Sweet Potato Chickpea Burgers

Hi!!  Why does it feel like a freaking eternity since I’ve done a recipe post?  Eek!  Though I suppose that’s to be expected when you’re balling it up for the USMC, breaking your laptop into portable pieces, and trying to figure out what to do with a semi-empty abode that desperately needs furnishings.  Yeah I still have a table sans chairs and paper sticky blinds on my windows.  Crap.

At least the fridge is fully furnished with produce!  Who needs a coffee table when you have a crisper full of kale?  Don’t answer that =)

Sweet Potato Chickpea Burgers
So before we dive face-first into these burgers, I have a confession.  I made a terrible, terrible mistake when photographing these babies.  Don’t get me wrong, burger buns are de-freaking-licious, but these veggie burgers taste even better wrapped in lettuce or front and center on a big leafy green salad.  And yes, this is coming from someone who ran around the kitchen making sushi last night while clutching one of these bad boys in my hand like a cookie.

In fact, you should just make a ton and try it all three ways! 

Speaking of hands. My hand model for this post?  Kind of hot.  He should really look into some sort of hand preservation contraption.  It’ll keep his hands really really ridiculously good looking.
Sweet Potato Chickpea Burgers
Sweet Potato Chickpea Burgers
[makes 8 veggie burgers - some to nosh now and some to freeze for later!]

what’s in it?
1 large sweet potato, cooked [1.5 cups]
1 [15oz] can of chickpeas or equivalent
1  [15oz] can of cannellini beans or equivalent
1/2-1 cup of diced bell pepper
1 medium-large jalapeno, diced
1 cup red onion, diced
1 cup white onion, finely diced
3 cloves of fresh garlic, minced
3 flax or chia eggs [recipe]
1.5-2 cups of rolled oats [not instant]
2-4 TBSP of your favorite healthy oil
1.5 tsp cumin
1 tsp italian seasoning blend [I love this one]
1 tsp garlic powder
1/2 tsp crushed red pepper flakes
1/2 tsp cayenne pepper
1/2 tsp salt
freshly ground black pepper, parsley, and red pepper flakes, to taste

Brontosaurus Chefs you’re good to go with this one – vegetarian + vegan-friendly
T-Rex Chefs feel free to use 2-3 large eggs in place of flax egg but for the love of veggies put down the meat + make some damn veggie burgers!  Please?

Note: If you already have prepped beans on hand,  you’ll use about 2.5-3 cups total.  Since I’m trying to clear out my pantry, I grabbed a can of each from my stash.  Also, the burgers set best when they have 30 minutes of chill time in the fridge prior to cooking.  Feel free to prep them the night before!  Craving black beans?  Whip up some Triple-Bean Veggie Burgers!

Sweet Potato Chickpea Burgers

get cooking!

To start, prep your flax eggs by adding 9 tablespoons of water to 3 tablespoons of ground flax [or chia seeds!].  Whisk together and refrigerate for 15-30 minutes to set.  Bake or microwave your sweet potato and remove the fluffy center.  Drain and rinse beans, then add to the sweet potato.  Next saute your onion, bell pepper, and jalapenos in approx 2-4 tablespoons of oil with a few cranks of freshly ground black pepper and a sprinkle or two of red pepper flakes.  After about 7 minutes or so, add garlic and continue to saute until the veggies are translucent and tender.  While they cook, use a large wooden spoon or potato masher to partially mash the beans.  Once your veggies are ready, transfer to a large bowl with the beans, sweet potato, flax eggs, and raw oats, and then add your herbs/spices to season.  I usually taste and sniff as I go and adjust the spices along the way.  A little extra garlic, cumin, and red pepper flakes made their way into these bad boys!  YUM!  Let your senses be your guide =)

You can transfer this mixture to a food processor for a more uniform veggie burger or leave the beans whole for a chunkier veggie burger with texture.  I like them chunky so I’ve never taken the extra step to puree them in any of the batches that I’ve made.  They whole beans give the burgers a meaty texture that makes me feel like I’m eating a traditional burger.  Only they’re healthier… and more flavorful… and yes, just plain awesome this way.

