SWEET POTATO AND LENTIL BURGER WITH PAPRIKA
The Sweet Potato And Lentil Burger With Paprika is a wholesome and flavour-packed plant-based dish that brings together nutrient-dense ingredients, which is satisfying. This lentil burger combines creamy mashed sweet potato with hearty green lentils and ground oats. This burger delivers a well-balanced texture and strong nutritional profile. It is seasoned gently with smoked paprika, salt and pepper, which offers a subtle smoky depth and natural sweetness that works beautifully in burger form. Whether pan-fried or baked, this vegan patty is ideal for weeknight dinners, lunch preparation or weekend barbecues. It’s naturally gluten-free, high in fibre, low in fat and easy to make ahead for busy schedules. This sweet potato and lentil burger pairs with a fresh salad and wholegrain bun wrap to complete a nourishing and protein-rich meal that satisfies taste and health goals.
RECIPE CATEGORY
Lunch, Dinner
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Pan-Fry, Prepared in Advance
OCCASION/HOLIDAY
Casual Dinner, Picnic, Family Reunion, Fall
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Wheat / Gluten-Free, Healthy, Quick & Easy, Dairy-Free, High Fibre, Low Fat
DISH TYPE
Sandwich
INGREDIENTS
- 50 grams | 1.76 ounces | ¼ cup mashed sweet potato
- 50 grams | 1.76 ounces | ¼ cup cooked green lentils
- 7 grams | 0.25 ounces | 1 tablespoon ground oats
- 1 gram | 0.02 ounces | ¼ teaspoon smoked paprika
- 6 grams | 0.21 ounces | 1 teaspoon fine sea salt
- 2 grams | 0.07 ounces | 1 teaspoon black pepper
- 15 millilitres | 0.51 fluid ounces | 1 tablespoon olive oil
FULL NUTRITIONAL INFORMATION
- Calories: 165 kilocalories
- Fat: 2.1 grams
- Saturated Fat: 0.2 grams
- Carbohydrate: 30.2 grams
- Sugar: 3.7 grams
- Fibre: 6.4 grams
- Sodium: 2355 milligrams
- Protein: 7.2 grams
- Calcium: 41 milligrams
- Potassium: 349 milligrams
- Iron: 2.8 milligrams
PREPARATION
These steps are followed for the preparation of Sweet Potato And Lentil Burger With Paprika:
- Prepare The Base: In a medium bowl, combine the mashed sweet potato and cooked green lentils. Mash gently with a fork until the lentils are partially broken down, but still provide some texture.
- Add The Dry Ingredients: Stir in the ground oats, smoked paprika, salt and pepper. Mix thoroughly until the ingredients are evenly distributed and form a firm and mouldable mixture.
- Rest The Mixture: Let the mixture rest for 3 to 5 minutes. This allows the oats to absorb moisture and firm up the patty dough.
- Form The Patty: Using clean hands and shape the mixture into a burger patty if the mixture is too sticky and sprinkle in a bit more ground oats.
- Preheat The Pan: Heat the olive oil in a non-stick frying pan over medium heat. Once hot, gently add the burger patty to the pan.
- Cook Until Golden: Pan-fry the burger for about 3 to 4 minutes on one side until browned and crisp. Flip carefully and cook the other side for another 3 to 4 minutes.
- Serve Warm: Remove from heat and serve immediately in a bun, on a bed of greens or in a wrap with your favourite condiments.
PREPARATION TIME
6 minutes
COOKING TIME
8 minutes
TIPS
Here are some helpful tips for the preparation of Sweet Potato And Lentil Burger With Paprika:
- Use Cooked And Cooled Sweet Potato: Cooled mashed sweet potato helps bind the mixture better and firms the texture.
- Mashing Lentils Lightly: Don’t fully mash the lentils because the partial texture improves bite and mouthfeel.
- Season To Taste: Taste the mix before forming the patty and adjust the salt and paprika if needed.
- Cook Gently: Avoid high heat because medium heat ensures the burger cooks evenly without burning.
- Add A Lid: Cover the pan for the last minute of cooking to warm the centre through.
VARIATIONS
- Add Greens: Mix in finely chopped kale or coriander for extra nutrition and flavour.
- Boost Protein: Add ½ tablespoon hemp seeds or chia seeds for a plant protein increase.
- Spicy Option: Add a pinch of cayenne pepper or a few chilli flakes for added heat.
- Cheesy Vegan Style: Stir in 1 tablespoon nutritional yeast for a savoury and cheesy twist.
- Bake Instead: For an oil-free version, bake the patty at 180° Celsius for 20 to 22 minutes and flipping halfway.
PREPPING AND STORAGE
- Make Ahead: Prepare the mixture in advance and store it covered in the refrigerator for up to 24 hours before cooking.
- Refrigerate Cooked Patties: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or oven.
- Freezing Instructions: Freeze uncooked patties individually on a tray, then transfer to a container or freezer bag. Keep frozen for up to 1 month. Thaw overnight before cooking.
- Meal Preparation Tip: Make a batch of 4 to 5 patties and freeze for future meals, ideal for quick lunches or dinners.
