This is one of the simplest veggie burger I’ve ever made. It is hearty, delicious and is not mushy or crumbly like many other homemade veggie burgers. I saw Tricia Yearwood make these on her show ‘Trisha’s Southern Kitchen‘ on Food Network. I knew right away that I had to make these.
Roasting the sweet potato makes it take much better than just boiling. This roasted sweet potato is mashed along with chickpeas, flour and breadcrumbs to make the burgers. It is flavored with some red chili powder, parmesan cheese, salt and pepper. Feel free to to add some spices, like ground cumin or coriander or herbs to add more flavor and taste. But I thought they tasted great just as is.
I made these burgers when I made the honey-mustard sauce for last month’s mega marathon. The sauce makes this sandwich extra special. So make sure to not to miss out on the sauce when you make the burger 🙂
These burgers freeze very well, so double the recipe to make some leftovers. Wrap each of them in plastic and then stash them in a freezer safe ziplock bag, so you can pull one out when you want.
Poke holes in the sweet potato and place it on a foil lined baking sheet. Bake for 45minutes ~ 1 hour until fork tender. Remove from the oven and let cool.
When cool enough to handle, halve the sweet potato and scoop out the flesh into a mixing bowl.
Add chickpeas to sweet potato and mash into a coarse paste. Add chili powder, flour, breadcrumbs, parmesan cheese, salt and pepper. Mix until well combined. Divide the mixture into 4 equal size patties.
Heat a large nonstick skillet over medium heat, add 1tbsp oil and 1tbsp butter. Gently place the patties in the skillet and cook until the patties are brown and crisp on both sides, about 5 minutes per side. Serve over onion buns spread with honey mustard sauce and topped with lettuce and avocado.