What’s the first thing that comes to your mind when I say Peanut Butter? I always think of chocolate first because peanut butter and chocolate are like meant for each other. I can never get tired of this combination.

I remember I was so excited to see what my mystery ingredient when I got my package. And as soon as I opened it, I saw a huge bottle of Sriracha Sauce! Yup that’s what my mystery ingredient was. I am well aware of the popularity this hot sauce has gained recently but to be honest I had never even tried it! Yes weird but true, I might have tried it accidentally sometime while eating out but I definitely couldn’t remember. But after tasting the sauce, I realize what I have been missing out in life! ZOMG! It’s so good! And then began the fun to pair it with peanut butter. While I got tons of ideas in my mind, I finally came up with this vegan recipe of Peanut Butter Sweet Potato Lentil Burgers with Avocado Sriracha Sauce. You know there are times when you do an experiment and it turns out way better than you expected it to, well yes this was one of those experiments and I can say I was really happy with the results! Wohoo!

Because the star of my recipe was Sriracha sauce (and peanut butter of course) I added it to both the burger patties and also to the avocado sauce. Peanut Butter & Co. makes some amazing peanut butter flavors so I was spoiled for choice as to which one I should be using in my burger. I finally decided to go ahead with Mighty Maple because sweet potato and maple are kind of good together. For the lentil I used chana dal which is easily available at all Indian grocery stores. In fact it’s easily available at various American grocery stores as well like Whole Foods.

Roasted sweet potato, peanut butter and cooked chana dal were mixed with onions, sriracha sauce and lots of spices and the grilled to form these patties. The amount of peanut butter was just enough to bring out the flavor without being overboard.

Sriracha is a hot sauce and since I do not like very spicy food, I didn’t add too much of it in the recipe. However sweet potato and the peanut butter both bring in some sweetness to the dish and hence a little extra sriracha won’t hurt here. I used 1 teaspoon of sriracha and 1 teaspoon of cayenne pepper powder in addition to all the other spices. You can taste the mixture before forming patties and adjust the spice level to taste.

This burger is so filling, healthy, vegan and perfect for dinner on those busy weekdays! You can make the patties over the weekend and then keep them in the refrigerator or even freeze them for later use. When ready to eat, simply heat them up, place inside the burger buns, add some avocado sriracha sauce and enjoy!

Method

Peanut Butter Sweet Potato Lentil Burger Patties

Wash, dry and peel the sweet potatoes. This picture is just to show you the size of the sweet potatoes that I used in the recipe.

Cut them into cubes, trying to make sure that the cubes are equal in size so that they get roasted at the same pace. Add in around 2 teaspoons of oil and coat the sweet potatoes with oil. Do not add too much oil, just enough to cover the cubes.

Preheat your oven to 425 F degrees. Transfer the cubed sweet potatoes onto a baking tray in a single layer and bake at 425 F degrees for 20-25 minutes or till the sweet potatoes are soft and nice. Set aside.

Take 1/2 cup of chana dal and wash it. This lentil can be found in every Indian store and I have seen it in Whole Foods too.

Transfer the washed lentil to a pan, add enough water and let it cook on medium heat for around 20 minutes.

After 20 minutes, remove the lentil from the pan and rinse it. The lentil will be soft by now and that’s exactly what we want. We are not making Indian dal here so it need not be super mushy and over cooked. You will end up with more than 3/4 cup cooked lentil here, you can use the remaining in some other recipe.

Transfer the cooked lentil and roasted sweet potatoes to a food processor.

Pulse to get a smooth mixture. The lentils will not get completely crushed and that’s fine, that is what we want.

To this mixture now add cayenne pepper powder, salt, cumin powder, coriander powder, garam masala powder, chat masala and mix till well combined.

Add Mighty Maple Peanut Butter to the mixture and mix till well combined.

Now take a pan and add 1 teaspoon of oil to it. Once the oil is hot, add chopped onions.

Saute the onions on medium heat till they start turning light golden brown in color. Remove from heat at this point.

Add the sauteed onions along with chopped cilantro and bread crumbs to the sweet potato-lentil mixture and mix till well combined.

Add sriracha sauce and mix.

Divide the mixture into 4-5 equal parts and roll each part into a round. Press between the palm of your hands to form patties. You can get more patties if you make smaller one, these were really big.

Heat your grill pan on medium heat and apply 1-2 teaspoons of oil on it. Once hot place the patties on the grill pan.

Once one side is cooked, flip to cook the other side till both sides have grill lines on them.

Repeat with all the other patties and set aside.

Avocado Sriracha Sauce

Scoop out the avocado flesh in a bowl and mash it using a fork.

Add salt, pepper, sriracha sauce and lime juice [optional].

Mix till everything is well combined. Set aside.

