If there’s one thing I think we can all agree we love, it’s burgers. And this vegan burger with weet potato fries recipe is mouthwateringly good. It might just be one of the best vegan burger recipes you will ever make – and probably the only one you really need.
The lentils make the best vegan burger patties – the texture is so amazing; it’s full of flavors and even though it’s completely vegan it has that wonderful meaty texture. The sesame seeds adds a little crunch and bite and the spices adds a little extra heat.
This might just be one of the best vegab burger recipes ever…because unlike a lot of veggie burger recipes, these don’t have a tendency to crumble. The psyllum husks works as a natural binder along with the soft lentils. That makes this a super easy vegan burger recipe that turns out great every time.
You can add any veggies to your burger that you prefer – I just like to go with the classics; fresh and crunchy cucumbers, sweet and juicy tomatoes and a little punch from the slized red onions. But this is one of those recipes where you can coose whatever you want.
ANYTHING goes with these burgers.
And of course no burger is complete without fries on the side. And that’s where these sweet potato fries come in.
It’s the easiest and simplest sweet potato fries recipe you can ever make – and it will give you the best results every time. Crispy and golden on the outside and soft on the inside – Can I have a double portion, please?
For my burgers, I love matching them with guacamole. Partly because I love the freshness and creaminess it adds, and partly because I adore guacamole and will use any excuse to eat it.
I have tried and tested this burger recipe on all the meat lovers I know, and they love these little slices of heaven. Yum!
What’s great about this vegan burger with Sweet Potato Fries:
- Golden brown, spicy and juicy – it’s everything you could want in a burger
- Delicous cool and creamy guacamole that enhances all the flavors and works as a dip for the sweet potato fries
- Did I mention those sweet potato fries? They are crispy on the outside and soft on the inside – just the way fries should be
- The lentil patties are actually great for meal prep – you can make them in advance and freeze them for later.
Non vegan tip:
If you’re not vegan, you can always add a bit of cheddar cheese or blue cheese to your burgers for extra creaminess.
Best Vegan Burger recipe
- ¾ cup Green Lentils
- 1 Vegetable Bouillon Cube
- 2 Spring Onions
- 2 Garlic Cloves Finely Chopped
- 1 Small Fresh Chili
- ½ cup Rolled Oats
- 2 tsp Psyllium Husks
- 0.4 cup Water
- 2 tsp Smoked Paprika
- Pinch of Salt
- Pinch of Black Pepper
- 2 tbsp Sesame Seeds
- Olive Oil for cooking
For the burger
- 2 Tomatoes Sliced
- ½ Red Onion Sliced
- 1-2 handful Salad
- ¼ Cucumber Sliced
- Pour the lentils into a large pot and fill it up with plenty of water (there should be about 1 inch extra water). Add the vegetable stock and cook on the medium high heat for about 20-30 minutes or until the lentils are cooked and soft. Once the lentils are cooked, drain them from the water and pour into a food processor. Peel the spring onions and the garlic and cut them into large chunks before adding them to the food processor. Add the rolled oats, salt, pepper and smoked paprika and blitz everything until it's blended together. In another bowl, mix the psyllium husks with the water and pour stir together. Add it to the lentil mix and blend everything together into a vegetable burger minced "meat". Next, divide the lentil mix into 8 and roll them into burger patties. Cover the patties with sesame seeds and cook them on a skillet at medium high heat until they are golden on both sides. Assemble your burgers with ketchup, salad, burger patties, tomato slices, cucumber slices, sliced red onions and a spoonful of guacamole in each burger.
Sweet Potato Fries
- 3-4 Sweet Potatoes
- 3 tbsp Vegetable Oil
- 2 tsp Smoked Paprika
- 2 tsp Dried Thyme
- 2 tsp Sea salt
- Peel or scrub the sweet potatoes before cutting them into long thin wedges (about ½ inch or less). Try to cut them into fairly equal sizes. Put the potato wedges into a large bowl of cold water and leave them there for 30 minutes to draw out the starch – this will help make your fries more crispy. Pour the water out and dry the potato wedges with a clean cloth or paper towel. Pour the potato wedges into a bowl and season with vegetabl oil, smoked paprika, thyme and 1 tsp salt. Pour them onto a baking tray lined with tinfoil or baking parchment and spread out the fries – this will make them more crispy. Bake the fries at 390 Degrees Fahrenheit for about 20 minutes or until they are golden and crispy. Stir them halfway through baking to make them golden on both sides. Once they are cooked and crispy, take the fries out of the oven and leave them to rest for 1-2 minutes. Sprinkle with the remaining salt.
Super Easy Guacamole
- 3-4 Avocados
- 1 Lemon – Juice from
- 4 Garlic Cloves
- 1 small Fresh Chili pepper
- 1 Tomato Cut Into Chunks
- Pinch of Salt
- 1 handful Fresh Cilantro or Fresh Basil Roughly Chopped
- Cut open the avocadoes and remove the pits. Scrape out the avocado meat and put them into a bowl. Mash up the avocadoes and add lemon juice, salt, the chopped tomatoes and the finely chopped garlic. Stir everything together and decorate with fresh cilantro or fresh basil leaves.