Cajun Chickpea Sweet Potato Veggie Burgers are loaded with fresh vegetables and spiced to perfection. These veggie burgers are full of flavor and healthy too!
Cajun Chickpea Sweet Potato Veggie Burgers
I say this quite a bit, but how on Earth have I gone my entire life without these burgers!?
This cajun spin on my classic sweet potato chickpea burger is something you’re going to want in your life, stat.
Flecked with the foodie equivalent of the holy trinity and spiced to zesty perfection, these veggie burgers are full of flavor and easily compliment a number of dietary needs.
Even better? They’re freezer-friendly too!
veggie burger freezer instructions
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.
ready to reheat?
To reheat, simply pop frozen burgers on a lined or spritzed baking sheet in the oven for about 20 minutes at 400F. You can also use a toaster oven! Score!
special diets and swaps
Vegan? Make sure you use a flax egg in the recipe and swap the regular mayonnaise in the sauce with vegan mayo and you’re good to go!
As written, the burgers themselves are vegetarian [vegan with the flax egg] and gloriously gluten-free. Just make sure you grab gluten-free certified oats and use either your favorite GF buns or some hearty bibb/butter lettuce as a delivery method for the burgers. It’s delicious!
Cajun Chickpea Sweet Potato Veggie Burgers
Packed with fresh vegetables and spiced to perfection, these Cajun Chickpea Sweet Potato Veggie Burgers are full of flavor and healthy too!
- 1 sweet potato (yielding 1 cup cooked + pureed sweet potato)
- 2 cups chickpeas (canned or cooked from dry)
- 1.5 cups old-fashioned rolled oats (not instant)
- 1/2 cup red bell pepper
- 1/2 cup diced onion
- 1/4 cup diced celery
- 2 tsp extra virgin olive oil for sautéing
- 1-2 cloves garlic (smashed and minced)
- 1 large egg (or 1 flax egg if vegan)
- 1.5 TBSP cajun seasoning blend
- 1/4 tsp garlic powder
- 1/4 tsp cayenne
- salt and pepper to taste
cajun chipotle aioli:
- 1/3 cup quality mayo
- 1 tsp fresh lemon juice
- 1 tsp chipotle adobo sauce
- 1/4 tsp cajun seasoning blend or to taste
- 1/8 tsp cayenne pepper or to taste
- a pinch of salt
TOPPINGS + EXTRAS
- spring mix lettuce
- sliced avocado
- your favorite burger buns
- Bake, microwave, or boil your sweet potato until tender.
- Remove/discard the skin and, using a food processor or blender, puree the sweet potato until smooth but thick.
- Scoop out the sweet potato and add to a large mixing bowl.
- Next rain and rinse your chickpeas, then add to the food processor. Pulse just a few times to break up the beans, still leaving lots of great texture. Add to the sweet potato.
- Next pulse one and a half cups of oats in your processor until flour-like [it doesn’t have to be super fine by any means; just ground] then add to the sweet potato mixture.
- Next saute your onion, bell pepper, and celery in approx 2 teaspoons of oil over medium-high heat.
- After about 7 minutes or so, add garlic and continue to saute until the veggies are translucent and tender.
- Once your veggies are ready, transfer to the bowl with the sweet potato and add 1 egg [or flax egg] to the bowl along with cajun seasoning blend, garlic powder, cayenne pepper, and salt.
- Stir to incorporate and divide burger mixture into 4-6 balls. I wound up making 5. The sizing seemed right for my buns.
- Cup each ball in your hands and squeeze, pressing it into a compact disc. Think of it as stress-relief!
- Form into into patties, cover, and refrigerate for approx. 30 minutes to set the burgers.
- 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. Cooking times will vary a bit depending on the size of your burgers and type of pan/skillet used, so aim for a crispy outside with a warm tender center. If you don’t get to enjoy them while they’re hot, pop cooked veggie burgers in the oven or toaster over for a little and they’re crisp up to perfection! Easy peasy!
- Cook only a few at a time, trying not to overcrowd the skillet.
- While they cook, whisk together your aioli.
- Pile a lightly toasted bun high with greens and your fresh-from-the-skillet burger, top it off with a generous helping of aioli and dig in!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Since we all add different toppings and buns/wraps/etc… the values below are for the veggie burger patties themselves. Adjust as needed and enjoy!
hungry for more?
- NEW! Quinoa Black Bean Veggie Burgers
- Spicy Moroccan Sweet Potato Soup (Instant Pot + Stove Top)
- Kimchi Pasta Salad via Sarcastic Cooking
- Chipotle Sweet Potato Salad
If you get a chance to try these Cajun Chickpea Sweet Potato Veggie Burgers, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation! I can’t wait to see what you whip up!