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Eating veggie » Recipes » Mushroom, Walnut and Lentil Burgers with Sweet Potato Wedges

Mushroom, Walnut and Lentil Burgers with Sweet Potato Wedges

Prep time 20 mins, cook time 30 mins

Serves 2

Vegan, Suitable for Freezing, Healthy, Protein-Rich, Egg-Free, Dairy-Free

Sweet potatoes are ranked low on the glycaemic index (GI). Following a low GI diet has shown to have numerous health benefits and can be a good way to control your weight.


Ingredients

For the crunchy salsa

  • 1 small yellow pepper finely diced
  • ½ small onion finely diced
  • 1 stick celery finely diced
  • 6 medium cherry tomatoes finely chopped
  • 1 tbsp lime juice
  • Pinch of salt
  • Pinch of ground black pepper
  • 1 red chilli very finely diced

For the sweet potato wedges

  • 2 large sweet potatoes
  • 1 tbsp olive oil
  • Pinch of salt
  • Pinch of pepper

For the burgers

  • 2 tbsp walnuts chopped into small pieces
  • 2 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 150g chestnut mushrooms finely chopped
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • Pinch of cayenne pepper
  • Pinch of salt
  • Pinch of ground black pepper
  • ½ x 390g can green lentils drained
  • 10g coriander finely chopped
  • store-bought or homemade wholemeal breadcrumbs

Method

  1. Preheat the oven to 180°C/gas mark 4.
  2. Prepare the salsa by combining the first five ingredients in a small bowl, then season with salt, pepper and chilli and set aside.
  3. Arrange the sweet potato wedges on a baking tray, sprinkle with 1 tablespoon of olive oil, season, and bake for 20 to 25 minutes until tender.
  4. To prepare the burgers, first warm a small frying pan over medium heat, add the walnuts and toast for a few minutes, stirring occasionally. Don’t leave the pan as walnuts burn very easily.
  5. When the walnuts are toasted, set them aside to cool.
  6. Heat 1 tbsp olive oil in a large non-stick, deep-sided frying pan over a medium heat. Add the onion and garlic and cook for five minutes or until softened.
  7. Add the mushrooms and spices, cooking for a further five minutes, then season to taste, take the pan off the heat and leave the mushrooms to cool slightly.
  8. Rinse the drained lentils under cold water.
  9. Add the mushroom mixture and lentils to a food processor and blend until smooth.
  10. Pour the mushroom and lentil mixture into a large mixing bowl then combine with the walnuts, coriander and breadcrumbs.
  11. Form this mixture into two large, or four small, patties.
  12. Check the sweet potato wedges. If tender, remove from the oven and set aside; if not, continue to bake, removing from the oven when tender.
  13. Now cook the patties by heating a large non-stick frying pan over a high heat. Once hot, add 1 tablespoon of olive oil and gently place the burgers into the pan.
  14. Cook each side for two to three minutes or until the outside of the patties start to colour and turn crispy. Flip the burgers as gently as possible to avoid them breaking up.
  15. Serve the patties hot with crunchy salsa and the sweet potato wedges.

Nutrition per serving

504 kcal

Calories

15.1g

Protein

23.8g

Fat

3.0g

Saturates

62.2g

Carbs

14.5g

Sugar

12.2g

Fibre

0.6875g

Salt

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