Vegan sweet potato burger with side caesar salad

By Rodney Bowers
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Whip up this delicious lunch that's great for vegans and meat eaters alike. 



  • 455 grams cooked green lentils
  • 455 grams cooked sweet potato – skinned, cut into small/medium sized chunks
  • 455 grams really cooked mushrooms
  • 225 grams bread crumbs
  • 1 teaspoon cumin
  • 1/2 teaspoon fresh black pepper
  • 1/2 teaspoon dehydrated garlic
  • 1 tablespoon dried onion
  • 3 tablespoons fresh chopped cilantro
  • 3 tablespoons fresh flat leaf parsley
  • 1 teaspoon salt
  • 1/2 teaspoon dried chilies
  • Oil for frying pattys
  • 8 brioche buns

For the guacamole topping:

  • 4 ripe avocadoes
  • 1/4 cup thinly sliced cherry tomatoes
  • 1 tablespoon finely chopped red onion
  • 1 jalapeño or serrano pepper, seeds removed and finely chopped
  • 1 1/2 teaspoon coarsely chopped cilantro
  • 2 cloves garlic, finely chopped
  • Juice of one half lime
  • Salt and pepper, to taste

For the side caesar dressing:

  • 3 1/2 tablespoons red wine vinegar
  • 3 cloves of garlic
  • 5 tablespoons grated Parmesan
  • 2 egg yolks, plus 1 whole egg
  • 1 tablespoons Dijon mustard
  • Juice of 1 lemon
  • 8 anchovy fillets
  • Freshly ground black pepper
  • 1-1/4 cups olive oil
  • Salt to taste

For the salad:

  • 2 hearts of Romaine lettuce
  • 1 small demi-baguette
  • 8 thick slices double-smoked bacon
  • 2 tablespoons maple syrup
  • Parmesan cheese shavings


  1. Add everything to a large mixing bowl, minus the breadcrumbs and mix thoroughly with a paddle or hands. Put in blender and pulse for 15-20 seconds. Then, add bread crumbs and mix.
  2. Let it firm up in the fridge for a couple hours and form patties with about 170 grams of mix.
  3. In a large skillet fry off the patties to crisp the outside. Place on a baking tray and in a 325F oven to keep warm until serving.
  4. Top the patties with guacamole on a brioche bun, and serve with caesar salad (recipe below).

For the guac:

  1. Mash the avocadoes with a fork so there are whole pieces of avocado.
  2. Gently fold in the other ingredients. Mix well.
  3. Serve immediately.

For the salad:

  1. Preheat oven to 350°F. To make dressing, blend all ingredients (except oil and salt) in a blender. When smooth, slowly add oil, and a little hot water. Season with just a little salt.
  2. To make salad, roughly chop romaine into bite-size pieces.
  3. Cut the baguette into larger cubes , drizzle with oil and toast under broiler. Place bacon on baking tray and bake until crisp
  4. In a large bowl, toss Romaine with dressing and divide among four plates. Top each with slice of toasted baguette.
  5. Toss bacon slices with a little maple syrup and divide evenly among the four plates.
  6. Shave fresh Parmesan cheese over each and add a little more dressing, as needed.


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