Regina Cyzick Harlow

Chickpea Sweet Potato Burger

These chickpea sweet potato burgers are hearty, flavorful, and deeply satisfying. Creamy chickpeas and naturally sweet roasted sweet potato create the base, while roasted red bell pepper adds a gentle smoky sweetness. Tahini, fresh basil, nutritional yeast, oats, and warm spices bring everything together into a savory, wholesome burger that’s crisp on the outside and tender inside. Perfect tucked into a bun, layered on a salad, or enjoyed on its own with your favorite sauce.

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Prep Time 10

Cook Time 20

Servings: 8 Burgers

Course: Bean Burger, Main Dish, Vegan Burger

Cuisine: Vegan

Ingredients Method Notes

Ingredients

1 cup roasted sweet potatoes
1/2 cup roasted red bell peppers
1 large garlic clove
3 cups chickpeas rinsed and drained
1 tbsp ketchup
1/2 cup nutritional yeast
1 tbsp tahini
1 tsp sea salt
1 tsp ume plum vinegar OR red wine vinegar
1/2 tsp dijon mustard
1 dash black pepper
1/4 cup fresh basil leaves
1 cup rolled oats
1/2 cup oat flour can use gluten-free

Method

Method: Add the roasted sweet potatoes, roasted bell peppers, and garlic to a food processor and process until broken down. Add everything else except the oats and flour and process until smooth, stopping to scrape down the bowl a few times. Add the oats and flour and pulse through.
Chill for 30 minutes. Shape into 8 large burgers. Pan-fry in a hot skillet until hot through and golden brown on both sides. Alternatively, you could bake them, but I haven't tried that. I would put the burgers on parchment paper. Heat oven to 400 degrees and bake for 20-25 minutes, flipping halfway through.
Serve with your choice of toppings. I used vegan mayo, mustard, ketchup, raw kraut, and homemade Italian Gremolata.
I froze the extras.

Chickpea Sweet Potato Burger