Description
Wholesome, flavorful sweet potato and lentil burgers with creamy cilantro tahini—nutrient-packed, comforting, and family-approved.
Ingredients
For the Burgers
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2 medium sweet potatoes, peeled and cubed
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1 cup dry red lentils, rinsed
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2 ½ cups water or vegetable broth
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1 small red onion, finely chopped
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3 cloves garlic, minced
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½ cup rolled oats (use gluten-free if needed)
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¼ cup chickpea flour (or substitute whole wheat flour)
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1 tbsp olive oil (plus more for cooking)
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1 tsp ground cumin
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½ tsp smoked paprika
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¼ tsp chili flakes (optional for heat)
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Salt & black pepper to taste
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2 tbsp chopped fresh parsley or cilantro
For the Creamy Cilantro Tahini Sauce
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½ cup tahini
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1 tbsp fresh lemon juice
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1 clove garlic, minced
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¼ cup water (more to thin, as needed)
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2 tbsp chopped fresh cilantro
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Salt to taste
Toppings (Optional but Recommended)
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Fresh tomato slices
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Sliced avocado
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Pickled onions
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Leafy greens (such as arugula or spinach)
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Chopped scallions for garnish
Instructions
In a medium saucepan, combine red lentils and water or broth. Bring to a boil, then reduce heat and simmer uncovered for about 15 minutes, or until soft and most liquid is absorbed. Drain any excess moisture and set aside to cool slightly.
While the lentils are cooking, preheat your oven to 400°F. Toss sweet potato cubes with a light drizzle of olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes or until fork-tender and lightly caramelized. Let them cool.
In a large mixing bowl, mash the roasted sweet potatoes. Add cooked lentils, chopped onion, garlic, cumin, paprika, chili flakes, oats, chickpea flour, parsley or cilantro, salt, and pepper. Mix thoroughly until a cohesive, scoopable mixture forms. If too wet, add more oats or chickpea flour, a tablespoon at a time.
Using your hands or a scoop, shape the mixture into burger patties (about the size of your palm). You should get 6–8 medium patties. Place them on a parchment-lined tray and chill in the fridge for 30 minutes to firm up.
Heat a skillet over medium heat and add a little olive oil. Cook each patty for 3–4 minutes per side, until golden brown and crispy on the outside, warmed through on the inside.
In a bowl or blender, combine tahini, lemon juice, garlic, water, cilantro, and salt. Blend or whisk until creamy and smooth. Adjust consistency by adding more water, one teaspoon at a time, until it reaches a pourable texture.
Layer your burger buns or lettuce wraps with a generous dollop of creamy cilantro tahini, followed by a sweet potato patty, sliced tomato, avocado, and more sauce or scallions. Enjoy warm!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 220
- Sodium: 320mg
- Fat: 9g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 10g