INGREDIENTS
For the Lentil Mix
1 2/3 cups vegetable broth
½ cup firm-textured uncooked lentils, such as black, brown, or green
1 tsp dried thyme
½ cup uncooked bulgur wheat
¼ cup chopped green onions
Other Ingredients
2 cups mashed (roasted) sweet potato wedges
Olive oil (for cooking sweet potato)
½ cup walnut or pecan meal (or very finely chopped)
1 tsp ground cumin
1 tsp smoked paprika
¼ tsp salt and pepper, to taste
FOR SERVING
Sliced avocado
Sprouts, lettuce
Pickles
INSTRUCTIONS
1. Prepare the lentil mixture. In a large saucepan, combine vegetable broth, lentils, and thyme. Bring to a rolling boil, reduce the heat to low, and simmer for 35 min, or until tender. Use a fork to stir in the bulgur wheat, cover and set aside for 20 min or until the liquid has been absorbed.
2. Preheat oven to 400 degrees F (204 C) and cut sweet potatoes into wedges. Rub with olive oil and place face down on a foil-lined baking sheet. I usually roast 4-5 potatoes at a time and use the leftover wedges as sides for future meals. Bake until the sweet potatoes are soft and slightly blistered, turning 1-2 times, about 30 min. Set aside to cool.
3. Assemble the remaining ingredients in a large bowl: chopping green onions, grinding nuts to a meal, and adding spices together. When the lentil mixture in ready, add to the bowl. Then add smashed sweet potatoes and mix everything in the bowl.
You want the mixture to be semi-firm, so add additional bulgur wheat or nut meal to the mixture if needed.
4. Form burger patties.
To cook patties, brown in a greased pan on low heat (this doesn’t take long).
Or, bake burgers for about 30 minutes at 350 degrees F, carefully flipping the burgers after 20 minutes.
Freezing Instructions: bake burgers for about 20 minutes, let cool, and then careful layer between pieces of parchment paper or aluminum foil and freeze in a freezer bag or air-tight container.
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