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.
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