This Halloween weekend I’m having a Harry Potter movie marathon and hanging out with my friend Ann from PlantCrush. We haven’t hung out in such a long time, I’m really looking forward to cooking together and catching up! You can expect to see lots of updates on my Snapchat and InstaStories. Do you remember our collab this time last Halloween?! We made Butterbeer Macaroons, Polyjuice & Felix Felicis potions. I guess you could say we’re both pretty big fans of Harry Potter haha, we instantly bonded over it and fully intend on taking the Harry Potter movie marathon challenge!
Do you have any Halloween plans?
Keeping it simple with a mix of sweet potatoes, red lentils, onions, oats and pumpkin seeds from my local Kroger. These burgers are full of flavor and naturally gluten-free. You can also grill, bake or fry them as desired. I personally prefer pan frying, it’s quick and yields a crispy outside. You can also pair them with your favorite bbq sauce and toppings of choice. Keeping it Halloween-themed, I opted to top with shredded lettuce and sriracha ketchup. These would be really interesting with shredded purple cabbage and a spooky black mayo using activated charcoal, if you wanted to go all out with it.
To make the jack-o-lantern faces on the top of each bun, I used a sharp knife to create an outline and removed the top layer. Then filled each shape with a little bit of a flax egg. Sprinkled with black sesame seeds and pressed down as needed. You can then broil until golden brown and warm throughout. This is obviously an optional step, but it makes for a fun feature if you are having these at a Halloween party or scary movie marathon.
Let me know if you give these a try! Snap a photo and feel free to tag me on Instagram @PlantPhilosophy using the hashtag #PlantPhilosophy so I don’t miss it. Can’t wait to see your Halloween Jack-O-Lentil creations!
- 4 cups Sweet Potato, boiled or baked
- 1 cup dry Red Lentils, boiled
- 1 cup Yellow Onion, diced & sautéed
- 1 cup Simple Truth Rolled Oats, pulsed
- 3 tbsp Simple Truth Pumpkin Seeds, pulsed
- 2 tbsp Flax Meal
- 1 tbsp Vegan Worcestershire
- 1 tbsp Liquid Smoke
- 2 tsp Cumin
- 1 tsp Paprika
- 1 tsp Garlic Powder
- Salt & Pepper, to taste
- 4 GF Burger Buns
- Black Sesame Seeds
- Flax Egg, for seeds to adhere to bun
- Sriracha Ketchup, to top
- Simple Truth Shredded Lettuce, to top
- In a large pot, bring 1 cup of red lentils and 3 cups of water to a boil. Reducing the heat to low once boiling, cover and let simmer until tender. Drain as needed.
- Wash and evenly cut your sweet potatoes. Cover with water and bring to a boil or bake in the oven at 425 F. until tender, about 15-20 minutes depending on size.
- While the potatoes are cooking, sauté diced onions over medium low heat for 8-10 minutes. Adding minced garlic (if using in place of powder) at the very end.
- In a large bowl combine cooked lentils, sweet potatoes, onions, seasonings and mash together. Alternatively you can use a food processor and pulse until combined.
- Blend up rolled oats and pumpkin seeds until coarse in texture but not smooth. Add to large bowl with remaining ingredients and mix together. Taste to adjust seasonings as needed.
- Portion into ½ cup per burger, ¼ cup per slider burger.
- Bring a large skillet to medium heat and cook for 4 minutes on each side. Or until golden brown and hot throughout.
- Create jack-o-lantern faces using a sharp knife, removing the top layer of the cutout and filling with a little flax egg. Top with black sesame seeds and press gently. Broil buns in the oven until golden brown.
- Serve warm on a toasted bun with desired toppings.
Store extras in the fridge for up to 5 days or freeze portioned burgers for up to 3 months and cook as desired.
This recipe was sponsored by Simple Truth and is free from 101 artificial preservatives and additives most commonly used. Available exclusively at the Kroger® Co. Family of Stores.