Go Back
Print Recipe

Sweet Potato Chickpea Veggie Burger

Servings: 8 servings

Ingredients

  • 1 large sweet potato cooked (1 1/2 cups)
  • 1 15oz can chickpeas, rinsed and drained
  • 1 15oz can cannellini beans, rinsed and drained
  • green bell pepper diced
  • 1 medium jalapeno finely minced
  • 1 cup red onion diced
  • 1 cup white onion finely diced
  • 3 cloves of fresh garlic minced
  • 1-2 eggs
  • 1 1/2 to 2 cups old-fashioned rolled oats
  • 2-4 Tablespoons extra virgin olive oill
  • 1 1/2 teaspoons cumin
  • 1 teaspoon italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt and pepper to taste

Instructions

  • In a big bowl, combine beans and sweet potato. Use a potato masher to partially mash the beans. You still want the beans chunky to give the burgers texture, so it doesn’t need to be smooth.
  • In a medium skillet, heat 2 Tablespoons of olive oil over medium heat. Sauté onion, bell pepper and jalapeño until soft, about 7 minutes. Add garlic and stir for 1 minute until veggies are tender. Set aside.
  • Add 1 egg, 1 1/2 cups of oats and spices to bean mixture. Add in veggies and combine well. If it’s seems too dry, add the other egg. Too moist, add another 1/2 cup of oats.
  • Split the mixture into 8 patties. Press firmly to form patties. Refrigerate for 30 minutes.
  • In the same skillet you cooked the veggies, heat 1 Tablespoon of EVOO over medium-high heat. Add patties (you may need to do two separate batches) and cook on each side for 3-4 minutes or until a nice golden crust forms.
  • Serve on a bun with lettuce, tomato and red onion slices or over a plate of lettuce with your favorite veggies and dressing.

Notes

To Freeze: allow cooked burgers to cool to room temperature, then place on a cookie sheet covered in parchment paper. Place in freezer until frozen. Wrap in aluminum foil and stack in a freezer bag. To reheat place frozen patty on a cookie sheet and bake for 20 minutes at 400 degrees.
Recipe from Peas and Crayons.