Description
These satisfying vegan burgers are made from a savory blend of sweet potato, thyme, and crushed lentil crisps for a perfect crust. Served on a pretzel bun with fresh toppings.
Ingredients
Units
Scale
- 2 cups (473ml) onion thyme lentil bean crisps
- 1 large sweet potato (diced)
- 1 teaspoon (5ml) olive oil
- 1/2 teaspoon (2.5ml) fresh thyme (chopped)
- 1 red onion (sliced)
- 1 pretzel bun
- 2 pieces of butter lettuce
- 1/4 cup (59ml) watercress
- 1 carrot (ribboned (using a peeler))
- 1 avocado (lightly mashed)
- 2 tablespoons (30ml) mustard (optional)
Instructions
- Add Harvest Snaps onion thyme lentil bean crisps to a food processor and pulse until powdered (about 30 seconds), then set aside.
- Microwave the sweet potato for 10 minutes (or until soft), then set aside to cool.
- Add the cooked sweet potato to a food processor and pulse until well mashed (about 1 minute).
- Add the mashed sweet potato to a medium bowl, stir in olive oil, thyme, and half of the powdered Harvest Snaps.
- Form the bowl contents into a patty and coat it with the remaining powdered Harvest Snaps.
- Add the coated burger to an oiled pan on medium heat, cook for 6 minutes on either side, then set aside to cool.
- While the burger is cooking, add 2 slices of red onion to an oiled pan on high heat, cook for 4 minutes on either side, then set aside to cool.
- Assemble the burger: bottom of the bun, butter lettuce, burger, onion, watercress, carrot ribbons, avocado, mustard (optional), and top bun.
Notes
For a gluten-free option, use a gluten-free bun. You can store the cooked patty in the refrigerator for up to 3 days. Reheat in a skillet before serving. Experiment with different toppings like avocado or cheese to suit your taste.
- Prep Time: 94 minutes
- Cook Time: 185 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 350
- Sugar: 6 grams
- Sodium: 450 mg
- Fat: 12 grams
- Carbohydrates: 50 grams
- Fiber: 8 grams
- Protein: 10 grams
- Cholesterol: 0 mg