This was my first time ever making homemade veggie burgers. I always thought they were hard and time consuming, but these were so easy! They came out delicious the first time I ever made them and I’m honestly so impressed with myself.
Most of the ingredients are pantry staples (chickpeas, sweet potatoes, dried herbs/spices) except for the cauliflower, but you could probably sub that with what you do have. Plus, cauliflower keeps awhile in the fridge and many people have some frozen in their house. Anyway, that makes this recipe great for quarantine right now (#Spring2020).
Chickpea Sweet Potato Veggie Burgers
Makes about 5 burgers
-1 large sweet potato (about 1.5 lbs)
-1 small-medium head cauliflower
-1 15oz can chickpeas, rinsed and skins removed
-1 egg, whisked
-1 tbs. dried oregano
-1 tbs dried cilantro
-1 tsp ground ginger
-1 tsp salt
-2 tbs lemon juice
Preheat oven to 425 F. Chop your cauliflower and sweet potato up and toss with some olive oil. Roast for about 30 minutes until golden and easily pierced with a fork. Let cool down for at least 30 minutes or do this ahead of time and keep in the fridge.
Blend all ingredients (except olive oil) together in a food processor. I suggest pulsing it and blending most of the way, but to a point where you still have some chunky bits.
Divide the dough and form into 5 patties and place on a plate. Refrigerate uncovered for at least 10 minutes IF you are using cold veggies (roasted ahead of time) otherwise you’ll have to refrigerate for at least 30 minutes until patties hold together well. It’s easy to make the dough ahead of time and keep in the fridge until ready to cook.
You have 3 options for cooking:
- Air fry (I use the Ninja Foodi) at 350F for 12-14 minutes, flipping halfway through. Patties should be golden and crunchy.
- Bake at 425F for 25 minutes. Patties will be slightly golden and hold together, but not as crisp as air frying.
- Heat a slight layer of olive oil over medium heat in a frying pan. Add the patties (don’t crowd the pan, may need to do in batches) and fry for about 3 minutes on each side until golden then bake at 425F for 15 minutes.
Top burgers with your favorite toppings and serve. I love using mustard and avocado!