Yam & Chickpea Burgers

Yam & Chickpea Burgers


Yama-lama-ding-dong, these burgers are fantastic — and they also happen to be easy to make.
  • Serves: 6 burgers
  • Active Time: 15 mins
  • Total Time: 1 hr 30 mins
  • Views: 6,618
  • Success: 90%


Step 1: Gathering & Preparing Your Mise en Place

• 1 medium yam (approx. 1 1/2 cups cooked)
• 1 1/2 cups cooked chickpeas (1 - 15 oz can), smashed*
• 1 onion, diced
• 3 tbsp tahini paste
• 1 tsp apple cider vinegar
• 1 1/2 tsp garlic powder
• 1 tsp chipotle powder (or to taste)
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/3 cup nutritional yeast
• 1/3 cup oat flour (approx.)
• 1 cup finely chopped kale


Preheat the oven to 400°F (200°C) and bake the yam for 40-60 minutes, or until tender.

Meanwhile, gather and prep the rest of your mise en place. To prepare the onion, heat a fry pan over medium to medium-high heat. Once hot, dry-sauté the onions until they are translucent and soft. Alternatively, you can fry them with a bit of oil.

To make your own oat flour, simply grind a 1/3 of a cup of oats. *Note: to smash the chickpeas, place them into a ziplock bag and smash them using a rolling pin. Alternatively, you can just use a fork to smash them, but the ziplock is just so much cleaner and easier.

Once the yam is done, remove it from the oven, and when cool enough to handle, peel and add it to a mixing bowl, along with the chickpeas. Using a fork, mash together the yams, chickpeas and onions.

Next, add the tahini, vinegar, garlic and chipotle powder, nutritional yeast and chopped kale, as well as a good pinch of salt and pepper.

Lastly, add a bit of the oat flour and mix to combine. Continue to add the oat flour until the burgers hold together nicely. Typically, we use the whole 1/3 cup, but this may vary depending on the moisture in your yams etc.

Taste a tiny bit of the mixture and adjust the seasoning as desired.

Step 2: Shaping & Baking the Burgers

• 1 tbsp coconut oil, if frying instead
• panko breadcrumbs, for frying, optional


To shape the burgers, using a round mold, or simply using your hands, form the mixture into 6 burgers. The exact amount of burgers will ultimately depend on how big you make the burgers. We have found that these burgers are best if they are not made too thick.

To bake the burgers, place them onto a baking tray, lined with parchment paper and bake in a preheated 400°F (200°C) oven for approximately 20 minutes, or until the bottom is a nice golden color and the top just starts to color.

To fry the burgers, heat a large fry pan over medium heat. Once hot, fry the burgers for a few minutes on each side. If desired, you can first dredge the burgers in the breadcrumbs — this will just give the burgers a bit more crispiness.

Step 3: Serving the Burgers w/ Optional Serving Ideas

• avocado
• tomato
• hummus
• lettuce
• red onion
• veganaise
• burger buns


To serve the burgers, toast the buns and serve with your favorite toppings. The great thing about these burgers is that they are very versatile, so they go with many different topping combinations — so have fun and experiment.

Any leftover burgers, will keep in the refrigerator for a few days. The burgers can also be frozen.

To reheat the burgers, warm them in a 400*F (200°C) oven until warmed through — approximately 10 to 12 minutes, depending on the thickness of the burgers.

Chef's Notes

Try experimenting with different beans and potatoes if you like. For instance, white beans and sweet potatoes would also make a delicious combo.


  • Emily S
    Emily S
    I was really excited to make this but it turned out awful! I pre-made the yams, I soaked the chick peas over night and cooked for about an hour--but without the baking soda. And I did everything else according to recipe, except I ended up putting it in the food processor, I don't think I over mixed, but the batter was so thick I didn't really need the oat flour. I added a tiny bit of water and a little oat flour. I forgot to use the Panko. I also didn't have any chipotle. I fried them in a little grapeseed oil, they were very bland and the middle didn't cook. After dressing them up, we still ate them but standing alone, not so good.
  • Susan L
    Susan L
    Made a bunch of these and freeze them. They held together well, nice seasoning and color. They were really tasty! The panko bread crumbs were a nice touch. Thanks!
  • Beth H
    Beth H
    Are we referring to Sweet Potatoes here? Yams are not grown in the United States. You can find them in African specialty markets. Many people refer to some varieties of sweet potatoes as yams, but they are not.

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