Sweet potato lentil burgers with are hearty protein rich burgers with bright flavors from fresh ginger and curry.
recipe originally published January 10, 2016
Pressure Cooker Burgers
I am fairly new to pressure cooking. We recently received a pressure cooker as a wedding gift, and honestly, for the first several months, I was afraid to use it. Jason wasn't though, and he loves it! I started to warm up to it after learning more about it, and watching Jason. Now I love it too - perfect rice in less than ten minutes? Beans from dry to done in under an hour?
As I am learning beyond the basics, having a resource from a highly knowledgable chef and cookbook author has been a huge advantage. Jill Nussinow's 30 years of plant based cooking instruction is extremely evident when you begin cooking from her newest book, Vegan Under Pressure. I have already made six recipes from the many I have marked to try, and every one has been easy, approachable, and flavorful, with great results. I love when that happens.
The book begins with an Introduction to Pressure Cooking, including just what it can do, how it works, pressure cooking versus slow, and talking about the different types (stovetop, electric). Next is the Pressure Cooking Basics, with a good amount of detailed information.
There are At A Glance tables for rice, grain, vegetable, and bean cooking, which have already been a fantastic resource for us.
The recipe I am excited to share today - and one I honestly hope you try - is another contender for regular rotation in our dinner plans - the Red Lentil Sweet Potato Hemp Burgers. These are flavor rich, protein packed, and consistent - we have made them twice with the same result. I cannot express how important that is to me with a recipe. It's a good thing.
When you make these burgers, your kitchen will smell wonderful.
Based on the fragrant ingredients in the burger, I made a Ginger Basil Sauce to compliment these flavors.
...and if you are the type who just still loves traditional burger toppings like my husband? these burgers still work well with the bbq sauce, yellow mustard, pickles and vegan cheese.
As with all book or product reviews, this is not sponsored content. We do actually make every recipe shared on spabettie, so you know the Red Lentil Sweet Potato Hemp Burgers is a sound recipe that we highly recommend.
We thank Houghton Mifflin Harcourt for permission to reproduce the Red Lentil Sweet Potato Hemp Burger recipe from Vegan Under Pressure, © 2015 by Jill Nussinow. All rights reserved.
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- 1 cup minced onion
- 2 teaspoons grated fresh ginger
- 1 cup minced mushrooms, such as shiitake (stems removed) or crimini
- 1 cup red lentils, rinsed and picked over
- 1 sweet potato, peeled and cut into large pieces
- 2 ¼ cups vegetable stock
- vegetable cooking spray, optional
- ¼ cup hemp seeds
- ¼ cup finely chopped fresh flat leaf parsley
- ¼ cup finely chopped cilantro
- 1 tablespoon curry powder
- 1 cup quick oats
- 1 - 4 tablespoons brown rice flour, if needed
Ginger Basil Sauce
- ⅓ cup cashew butter (or your choice - almond works well)
- ⅔ cup cashew milk (adjust to your consistency preference)
- 1 inch fresh ginger, peeled and minced / grated
- small bunch fresh basil leaves, chiffonaded
- pinch sea salt, to taste
- Heat a stovetop pressure cooker over medium heat or set an electric cooker to sauté. Add the onion, ginger, and mushrooms and dry sauté for 2 to 3 minutes. Add the lentils, sweet potatoes, and stock.
- Lock on the lid. Bring to high pressure; cook for 6 minutes. Let the pressure come down naturally. Carefully remove the lid, tilting it away from you. Transfer the lentil mixture to a large bowl and let stand until cool enough to handle, at least 15 minutes.
- Heat the oven to 375°F. Line a baking sheet with parchment paper and spray with cooking spray, if desired; or line the sheet with a silicone baking mat.
- When the lentil mixture is cool, mash it with a potato masher or a fork. Stir in the hemp seeds, parsley, cilantro, and curry powder. Stir in the oats. The mixture should come together and form a thick paste; if it is too wet, add brown rice flour by the tablespoon, as necessary.
- With wet hands, form into 8 to 10 patties and place on the prepared baking sheet. Bake for 10 minutes. Turn the burgers and bake for another 10 minutes, until they are firm and brown.
- Let cool for a few minutes. Serve immediately, refrigerate, or freeze for up to 3 months.
- To make the Ginger Basil Sauce: In a medium size mixing bowl, whisk together cashew butter and milk until smooth, adjusting milk for thinner sauce / your preference. Add ginger, basil, and salt, stirring to combine. Keep refrigerated in airtight container for a week.
Amount Per Serving: Calories: 232Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 306mgCarbohydrates: 26gFiber: 6gSugar: 6gProtein: 9g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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