Vegetarian lentil burgers with sweet potato and shiitake
These vegetarian lentil burgers with sweet potato and shiitake are hearty, flavorful, and nutritious. The combination of beluga lentils and purple sweet potato creates a creamy yet compact texture, while smoked paprika, garlic, and amino acids or fish sauce provide extra depth.
Ingredients · Servings 4
- 2 tablespoons olive oil
- 200 g cooked beluga lentils
- 130 g purple sweet potato, peeled and cooked
- 1 tsp amino acids or fish sauce
- 1 tsp salt
- 1 tsp apple cider vinegar
- 1 tsp smoked paprika
- 1 clove of garlic, grated
- 75 g shiitake mushrooms, grated or finely chopped
- 4 (whole wheat) hamburger buns
- sauce and garnish of your choice
Method · 30 min
- Preheat the oven to 190 °C.
- Grease a 24 x 36 cm baking sheet with 1 tablespoon of olive oil. Put the rest of the ingredients (except the shiitake mushrooms and the remaining olive oil) in a large bowl. Mash everything with a potato masher until the majority of the lentils are mixed with the sweet potato and the herbs are well distributed throughout. Let the mixture firm up in the refrigerator for at least 1 hour.
- Grease a 10-centimeter diameter ring mold and place it on a baking sheet. Spread 2 tablespoons of the shiitake mushrooms over it. Spoon a quarter of the burger mixture onto this and spread it out with a spatula to form a burger approximately 8 millimeters thick. Sprinkle 2 tablespoons of shiitake mushrooms over the top and press them down gently so they stick. Make three more burgers in the same way.
- Brush the tops of the burgers with the remaining olive oil and bake them in the oven for 20 minutes. Flip them halfway through so that they brown nicely on both sides.
- Place the burgers on a plate or bun using a spatula and serve with a sauce and garnish of your choice.
Step-by-step plan to prepare the recipe “Vegetarian lentil burgers with sweet potato and shiitake”
Tip for cooking sweet potatoes quickly: Rinse them under running water and pat them dry. Prick the skin here and there with a fork and place them on a microwave-safe plate. Microwave them for 5 minutes, turning them halfway through. They are done when you can easily pierce them with a fork. If in doubt, microwave them for another 30 seconds and check for doneness again.
