I’m really excited to share what is a pretty awesome recipe with you guys today! These veggie burgers absolutely rock, and they’re totally guilt free. The burger is made out of red split lentils, sweet potato, kidney beans and nutritional yeast sandwiched in between two roasted portobello mushroom ‘buns’. These buns really help make it feel like a proper hearty burger and leave you feeling so much lighter and healthier than actual bread. I also add a dollop of hummus into the burger, and heat it up in the oven just before serving to give it this amazing melting taste, as a really awesome cheese replacement. All in all this recipe is perfect for the summer barbecues to come, and great for a hearty meal that everyone will enjoy.
2 large sweet potatoes, pealed and chopped into thumb sized pieces
150g red split lentils
1x400g tin kidney beans
3 cups of oats
2 tsp vegetable bouillon powder (or two vegetable stock cubes)
1/2 cup nutritional yeast
Salt and Pepper to taste
12 portobello mushrooms
6 tablespoons hummus
Baby lettuce leaves
Preheat oven to 190 degrees celsius.
Start by putting the lentils and sweet potato in a pan. Cover with double the volume of water and stir in the stock bouillon powder or cube to dissolve. Bring to the boil and cook for around 25 minutes – until the sweet potatoes are soft and the lentils still have a little bit of bite. Leave them to drain so you loose as much water as possible.
Wash, peel and de-stem the mushrooms and place on a roasting tray with some olive oil, and put in the oven to roast for 25 minutes.
Mash the red kidney beans in a big mixing bowl. Add the lentils and sweet potato and mash again until its all combined but still a little chunky! Season well. Now stir in the oats well until you have a mixture you can shape in your hands – if you’ve over mashed you may need to add more than stated in the recipe.
Shape 6 patties out from the mixture. In a frying pan add a little olive or coconut oil and cook three at a time for 3 minutes on each side – repeat with the rest. Put them on a roasting tray in the oven and continue to cook until everything else is ready.
Before you serve add a dollop of hummus on 6 of the portobello mushrooms (on the inside) and put back in the oven for 3 minutes to melt. Then your good to go, compile with some lettuce leaves, avocado or plum tomatoes & enjoy!