Assembling the burgers

Take the burger buns and apply the avocado sriracha sauce on one and coriander mint chutney on the other.

Take one of the buns and place lettuce on it. Place a slice of tomato over lettuce leaves and then place the peanut butter sweet potato lentil pattie that we had earlier prepared.

Pour some more avocado sriracha sauce on top of the pattie and then place an onion ring on top. Place some cilantro [optional] and cover with the other bun.

Enjoy the burgers with some more sriracha chili sauce on the side!

Peanut Butter Sweet Potato Lentil Burgers Manali Peanut Butter Sweet Potato Lentil Burgers with Avocado Sriracha Sauce [Vegan] Print Recipe Pin Recipe Servings 4 Calories 435 kcal Ingredients 1x 2x 3x 2 sweet potato large [around 0.64 lb]

¾ cup cooked chana dal [split chickpea]

1 onion chopped

3 tablespoons cilantro finely chopped

½ cup bread crumbs

1-2 teaspoon sriracha sauce [adjust to taste]

1 teaspoon cayenne pepper powder

¾ teaspoon cumin powder

½ teaspoon garam masala powder

¼ teaspoon coriander powder

½ teaspoon chat masala [optional]

salt to taste

2.5 tablespoons peanut butter [I used Might Maple Peanut Butter]

3-4 teaspoons oil Avocado Sriracha Sauce 1 avocado large

1 teaspoon sriracha sauce

½ teaspoon lime juice [optional]

salt to taste

pepper to taste To Serve vegan burger buns homemade or store bought

1 big onion cut into thick rings

1 big tomato cut into thick rings

coriander mint chutney homemade or store bought

lettuce leaves Instructions Peanut Butter Sweet Potato Lentil Patties Wash, dry and peel the sweet potatoes.

Cut them into cubes, trying to make sure that the cubes are equal in size so that they get roasted at the same pace.

Add in around 2 teaspoons of oil and coat the sweet potatoes with oil. Do not add too much oil, just enough to cover the cubes.

Preheat your oven to 425 F degrees. Transfer the cubed sweet potatoes onto a baking tray in a single layer and bake at 425 F degrees for 20-25 minutes or till the sweet potatoes are soft and nice. Set aside.

Take 1/2 cup of chana dal and wash it.

Transfer the washed lentil to a pan, add enough water and let it cook on medium heat for around 20 minutes.

After 20 minutes, remove the lentil from the pan and rinse it. The lentil will be soft by now and that's exactly what we want. [You will end up with more than 3/4 cup cooked lentil here, you can use the remaining in some other recipe.]

Transfer the cooked lentil and roasted sweet potatoes to a food processor.

Pulse to get a smooth mixture. The lentils will not get completely crushed and that's fine, that is what we want.

To this mixture now add cayenne pepper powder, salt, cumin powder, coriander powder, garam masala powder, chat masala and mix till well combined.

Add Mighty Maple Peanut Butter to the mixture and mix till well combined.

Now take a pan and add 1 teaspoon of oil to it. Once the oil is hot, add chopped onions.

Saute the onions on medium heat till they start turning light golden brown in color. Remove from heat at this point.

Add the sauteed onions along with chopped cilantro and bread crumbs to the sweet potato-lentil mixture and mix till well combined.

Add sriracha sauce and mix.

Divide the mixture into 4-5 equal parts and roll each part into a round. Press between the palm of your hands to form patties. You can get more patties if you make smaller one, these were really big.

Heat your grill pan on medium heat and apply 1-2 teaspoons of oil on it. Once hot place the patties on the grill pan.

Once one side is cooked, flip to cook the other side till both sides have grill lines on them.

Repeat with all the other patties and set aside. Avocado Sriracha Sauce Scoop out the avocado flesh in a bowl and mash it using a fork.

Add salt, pepper, sriracha sauce and lime juice [optional].

Mix till everything is well combined. Set aside. Assembling the burgers Take the burger buns and apply the avocado sriracha sauce on one and coriander mint chutney on the other.

Take one of the buns and place lettuce on it. Place a slice of tomato over lettuce leaves and then place the peanut butter sweet potato lentil pattie that we had earlier prepared.

Pour some more avocado sriracha sauce on top of the pattie and then place an onion ring on top. Place some cilantro [optional] and cover with the other bun.

Enjoy the burgers with some more sriracha chili sauce on the side! Nutrition Calories: 435 kcal Carbohydrates: 57 g Protein: 16 g Fat: 16 g Saturated Fat: 2 g Sodium: 243 mg Potassium: 1061 mg Fiber: 19 g Sugar: 8 g Vitamin A: 9795 IU Vitamin C: 18.3 mg Calcium: 94 mg Iron: 4.7 mg Tried this recipe? Mention @cookwithmanali or tag #cookwithmanali

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