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Lentil Veggie Burger Recipe with Baked Sweet Potato Fries

Lentil Veggie Burger Recipe with Baked Sweet Potato Fries

Looking for some food fusion in your life? This Indian-inspired veggie burger recipe is one of my new favorite vegan recipes. I used Maya Kaimal’s Everyday Dal to make these easy veggie burgers, then paired them with curry-spiced baked sweet potato fries with a side of Maya Kaimal’s Spicy Ketchup dipping sauce. It’s simply one of the best vegan veggie burger recipes out there! 

Course Main Course
Cuisine Indian
Keyword baked sweet potato fries, lentil veggie burger, sweet potato fries, vegan burger, veggie burger, veggie burger recipe
Total Time 1 hour 30 minutes
Servings 4 people

Ingredients

For the Baked Sweet Potato Fries

  • 3 sweet potatoes also called garnet yams; washed and unpeeled
  • 3 tbsp safflower oil
  • 1 tbsp curry powder
  • 1/2 tsp salt & pepper

Black Lentil Veggie Burger Recipe

  • 1 package Maya Kaimal's Black Lentil, Tomato & Cumin Everyday Dal you can learn more about Maya Kaimal here
  • 1 cup Lotus Foods’ Forbidden Rice® you can purchase the rice here
  • 1/2 yellow onion roughly chopped
  • 2 cloves garlic roughly chopped
  • 1/2 cup flaxseed meal
  • 4 hamburger buns I like to use sesame seed buns
  • 4-6 Butterhead lettuce leaves
  • 1 tomato sliced
  • 1/2 red onion sliced
  • 10-12 mint leaves washed and dried
  • Maya Kaimal's Spicy Ketchup

Instructions

For the Baked Sweet Potato Fries

  1. Wash and spiralize the sweet potatoes on a thick spiral setting (or use a sharp knife or a mandolin to cut stick fries). 

  2. Soak the fries in cold water for 30 minutes to extract some of the starches. This will help them to crisp up in the oven. After soaking, pat the fries dry and lay them out on a clean kitchen towel. Salt the fries with 1 tsp of salt and allow them to rest for 15 minutes. This will draw moisture out of the fries. 

  3. Pat the fries dry then toss them in 3 tbsp of safflower oil. Season generously with curry powder and spread the fries out on a baking sheet.

  4. Roast the fries on the middle rack for 15-20 minutes, depending on the thickness of the fries. At this stage, you just want the middle of the fries to be cooked. 

  5. Give the fries a toss and increase the temperature for 450º. Allow them to crisp up for 10-15 additional minutes. Keep an eye on them and stir them frequently to avoid burning at the edges of the baking sheet. 

  6. Season with fresh ground pepper and Maya Kaimal’s Spicy Ketchup on the side and enjoy! 

For the Black Lentil Veggie Burgers

  1. Cook the Lotus Foods’ Forbidden Rice® in accordance with the package directions. 

  2. Combine the rice, Everyday Dal, onion, garlic and flaxseed meal in a large food processor. Pulse until the ingredients are well combined. 

  3. Allow the mixture to chill in the refrigerator for at least an hour. It will firm up and become suitable for making veggie burger patties. 

  4. Preheat your oven to 400º.

  5. Prep a baking sheet with parchment paper or silicon baking sheets and bake the veggie burgers for 30 minutes, pausing to flip them halfway through. 

  6. Lightly toast the hamburger buns. 

  7. Serve the veggie burgers immediately, topped with lettuce, tomato, red onion, mint and Spicy Ketchup.