Hearty Roasted Potato and Lentil Burger
Experience a hearty plant-based burger that combines the creamy texture of roasted potatoes with the protein-packed goodness of lentils. This roasted potato and lentil burger is lovingly topped with fresh avocado and juicy tomato slices, all nestled in a toasted bun. It’s perfect for a satisfying lunch or dinner, sure to please vegans and non-vegans alike!
ingredients
- 2 medium russet potatoes, peeled and cubed
- 1 cup cooked lentils (green or brown)
- 1/2 cup breadcrumbs (whole wheat or gluten-free)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 avocado, sliced
- 1 large tomato, sliced
- 4 whole-grain burger buns
- Fresh greens (spinach or arugula for topping)
steps
- 1.
Preheat the oven to 425°F (220°C).
- 2.
Toss the cubed potatoes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes until golden and tender, flipping halfway through.
- 3.
In a large bowl, combine the roasted potatoes, cooked lentils, breadcrumbs, onion, garlic, smoked paprika, ground cumin, salt, and black pepper. Mash the mixture slightly with a fork, leaving some texture.
- 4.
Form the mixture into 4 equal-sized patties. If too crumbly, add a splash of water or a little more olive oil.
- 5.
Heat a non-stick skillet over medium heat. Lightly oil the skillet and cook each patty for about 4-5 minutes on each side, or until golden brown.
- 6.
Toast the buns until lightly crispy.
- 7.
Assemble the burgers by placing each patty on a bun, adding slices of avocado, tomato, and fresh greens on top.
- 8.
Serve warm and enjoy!
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