Potato Lentil Burgers with Chilie Cream
Savor the hearty and wholesome flavors of these Potato Lentil Burgers with Chili Cream, a satisfying plant-based twist on a classic comfort food. Made with mashed russet potatoes, protein-packed lentils, and aromatic spices like cumin and smoked paprika, these golden, crispy patties are as nutritious as they are delicious. The zesty chili cream, crafted with Greek yogurt (or plant-based yogurt) and a spicy kick of sriracha, adds a creamy layer of bold flavor that perfectly complements the patties. Serve them on toasted burger buns, layered with fresh lettuce and juicy tomato slices, for a meal that’s equal parts indulgent and guilt-free. These veggie burgers come together in under an hour, making them a delightful option for weeknights or casual gatherings. Pair with sweet potato fries or a crisp side salad to complete this flavorful feast! Keywords: potato lentil burgers, veggie burgers, plant-based burgers, chili cream, vegetarian recipe.
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 1 cup Cooked green or brown lentils
- 1 cup Breadcrumbs
- 2 tablespoons Chopped fresh parsley
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup All-purpose flour
- 3 tablespoons Olive oil (for frying)
- 0.5 cup Plain Greek yogurt or plant-based yogurt
- 1 tablespoon Chili paste or sriracha
- 4 pieces Burger buns (to serve)
- 4 pieces Lettuce leaves (to serve)
- 1 medium Sliced tomato (to serve)
Instructions
Peel and dice the potatoes. Place them in a pot of salted water, bring to a boil, and simmer until fork-tender (about 10-12 minutes). Drain and mash them in a large mixing bowl.
In the same bowl, add the cooked lentils, breadcrumbs, parsley, minced garlic, ground cumin, smoked paprika, salt, and black pepper. Mix until the ingredients are well-combined and form a thick, cohesive mixture.
Shape the mixture into 4 evenly sized burger patties. Sprinkle the flour on a plate and lightly coat each patty with it to help with browning.
Heat the olive oil in a large skillet over medium heat. Fry the patties for 4-5 minutes on each side or until golden brown and crispy. Remove from the skillet and set aside on a plate lined with paper towels.
To prepare the chili cream sauce, mix the yogurt with chili paste or sriracha in a small bowl. Adjust spice levels to taste.
Toast the burger buns in the same skillet or in a toaster for added flavor and texture.
Assemble the burgers by layering a lettuce leaf and a slice of tomato on the bottom half of each bun. Place the potato lentil patty on top, then drizzle generously with the chili cream. Cover with the top half of the bun.
Serve immediately with your favorite sides, such as sweet potato fries or a side salad.
Nutrition Facts
Calories |
2689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 5698 mg | 248% | |
| Total Carbohydrate | 455.9 g | 166% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 43.7 g | ||
| Protein | 98.1 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 629 mg | 48% | |
| Iron | 33.5 mg | 186% | |
| Potassium | 5525 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
