Sweet Potato & Chickpea Burgers

Sweet Potato & Chickpea Burgers

Details

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: 9,588
  • Success Rating: 90% (?)
    0% - I fed it to the dog
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Steps

Step 1: Gathering & Preparing Your Mise en Place

• 1 medium sweet potato (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

Method

Preheat the oven to 400°F (200°C) and bake the sweet potato 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 sweet potato 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 sweet potato, 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 sweet potato 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

Method

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

Method

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.

7 Comments

  • 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.
  • Vineeta  G
    Vineeta G
    hi there, I am just curious to know why we add the nutritional yeast in this burger recepie? what is its function? thank you
  • Lauren L
    Lauren L
    Hi Vineeta. Thank you for a great question. I love knowing the function of each ingredient I work with. For this recipe the nutritional yeast is mostly about flavor. Nutritional yeast creates an umami taste that adds depth to this particular recipe. Because it is a significant quantity, it also serves as a binder. Since there are plenty of other components that work as a binder (sweet potato, chickpeas and oat flour), you can omit the nutritional yeast if you would like. If you omit "nooch" you can add a splash of braggs or coconut aminos to taste. Thank you! Lauren
  • Vineeta  G
    Vineeta G
    Thank you for the above reply ,Lauren. I made the recepie , it tasted very good. I would like to know that if I omit the nutritional yeast ,then, just adding a SPLASH of Braggs or Coconut Aminos would be equivalent to using 1/3 cup of nutritional yeast as in the flavour profile.Meaning I would still get the Umami flavour just by using a splash?
  • Lauren L
    Lauren L
    Hi Vineeta. I am happy to hear the recipe tasted good. I encourage you to trust your palate here. Since the burger mixture is totally edible, add a couple teaspoons of the liquid aminos and taste it. If you feel like you want a little more, go for it. In this case, when the burger mixture tastes balanced to you, it will taste delicious once cooked. Be aware that the coconut aminos and Braggs add a saltiness that can be overpowering so start with a little and taste as you go. Lauren
  • Jocelyn N
    Jocelyn N
    I made these last night and they were delicious and they held their shape beautifully. I will put these on permanent rotation. they are much tastier than the vegan burgers I usually buy. Thank you for a great recipe.

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