burger - Sweet Potato Chickpea Burgers | Peas and Crayons: Sweet Potato Chickpea Burgers

By tinathorn

Ingredients

• 1 large sweet potato, cooked [1.5 cups]
• 1 [15oz] can of chickpeas or equivalent
• 1 [15oz] can of cannellini beans or equivalent
• 1/2-1 cup of diced bell pepper
• 1 medium-large jalapeno, diced
• 1 cup red onion, diced
• 1 cup white onion, finely diced
• 3 cloves of fresh garlic, minced
• 3 flax or chia eggs [recipe]
• 1.5-2 cups of rolled oats [not instant]
• 2-4 TBSP of your favorite healthy oil
• 1.5 tsp cumin
• 1 tsp italian seasoning blend [I love this one]
• 1 tsp garlic powder
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• freshly ground black pepper, parsley, and red pepper flakes, to taste

Details

Servings 8
Adapted from peasandcrayons.com

Preparation

Step 1

Note: The burgers set best when they have 30 minutes of chill time in the fridge prior to cooking.

To start, prep your flax eggs by adding 9 tablespoons of water to 3 tablespoons of ground flax [or chia seeds!]. Whisk together and refrigerate for 15-30 minutes to set. Bake or microwave your sweet potato and remove the fluffy center. Drain and rinse beans, then add to the sweet potato. Next saute your onion, bell pepper, and jalapenos in approx 2-4 tablespoons of oil with a few cranks of freshly ground black pepper and a sprinkle or two of red pepper flakes. After about 7 minutes or so, add garlic and continue to saute until the veggies are translucent and tender. While they cook, use a large wooden spoon or potato masher to partially mash the beans. Once your veggies are ready, transfer to a large bowl with the beans, sweet potato, flax eggs, and raw oats, and then add your herbs/spices to season. I usually taste and sniff as I go and adjust the spices along the way. A little extra garlic, cumin, and red pepper flakes made their way into these bad boys! YUM! Let your senses be your guide =)Whisk together and refrigerate for 15-30 minutes to set. Bake or microwave your sweet potato and remove the fluffy center. Drain and rinse beans, then add to the sweet potato. Next saute your onion, bell pepper, and jalapenos in approx 2-4 tablespoons of oil with a few cranks of freshly ground black pepper and a sprinkle or two of red pepper flakes. After about 7 minutes or so, add garlic and continue to saute until the veggies are translucent and tender. While they cook, use a large wooden spoon or potato masher to partially mash the beans. Once your veggies are ready, transfer to a large bowl with the beans, sweet potato, and raw oats, and then add your herbs/spices to season. I usually taste and sniff as I go and adjust the spices along the way. A little extra garlic, cumin, and red pepper flakes made their way into these bad boys! YUM! Let your senses be your guide =)

You can transfer this mixture to a food processor for a more uniform veggie burger

so I've never taken the extra step to puree them in any of the batches that I've made. They whole beans give the burgers a meaty texture that makes me feel like I'm eating a traditional burger. Only they're healthier... and more flavorful... and yes, just plain awesome this way.

I typically make one burger right away and then leave the remainder in the fridge overnight. The following day I cook up the rest of the burgers and split the batch between the fridge and freezer. To freeze, simply cook the burgers, allow to cool a bit, and then freeze [

Ready to eat? Pour a teeny bit of oil in a skillet, heat to high, and cook for a few minutes on each side until you're left with a golden crust. Wrap any burgers that you don't plan on stuffing your face with immediately in foil, saran wrap, or an air tight container and pop in the fridge or freezer for a quick meal. To re-heat, simply pop on a baking sheet in the oven for about 20 minutes at 400F.