These are what I like to call monster vegan burgers – extra thick patties stuffed full of plant based goodness. Made from a winning combination of sweet potato, chunky chickpeas, roasted peppers and lightly spiced with paprika and cumin. These juicy, hearty sweet potato burgers will satisfy your carnivorous cravings but with none of the guilt.
The ingredients
Sweet potatoes makes the perfect base for so many vegan dishes. The potatoes sweetness is subtle enough that it doesn’t overwhelm the savoury elements of a dish. I’ve added sweet roasted peppers to elevate the smoky sweetness of the burgers.
After prepping the potato begin by lightly mashing half the chickpeas, being careful to keep a some whole and intact. Along with the diced onions, the chunky chickpeas add substance and texture to the burgers. Once the ingredients are blitzed, mix in couple spoonfuls of instant oats. The oats add a hint of nuttiness, act as a binder and help absorb some of the excess liquid from the peppers and sweet potato.
The method
In all honesty vegan burgers can be a bit tricky. The sweet potato keep the patties moist and juicy but the balance can quickly be overturned leading to a mushy or dry crumbly mixture. I’ve had plenty of trial and error but I persevered and I am pleased to say I have conquered the sweet potato burger!
The trick is to remove as much moisture as possible before assembling your sweet potato burgers. That means allowing the sweet potatoes to steam dry for several minutes prior to adding them to the food processor. Also the chickpeas and roasted peppers need to be thoroughly dried. So give them a really good massage between a tea towel- get out of your tension while simultaneously removing all their water. It may get a bit weird.
The beauty of this recipe is in its simplicity. Go on and chuck the ingredients into a food processor, blitz, shape into patties and cook on each side for 5 minutes. And voila! Monster, spicy sweet potato burgers ready to top with a myriad of ingredients. Just don’t hold back with the toppings – this is meant to be a proper dirty burger folks.
Let me know how you get on making this recipe by leaving a comment. I’d love to see your creations over on instagram!
More sweet potato recipes
Sweet potato burgers
Ingredients
- 1 sweet potato weighing approximately 300g
- 400 g tinned chickpeas
- 1/2 red onion diced
- 80 g roasted red peppers
- 2 garlic cloves minced
- 2 teaspoons cumin
- 1 tablespoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- Black pepper to season
- 40 g instant oats
- 2 teaspoons vegetable oil
Instructions
- Wash and peel the sweet potato. Chop into large cubes and steam for 10 minutes until softened. Remove from the steamer and allow to cool for 3 minutes.
- Drain and rinse the chickpeas. Pat the chickpeas dry using a kitchen towel. Lightly mash half the chickpeas, being careful to leave a few whole, then set to one side
- Add 200g of the whole chickpeas and a quarter red onion to the food processor.
- Drain and pat dry the roasted red pepper. Add to the food processor along with the minced garlic, spices, salt and pepper. Pulse for 20 seconds.
- Pour the mixture out into a large bowl and stir in the remaining 200g of lightly mashed chickpeas, quarter red onion and instant oats. This will help to add some texture to the patties. Season with extra salt and pepper.
- Heat the oil in large non stick frying pan over a moderate heat.
- Shape the sweet potato mixture into 6 patties.
- Cook for 5 minutes, flip over and cook for a further 5 minutes.
- Serve in a toasted bun alongside vegan cheese, grilled tomatoes, red onion, sriracha and mayo.