Before I was vegan, burger’s were always one my favourite meals so when I transitioned to a plant-based diet they were high on my priority to list recreate. A burger was always my go to option when I was out in a restaurant (classy, I know) but I have to say that these vegan burgers taste a million times better than a bacon cheeseburger ever did. That being said, pre-packaged veggie burgers are a lot more widely available than they used to be but there’s something about making them from scratch which is so much more satisfying – not only do I find that they taste a lot better, but they’re also not loaded with any nasty additives or stabilisers. These burgers are packed full of plant based protein, with a crispy outer layer and moorish centre, and whilst the texture doesn’t resemble meat (I personally find that quite off-putting), the flax egg means that they hold together really well – providing them with a firm texture which is incredibly satisfying and doesn’t crumble as soon as you take your first mouthful!
I’ve whipped up countless batches of these burger’s and they really couldn’t be any simpler to make! As always they use accessible whole food ingredients that you’ll most likely already have in your cupboards, or can easily find in your local supermarket. Not only do these burgers taste amazing but they’re packed with so much goodness; the lentils provide a burst of protein, the sweet potatoes contain vitamin A and a good dose of fiber, the tahini is packed full of healthy fats and calcium whilst the spices pack in so much flavour whilst boosting your immune system too. These burgers have quickly become one of my favourite meals and I always have a batch in the freezer, ready for when the craving strikes (and trust me, that’s pretty often). Some serious self control is needed to not indulge in one of these for dinner every night and my favourite way to enjoy them is sandwiched in a homemade nutty bun with a thick layer of mashed avocado, tahini, cherry tomatoes and a side of sweet potato wedges; it really doesn’t get any better. But they do taste equally amazing cold over a bed of massaged kale or even in a lunch box alongside roasted chickpeas, hummus and veggies.
Ingredients (makes 5)
- 1/2 cup red lentils, soaked overnight
- tbsp flaxseed
- 1 sweet potato, baked (around 130g when cooked)
- 1/4 cup gluten-free oats
- 1/4 cup sesame seeds
- 2 tbsp hemp protein (or sub extra oats)
- tbsp tahini
- tsp each of turmeric, cumin and paprika
- 2 tsp mild chilli powder
- 1/2 lemon, juiced
- Line a baking try with greaseproof paper and pre heat the oven to gas mark 4.
- Cook the lentils according to the packet instructions and set aside to cool.
- Combine the flaxseed with 2 tbsp of water and leave to one side to thicken up.
- Meanwhile add the oats and sesame seeds to a blender or food processor and blend until they reach a flour like consistency. Add the hemp protein and spices and pulse until combined.
- Scoop the inside flesh out of the sweet potato and add to the blender along with the remaining ingredients. Blend the mix until it’s combined but not completely smooth, you’ll know its ready when it all comes together.
- Divide the mixture into 5 balls and using your hands, shape into burgers. If you find that your mix is too wet, add more ground oats and if it’s too dry, add a little water.
- Place the burgers on the lined baking tray and place in the centre of the oven. Cook for 30 minutes, flipping them over half way through.
- Serve in a homemade nutty bun or gluten-free bread of choice with mashed avocado, sliced tomatoes, creamy hummus, tahini and a side of sweet potato wedges.
- I like to freeze the leftover burgers and they keep well for up to 3 months. To re-heat, simply thaw in the fridge then place in foil in the centre of the oven for 20 minutes or enjoy cold.
If you make these, don’t forget to tag me on Instagram @nourishingyas x