Cajun Chickpea Sweet Potato Veggie Burgers
User Reviews
5.0
99 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
28 mins
-
Servings
5 servings
-
Calories
269 kcal
-
Course
Main Course
-
Cuisine
Vegetarian
Cajun Chickpea Sweet Potato Veggie Burgers
Report
Packed with fresh vegetables and spiced to perfection, these Cajun Chickpea Sweet Potato Veggie Burgers are full of flavor and healthy too!
Share:
Ingredients
- 1 sweet potato (yielding 1 cup cooked + pureed sweet potato)
- 2 cups chickpeas (canned or cooked from dry)
- 1.5 cups old-fashioned rolled oats (not instant)
- ½ cup red bell pepper
- ½ cup diced onion
- ¼ cup diced celery
- 2 tsp extra virgin olive oil for sautéing
- 1-2 cloves garlic (smashed and minced)
- 1 large egg (or 1 flax egg if vegan)
- 1.5 TBSP Cajun seasoning blend
- ¼ tsp garlic powder
- ¼ tsp cayenne
- salt and pepper to taste
cajun chipotle aioli:
- ⅓ cup quality mayo
- 1 tsp fresh lemon juice
- 1 tsp chipotle adobo sauce
- ¼ tsp Cajun seasoning blend or to taste
- ⅛ tsp cayenne pepper or to taste
- a pinch of salt
TOPPINGS + EXTRAS
- spring mix lettuce
- Sliced avocado
- your favorite burger buns
Add to Shopping List
Instructions
- Bake, microwave, or boil your sweet potato until tender.
- Remove/discard the skin and, using a food processor or blender, puree the sweet potato until smooth but thick.
- Scoop out the sweet potato and add to a large mixing bowl.
- Next rain and rinse your chickpeas, then add to the food processor. Pulse just a few times to break up the beans, still leaving lots of great texture. Add to the sweet potato.
- Next pulse one and a half cups of oats in your processor until flour-like [it doesn't have to be super fine by any means; just ground] then add to the sweet potato mixture.
- Next saute your onion, bell pepper, and celery in approx 2 teaspoons of oil over medium-high heat.
- After about 7 minutes or so, add garlic and continue to saute until the veggies are translucent and tender.
- Once your veggies are ready, transfer to the bowl with the sweet potato and add 1 egg [or flax egg] to the bowl along with cajun seasoning blend, garlic powder, cayenne pepper, and salt.
- Stir to incorporate and divide burger mixture into 4-6 balls. I wound up making 5. The sizing seemed right for my buns.
- Cup each ball in your hands and squeeze, pressing it into a compact disc. Think of it as stress-relief!
- Form into into patties, cover, and refrigerate for approx. 30 minutes to set the burgers.
- Feel free to prep these overnight for the following day.
- Ready to eat? Pour a teeny bit of oil in a skillet, heat to high, and cook for a few minutes on each side until you're left with a golden crust and a warm center. Cooking times will vary a bit depending on the size of your burgers and type of pan/skillet used, so aim for a crispy outside with a warm tender center. If you don't get to enjoy them while they're hot, pop cooked veggie burgers in the oven or toaster over for a little and they're crisp up to perfection! Easy peasy!
- Cook only a few at a time, trying not to overcrowd the skillet.
- While they cook, whisk together your aioli.
- Pile a lightly toasted bun high with greens and your fresh-from-the-skillet burger, top it off with a generous helping of aioli and dig in!
Notes
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Since we all add different toppings and buns/wraps/etc... the values below are for the veggie burger patties themselves. Adjust as needed and enjoy!
Nutrition Information
Show Details
Calories
269kcal
(13%)
Carbohydrates
43g
(14%)
Protein
11g
(22%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Cholesterol
32mg
(11%)
Sodium
39mg
(2%)
Potassium
493mg
(14%)
Fiber
9g
(36%)
Sugar
6g
(12%)
Vitamin A
5285IU
(106%)
Vitamin C
21.9mg
(24%)
Calcium
68mg
(7%)
Iron
3.7mg
(21%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 11g | 22% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 32mg | 11% |
| Sodium | 39mg | 2% |
| Potassium | 493mg | 10% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 5285IU | 106% |
| Vitamin C | 21.9mg | 24% |
| Calcium | 68mg | 7% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
99 reviews
Excellent
Other Recipes
You'll Also Love
Sweet Potato Chickpea Salad with Pesto
American, International, Vegetarian, gluten-free
4.3
(18 reviews)
Veggie Enchiladas with Black Beans, Corn, and Goat Cheese
Mexican, Vegetarian, Vegan, gluten-free
5.0
(9 reviews)
