Freedom Burger (Vegetarian)

Meat-free, gluten-free, and dairy-free. This delicious, backyard-worthy lentil pasta burger breaks all the rules, making it perfect for your next barbecue. Be prepared to share the recipe!
  • 20
    Prep Time
  • 15
    Cook Time
  • x4
    Servings

Burgers

  • 1 Box Lentil Elbows; chopped
  • 1 medium sweet potato ⅔ cup cooked
  • 1 egg
  • ⅓ cup coconut (or almond) flour
  • 1½ tsp smoked paprika
  • 1 tsp ground coriander
  • Pinch of salt
  • Olive oil, to cook
  • 4x burger buns, gluten-free
  • Red onion slices, to top
  • Salad greens of your choice, to top

Spread

  • 2 tbsp Tahini
  • Juice of half a lemon
  • Salt and pepper, to taste
  • 1/2 tsp. Coconut flour
Buy the Noodles
  1. To make the spread, stir tahini, lemon juice, salt, pepper, and coconut (or almond) flour together until evenly combined
  2. To make the burgers, peel the sweet potato and add to boiling water for 7-9 minutes
  3. Mash softened sweet potatoes to yield about 2 heaped cups; cool to handle.
  4. While potato is boiling, cook Modern Table Lentil Pasta per package instructions, then drain and cool to handle.
  5. Place noodles and mashed potato, egg, flour and spices in medium bowl and use your hands to thoroughly combine the mixture.
  6. Heat a non-stick frying pan with a thin layer of olive oil over a medium-high heat.
  7. Add the salt to the burger mixture and stir through.
  8. Scoop out a quarter of the mixture at a time, shape into a patty with your hands, and place into the pan. Cook for about 2 minutes a side, or until deep golden and crisp.
  9. To assemble a burger, spread the tahini generously onto the bun, add a sweet potato patty and top with greens and red onion.
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