Vegan Sweet Potato & Red Lentil Burgers with Avocado-Cilantro Sauce
These plant-based burgers are satisfying, protein-rich, and loaded with nutrients. The combination of mashed sweet potatoes and red lentils makes a tender patty with a slightly crispy edge. Spiced with cumin and paprika, they’re topped with a vibrant, creamy avocado-cilantro sauce that adds tang and freshness. Perfect for a healthy lunch or dinner!
Time Required
Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: 50–55 minutes
Servings: 6 burgers
Ingredients
For the Burger Patties:
1 cup red lentils, rinsed
2 cups water
1 ½ cups mashed sweet potato (about 1 large, cooked)
½ cup rolled oats (blended into oat flour or left whole for texture)
2 garlic cloves, minced
½ small red onion, finely chopped
2 tsp ground cumin
1 tsp smoked paprika
Salt & pepper to taste
2 tbsp olive oil (for pan-frying or brushing if baking)
For the Avocado-Cilantro Sauce:
1 ripe avocado
½ cup fresh cilantro (leaves and stems)
1 garlic clove
Juice of 1 lime
1–2 tbsp olive oil or water (to thin)
Salt to taste
For Serving (Optional):
Whole grain buns or lettuce wraps
Sliced tomato, cucumber, or pickled onions
Greens like arugula or spinach
Instructions
Step 1: Cook the Lentils
1. In a saucepan, combine red lentils and water.
2. Bring to a boil, reduce heat, and simmer uncovered for 12–15 minutes until soft and water is absorbed. Drain any excess water. Let cool slightly.
Step 2: Make the Burger Mixture
1. In a large bowl, mash the cooked lentils and mashed sweet potato.
2. Add garlic, onion, oats, cumin, paprika, salt, and pepper.
3. Mix until fully combined and slightly sticky.
4. Let mixture rest for 10–15 minutes in the fridge to firm up.
Step 3: Form and Cook the Patties
1. Preheat oven to 400°F (200°C) or heat a skillet with olive oil.
2. Form 6 patties with damp hands.
3. Bake: Place on parchment-lined baking sheet, brush with olive oil, and bake 20–25 minutes, flipping halfway.
OR
Pan-fry: Cook patties in a skillet over medium heat for 4–5 minutes per side until golden and crispy.
Step 4: Make the Avocado-Cilantro Sauce
1. In a blender or food processor, combine avocado, cilantro, garlic, lime juice, and salt.
2. Blend until smooth, adding olive oil or water to thin to desired consistency.
Step 5: Assemble and Serve
1. Serve burger patties on buns or wraps.
2. Add a spoonful of avocado-cilantro sauce and toppings of choice.
Notes
Make sure the lentil and sweet potato mixture is cool before shaping patties.
If the mixture is too wet, add more oat flour or breadcrumbs.
Patties can be made ahead and stored in the fridge or freezer.
Tips
Add a pinch of chili flakes or hot sauce to the burger mix for heat.
Double the sauce — it makes a great dip or salad dressing!
Use food-safe gloves when forming patties for less stickiness.
Questions & Answers
Q: Can I freeze the patties?
A: Yes! Freeze cooked or uncooked patties between parchment paper in an airtight container. Cook directly from frozen or thaw first.
Q: Can I substitute sweet potato?
A: Yes. Butternut squash, pumpkin, or even mashed carrots can work as substitutes.
Q: Can I bake instead of frying?
A: Absolutely. Baking is healthier and easier for batch cooking — just brush lightly with oil for crisp edges.
Nutritional Information
Calories ~280 kcal
Protein ~10 g
Fat ~12 g
Saturated Fat ~2 g
Carbohydrates ~35 g
Fiber ~9 g
Sodium ~250 mg