Ingredients
-
1 cup cooked green or brown lentils, drained green or brown lentils1 cup cooked green or brown lentils, drained
-
1 cup roasted sweet potato, mashed sweet potato1 cup roasted sweet potato, mashed
-
1/2 cup finely grated carrot carrot1/2 cup finely grated carrot
-
1/3 cup finely chopped red bell pepper red bell pepper1/3 cup finely chopped red bell pepper
-
2 green onions, finely chopped green onions2 green onions, finely chopped
-
2 cloves garlic, minced garlic2 cloves garlic, minced
-
1 tablespoon fresh thyme leaves thyme1 tablespoon fresh thyme leaves
-
1 teaspoon ground allspice allspice1 teaspoon ground allspice
-
1/2 teaspoon smoked paprika smoked paprika1/2 teaspoon smoked paprika
-
1/2 teaspoon ground cumin cumin1/2 teaspoon ground cumin
-
1/4 teaspoon ground nutmeg nutmeg1/4 teaspoon ground nutmeg
-
1/4 teaspoon ground black pepper black pepper1/4 teaspoon ground black pepper
-
1 small Scotch bonnet pepper, minced (optional, for heat) scotch bonnet pepper1 small Scotch bonnet pepper, minced (optional, for heat)
-
1/2 cup unsweetened shredded coconut shredded coconut1/2 cup unsweetened shredded coconut
-
1 tablespoon coconut flour or chickpea flour coconut flour1 tablespoon coconut flour or chickpea flour
-
1 tablespoon lime juice lime juice1 tablespoon lime juice
-
1 teaspoon sea salt sea salt1 teaspoon sea salt
-
1 tablespoon coconut oil (for pan-frying, optional) coconut oil1 tablespoon coconut oil (for pan-frying, optional)
-
4 gluten-free burger buns or lettuce wraps gluten-free burger buns4 gluten-free burger buns or lettuce wraps
-
For the Pineapple-Mango Salsa: pineappleFor the Pineapple-Mango Salsa:
-
1/2 cup diced fresh pineapple pineapple1/2 cup diced fresh pineapple
-
1/2 cup diced ripe mango mango1/2 cup diced ripe mango
-
2 tablespoons finely chopped red onion red onion2 tablespoons finely chopped red onion
-
1 tablespoon chopped fresh cilantro cilantro1 tablespoon chopped fresh cilantro
-
1 tablespoon lime juice lime juice1 tablespoon lime juice
-
1 ripe avocado, sliced avocado1 ripe avocado, sliced
-
Lettuce leaves lettuceLettuce leaves
Directions
Cook lentils and roast sweet potatoes ahead of time for a quicker prep. Mix all burger ingredients thoroughly, shape into patties, chill, then pan-fry or bake. Serve on buns or lettuce wraps topped with fresh tropical salsa and avocado. For a milder burger, omit the Scotch bonnet pepper. Make it oil-free by baking the patties instead of pan-frying.
Steps
|
1
Done
|
Preheat oven to 400°F (200°C). |
|
2
Done
|
Roast cubed sweet potato on a lined tray for 20-25 minutes until soft. Mash and let cool. |
|
3
Done
|
In a large bowl, combine the lentils, mashed sweet potato, grated carrot, red bell pepper, green onions, and garlic. Mix well. |
|
4
Done
|
Add thyme, allspice, smoked paprika, cumin, nutmeg, black pepper, Scotch bonnet (if using), shredded coconut, coconut flour, lime juice, and salt. Mix until mixture is cohesive. If too wet, add more coconut or chickpea flour. |
|
5
Done
|
Shape mixture into 4 burger patties. Refrigerate for 15 minutes to help them firm up. |
|
6
Done
|
Meanwhile, make the salsa: Combine pineapple, mango, red onion, cilantro, lime juice, and a pinch of salt in a bowl. Set aside. |
|
7
Done
|
Heat coconut oil in a skillet over medium heat. Pan-fry patties for 4-5 minutes per side, until golden and crisp. (Alternatively, bake at 400°F/200°C for 20 minutes, flipping halfway.) |
|
8
Done
|
To assemble: Place a patty on each bun or lettuce wrap. Top with pineapple-mango salsa, avocado slices, and lettuce. |
