Tonight for dinner I decided to make my new surprise favourite recipe, Lentil Veggie Burgers with fresh cut sweet potato fries.
I always thought I simply was born without the genes to enjoy a burger and fries. Turns out all I needed was a delicious vegetarian option to do the trick. Just thinking about them makes me hungry. Hope you enjoy as much as we do!
It is a great and easy recipe, and the carrots and soy sauce make the burgers darker so that they a little less uber veggie and a little bit easier to pass along to those who doubt the power of a non-meat burger. While you can use precooked lentils, I recommend cooking your own. While the lentils are cooking, soak the sweet potatoes in warm water to make them easier to cut. (Adriano gave me that tip.)
- 1 onion, minced
- 3 cloves of garlic, pressed
- A little bit of finely chopped green onion
- 2 cups of cooked lentils, drained and mashed or pureed
- 1 carrot grated, although 2 carrots would probably also be extra yummy
- 2 tbsp of sesame seeds
- 2 eggs
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 2 cups of bread crumbs – any kind but making ones with flavours is also good
- 2 sweet potatoes – cut into fry shapes
- Sea salt
- Olive oil
Cook the lentils as per the bag instructions and soak the sweet potatoes. Chop the garlic, onions and fry with a little olive oil until soft. Mix all ingredients except the sweet potatoes, sea salt and olive oil.
Dont forget to mash your lentils a bit when they are finished cooking.
The mix should not be too wet. Add more bread crumbs if needed. Make into patties, cook in pan with a bit of olive oil until golden.
Toss fries with a little bit of sea salt and a drizzling of olive oil. Bake in oven for 20 minutes at 350. You may need to bake them just a wee bit longer, but, definitely check at 20 minutes. I personally suggest serving them with the following: jalapeo Monterey jack cheese, avocado and curry mayo.
Soooo delicious!!! I am glad I made an extra for my lunch tomorrow!