The classic American meal — burgers. I think we all have at least one special memory involving burgers. When I was in high school I can remember going to a friend’s house on the weekends, and his dad always cooked burgers for everyone. The burgers from his small coal grill were perfect every week and we all had so much fun hanging out. One of my best friends has very special memories involving burgers. She lost her father when she was in high school. His favorite meal was a burger and she has many memories of going for burgers with her dad. Every year on the anniversary of his death, she deems it “National Burger Day” and she always goes to have a burger in honor of her dad. I bet you have a memory involving a burger as well!
Almost three years ago I said good-bye to red meat for good, so no more classic American burgers for me, but that doesn’t mean I can’t enjoy a great burger. This one hit the spot and was the perfect way to use up the rest of my maple roasted sweet potatoes. I added some red lentils to the sweet potatoes, along with some veggies and breadcrumbs. I combine everything together and it had a great consistency, but if you need to, you can add some extra breadcrumbs or flour.
Here is what my burger mix looked like before forming patties and cooking:
And since there is no raw meat or eggs in there, you can taste and adjust any flavors you choose! Just try to leave enough to make the burgers. :)
You can eat this as a burger and top it with whatever you like — lettuce, tomato, avocado, onion. Or you can eat this as a sweet potato cake. I prefer no bun with a few topping. I think anyway you try it, you’ll like it!
|Sweet Potato Veggie Burger|
- 1 cup maple roasted sweet potatoes (mashed into a measuring cup to make sure you get a full cup)
- 1/2 dry red lentils, cook according to package directions
- 1/2 cup finely chopped kale
- 1/2 cup vidalia onion, diced
- 1/4 cup breadcrumbs (I used GF breadcrumbs)
- 1/8 tsp cayenne pepper
- 1 – 2 tbsp olive oil
- 1/2 cup breadcrumbs
- Add the roasted sweet potatoes and lentils to a food processor and pulse until mixed well.
- Add mixture to a medium bowl, add kale, onion, 1/4 breadcrumbs, and cayenne pepper, and mix well.
- Form into 4 patties, and coat in a thin layer of breadcrumbs
- Warm olive oil in a large skillet over over medium-high heat
- Once skillet is warm add the patties and cook until golden brown, about 5 minutes.
- Flip over and continue cooking until golden brown, about 5 minutes.
If you are not using the maple roasted sweet potatoes – bake 2 sweet potatoes, peel and place in the food processor with the lentils. You will need to add 1 tbsp of olive oil or non-dairy butter, and 1 tbsp of maple syrup.