Sweet Potato and Chickpea Burgers

These vegetarian sweet potato and chickpea burgers are full of spices and served on a soft bun with tomato relish, pickles, lettuce and of course creamy mayonnaise. They are super easy to prepare using simple ingredients and will be a go to recipe when wanting a delicious veggie burger. This recipe can also easily be made vegan!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings burgers

Calories 498kcal

Author Sally

Ingredients

1 medium sweet potato
1 tablespoon olive oil
1 x 420 gram can chickpeas drained and rinsed
1 clove garlic crushed
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon cayenne pepper
¼ teaspoon salt
½ cup breadcrumbs
1 egg
1-2 tablespoons canola oil for frying

To Serve:

4 x plant-based brioche buns
Lettuce shredded
Red onion sliced
Tomato relish
Sliced pickles
Vegan mayonnaise

Instructions

Start by cooking your sweet potato. Preheat the oven to 200°C and line a baking sheet with baking paper. Wash and clean your sweet potato, leaving the skin on. Slice the sweet potato in half and place cut side down on the baking sheet and prick the halves with a fork. Drizzle with olive oil and season with salt and pepper. Bake the sweet potato for 30 minutes or until soft and tender.
Once the sweet potato has cooled enough to touch, carefully peel the skin off the sweet potato and scoop the flesh into a mixing bowl. Add the chickpeas, garlic, spices, breadcrumbs and egg. Mix everything together to combine and then use a potato masher or a fork to break down the chickpeas until you get a chunky and sticky mixture.
Divide the mixture into 4 and use your hands to shape them into balls before pressing them into patty shapes.
Heat a tablespoon of oil in a frying pan over medium heat and fry the patties for 3 minutes on each side or until golden brown. Keep an eye on the temperature and turn down the heat if needed to prevent burning.
Once cooked, gently place the burger patties onto a plate lined with a paper towel to drain away any excess oil. The outside of the burgers will firm up a little as they cool but as with all veggie burgers, they will be softer than meat patties so be careful when handling them.
Assemble your burgers. Toast the inside of the burger buns and spread some tomato relish on the bottom half before placing a burger patty on top. Add the pickles, red onion and shredded lettuce before placing the top half of the bun on top that has been spread with mayonnaise.
Serve immediately on their own or with your favourite burger sides.

Notes

Vegan Option: Replace the egg with one flax egg (1 tablespoon ground flaxseed combined with 2 ½ tablespoons of water and let sit for 5 minutes) and make sure to use vegan mayonnaise.

Nutrition