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Lentil & Sweet Potato Burgers with a Portobello ‘Bun’

Lentil & Sweet Potato Burgers with a Portobello ‘Bun’

By not-recognizedPublished on 08 June 2022This recipe is perfect for the summer barbecues to come, and great for a hearty meal that everyone will enjoy. The burger is made out of red split lentils, sweet potato, kidney beans and nutritional yeast sandwiched in between two roasted portobello mushroom ‘buns’. These buns really help make it feel like a proper hearty burger – you won't miss your usual brioche bun at all. A deliciously healthy twist on a much-loved meal. Recipe kindly provided by .Naturally Sassy
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Time and servings

1 hr 5 minsTotal time
6Servings
20 minsPrep time
45 minsCooking time

Ingredients

  • 4 tbsp of nutritional yeast
  • 750 g of portobello mushrooms, approx. 12 mushrooms
  • 6 tbsp of houmous
  • 1 large handful of baby lettuce leaves
  • 2 sweet potatoes, peeled and cut into 3cm chunks
  • 400 g of kidney beans, drained and rinsed
  • 2 vegetable stock cubes
  • 150 g of red split lentils
  • 300 g of oats

Method

  • Step 1

    Preheat the oven to 190°C/170°C fan/gas mark 5. Start by putting the lentils and sweet potato in a large saucepan. Cover with cold water and add the stock cubes. Bring to the boil and cook for around 25 mins - until the sweet potatoes are soft and the lentils still have a little bit of bite. Drain in a colander and then place them back into the empty saucepan, put the lid on and leave them to steam dry.

  • Step 2

    Wash and de-stem the mushrooms, place them on a roasting tray with a generous drizzle of olive oil and then cook them in the oven for 25 minutes.

  • Step 3

    Mash the red kidney beans in a big mixing bowl. Add the lentils and sweet potato and mash again until it's all combined but still a little textured. Add the nutritional yeast and season well with salt and pepper. Now, stir in the oats until you have a mixture you can shape with your hands – if you’ve over-mashed you may need to add more oats than stated in the recipe.

  • Step 4

    Shape 6 patties out of the mixture. In a large frying pan, add a little olive or coconut oil and cook three patties at a time for 3 minutes on each side until golden brown - repeat with the rest of the patties. Transfer them to a flat baking tray and finish cooking them in the oven for 10-15 mins. Remove the mushrooms from the oven once they're soft.

  • Step 5

    To serve, spread a dollop of houmous onto 6 of the portobello mushrooms (on the inside) and then put them back into the oven for 3 minutes to melt the houmous. Then, add a burger patty and some lettuce leaves – add sliced avocado or plum tomatoes too, if you like, and enjoy!