Sweet Potato Chickpea Burgers

Now grab the bowl and form your beans and veggies into balls.  Cup each ball in your hands and squeeze, pressing it into a compact disc.  Think of it as stress-relief!  Form into 8 patties, cover, and refrigerate 30 minutes.  Feel free to prep these overnight for the following day.

I typically make one burger right away and then leave the remainder in the fridge overnight.  The following day I cook up the rest of the burgers and split the batch between the fridge and freezer.  To freeze, simply cook the burgers, allow to cool a bit, and then freeze [spaced] on a plate or cookie sheet.  Once they’ve had a chance to partially freeze you can pile them in baggies or your favorite airtight container.  Viola!  Fast food without the freaky ingredients. 

Ready to eat?  Pour a teeny bit of oil in a skillet, heat to high, and cook for a few minutes on each side until you’re left with a golden crust.  Wrap any burgers that you don’t plan on stuffing your face with immediately in foil, saran wrap, or an air tight container and pop in the fridge or freezer for a quick meal.  To re-heat, simply pop on a baking sheet in the oven for about 20 minutes at 400F.  

Drizzle with yellow mustard and/or sriracha chili sauce and serve on a fluffy bun, wrapped in fresh lettuce, or atop a big bed of veggies.  Empty out your crisper and have at it!

so… how were they!?

Delicious!  Ever the sweetheart, my husband sat with one of these bad boys in his face and rambled in between bites: “Burgers are made of meat… These are patties.” *big bite*  “Veggie loaves even.” *chomp*  “Discs!

Thanks Paul.

If you really want to stock your freezer, or your face, make these too!
Vegetarian Chili BurgerPumpkin Burgers
Di-freaking-vine!

need a few sides?

Quinoa Bruschetta SaladChipotle Sweet Potato SaladFarmer's Market Chopped Salad with Creamy Avocado Dill DressingTortellini Pasta SaladQuick and Easy Macaroni SaladGluten-Free Sweet and Sour Thai Cucumber Spiral Pasta Salad

Comments

  1. says

    I thought this was going to be a Chick-fil-a sandwich creation when you posted the pic. This is even better! Another T-Rex option – fried egg on top. YUM.

  2. says

    Those burgers look deeelicious! And those hands? Did you touch them up or what? (I mean, photo edit of course ;) ) I’ve never seen such smooth, flawless hands before. Where’s all the hair???

  3. says

    Ahhhh! I love that you used sweet potatoes! I recently made Spabettie’s quinoa bean burgers…that was the first time I’ve ever made a veggie burger with potato in it…tasted like a burger and fries all in one! So, OBVIOUSLY I can’t wait to have a burger and SWEET POTATO FRIES in my face! Yum!

    Can’t get over P’s commentary…tell him I said he should just stick to modeling! ;)

    • says

      A day later and several veggie burgers later…

      Last night, I made these for myself (and a crowd, but really myself), and they were amazing. Everybody loved them, and the flavor was incredible. I also cooked and then froze almost another dozen, and I’m pretty sure that’s not going to be enough.
      They were really, really ridiculous good looking too. ;)

  4. Jade Evans says

    Yummmmm! I already make my veggie burgers similar to this (ok, the lazy version where it’s just sweet potato, cannellini beans, breadcrumbs, egg & seasoning) but I’m DEFINITELY going to be using this recipe next time as it looks deeeeeelicious :-) xx

    • says

      Ahh oh no! Feel free to email me at PEASandCRAYONS [at] gmail [dot] com and I can troubleshoot with you! I’ve made these several times and they also worked for friends and family too without fail.. hmmm… Did you make any subsitutions/additions to the recipe that could have added more liquid maybe?

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