I haven’t had a burger in the longest time – I usually order a burger bowl or a naked burger because I’m scared of ordering gluten free bread and being given cardboard. But the other day I threw caution to the wind and bought some gluten free brioche buns from Woolies (the brand was Purebred, for anyone interested) and I had to go back and check the packet to make sure they were in fact gluten free! Burgers are officially back in my life! And just in time too, because May 28th was International Hamburger Day. I’ve now been inspired to make a series of FODMAP friendly burgers, starting with a sweet potato lentil burger.
I didn’t have any mincemeat in the fridge, so I also decided to experiment with a plant-based burger patty. The sweet potato lentil burger patties held their shape perfectly, tasted delicious and are suitable for vegans.
I’ve never really known what exactly lentils are (much like I didn’t know peanuts grew in clumps under the ground), but I’ve done some research and they’re legumes – apparently they grow on bushes and the lentils themselves are like seeds in little pods. Australia is also one of the world’s top 3 producers of lentils! Lentils are a valuable source of iron and folate, and are a fantastic plant-based protein source.
There’s nothing too tricky about this recipe: roast your sweet potato in the oven while you cook your lentils on the stovetop, and then add your seasonings and some gluten free bread crumbs to hold them all together. In the recipe I’ve suggested that you fry them in the pan with a little olive oil, but you could also bake them in the oven if you don’t want to use any oil. I would also recommend slicing your burger bun in half, and lightly toasting it in the pan. Really takes your burger to the next level.
To finish off my burger, I added some kale, beetroot hummus, avocado and fresh beetroot to accompany my sweet potato and lentil patty. I think it would be amazing with some cheese, crisp lettuce or pineapple to add a bit of sweetness. Ultimately, it’s your burger: top it with whatever your heart desires.
Sweet Potato Lentil Burgers
- 560 grams uncooked sweet potato about 1 large sweet potato
- 1 cup red lentils
- 1 tbsp paprika
- 1 small handful chopped parsley and basil
- 1/4-1/2 cup gluten free bread crumbs
- salt and pepper
Chop the sweet potato into small cubes, drizzle with olive oil and roast it in the oven until tender.
At the same time, cook your red lentils over the stove top according to the packet instructions. When they are cooked, drain them and leave them in the saucepan.
When the sweet potato is cooked, mash it with a fork and add it to the lentils, and stir to combine the mixture.
Add the paprika, parsley, basil, salt, pepper and gluten free bread crumbs and stir until the mixture forms a dough.
Separate the mixture into 4 parts and roll it into 4 balls. Squash them lightly between your hands to form the patties.
You can either bake the patties in the oven until they are browned, or fry them in a saucepan using a splash of olive oil.