Curried Chickpea and Sweet Potato Burgers



I tend to attract very carnivorous friends. This reality always becomes painfully obvious on “burger” nights when I serve burgers made from nuts and seeds. Offending a carnivore’s deepest held beliefs regarding the definition of a burger is not my intention; however, I utterly refuse to use the word “patty”, so we will carry on with this “burger” recipe.


This particular recipe is made with a flavorful curry blend that adds a pep in your step and is perfect in pita or on buns. Low fat, vegan, gluten-free, full of fiber, veggies and protein, these are a healthy treat for lunch or dinner. You can also freeze uncooked patties on a cookie sheet and then transfer them to a storage container in the freezer for easy reheating in the future. Just put them in the fridge the night before you want to eat them and bake like normal.



This was also the first batch of homemade burgers I have ever made in an air fryer and OMG yesss to crispy, light, utter perfection. (You can make them in the oven as well if you don’t have an air fryer, but for real…air fryers have redeemed 2018 for me).



Curried Chickpea and Sweet Potato Burgers


Servings: About 11 (you can make larger or smaller burgers, depending on your preference)


Ingredients

  • 1.5 cups mashed sweet potato (roughly 1 large sweet potato, peeled, steamed and mashed)

  • 1 tsp oil

  • 1.5 tbsp curry powder blend (you can use a mild or spicy blend- whatever your preference)1 tsp coriander seeds

  • 1 cup finely chopped onion

  • 3 cloves minced garlic

  • 1.5 tbsp minced ginger

  • 29 oz canned chickpeas (drained and rinsed)

  • 1/2 cup bread crumbs (gluten free is desired)

  • 2 tbsp tahini

  • 1 tsp salt (to taste)

  • 1/2 cup lightly packed, finely chopped cilantro

  • 1 tsp agave (only if desired for a touch of sweetness)


Instructions

  1. Measure out the coriander and curry and stir together in a small bowl.

  2. In a medium skillet, heat 2 tsp oil over medium high heat until sizzling. Don’t spread the oil out, but let it remain together on one side of the pan. Add curry powder and coriander seeds to the oil and stir for about 15 seconds, or until toasted.

  3. Before the spices turn dark brown, add in the onion, garlic, and ginger. Stir together to evenly combine with the oil and spices. Turn the heat down to medium and sauté for about 5 minutes, or until light golden brown, stirring occasionally. You can add a couple tablespoons of water to prevent sticking if needed.Remove onion mixture from heat when golden.

  4. Put mashed sweet potato into a large bowl. Add spiced onion blend and drained chickpeas. Stir together until evenly mixed. Use either an immersion blender or a food processor to blend approximately 1/2 of the mixture. Stir the blended half with the unblended half until evenly combined. Stir in the breadcrumbs, tahini, lemon and salt, until evenly incorporated. Then stir in the cilantro.

  5. Taste the mixture and adjust the seasoning to taste with salt, lemon, a touch of agave or curry powder. Chill mixture for at least 1 hour.

  6. Remove the burger mix from the fridge. Shape the burgers into the size you want. It should make about 11 burgers if you divide out 1/3 cup sized burgers. You can also make little baby burgers to fill pita. The cooking time will depend on the size of your burger. As these are vegan, the goal is to make the outside of the burger golden brown and have the mixture warmed through.

  7. For 1/3 cup size patties, here are the cooking recommendations. If you make smaller burgers, they will of course need less time.

  8. Oven: Preheat oven to 375 F. Grease a cookie sheet or line it with a Silpat or parchment paper. Arrange burgers evenly spread out on the cookie sheet. Bake for 10 minutes on one side. Turn and bake for another 10-15 minutes, or until golden and crisp.

  9. Air fryer: Lightly spray the outside of the burger with cooking oil to keep it from sticking. Bake at 400 for 10-12 minutes, flipping the burger after 5 min.

  10. Serve on sourdough, on burger buns, or in pita. It is also great as a salad topper. We enjoy it topped with avocado and burger fixings of your choice!


Buen Provecho!


♡Elena