Celebrate meatless Monday with a veggie burger patty that’s neither processed nor dressed in preservatives. Cook Smarts’ recipe for sweet potato and chickpea burgers will give you a fresh and filling alternative to a classic American meat dish. A dash of garam masala spice and tasty peas kicks up the flavor and texture in these meatless patties. This is a great way to get your fill of potassium, vitamin A, vitamin C and fiber. Fire up that oven and you could be chomping on these burgers in 35 minutes flat!
Sweet Potato Chickpea Veggie Burger
- 1-1/2 pounds (680g) sweet potatoes, cooked
- 1/2 medium onion, diced
- 1 can (15 ounces) garbanzo beans, rinsed
- 2 teaspoons garam masala
- 1 cup (150g) frozen peas
- 6 100% whole wheat burger buns (approx. 130 calories each)
- 6 slices of cheddar cheese
Preheat oven to 400°F (204°C).
Halve and score the sweet potatoes. Place into a microwave-safe pan. Add in 2 tablespoons of water, cover with a damp paper towel, and pop into the microwave for 5 to 8 minutes. Allow sweet potatoes to cool.
Scoop flesh of sweet potatoes into a food processor. Add in drained chickpeas, garam masala, generous dash of salt, and onions. Pulse until everything is combined. Add in peas and then form into 6 to 8 patties. Place onto a sheet pan lined with foil and sprayed with cooking oil.
Add some cooking oil to a pan and sear the patties for 2 to 3 minutes until a nice golden color is achieved.
Move patties back onto sheet pan. Bake patties in the oven for 15 minutes. Add cheese in the last 2 minutes. Take patties out of the oven and serve over whole wheat burger buns.
Serves: 6 | Serving Size: 1 veggie burger
Nutrition (per serving): Calories: 424; Total Fat: 11g; Saturated Fat: 5g; Monounsaturated Fat: 0g; Cholesterol: 30mg; Sodium: 768mg; Carbohydrate: 63g; Dietary Fiber: 12g; Sugar: 16g; Protein 20g
Nutrition Bonus: Potassium: 881mg; Iron: 20%; Vitamin A: 452%; Vitamin C: 47%; Calcium: 31%