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Cajun Chickpea Sweet Potato Veggie Burgers

Packed with fresh vegetables and spiced to perfection, these Cajun Chickpea Sweet Potato Veggie Burgers are full of flavor and healthy too!

Prep Time
20 mins
Cook Time
20 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 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

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

  • 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

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

% 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.