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!
Servings 5 servings
Calories 269kcal
Ingredients
- 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)
- ½ cup red bell pepper
- ½ cup diced onion
- ¼ 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
- ¼ tsp garlic powder
- ¼ tsp cayenne
- salt and pepper to taste
cajun chipotle aioli:
- ⅓ cup quality mayo
- 1 tsp fresh lemon juice
- 1 tsp chipotle adobo sauce
- ¼ tsp cajun seasoning blend or to taste
- ⅛ tsp cayenne pepper or to taste
- a pinch of salt
TOPPINGS + EXTRAS
- spring mix lettuce
- sliced avocado
- your favorite burger buns
Instructions
- 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!
Notes
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!
Nutrition
Calories: 269kcal | Carbohydrates: 43g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 39mg | Potassium: 493mg | Fiber: 9g | Sugar: 6g | Vitamin A: 5285IU | Vitamin C: 21.9mg | Calcium: 68mg | Iron: 3.7mg
