Chickpea and Sweet Potato Burger Recipe

  • 21

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.

Pic 3If 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.

Homemade vegan burger patty with chickpeas and sweet potatoesThe 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.

It’s Veggie Burger Time! Chickpea and Sweet Potato Burger Recipe

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 4 patties

It’s Veggie Burger Time! Chickpea and Sweet Potato Burger Recipe

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
  • To Serve:
  • 8 slices of toast/4 toasted buns
  • Toppings of choice (lettuce, tomato, onions, avocado, etc.)


  1. Preheat the oven to 400° F. Line a cookie sheet with parchment paper.
  2. 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!
  3. 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.
  4. 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.
  5. 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.
  6. 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.

If you like this recipe and would like to see more info on plant-based living and being active, stay in touch with Vegan Runner Eats  by subscribing in the top right corner of this post, or by following us on Facebook, Twitter, and Instagram!

Tagged , , , , , . Bookmark the permalink.

About Alina Zavatsky - Vegan Runner Eats

Alina first made a switch to a vegan diet in 2013 to optimize her athletic performance as a marathon runner. Being vegan eventually opened her eyes on the issues of animal welfare, environmental protection, human rights and feminism. Alina hopes that her blog will help its readers on their path to making this world a better place.

3 Responses to Chickpea and Sweet Potato Burger Recipe

  1. Johanna Naama says:

    Thanks for posting. I’ve been vegan for 5 years and have lots of cookbooks and I read lots of blogs and I’ve tried lots of veggie burger recipes and never found the right one for me. This is it!! Perfect. Thank you again.

Leave a Reply

Your email address will not be published. Required fields are marked *

Sign up to our newsletter!

This site uses Akismet to reduce spam. Learn how your comment data is processed.