Sweet potato, chickpea and hemp seed veggie burgers

There have  been some great veggie burger posts in the last week. Angela talked about preparing and freezing large quantities of burgers, on Oh She Glows. Gena talked about building good veggie burgers, on Choosing Raw and on Food 52.

Just so we're clear, this post isn't in quite the same category. I just have a recipe.

It is, though, a recipe that I'm rather happy with. I really liked these burgers. I liked the sweet potato base, which dominated the flavours without over-dominating them. I liked the chickpeas and hemp seeds, with their joint benefits for flavour and texture. I liked the smoked paprika, the kale, and even the onion. I really liked the oats.

I'm hoping that you might like them too.

I have no doubt that these draw on a number of veggie burger recipes, including those I've seen online and those I've eaten (and made) previously. The ingredient list really wrote itself, and would be easily adaptable to your own tastes and pantry items if desired. I imagine that swapping out the chickpeas for other legumes, the oats for other grains, and the hemp seeds for other seeds would all work well. 

For now, though, here is my version.

Sweet potato, chickpea and hemp seed veggie burgers

Makes 10 burger patties

Vegan

Delicious by themselves and quite incredible when paired with tomato flavours (fresh tomato, tomato relish, or tomato sauce)

Print recipe

Ingredients

2 medium sweet potatoes, peeled and roughly diced (mine weighed 675g in total with peel and 475g peeled)

1 1/2 cups cooked chickpeas (1 tin)

1/2 cup rolled oats, processed into oat flour (or 1/2 cup commercial oat flour or flour of choice)

1/4 cup rolled oats

1/2 onion, diced

~1/3 cup chopped kale (I used about 8 small kale leaves picked from my garden; I imagine this would equate to 4 large kale leaves)

1 tsp chia seeds soaked in 1/3 cup water (mine soaked from the time I steamed the sweet potato)

1 - 2 tbsp hemp seeds (or sesame seeds, if you don't have hemp)

2 tsp smoked paprika

1 - 2 tsp dried oregano

~1/2 tsp salt

Few good cracks black pepper

Tomatoes or tomato relish, to serve

Method

Steam your sweet potato until tender and then set aside to cool (I steamed mine early in the day and then left it in the fridge until the evening).

While the sweet potato is cooling, set your chia seeds to soak and process the 1/2 cup oats into oat flour using a food processor (if using).

When the sweet potato is cooled, roughly mash it and the chickpeas in a large bowl. Add the oat flour  (or flour of choice) and oats and mix through. Add the remaining ingredients and mix through.

Allow the mixture to stand in the refrigerator for at least 30 minutes, or up to several hours.

When the mixture is ready, preheat your oven to 180'C and line two baking trays with baking paper. 

Shape the mixture into approximately 10 patties. Bake on the prepared baking trays for 30 minutes, or until crispy.

Serve in burger buns, with rice, or simply with salad. Tomato accompaniment is highly recommended.

I found these re-heated well, which can sometimes be a challenge with veggie burgers. The texture is softer when they're warmed in the microwave, but the patties still held together and the outside retained a certain crispiness. The flavours, if anything, improved with time.

All in all? I think I will be making these again.

Do you have a favourite or 'go to' veggie burger? 

Submitted to Ricki's Wellness Weekend

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