Rinse the lentils and quinoa thoroughly. Cook the lentils and quinoa separately. Add 2 parts water for every 1 part quinoa and lentils and bring to a boil. Cover, reduce heat to a simme and cook until the water is completely absorbed about 20-30 minutes.
Poke a few holes around the outside of the sweet potatoes and microwave them on high for about 7 minutes. Once the potatoes are cooked and cooled, remove the skin and mash completely.Time Saving Tips – Feel free to use canned sweet potato puree to save on time.
Sauté the onions and garlic in coconut oil until translucent. Stir in the spices. Add lentils, quinoa, spinach, and mashed sweet potatoes. Stir to combine. Stir in flour and cook for an additional 5 minutes to ensure the flour is no longer raw.
Shape into patties about 1/2 cup big and refrigerate for 2 hours or freeze for 30 minutes. The burgers just need to be chilled enough to hold together when they are cooked.
Prepare the aioli by mixing together all the ingredients. Refrigerate until ready to use.
Heat coconut oil over medium heat in a non-stick skillet and cook patties for about 5 minutes on each side until slightly browned and the patties are cooked all the way through.
Top each burger with aioli, chutney, and arugula and serve.