A truly nutritious, filling and tasty burger loaded with natural healthy ingredients, including a great source of protein from the lentils.

Makes 8 burgers


4 medium sweet potatoes
1 cup dried small brown lentils or puy lentils
1 cup cooked chickpeas
1/2 cup fresh coriander, finely chopped
1/2 cup fresh parsley, finely chopped
1/4 tsp turmeric
1/4 tsp smoked paprika
Pinch of cumin powder
2 tbsp olive oil/coconut oil
Juice from 1/2 lemon
Salt & pepper to taste
1 avocado thinly sliced for garnish
2 medium vine tomatoes thinly sliced for garnish
Vegan mayo for garnish


  1. Bake the sweet potatoes in the oven with the skin on for 40 minutes @ 180C
  2. Cook the lentils in 4 cups water until tender and drain, leave to one side
  3. In a bowl add the lentils (once cooled down), sweet potato (once cooled down) chickpeas, oil, herbs and spices and mash down with a fork
  4. Bring the mixture together into one ball and refrigerate for 20 minutes
  5. You can fry the burgers or bake, the decision is yours.  Both ways works well and taste great however I often bake mine
  6. Your oven should be pre-heated from when you baked the sweet potato
  7. On a baking tray, spray some oil to cover the bottom
  8. Remove the burger mixture from the fridge and roll out 8 balls and flatten out into burger shape
  9. Lay them on the baking tray and bake on each side for 12 minutes
  10. Once the burger has baked, take your bread rolls and slice in half and start to garnish with the mayo, ketchup, avocado and tomato (filling options are down to your preference)
  11. This dish is great accompanies with a green spinach, watercress & rocket salad served with a balsamic drizzle and some Sweet Potato Fries

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