Chickpea sweet potato burgers make a healthy gluten free and vegan weeknight dinner, with just a handful of whole food ingredients. Skip to the recipe →
There are a handful of burger recipes on this site, but three out of four are made with black beans. The fourth isn’t my recipe and it’s made with cauliflower.
So even though I often make chickpea burgers, or variations of falafel, at home, I’m not sure why that hasn’t translated to my blog. I wanted to make sure to include at least one or two new (non black bean) burger recipes this year – I write up my editorial calendar (essentially a posting schedule) for the whole year at one time and this recipe has been in my sights since around this time in 2018. It’s the right time of year for a good sweet potato burger!
What makes a good veggie burger?
The big one is avoiding the dreaded mushy patty. It’s a big let down for many vegan burgers, but there are a few ways to get around it: one, don’t mix the ingredients into a paste – leave some texture!
Two, don’t use too much liquid. A little olive oil and apple cider vinegar adds flavour to these burgers, but it’s kept to a minimum because the roasted sweet potato is adding much of the moisture.
Three, use grains along with the legumes and vegetables. In this case, whole grain brown rice, chickpeas, and sweet potato make up the burger base, along with onion, garlic, parsley, and spices.
Lastly, add something with more of its own texture that won’t soften during baking. Walnuts add both richness and a bit of crunch and keep it seasonal.
How to make sweet potato burgers
These are especially easy, and you don’t need a food processor! The sweet potato has to be roasted ahead of time, but that can be done days in advance, and everything else comes together in a jiff.
First, mash the sweet potato in a big bowl. Then add everything else, mash into a rough mix – just enough to hold together, leave lots of pieces – form into burgers, and bake, about 40 minutes. I much prefer baking over frying because you can walk away and do something else.
I’ve served these with pickled red onions (as always), some baby chard from the garden, and the last of my garden tomatoes. Under the burger is a bit of mayo mixed with vegan yogurt which is maybe a bit weird but sure tastes good. Mustard goes well with these.
Sandwich the burgers between buns or serve with some salad for a lower-carb, super easy option. These buns are a vegan milk bread recipe I’m working on that I’d like to share soon, but in the meantime, if you’re looking for a bun recipe, try these no-knead overnight buns or my seed spelt buns.
Some more great burger recipes, sides, and toppings!
As I said above, there are some other good veggie burger recipes here on Occasionally Eggs, and some great burger-adjacent recipes!
Black Bean Rice Burgers
Black Bean Quinoa Burgers
Bombay Burgers (with cauliflower)
Pickled Red Onions
Sweet Potato Lentil Hummus – if you want to go all out with sweet potato!
Lebanese Hummus and Baba Ghanoush
And last, if you want to make little versions of the burgers and have them with a salad, this Moroccan Quinoa Salad would be great.
Let’s connect! If you liked these chickpea sweet potato burgers, make sure to leave a comment below, I love hearing from you! Tag me on instagram @occasionallyeggs and #occasionallyeggs so I can see what you’re making, and stay in touch via email, facebook, and pinterest.
- 1 large sweet potato, roasted (about 500g / 1lb)
- 150 grams / 1 cup cooked chickpeas
- 300 grams / 1 1/2 cups cooked brown rice
- 1 small red onion, finely diced
- 2 cloves garlic, minced
- 20 grams / 1/2 cup fresh parsley, chopped
- 75 grams / 1/2 cup walnuts, in small pieces
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons cumin
- 1 teaspoon sea salt (to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (to taste)
- Preheat the oven to 190C / 375F and line a large baking sheet with parchment paper.
- In a large bowl, mash the (skinned) sweet potato with a fork until fairly smooth. Add the remaining ingredients and mash into a rough consistency that holds together when pressed.
- Separate the mixture into about 10 equal balls, then use your hands to form them into patties about 2cm / 3/4in thick. Place onto the prepared baking sheet.
- Bake for 40-45 minutes, or until lightly golden. The burgers will be slightly delicate right out of the oven, but can be lifted with a spatula. Serve with buns and toppings.
- Leftovers keep well at room temperature for a couple of days, and the mixture freezes well before baking. If frozen after baking they tend to get a bit crumbly after thawing.
If you’d like to take an extra step to improve flavour, sauté the onions and garlic for a couple of minutes before adding, and toast the walnuts. It’s not necessary but can mellow out the onions and add another layer with the walnuts.