Lentil Burger Patties with Beet Ketchup

Lentil Burger Patties with Beet Ketchup

You heard that right - lentil burger patties! A delicious, delicious recipe that is full of protein and super fun to make! 



The burger

  • 1 cup cooked lentils
  • 1 pound sweet potatoes, baked
  • 1 cup chickpea flour
  • 3 cups chopped fresh spinach
  • 1 cup chopped basil
  • 1/2 cup chopped fresh mint
  • ¼ cup chopped dill
  • 2 teaspoons fresh lemon juice
  • Coconut oil for cooking
  • 2 cups popped amaranth
  • Salt and pepper to taste


Click here for my homemade Beet Ketchup Recipe



  • Cook lentils in water and salt to taste in a saucepan and bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes, until lentils are just tender. 
  • Drain off any water and let cool for 15 minutes.
  • In another saucepan cook sweet potatoes covered with a lid for 15-20 min. Once tender drain and peel off the skin.
  • Puree sweet potatoes by hand. Add chickpea flour, spinach, dill, mint and basil and mash together. Add lentils, lemon juice, and salt and pepper to taste. 
  • Take up about 1/3 cup of the mixture and form into a ball. Roll the ball in the popped amaranth then gently flatten into a patty. 
  • Set on a plate and continue with the rest of the mixture. Refrigerate uncovered for 1 hour or longer (the longer the better).
  • When you’re ready to cook, Heat 2 coconut oil in a 12-inch, heavy nonstick frying pan over high heat. 
  • Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes each side. 
  • Serve with salad and my homemade beet ketchup. Enjoy!