Sweet Potato Chickpea Burgers

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 two 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 =)

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!]

5.0 from 3 reviews
Sweet Potato Chickpea Burgers
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 8
Ingredients
  • 1 large sweet potato, cooked [use 1.5 cups]
  • 1 [15 oz] can of chickpeas or equivalent, drained and rinsed
  • 1 [15 oz] can of cannellini beans or equivalent, drained and rinsed
  • ½-1 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 eggs
  • 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 [like Mrs Dash]
  • 1 tsp garlic powder
  • ½ tsp crushed red pepper flakes
  • ½ tsp cayenne pepper
  • ½ tsp salt
  • freshly ground black pepper, parsley, and red pepper flakes, to taste
Instructions
  1. To start, prep your flax eggs by adding 9 tablespoons of water to 3 tablespoons of ground flax seeds.
  2. Whisk together and refrigerate for 15-30 minutes to set.
  3. Bake or microwave your sweet potato and remove/discard the skin. Set aside.
  4. Drain and rinse beans, then add to the sweet potato.
  5. 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.
  6. After about 7 minutes or so, add garlic and continue to saute until the veggies are translucent and tender.
  7. While they cook, use a large wooden spoon or potato masher to partially mash the beans, but not fully. You can also lightly chop them in a food processor or blender if desired, but the texture from the beans is great so try to keep them chunky. 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.
  8. For the oats, they can be left whole or "chopped" by grinding them in a blender or food processor. If you're sneaking them past a picky friend or family member, pulsing is the way to go, if you're pressed for time, toss them in whole! I've had luck both ways!
  9. 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 =)
  10. In order to gauge how much of the oats to add, start by adding 1 and ½ cups and mix thoroughly. Next take a look at your mixture. It should be a little on the chunky side and slightly sticky. If it feels too wet to form into proper veggie burgers you'll want to add an extra half cup.
  11. Good to go? The next step is to form the bean and veggie mix into balls.
  12. Cup each ball in your hands and squeeze, pressing it into a compact disc. Think of it as stress-relief!
  13. Form into 8 patties, cover, and refrigerate for 30-60 minutes.
  14. Feel free to prep these overnight for the following day.
  15. 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 and a warm center. Cook a few at a time, trying not to overcrowd the skillet, it'll be easier this way.
  16. 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!
  17. 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 as indicated above, 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 for fast food without the freaky ingredients.

Brontosaurus Chefs you’re good to go with this one! These sweet potato chickpea burgers are 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!

After cooking, 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.

Sweet Potato Chickpea Burgers
Sweet Potato Chickpea Burgers

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
 

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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?

  5. Anna says

    I’m making these for dinner tonight and will cook up the leftovers for a BBQ on Saturday (if I don’t eat them all)!
    Is the sweet potato measurement (1.5 cups) mashed or cubed? I have a can of puree to use up so I was thinking of measuring that out but reducing the volume a bit.

    I’ll report back after I make them!

    • says

      I’m so excited you’re making them! Can’t wait to hear all about it! It’s 1.5 cups mashed for the recipe. Hope you adore them as much as my friends and I do! xo

    • Anna says

      These were delicious! By far the best veggie burgers I have made at home! They hold together really well too with the combination of the sweet potato and flax eggs. We grill out a lot and it’s great to have a go-to veggie burger recipe! I’m going to make a really big batch at some point and freeze a bunch for the future because here in Miami we have outdoor beach and BBQ weather almost year round :)

      Those are some massive burgers thou! I ended up making twice the number and they are still a good size. Thanks for the recipe!

  6. says

    Hands down, these are my favorite veggie burgers ever! I bring them to all cookouts and by the end of the night, I have carnivores asking me for the recipe. I make them in double and triple batches now and mass freeze them. When the freezer gets low, I get anxiety because they’re that good. And delicious. And filling. And magical. And everything you’d want in a veggie burger.

  7. Jennifer L. says

    My rexture was off – mushy and didn’t hold together. I used the 1.5 cups of oats, maybe I should have used 2?? Also, I would cut down on the garlic. I’m a bit bummed I don’t “love” them since I made 9 with my recipe. Maybe it was as first-time attempt good??

    • says

      ahhhh oh no! I wonder if it was a bean issue? Sometimes certain brands of beans are a bit softer/runnier than others [weird wording, I know! lol] and they will make the veggie burger mixture a bit wet, in which case the extra oats are a lifesaver for sticking them together and firming them up! I’m so sorry they didn’t come together perfectly! And sorry about the garlic, I’m a garlic fiend! I’m hoping the leftovers will stay together 100x better for you after baking them. Baking in general will dry them out a teeny bit so hopefully it will do that enough to fix the issue!

  8. Natasha says

    I was so excited for these but they turned out really runny:(. I plan on trying it again but I’m wondering what went wrong!

    • says

      Hey Natasha! Another reader had a similar issue so I’d love to see if I need to further explain a step in the recipe. Generally when working with veggies and beans, they tend to give off liquid, so that’s usually why I suggest the different range of oats to be added: more oats added to a wetter mixture and less oats if the mixture comes up dry. [Very similar to making muffins and such] Little variations will happen depending on your brand of beans [some are really saucy] and how long you saute the veggies. I’ll help you get to the bottom of this!

      Mind if I ask a few questions? // Did you rinse and strain the beans before adding them? Were the beans themselves firm or kind of mushy and soggy? [I've come across both, no worries!] How long did you put the patties in the fridge for? How wet was the mixture as you were forming them into patties? and lastly, when you were sauteeing your veggies did you add extra oil or butter to the pan? Whenever I make burgers I look for a sticky “batter” that holds together and holds shape well when formed into patties. That’s usually how I can judge if I need to pour more oats over the mixture. If the patties felt great and held form before pan-frying then the temp/time of the cooking may be something we want to explore further. Sorry for the question-a-thon but I want these burgers perfect on your plate! Keep me posted and we’ll figure out which step we need to look into!

      The burger recipe has been tested a dozen times by myself and even more so by a few of my friends so it should absolutely work. We’ll get to the bottom of this! Thanks so much for your help! xoxo

      • says

        Oh duh I forgot to update ze blog! Natasha and I chatted a bit and we think the veggies gave off too much liquid in this instance, making the burgers a bit wet. I made a little note in the recipe just in case, but if anyone feels like their veggies got a bit too runny, feel free cook off the extra liquid or drain it and if the burger mixture comes out a bit wet instead of sticky, then grab an extra half cup of oats and you should be good to go! Hope that helps everyone! This is one of my all-time favorites to make over and over, so I want it to work in every kitchen for every cook! <3

    • says

      What a bummer. As a love of these veggie burgers, I do hope you try again Natasha. When they come together just right, they’re magical. I make lots of them in the Fall and live off them all winter long. They’re really one of a kind and pretty much my favorite veggie burger hands down. Good luck!

  9. Barb says

    These are sooooooo good! In fact I’m eating one right now. =) I have been practically living off of them recently. =) My husband also liked these and he’s not a big veggie burger fan. He said they had a really good texture to them. I agree and they are filling as well. LOVE them! Can’t wait to try the pumpkin burgers next. I think this is my new favorite blog =)

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