Today’s vegan chickpea sweet potato burger may not taste just like meat-based burgers from your pre-vegan days, but it’s surely way more nutritious and healthy. If you aren’t afraid of experimenting with plant-based ingredients in search of the elusive perfect vegan burger, give these chickpea-based burgers a try!
I’ve searched for the vegan burger perfection far and wide by making other people’s burger recipes, but that perfect burger just seems 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!
I’ve seen all kinds of vegan burger recipes that called for either chickpeas or sweet potatoes (or both). 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.
If you’re not a fan of sweet potatoes, I’d still suggest that you gave these a try: there is a rather small amount of sweet potatoes in them, so you don’t really taste the sweetness that much.
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.
If you’ve tried this recipe, I’d love to hear how it turned out! Rate this recipe below, pin it to Pinterest, tag @vegan_runner_eats on Instagram, or leave a comment.
- 1 can of chickpeas, drained and rinsed (about 1 1/2 cups cooked)
- 1 small sweet potato
- 1 Tbsp ground flaxseed
- 1/4 cup wheat gluten - optional, see note*
- 2 Tbsp organic ketchup
- 2 Tbsp soy sauce
- 1 Tbsp Dijon mustard
- 1 tsp cumin powder
- 1/2 tsp mild chili powder
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 4 toasted buns or 8 slices of toast
- Toppings of choice (lettuce, tomato, onions, avocado, etc.)
- Preheat the oven to 400° F. Line a baking 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 softened potato flesh.
- In a medium bowl, mash the sweet potato 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 sweet potato, but it might be too juicy for this recipe.
This recipe contains affiliate links to Amazon.com. If you make a purchase through affiliate links on my blog, I receive a very small commission that helps me run this blog, at no extra cost to you. Thank you for your support!
Serving Size:1 patty
Amount Per Serving: Calories: 249 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Carbohydrates: 43g Net Carbohydrates: 0g Fiber: 8g Sugar: 7g Sugar Alcohols: 0g Protein: 11g
This post contains affiliate links to Amazon.com. If you make a purchase through affiliate links on my blog, I receive a very small commission that helps me run this blog, at no extra cost to you. Thank you for your support!