Sweet Potato and Red Lentil Burgers

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Sweet potato and red lentil burgers with warm spices and yogurt-dill sauce make an easy dinner for warm summer evenings.

Course Main Course

Cuisine American, vegetarian

Keyword air fryer, baking, gluten-free, oven, summer

Prep Time 5

Cook Time 35

Total Time 40

Servings people

Calories 220kcal

Author Ksenia Prints

Equipment

Ingredients

Burgers:

2 medium sweet potatoes peeled and diced
1 cup red lentils
2 cups water
1 cup onion finely chopped
½ cup oat flour plus more as needed
1 tablespoon olive oil plus more for cooking
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons fresh dill or flat-leaf parsley, chopped

Yogurt-Dill Sauce:

½ cup Greek yogurt
1 tablespoon lemon juice
1 tablespoon fresh dill chopped
¼ teaspoon kosher salt

Instructions

Preheat the oven to 400°F.
Roast the sweet potatoes for 15 to 20 minutes, until fork-tender. Mash and let cool.
Simmer the rinsed lentils with 2 cups of water for 10 to 12 minutes. Drain and cool for 10 to 15 minutes.
Blend the onion and olive oil until mostly smooth.
Combine the sweet potato, lentils, blended onion, oat flour, spices, and dill. Add more oat flour if needed. Chill for 20 to 30 minutes if too soft.
Form into 6 to 8 even patties.

To pan fry:

Cook in a lightly oiled skillet over medium heat for 4 to 5 minutes per side, until golden.

To bake:

Arrange patties on a parchment-lined baking sheet.
Bake at 400°F for 20 to 25 minutes, flipping halfway through.

Make the sauce:

Stir together Greek yogurt, lemon juice, dill, and salt in a small bowl until smooth. Refrigerate until ready to serve.

Nutrition