Another veggie burger? Yes! You can’t have too many great veggie burger recipes. This is the kind of recipe I like to make ahead of time and freeze so we can have burgers on a weeknight and all I have to do is turn the oven on. I like to serve these on toast with mashed avocado.
makes 6 burgers
2 large sweet potatoes
1 cup cooked French lentils
1/2 yellow onion
1 large carrot
1 garlic clove
Salt, a pinch
1 cup cooked quinoa
Poke a few holes in each sweet potato with a fork and bake the potatoes in a 400 oven for about an hour. Cook the quinoa and the lentils while the potatoes are baking.
Dice the onion and carrot and mince the garlic. Add to a pot with 1/4 cup water and cook until softening, about 10 minutes.
Peel the skin from the sweet potatoes and mash right in the pot with the onions and carrots. Then add the lentils and quinoa and mix well.
Take half of the mixture and pulse it the food processor until mushy. Add back to the rest of the mixture and refrigerate for a half hour.
Place on a baking sheet and bake in a 350 degree oven for 30 minutes.
Individually wrap any leftover burgers and freeze. When ready to use, thaw and bake the same way.