These Sweet Potato chickpea Peanut Burgers have an asian twist to them. Served with Almond Sriracha Sauce (use Peanut butter or seed butter for variations) Free of Dairy, egg, corn. Can be made soy-free, gluten-free. Makes 6 to 8 patties

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 40 minutes
  • Total time: 60 minutes
  • Yield: 6
  • Category: Burger
  • Cuisine: American

Ingredients

Sweet potato burger

  • 1/2 cup peanuts
  • 1/4 cup oats
  • 1.5 inch ginger
  • 3 cloves of garlic
  • 1 15 oz can chickpeas (drained or 1.5 cups cooked chickpeas)
  • 2 Tbsp packed cilantro
  • 1 tsp soy sauce (or use coconut aminos to make soy-free)
  • 2 tsp rice vinegar
  • 2 tsp sesame oil
  • 3/4 tsp salt
  • red pepper flakes (or sriracha)
  • 2 Tbsp flax seed meal (or chia seeds)
  • 1/2 cup sweet potato puree or mash
  • Oat flour or chickpea flour (or breadcrumbs as needed)
  • Almond Sriracha Sauce (use Peanut butter or seed butter for variations)

Method

  1. Preheat the oven to 400 degrees F / 200ºc. Process peanuts, oats, garlic ginger in a processor. Add chickpeas, cilantro and blend. Transfer to a bowl.
  2. Add everything from soy sauce through sweet potato puree/mash. Mix well.
  3. Add ground oats or chickpea flour to help reduce moisture in the mixture. Shape using greased hands or shape through a cookie cutter. Place on parchment lined baking sheet.
  4. Bake at pre-heated 400 degrees F / 200ºc for 20 minutes. Flip and bake for another 5 to 10 mins.
  5. Make the almond Sriracha sauce. Layer kale/greens/lettuce, tomato, burger patty, almond sriracha sauce, cilantro and serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.