So, it’s pretty much been a burger bonanza around these parts since I bought an entire bag of hamburger buns that needed to be gobbled up. So, after I made the vegan mushroom burger, I got to thinking about what other sort of vegan burger I could create (since–let’s face the truth, here–black bean patties are the little black dresses of vegetarian burger options: the first thing to come to mind, everyone’s favourite, and just a touch overdone). So here’s the delicious recipe for Savory Spiced Sweet Potato Chickpea Burger I made.
- 2 sweet potatoes, baked and skinless
- 1 can of chickpeas, drained and rinsed
- ½ cup of oatmeal
- 1 teaspoon of olive oil
- ½ teaspoon of chilli powder
- ½ teaspoon of garlic salt
- ¼ teaspoon of black pepper
- A handful of sliced portobello mushrooms
- ¼ cup of red onion, sliced in rings
- Pad of vegan butter
- Preheat the oven to 375 degrees Fahrenheit and caramelize the onions and mushrooms in a sauté pan on low heat with the vegan butter.
- Mix up the chickpeas and sweet potato in a food processor.
- Combine the mash with olive oil and spices in a mixing bowl.
- Add the oatmeal (this is important to bind your burger, so it doesn't fall apart, don't deem this step irrelevant and skip it, or you'll have a sad mashed potato on a bun).
- Place a foil lining on a baking sheet and coat with a light layer of non-stick cooking spray.
- Mould the sweet potato and chickpea mash into patties and place them evenly spaced on the baking pan.
- Bake the veggie burgers for 15 minutes, then flip and bake for 10 minutes.
- Serve on a toasted bun with vegan ranch, vegan honey mustard, baby arugula, and caramelized mushrooms and onions. Pair it with a side salad or a heaping of fries.