Vegan Sweet Potato Chickpea Burger | Soy-Free, Gluten-Free
A tasty meatless recipe for Vegan Sweet Potato Chickpea Burger, perfect for any day. Ready in about 20 minutes. Soy-Free, Gluten-Free.
Patties
-
1
small organic sweet potato
-
398
ml
canned chickpeas
-
a big handful fresh cilantro
-
1
Tbsp
Dijon mustard
-
1/4
tsp
granulated garlic
-
1/2
tsp
paprika
-
a pinch of chipotle powder
-
1/2
tsp
sea salt
-
a pinch of black pepper
-
1
Tbsp
extra-virgin olive oil
-
1/4
cup
organic cornstarch
or tapioca starch (if celiac, look for GF certified)
-
avocado oil
for cooking
Fixings
-
1
avocado
sliced
-
1
organic tomato
sliced
-
1/2
cup
baby organic greens
or 1/4 head of lettuce
-
1/4
cup
mayonnaise
-
4
hamburger bun of your choice
preferably organic (gluten-free if celiac)
-
Put all of the patties ingredients in a powerful blender, except the cornstarch. Blend until smooth-ish. You might need to scrape the sides of the blender a few times with a rubber spatula in order to get everything blended.
-
Remove the mixture from the blender into a medium mixing bowl, and mix in the cornstarch.
-
Form into 4 or 5 patties with your clean hands, and put in the fridge while you warm up a large pan over medium heat with avocado oil.
-
When the pan is hot, carefully put the patties to cook. You might need to cook 2 at a time in order not to overcrowd the pan. Cook for a few minutes on each side.
-
Fix your burgers with toasted buns, mayo, lettuce, tomato slices, and avocado slices on top. Enjoy!
This recipe can be prepared ahead of time before cooking, and kept in an airtight container in the fridge, up to 2 days. It can also be cooked ahead of time, and kept in the same manner.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 512kcal | Fat: 29g | Saturated fat: 4g | Cholesterol: 5mg | Sodium: 932mg | Potassium: 641mg | Carbohydrates: 53g | Fiber: 11g | Sugar: 5g | Protein: 11g | Vitamin A: 5260% | Vitamin C: 11.5% | Calcium: 96% | Iron: 3.7%