Sweet potato burgers are light, fluffy burgers made entirely from plant based ingredients. Similar to falafel, these veggie burgers are prepared using low cost ingredients many of which are common storecupboard items so you won't need to go on an expensive shopping trip before making them. They are perfect served in a traditional burger bun, or with rice, salad or flatbread. Whether you are vegan, vegetarian or simply looking for new meat free meal ideas they are definitely worth a try! The quantities in this recipe are sufficient to make six burgers which equate to three average or two generous servings.
- 1 sweet potato around 450g to 500g (15.9 oz to 17.6 oz)
- Cooked chick peas, either canned or from a jar
- Onion, either brown or red
- Baking powder
- Plain flour (all purpose flour) plus a little extra flour for shaping the burgers
- Salt and pepper
- A dash of cooking oil
- Chopping board
- Sharp knife
- Food processor (optional)
- Kitchen scales
- Sieve to drain the chick peas
- Kitchen paper to remove the excess water from the chick peas
- Fork to mash the sweet potato
- 4 teaspoons (5 ml)
- Large bowl to mix the ingredients
- Large plate for the uncooked burgers
- Large frying pan
- Fish slice/slotted turner
How to prepare sweet potato burgers
Stab the sweet potato and cook in a microwave until it is soft.
While the sweet potato is cooking, roughly chop the onion and garlic cloves, place in the food processor and blitz for a few seconds. If you don't have a food processor the onion and garlic can be finely chopped by hand, it will just take a little longer.
Rinse and drain the cooked chick peas and pat dry with kitchen paper. Add the chick peas to the onion and garlic and chop. If you don't have a food processor you can mash the chick peas with a fork or a potato masher before mixing with the onion and garlic.
When the sweet potato is cooked, cut open and mash the inside with a fork. Discard the skin.
Transfer the chopped chick peas, onion and garlic to a large bowl, add the cooked sweet potato (not the skin) and mix together.
Add the paprika, oregano, flour, baking powder and a little salt and pepper and mix well. You can adjust the amount of seasoning to suit your taste.
Form the mixture into six burger shapes by hand. I find that it helps to add a little extra flour so they are less sticky. The burgers can be cooked straight away or they can be put aside until you are ready to cook them. They can also be stored overnight in the fridge or can be frozen.
Cook the sweet potato burgers in a little hot olive oil for a few minutes on either side. Take care when turning the burgers over as they will be quite soft.
Serve the burgers immediately. Alternatively, they can be kept hot for a short time in the oven at a low temperature if needed.
- The quantities can easily be increased to make a larger amount if required.
- If you don't have a food processor the onion and garlic can be chopped by hand and the chick peas can be mashed using a fork or potato masher.
- Dried chick peas could be used but they would need to be soaked and cooked first.
- The amount of paprika and oregano can be adjusted to suit your taste.
- If the burgers lose their shape slightly while they are being cooked they can easily be reformed with a knife.
- The sweet potato burgers can be prepared ahead of time and stored in the fridge to cook later the same day or the following day.
- The uncooked sweet potato burgers can be frozen. Fully defrost at room temperature before cooking.
You may also like to try apricot and nut sausages, another meat free meal idea.
Easy sweet potato burgers
- Kitchen scales
- 1 Chopping board
- 1 Sharp knife
- 1 Food processor (optional)
- 1 Sieve
- Kitchen paper
- 1 Fork
- 4 Teaspoons
- 1 Large bowl
- 1 Large plate
- 1 Large frying pan
- 1 Slotted turner
- 1 sweet potato medium sized (450g to 500g)
- 260 g cooked chick peas drained and patted dry with paper
- 1 onion small
- 1 to 2 garlic cloves
- 3 teaspoon paprika
- 3 teaspoon oregano
- 1 teaspoon baking powder
- 2 teaspoon flour plus a little extra for shaping
- Salt and pepper
- 15 ml olive oil extra virgin
- Pierce the skin of the sweet potato and cook in a microwave until soft.
- Roughly chop the onion and garlic then blitz for a few seconds in a food processor.
- Add the chick peas to the onion and garlic and blitz chop.
- Transfer the chick peas, onion and garlic to a large bowl.
- Add the cooked sweet potato (except the skin) to the bowl of other ingredients and mix well.
- Add the paprika, oregano, flour, baking powder and a little salt and pepper and mix well.
- Form into 6 burger shapes by hand, adding a little extra flour if the mixture is sticky.
- Cook in a little hot oil for a few minutes on either side.