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Cajun Chickpea Sweet Potato Veggie Burgers
5 from 99 votes

Cajun Chickpea Sweet Potato Veggie Burgers

These Cajun Chickpea Sweet Potato Veggie Burgers blend pureed sweet potato with chickpeas and ground oats, enhanced by diced bell pepper, onion, and celery sautéed with garlic and Cajun spices. The patties have a spicy, smoky profile with a moist, tender texture suitable for a flavorful vegetarian burger. A chipotle aioli complements the patties with creamy heat.

Prep Time
20 mins
Cook Time
8 mins
Total Time
28 mins
Servings: 5 servings
Calories: 269 kcal
Course: Main Course
Cuisine: Vegetarian

Ingredients

  • 1 sweet potato (yielding 1 cup cooked + pureed sweet potato)
  • 2 cups chickpeas (canned or cooked from dry)
  • 1.5 cups rolled oats not instant, old-fashioned
  • ½ cup red bell pepper
  • ½ cup onion diced
  • ¼ cup celery diced
  • 2 tsp extra virgin olive oil for sautéing
  • 1-2 cloves garlic (smashed and minced)
  • 1 egg or 1 flax egg if vegan, large
  • 1.5 TBSP Cajun seasoning blend
  • ¼ tsp garlic powder
  • ¼ tsp cayenne pepper
  • salt to taste
  • black pepper to taste
cajun chipotle aioli:
  • ⅓ cup mayonnaise quality
  • 1 tsp lemon juice fresh
  • 1 tsp chipotle adobo sauce
  • ¼ tsp Cajun seasoning blend or to taste
  • ⅛ tsp cayenne pepper or to taste
  • salt a pinch
TOPPINGS + EXTRAS
  • spring mix lettuce
  • avocado sliced
  • burger buns your favorite

Instructions

    Cup of Yum
  1. Bake, microwave, or boil your sweet potato until tender.
  2. Remove/discard the skin and, using a food processor or blender, puree the sweet potato until smooth but thick.
  3. Scoop out the sweet potato and add to a large mixing bowl.
  4. 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.
  5. 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.
  6. Next saute your onion, bell pepper, and celery in approx 2 teaspoons of oil over medium-high heat.
  7. After about 7 minutes or so, add garlic and continue to saute until the veggies are translucent and tender.
  8. 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.
  9. Stir to incorporate and divide burger mixture into 4-6 balls. I wound up making 5. The sizing seemed right for my buns.
  10. Cup each ball in your hands and squeeze, pressing it into a compact disc. Think of it as stress-relief!
  11. Form into into patties, cover, and refrigerate for approx. 30 minutes to set the burgers.
  12. Feel free to prep these overnight for the following day.
  13. 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!
  14. Cook only a few at a time, trying not to overcrowd the skillet.
  15. While they cook, whisk together your aioli.
  16. 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

  • Pulse chickpeas lightly in a food processor to retain texture and avoid over-pureeing for better patty structure.
  • Cajun chipotle aioli adds smoky heat; adjust level of chipotle sauce to taste.
  • Use either an egg or a flax egg as a binder depending on dietary requirements.
  • Serve with burger buns, spring mix lettuce, and sliced avocado for balanced flavors and texture.

Nutrition Information

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%)

Nutrition Facts

Serving: 5 servings

Amount Per Serving

Calories 269

% 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.