Go Back

Red Lentil, Sweet Potato, Hemp Burgers – Vegan Under Pressure

When I first made these burgers, in a class I was teaching, everyone loved the flavor, but also that they were packed with nutrition. I have to agree that they are mighty tasty, and they are easy to make for a quick weeknight meal. If you do not like curry, season instead with a tablespoon of Salt-Free Spicy Mix (page 45), store bought all-purpose seasoning, or your favorite blend; smoked paprika and cumin would work as well.


  • 1 cup minced onion
  • 2 teaspoons grated fresh ginger
  • 1 cup minced mushrooms such as shiitake (stems removed) or crimini
  • 1 cup red lentils rinsed and picked over
  • sweet potatoes peeled and cut into large pieces (1 medium)
  • cups vegetable stock
  • Vegetable cooking spray optional
  • ¼ cup hemp seeds
  • ¼ cup finely chopped fresh flat leaf parsley
  • ¼ cup finely chopped cilantro
  • 1 tablespoon curry powder
  • 1 cup “baby” or quick oats
  • 1 to 4 tablespoons brown rice flour if needed


  • Heat a stovetop pressure cooker over medium heat or set an electric cooker to sauté. Add the onion, ginger, and mushrooms and dry sauté for 2 to 3 minutes. Add the lentils, sweet potatoes, and stock.
  • Lock on the lid. Bring to high pressure; cook for 6 minutes. Let the pressure come down naturally. Carefully remove the lid, tilting it away from you. Transfer the lentil mixture to a large bowl and let stand until cool enough to handle, at least 15 minutes.
  • Heat the oven to 375°F. Line a baking sheet with parchment paper and spray with cooking spray, if desired; or line the sheet with a silicone baking mat.
  • When the lentil mixture is cool, mash it with a potato masher or a fork. Stir in the hemp seeds, parsley, cilantro, and curry powder. Stir in the oats. The mixture should come together and form a thick paste; if it is too wet, add brown rice flour by the tablespoon, as necessary.
  • With wet hands, form into 8 to 10 patties and place on the prepared baking sheet. Bake for 10 minutes. Turn the burgers and bake for another 10 minutes, until they are firm and brown.
  • Let cool for a few minutes. Serve immediately, refrigerate, or freeze for up to 3 months.


©2016, Reprinted with permission from Vegan Under Pressure, Houghton, Mifflin, Harcourt
Photo © Lauren Volo.