Courtney Allan

Food & Wine

Boost your veggie intake with a sweet potato chickpea burger

Boost your veggie intake with a sweet potato chickpea burger

Up your veggie intake with ease thanks to these sweet potato and chickpea burgers.

Makes: 4

Prep time: 20 + 30 mins chill

Cooking time: 35 mins

Ingredients

  • 600g sweet potato, peeled, halved lengthways
  • 400g can chickpeas, rinsed, drained
  • 1 small red onion, finely chopped
  • 2 garlic cloves, crushed
  • 1/2 lemon, juiced
  • 2 tbs smokey chipotle spice blend or fajita seasoning
  • 1/2 cup flat-leaf parsley leaves, finely chopped
  • 1 cup fresh breadcrumbs
  • ¼ cup raw couscous
  • olive oil cooking spray
  • hamburger buns
  • Wedges iceberg lettuce
  • Onion jam & chipotle mayonnaise, to serve
Methods

  1. Chop the sweet potato into 3cm chunks. Place onto a microwave-safe plate. Cover with a damp paper towel. Microwave 7-8 minutes or until just tender when tested with a skewer. Drain any excess water.  Smash with a fork then transfer to a bowl. Cool 15 minutes.
  2. Combine chickpeas, onion, garlic, lemon juice and spice in a food processor. Season, process until mixture almost comes together. Add to the sweet potato with the parsley, breadcrumbs and raw couscous. Shape mixture into 4 patties. Place on a lined baking tray, cover and refrigerate for 30 minutes to firm up if time permits. 
  3. Place a flat tray into the oven. Preheat oven and tray 220°C fan forced. Spray both sides of the patties with oil. Place onto the hot tray. Cook 15 minutes, turn and cook for a further 10 minutes until light golden.
  4. To serve, spread onion jam over the base of burger buns. Top with lettuce and sweet potato pattie. Drizzle with chipotle mayonnaise. Serve.
Recipe credit of Australian Sweet Potatoes.