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Sweet Potato & Chickpea Burgers
Sweet Potato & Chickpea Burgers
- Recipe Submitted by Marsala on 11/16/2014
Category: Lunch/Snacks, Main Dish, Eggs, Potatoes
Ingredients List
- Flax Eggs:
- 3 Tbsp. ground flax seed
- 1/4 cup cold water
- Veggies:
- 1 large sweet potato, sliced and steamed
- 1 15 oz. can of chickpeas, drained and rinsed
- 1 15 oz. can of white beans, drained and rinsed
- Aromatics:
- 1 Tbsp. olive oil
- 1 red bell pepper, diced
- 1 red onion, diced
- 5 garlic cloves, minced
- 1 1/2 tsp. ground cumin
- 1 tsp. Italian herb seasoning
- 1 tsp. garlic powder
- 1 tsp. ground paprika
- 1/2 tsp. crushed red pepper
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 1/8-1/4 tsp. chipotle chili powder or cayenne pepper
- Conclusion:
- 2 cups old-fashioned oats, dry
- 1/4 cup fresh parsley, chopped
- 1 Tbsp. olive oil
- 12 hamburger buns
Directions
1. Start by whisking the ground flax seed and the water together in a small bowl. Place in the fridge until ready for use.
2. Steam the sliced sweet potato for about 10 minutes, until fork tender. Remove and set aside. Drain and rinse the chickpeas and white beans and set aside.
3. In a large frying pan, heat the oil over medium-low. Add the aromatic ingredients and saute until fragrant and the bell pepper is browned, about 10 minutes. Remove from heat.
4. Meanwhile, in a food processor pulse the dry oats until they are a bit finer in consistency. They don't need to be ground to a flour though. Transfer to a very large bowl.
5. Now, pulse the chickpeas and white beans until they are mashed, scraping down the sides as necessary. They don't need to be perfectly processed.
6. When the aromatics are done sauteing, add them to the processor along with the sweet potatoes and pulse as well. Transfer the mixture to the bowl with the oats.
7. Add the flax egg and the fresh parsley to the bowl and mix very well, with exceptionally clean hands. It's really the only way to do it. Place in the fridge to rest for 30 minutes.
8. After the mixture has rested, heat 1 Tbsp. of olive oil in the large frying pan over medium. Form a veggie patty with your hands that's about the size of your palm. These won't shrink at all when cooked so form them exactly as you'd like them to be on your burger. Cook about 3 minutes on each side and repeat with remaining patties.
9. Serve hot on a hamburger bun with BBQ sauce or ketchup and arugula or spinach.
10. Cook as many as you'd like to fit in one pan. My pan held four at a time. I cooked the leftover patties and then froze them to use later!
2. Steam the sliced sweet potato for about 10 minutes, until fork tender. Remove and set aside. Drain and rinse the chickpeas and white beans and set aside.
3. In a large frying pan, heat the oil over medium-low. Add the aromatic ingredients and saute until fragrant and the bell pepper is browned, about 10 minutes. Remove from heat.
4. Meanwhile, in a food processor pulse the dry oats until they are a bit finer in consistency. They don't need to be ground to a flour though. Transfer to a very large bowl.
5. Now, pulse the chickpeas and white beans until they are mashed, scraping down the sides as necessary. They don't need to be perfectly processed.
6. When the aromatics are done sauteing, add them to the processor along with the sweet potatoes and pulse as well. Transfer the mixture to the bowl with the oats.
7. Add the flax egg and the fresh parsley to the bowl and mix very well, with exceptionally clean hands. It's really the only way to do it. Place in the fridge to rest for 30 minutes.
8. After the mixture has rested, heat 1 Tbsp. of olive oil in the large frying pan over medium. Form a veggie patty with your hands that's about the size of your palm. These won't shrink at all when cooked so form them exactly as you'd like them to be on your burger. Cook about 3 minutes on each side and repeat with remaining patties.
9. Serve hot on a hamburger bun with BBQ sauce or ketchup and arugula or spinach.
10. Cook as many as you'd like to fit in one pan. My pan held four at a time. I cooked the leftover patties and then froze them to use later!
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