa (red or white, rinsed under running water)
- 1/3 C (70g) Red Lentils
- 1 1/4 C (305g) Water
- Pinch of Salt
- 2 Cups (80g) Kale (packed, any variety, deveined and chopped, about 12 leaves)
- 1/2 C (70g) Feta (crumbled; leave out for vegan option)
- 1/4 C (8g) Minced Chives
- 1 Tbs Garlic (minced, about 2 large cloves)
- 2 tsp Fresh Lemon Juice
- 3/4 tsp Salt
- 1/2 tsp Pepper
- 1 3/4 tsp Smoked Paprika
- 1 C (100g) Panko Bread Crumbs
- Neutral Vegetable Oil (for pan frying; such as avocado or coconut oil)
Mayo Ingredients
- 1 C (224g) Mayo (such as Veganaise)
- 1 Lemon (juiced)
- 2 tsp Garlic (minced, about 1 large clove)
- 2 Pinches Sea Salt
Instructions
- Preheat and Bake Sweet Potatoes: Preheat your oven to 400°F. Pierce the sweet potatoes several times with a fork and place them on a parchment-lined baking sheet. Bake for 45-55 minutes until soft when squeezed.
- Cook Quinoa and Lentils: While the potatoes bake, combine quinoa, red lentils, water, and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 10 minutes until quinoa tails appear and lentils soften. Remove from heat and let excess water steam off.
- Prepare Sweet Potato Mixture: Once sweet potatoes are cool enough to handle, cut them open, peel off the skin, and place the flesh in a large bowl. Mash with a potato masher or fork. Add the chopped kale and mash together for about 30 seconds to tenderize the kale.
- Mix Remaining Ingredients: Stir in the cooked quinoa and lentils, minced garlic, lemon juice, smoked paprika, crumbled feta, minced chives, salt, and pepper. Mix well to combine; the mixture will be moist and soft.
- Form Patties: Place panko bread crumbs in a small bowl. Using a 1/3 cup measuring scoop, pack a portion of the sweet potato mixture tightly and tap it out onto the bread crumbs. Roll the patty in crumbs to coat all sides. Reshape patties gently if needed and flatten each slightly. Arrange patties on a sheet pan.
- Chill Patties: Refrigerate the patties for at least one hour or up to two days to firm up and allow flavors to meld. To freeze, place desired patties on a parchment-lined sheet pan, freeze for an hour, then store in a container separated by parchment paper. Thaw before cooking.
- Cook the Patties: Pan Frying: Preheat oven to 200°F to keep cooked patties warm. Heat 3 tablespoons coconut oil in a non-stick skillet over medium-high heat until shimmering. Add 3-4 patties without crowding. Cook 3-4 minutes per side until golden and crispy. Transfer cooked patties to oven to keep warm. Baking: Preheat oven to 425°F. Brush a parchment-lined baking sheet with olive oil. Place patties on sheet and brush tops lightly with olive oil. Bake for 20-25 minutes, flipping halfway, until golden and heated through.
- Storage and Reheating: Store cooked or uncooked patties in the refrigerator for up to three days. To reheat cooked patties, place in a 350°F oven for about 15 minutes until warmed through.
- Prepare Garlic Lemon Mayo: Whisk together mayo, fresh lemon juice, minced garlic, and sea salt until smooth. Serve chilled alongside burgers.
- Serve: Enjoy the sweet potato burgers with or without buns, topped with the garlic lemon mayo or try with pesto mayo or jalapeno aioli for variation.
Notes
- For a vegan option, omit the feta cheese.
- Panko bread crumbs provide a crisp coating; regular bread crumbs can be substituted but may affect texture.
- Chilling the patties prior to cooking helps them hold their shape better during frying or baking.
- These burgers freeze well. Freeze before cooking for easy future meals.
- You can bake or pan-fry the patties depending on your preference or dietary needs.
- Leftover mayo can be stored refrigerated for up to a week.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
