Lentil Veggie Burger

Lentil burger with so many all natural surprises that your world will be shook! The secret ingredient? Uncooked sweet potato. You’ll need a food processor for this recipe and a couple of precooked ingredients to speed up the process. It’s worth it though. Holds together better than any veggie burger I’ve made, and it’s made with single ingredient items.


  • 1 medium yellow onion, rough chopped
  • 3 cloves garlic, rough chopped
  • 1 medium sweet potato, cubed with skin on
  • 1/2 cup walnuts
  • 1 cup precooked brown rice
  • 2 cups precooked green or brown lentils
  • 1 Tbl paprika
  • 1 Tbl soy sauce or coconut aminos
  • 1/3 cup ketchup
  • 1 Tbl dijon or yellow mustard
  • 4 Tbl flax meal
  • 1 tsp salt
  • 1 cup coarse corn meal


*Cooking the lentils and rice ahead saves time and allows them to dry out a little while being refrigerated. However, you could make them both the day of and spread them out on a baking sheet while your oven preheats.

Preheat oven to 450 F.

Put onion, garlic, sweet potato, and walnuts in a food processor and process for 1-2 minutes until all ingredients are combined and looks like the consistency of rice. Add rice, lentils, paprika, and soy sauce to food processor and pulse several times to incorporate the ingredients. Transfer mixture to a bowl. Mix in ketchup, mustard, flax, and salt. Add corn meal last, starting with 3/4 cup and adding remainder if needed, and mix until no dry corn meal remains in the bowl and the dough can be formed into a ball without it sticking to your hands too much.

Divide dough into 1/4 – 1/3 cup portions. Roll into a ball and flatten onto a parchment lined baking sheet. Recipe will make roughly a dozen patties. Bake for 15 minutes, flip, bake a further 15-20 minutes. Patties should be browned on the outside and firm to the touch. Serve immediately or let cool and then freeze for future use.

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