Ahh, the elusive Holy Grail of the perfect vegan burger… I’ve searched for you far and wide by making other people’s recipes and even experimenting myself a few times, but you just seem to laugh in my face and keep fleeing…
…Until the other day it hit me: while it’s unlikely that a perfect vegan burger exists (I’m not talking about the store-bought burgers of the mystery-fake-meat variety), there’s no need to be sad. In fact, it’s a blessing to all of us plantivores – meat eaters munch on the same exact thing over and over, but we get to experiment with dozens of varieties of delicious, healthy veggie patties from all over the blogosphere! Heck, we could eat a different type of veggie burger every single day for months if we wanted!
On this note, I bring to you my latest invention – the Chickpea and Sweet Potato Burger:
I’ve seen all kinds of vegan burger recipes that called for either chickpeas or sweet potatoes (or both), but this time I decided to put together something of my own concoction instead of imitating other people’s recipes. The result: a delicious burger that’s full of flavor, crispy on the outside, and soft on the inside.
Added bonus: since these burgers are baked in the oven as opposed to sautéed in oil on stovetop, they are not going to get drenched in oil during cooking.
The recipe calls for wheat gluten (it helps the burgers from falling apart) and soy sauce, but if you eat gluten free, you can leave out the gluten and replace the soy sauce with gluten-free tamari. Be careful when flipping the burgers: they may crumble easily without gluten.
A delicious homemade veggie burger made with whole-food ingredients, this Chickpea and Sweet Potato Burger is easy to make and is full of nutrition. Oil-free, vegan.
- 1 can of chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas (see my guidelines for cooking beans at home)
- 1 small sweet potato
- 1 Tbsp ground flaxseed
- 1/4 cup wheat gluten (optional, see note *)
- 2 Tbsp ketchup
- 2 Tbsp soy sauce/gluten-free tamari
- 1/2 - 1 Tbsp Dijon mustard (depending on how spicy you want the burgers)
- 1 tsp cumin powder
- 1/2 tsp chili powder
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 8 slices of toast/4 toasted buns
- Toppings of choice (lettuce, tomato, onions, avocado, etc.)
- Preheat the oven to 400° F. Line a cookie sheet with parchment paper.
- Pulse the chickpeas in a food processor 8-10 times, until the beans are roughly chopped. Don't overpulse, or they might turn into hummus!
- Microwave the sweet potato for 3 min on high ( see note **). Let cool slightly to avoid burning your fingers, then cut the skin and scoop out 1/2 cup of the potato flesh.
- In a medium bowl, mash the potato flesh with a fork. Add chopped chickpeas and the rest of the ingredients, mix well with a wooden spoon or knead with your hands. Taste to check the seasoning and add more salt/spices if you like.
- Form 4 equally sized patties from the mixture, arrange them on the lined cookie sheet. Bake at 400° F for 15 min, then flip and bake for 10-12 more min.
- Serve on toast/buns with your favorite toppings, or as patties on top of salads or with side dishes of your choice.
*You can leave the wheat gluten out if you prefer. The burgers will still taste good, but they may crumble easily.
**Alternatively, you can use a leftover baked potato, but it might be too juicy for this recipe.
To see other burger recipes on Vegan Runner Eats, click here.
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