While out grocery shopping this weekend…my roommate and I both made it abundantly clear that we were craving burgers. Now, she’s a carnivore…and I’m a vegetarian…but she loves veggie burgers…especially when I make them out of real ingredients…fresh…not frozen…not a patty of artificial preservatives and more chemicals than a science lab holds.
Which…makes me incredibly happy!
I’m heading to Chicago this weekend…nothing major…just RUNNING IN THE CHICAGO MARATHON…that’s all. So, I’m trying to use up as much of my produce that will inevitably go bad while I’m out of town. So…I had a brilliant moment of brilliance while out running 4 fast miles this morning. Because…when I run…I think about food. And I thought…purple sweet potato…and some sort of bean from the pantry. I have cans and varieties, folks. When you’re a vegetarian…this happens. So…after returning home and taking a shower…I got to work in the kitchen creating my base for my veggie patties that I would form upon returning home from work. A sit in the fridge might actually help the mixture, yes?
I seasoned it up with paprika, cumin, salt, onion powder, and a little hit of black pepper. That’s where the smokiness comes from. The rest…well…see for yourself…
Recipe: Gluten-Free Smokey Purple Sweet Potato and Chickpea Veggie Burgers
Time: Prep 20 minutes; Cook 10 minutes
- 2 cups coarsely mashed sweet potatoes (or yams), about 2 large potatoes (I used purple sweet potatoes, but you can use any variety)
- 1 cup chickpeas (garbanzo beans), drained and rinsed
- 2 garlic cloves, minced
- 1/3 cup gluten-free bread crumbs (I used Southern Homestyle Gluten-Free Corn Flake Crumbs)
- 1/3 cup flour (I used Better Batter Gluten-Free All Purpose)
- 1 large egg, lightly beaten
- 1-1/2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/8 teaspoon cumin
- 1 teaspoon salt
Pierce the potatoes (I used 2 large) all over with a fork and place on in the microwave on a paper towel. Microwave for 5 minutes, then flip and cook for 5 minutes more. Remove the potatoes and slice them in half, allowing them to cool enough so that you can scoop out the flesh.
In a large bowl, coarsely mash beans with a fork. Add the sweet potatoes and mash together. Add in the cumin, paprika, onion powder, spices, salt, pepper, minced garlic, egg, breadcrumbs, and flour. Mix together until combined.
Refrigerate the mixture for 15-20 minutes or all day while you’re at work (like me). This will help make it easier to form them into patties…but they still can be quite messy. Trust me. then place bowl in the fridge for 15-20 minutes. This helps form them into patties, but as a warning they are still somewhat messy.
Heat a large skillet over medium heat and add 2 tablespoons coconut oil (or olive oil).
Remove the mixture from fridge and form into 8 equal patties. Once the skillet is hot, place the patties in the pan and allow to cook on one side for about 5-6 minutes. Make sure it has a nice crust on that first side before carefully flipping it over and allowing to cook for another 5-6 minutes.
Toast buns if desired. I toasted the gluten-free hamburger buns I picked up from my local allergen-free bakery, Annie May’s Sweet Café.
Assemble the burger with your favorite toppings and enjoy!
I served mine with homemade beet chips.
These burgers can be a bit crumbly…but they are so packed with flavor. I loved the smokiness brought on by the paprika. And the sweet potatoes and chickpeas definitely made a nice base for this patty. All it took was a little binder and my favorite toppings (kale, caramelized onion, and avocado slices)…and dinner was an epic burger of vegetarian awesomesauce. I also made a vegan roasted garlic sriracha aioli to top off the burgers. DELICIOUS!
I am so glad I have 6 more of these patties in my freezer. They were truly fantastic. A lot of flavor in each bite. That’s how veggie burgers should be done. They were a bit crumbly…but on the whole…a total win.
Try them out…and see for yourself!
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