Sweet Potato Chickpea Burgers Recipe

By Australian Sweet Potatoes

Sweet Potato Chickpea Burgers Recipe

High in vitamin A, vitamin C and potassium this delicious Sweet Potato Chickpea Burgers Recipe is the perfect dinner for meat-free dinner. Spread onion jam over the base of burger buns. Top with a wedges of iceberg lettuce, a sweet potato pattie and drizzle with chipotle mayonnaise.

Sweet Potato Chickpea Burgers Recipe

Makes 4


600g sweet potato, peeled, halved lengthways

400g can chickpeas, rinsed, drained

1 small red onion, finely chopped

2 garlic cloves, crushed

1/2 lemon, juiced

2 tbs smokey chipotle spice blend or fajita seasoning

1/2 cup flat-leaf parsley leaves, finely chopped

1 cup fresh breadcrumbs

¼ cup raw couscous

olive oil cooking spray

hamburger buns, wedges iceberg lettuce, onion jam & chipotle mayonnaise, to serve


Chop the sweet potato into 3cm chunks. Place onto a microwave-safe plate. Cover with damp paper towel. Microwave 7-8 minutes or until just tender when tested with a skewer. Drain any excess water.  Smash with a fork then transfer to a bowl. Cool 15 minutes.

Combine chickpeas, onion, garlic, lemon juice and spice in a food processor. Season, process until mixture almost comes together. Add to the sweet potato with the parsley, breadcrumbs and raw couscous. Shape mixture into 4 patties. Place on a lined baking tray, cover and refrigerate for 30 minutes to firm up if time permits.

Place a flat tray into the oven. Preheat oven and tray 220°C fan forced. Spray both sides of the patties with oil. Place onto the hot tray. Cook 15 minutes, turn and cook a further 10 minutes until light golden.

To serve, spread onion jam over the base of burger buns. Top with lettuce and sweet potato pattie. Drizzle with chipotle mayonnaise. Serve.


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