Lentil Burgers with Sweet Potato Fries & Avo

Lentil Burgers with Sweet Potato Fries & Avo

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.

1/3 daily fibre 5 of 5 a day Low sat fat

Serving size

Cook time: 35 mins
Cuisine: Middle Eastern
Food group: Vegan
Allergens: Mustard

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Cooking Instructions

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.

  1. 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 tsp oil and a pinch of sea salt. Roast for 20-25 mins, until soft and golden.
  2. Finely dice half the onion. Finely chop or crush the garlic. Roughly chop the sundried tomatoes and half the sunflower seeds. Heat a large frying pan on medium heat. Add the sunflower seeds and toast for 2-3 mins, stirring regularly, until golden.
  3. Add 1 tbsp oil, the onion, garlic, sundried tomatoes and half the harissa to the pan. Cook for 3-4 mins, until softening. Add the flour, mix and cook for 2 mins, then remove from the heat.
  4. Drain and rinse the lentils, then add to the frying pan. Season generously with sea salt and mix. Form the lentil mixture into 4 burgers. Place on a lined baking tray and bake for 12-15 mins, until heated through.
  5. Thinly slice the avocado. Squeeze over the lime juice and season with sea salt to taste.
  6. Serve the mixed salad on plates, drizzled with the maple mustard dressing. Serve alongside the fries, avocado and lentil burgers.

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