This post almost didn’t happen today.

Not because of recipe trouble, but because I used up all the good words during the beginning of the week.

This is draft #3.  The first was about my dirty house.  Snooze.

Number two actually had rhyming: “they’re lightly sweet and spicy and brown up nicely.”

Oh boy.

It was time to step….away…from the computer…

The burgers saved my hide.  I went to Body Pump, then had one for lunch with a bowl of veggie soup.

And I’m back.

I made a garlic vinaigrette with a crushed clove, olive oil, apple cider vinegar,  honey, and a few teaspoons of hot sauce.  Smeared on the roll, I love how it brings out the flavors of  the lentils, quinoa, mushrooms, and sweet potato.

Plus, these store-bought gluten-free rolls were a little…dry.  A garlicky guacamole spread or pesto would be great too.

Thank God my freezer is filled with burgers.

Otherwise, I’d be laying on my floor trying to find a way to make belly button lint sound interesting.

Note: This recipe was shared with the following blog communities: Make Your Own Monday,Fat Tuesday, Slightly Indulgent Tuesday, Allergy Free Wednesday, Wheat Free Wednesday, Wellness Weekend, Gluten Free Friday, and Healthy Vegan Friday.

Lentil Sweet Potato Burgers
From Part-TimeHealthNut.com

Makes: Eight 1/3 cup servings, Prep time: 15 minutes, Cook time: 10 minutes, excluding cooking time for lentils, quinoa, and sweet potato

• 1 cup cooked lentils (add 1/2 tsp. chili powder to cooking water)
• ½ cup cooked quinoa
• 1 small sweet potato cooked and lightly mashed (about ½ cup)
• ½ cup onion, finely chopped
• ½ cup shredded carrot
• ½ cup mushrooms, finely chopped
• ¼ cup sunflower seeds
• 2 large heads crushed garlic
• 1 tsp. salt
• 2 tsp. extra virgin olive oil
• ½ tsp. chili powder
• ½ tsp. ground cumin
• A good grind of black pepper to taste (or 1/8 tsp. of cayenne pepper for an added kick)

Directions

1. Heat a large skillet over medium heat with 1 tsp. oil.  When oil is hot, add garlic and  onion and sauté for about a minute.  Add mushrooms and carrot shreds and cook until the mushrooms sweat.
2. In large bowl, stir together the cooked lentils, quinoa, mashed sweet potatoes, garlic, onion, carrots, mushrooms, sunflower seeds, spices, and salt and pepper. Taste and adjust seasonings according to your palate.  Let rest for a few minutes.
3. Scoop using 1/3 cup measuring device.  Shape into patties about 1/2 inch thick.
4. Heat a non-stick skillet on medium for about a minute.  Add 1 tsp. olive oil.  Add burger and cook for about 5 minutes on each side, until browned.  Flip and repeat.
5. Serve immediately with a gluten-free roll and your favorite condiments, or freeze on a baking sheet in a single layer and transfer to a plastic freezer bag.

Nutrition information: Serving Size: 1 burger, Calories: 159,Carbohydrates: 25.4g, Protein:8.5g, Fat:2.9g, Fiber: 9g

Please note: Nutritional information is not guaranteed and will vary based on the ingredients used.