Meal planning for the week? You totally need these sweet potato chickpea burgers! Aside from being healthy, vegan, and gluten-free, these tasty freezer-friendly veggie burgers are just plain delicious!
Hi!! Why does it feel like an eternity since I’ve done a recipe post? Eek!
Though I suppose that’s to be expected when you’re celebrating birthdays, breaking your laptop into two portable pieces, and trying to figure out what to do with a semi-empty abode in desperate need of furniture. I still have a table sans chairs and paper sticky blinds on my windows. Whoops?
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
Recipe makes 8 veggie burgers – some to nosh now and some to freeze for later!
Sweet Potato Chickpea Burgers
- 1.5 cups cooked mashed sweet potato
- 15 oz can of chickpeas (drained and rinsed)
- 15 oz can of cannellini beans (drained and rinsed)
- 1/2-1 cup of diced bell pepper
- 1 medium-large jalapeno diced
- 1 cup finely diced red onion
- 1 cup finely diced white onion
- 3 cloves garlic minced
- 3 flax eggs
- 1.5-2 cups old-fashioned rolled oats (not instant)
- 2-4 TBSP extra virgin olive oil or avocado oil
- 1.5 tsp cumin
- 1 tsp Italian seasoning blend (I love using 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
- To start, prep your flax eggs by adding 9 tablespoons of water to 3 tablespoons of ground flax seeds.
- Whisk together and refrigerate for 15-30 minutes to set.
- Bake or microwave your sweet potato and remove/discard the skin. Set aside.
- 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, 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.
- 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!
- 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 =)
- In order to gauge how much of the oats to add, start by adding 1 and 1/2 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.
- Good to go? The next step is to form the bean and veggie mix 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 for 30-60 minutes.
- Feel free to prep these overnight for the following day.
- 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.
- 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!
- 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.
If you get a chance to try these Sweet Potato Chickpea Burgers, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what toppings you add!
special diets and swaps
- These sweet potato chickpea burgers are vegetarian + vegan-friendly!
- Gluten-Free? Serve these baller burgers wrapped in lettuce – It’s delicious!
- 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 darn veggie burgers! Please?
Tips + Notes
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.
so… how were they?!
These Sweet Potato Chickpea Burgers are crazy 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!“
To date, these bad boys are in heavy rotation in our home. They are fantastic every which way. I’ll slap them on a burger bun one day, crumble them over a salad the next, and even stuff them in a sweet potato for a tasty veggie smorgasbord! There are almost always a batch in my freezer and my friends can’t stop raving about them! (cue happy dance!)
Needless to say, they’re a hit!
These super-satisfying Sweet Potato Chickpea Burgers are nothing short of amazing. Get one in your face pronto!
Crazy for veggie burgers? Try THESE next!