Sweet Potato, Chickpea and Tomato Burgers

Updated: May 17


Total Prep and Cooking Time: 30 minutes

Equipment Needed: Hob and food processor

Freezable: Yes

Serves: 2-4






It's been a long hard battle to finally make a vegan burger that doesn't have tons of flour in or needs to be refrigerated before frying. Through plenty of trials, finally we made a burger that fries well, takes just 30 minutes from start to finish and most importantly, tastes amazing! I served with vegan patty with hummus, homemade chili sauce and fresh avocado. But, this burger patty is so delicious that it dons't even need a bun, it can be served with salad, homemade fries or anything else you fancy.


Ingredients for 4 Large Sweet Potato, Chickpea and Tomato Burgers:


  • 1 x 400g can of chickpeas

  • 100g of cooked rice and quinoa (you can buy this ready made or cook it yourself)

  • 200g of sweet potato

  • 25g of chopped red onion

  • 3 tbsp of tomato puree

  • 1/2 a tsp of garlic powder

  • 1/2 a tsp of oregano

  • 1 tsp of paprika

  • 1 tsp of salt (1/2 for the burger mixture and 1/2 over the sweet potatoes before cooking)

  • 1 tsp of pepper (1/2 for the burger mixture and 1/2 over the sweet potatoes before cooking)

  • 25g of breadcrumbs (you can also use GF breadcrumbs)

  • 2 tbsp of olive oil


To Serve (optional):

  • Burger buns

  • Avocado

  • Hummus

  • Lettuce



Method:


1. The first thing we are going to do, is turn the oven on to 180 degrees.


2. Then, peel your sweet potato and slice thinly. It doesn't matter if they're not perfect, but the thinner you can cut them, the quicker they will cook. Drizzle 1 tbsp of olive oil and sprinkle roughly 1/2 a teaspoon each of salt and pepper over them before placing on a tray and putting in the oven. They should only take around 15 minutes to cook. You just want them to be soft, rather than crispy.


3. Meanwhile, add your can of chickpeas to your food processor and blend (you want to keep a bit of texture so avoid blending for too long).


4. Transfer the blended chickpeas to a bowl.


5. Then, chop a red onion up finely and add to the bowl with the chickpeas along with breadcrumbs, cooked rice and quinoa, tomato puree, garlic powder, oregano, paprika, salt and pepper. You can buy pre-cooked rice and quinoa, but If you're making it yourself, ensure it is cool by the time you add it to the mixture. You can do this by either pre-cooking it or running under cold water. You'll need approximately 25g of uncooked rice and 25g of uncooked quinoa and it should take around 10 to 15 minutes.


6. Once your sweet potato has softened and is out of the oven, begin to mash it with a potato masher. Then add it to the bowl with all the other ingredients and mix together.


7. Begin to form the mixture into burger patty shapes with your hands and then place in a pan with 1 tbs of olive oil on a low heat. Fry your burgers for around 4 minutes on each side and then serve!



If you made this, I would love to hear from you! Comment below or get in touch on Instagram.


Here at Defying Hangry, we make delicious and easy vegan recipes that take no longer than 30 minutes to cook. All our meals contain a range of nutritious and easily accessible ingredients - to make even the busiest of mealtimes easy, healthy and quick. As well as vegan recipes, we also share a range of vegan gluten-free recipes and vegan nut-free recipes.

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