Mushroom, Walnut and Lentil Burgers

Sweet potatoes are ranked low on the glycaemic index (GI). Following a low GI diet has been shown to have numerous health benefits and can be a good way to control your weight.


Serves 2
adults
504
Kcals
per serving

20 Mins
prep

30 Mins
cooking

Recipe
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Ingredients

For the crunchy salsa

1 small yellow pepper, finely diced   (90g)
1/2 small onion, finely diced  (40g)
1 stick celery, finely diced  (30g)
6 medium cherry tomatoes, finely chopped  (90g)
1 tbsp lime juice
Pinch of salt
Pinch of ground black pepper
1/2 small red chilli, very finely diced  (5g)

For the sweet potato wedges

2 large sweet potatoes, peeled and cut into wedges (250g)
1 tbsp olive oil (15ml)
Pinch of salt
Pinch of pepper

For the burgers

2 tbsp walnuts, chopped into small pieces (30g)
2 tbsp olive oil (30ml)
1 small onion, finely diced (75g)
2 cloves garlic, minced (12g)
chestnut mushrooms, finely chopped (150g)
1 tsp smoked paprika (3g)
1/2 tsp ground cumin (2g)
Pinch of cayenne pepper
Pinch of salt
Pinch of ground black pepper
1/2 x 390g can green lentils, drained (118g)
Coriander, finely chopped (10g)
Store-bought or homemade wholemeal breadcrumbs (40g)

Method

  1. Preheat the oven to 180°C.
  2. Prepare the salsa by combining the first five ingredients in a small bowl, then season with salt, pepper and chilli and set aside.
  3. Arrange the sweet potato wedges on a baking tray, sprinkle with 1 tablespoon of olive oil, season, and bake for 20 to 25 minutes until tender.
  4. To prepare the burgers, first warm a small frying pan over medium heat, add the walnuts and toast for a few minutes, stirring occasionally. Don’t leave the pan as walnuts burn very easily.
  5. When the walnuts are toasted, set them aside to cool.
  6. Heat 1 tablespoon of olive oil in a large non-stick, deep-sided frying pan over a medium heat. Add the onion and garlic and cook for five minutes or until softened.
  7. Add the mushrooms and spices, cooking for a further five minutes, then season to taste, take the pan off the heat and leave the mushrooms to cool slightly.
  8. Rinse the drained lentils under cold water.
  9. Add the mushroom mixture and lentils to a food processor and blend until smooth.
  10. Pour the mushroom and lentil mixture into a large mixing bowl then combine with the walnuts, coriander and breadcrumbs.
  11. Form this mixture into two large, or four small, patties.
  12. Check the sweet potato wedges. If tender, remove from the oven and set aside; if not, continue to bake, removing from the oven when tender.
  13. Now cook the patties by heating a large non-stick frying pan over a high heat. Once hot, add 1 tablespoon of olive oil and gently place the burgers into the pan.
  14. Cook each side for two to three minutes or until the outside of the patties start to colour and turn crispy. Flip the burgers as gently as possible to avoid them breaking up.
  15. Serve the patties hot with crunchy salsa and the sweet potato wedges.
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Nutritional information per serving

504kCal, 2116kJ
15.1g
23.8g
3g
62.2g
14.5g
9.2g
275mg

© The Vegetarian Society