The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lentil Burgers with Sweet Potato Fries and Avocado
Sometimes all you want is to dig into a delicious burger. Get ready for these flavour-packed lentil burgers, studded with sundried tomatoes and smoky harissa paste. On the side? Fluffy sweet potato fries and creamy avocado brings the healthy fats.
Prep in 10
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 tbsp sweet harissa paste (Rapeseed Oil, Water, Raisins, Apricot, Capers, Garlic, Balsamic Vinegar, Paprika Flakes, Cayenne Flakes, Salt, Rice Flour, Black Pepper, Oregano, Rose Petals, Ginger, Nutmeg, Turmeric, Cumin, Cardamom, Cloves, Cinnamon, Citric Acid)
- 80g mixed salad leaves
- 2 tbsp fig and balsamic dressing (Mustard, Sulphites) (sunflower oil, balsamic vinegar, water, figs, white wine vinegar, fig juice concentrate, wholegrain mustard, salt, xanthan gum)
- 1 onion
- 10g sunflower seeds
- 1 unwaxed lime
- 80g sundried tomatoes (Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
- 460g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 2 sweet potato
- 2 avocado
- 4 tbsp buckwheat flour
- 3 garlic clove
Nutritional Information
Calories: 594
Protein: 13g
Carbs: 67g
Fat: 31g
Lentil Burgers with Sweet Potato Fries and Avocado
Sometimes all you want is to dig into a delicious burger. Get ready for these flavour-packed lentil burgers, studded with sundried tomatoes and smoky harissa paste. On the side? Fluffy sweet potato fries and creamy avocado brings the healthy fats.
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Cooking Instructions
- Preheat the oven to 210C / fan 190C / gas mark 7. Cut the sweet potatoes into fries (peel optional). Place on a lined baking tray and toss with 1/2 tbsp oil and a pinch of sea salt. Roast for 20-25 mins, until soft and golden.
- Finely dice the onion. Finely chop or crush the garlic. Roughly chop the sundried tomatoes and sunflower seeds. Heat a large frying pan on medium heat. Add the sunflower seeds and toast for 2-3 mins, stirring regularly, until golden.
- Add 1/2 tbsp oil, the onion, garlic, harissa and sundried tomatoes to the pan. Cook for 3-4 mins, until softening. Add the flour, mix well and cook for 2 mins, then remove from the heat.
- Drain and rinse the lentils, then add them to the frying pan. Season generously with sea salt, mix and then form into 4 burgers. Place on a lined baking tray and bake for 12-15 mins, until heated through.
- Thinly slice the avocados. Squeeze over lime juice and season with sea salt to taste.
- Serve the mixed salad on plates, drizzled with the fig and balsamic dressing. Serve alongside the fries, avocados and lentil burgers.
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