This sweet potato chickpea burger has become a staple in my kitchen for its comforting flavors and reliable results. I love how the natural sweetness of the sweet potato balances the earthy chickpeas, and the patties always hold together well without fuss. The aroma of warm spices fills the kitchen as they cook, and the texture is satisfyingly crisp on the outside, tender inside.

These burgers are my go-to for casual weeknight dinners or easy meal prep. I often serve them tucked into toasted buns with crunchy lettuce, tomato, and a tangy yogurt sauce. They’re also great on their own with a simple salad when I want something lighter.

What makes this recipe special is how adaptable it is. I can use pantry staples and swap in different spices or toppings based on what I have. The patties freeze well, so I always keep a batch on hand for quick meals.

I appreciate that these burgers are filling without feeling heavy. The combination of sweet potato and chickpeas is hearty, and the spices add just enough warmth to make each bite interesting.

Quick Facts

Why You’ll Love It

You’ll love these sweet potato chickpea burgers for their satisfying texture and straightforward preparation. They’re a reliable meatless option that doesn’t skimp on flavor or heartiness. Perfect for meal prep or feeding a crowd, they hold up well to grilling or pan-frying.

• Naturally sweet and savory flavor balance
• Hearty, satisfying texture—never mushy
• Easy to make with pantry ingredients
• Great for meal prep and freezing
• Customizable with your favorite spices and toppings

Ingredients

The ingredient list is straightforward and relies on staples you likely have on hand. Sweet potatoes and canned chickpeas form the base, while oats and breadcrumbs help bind the patties. The spices add warmth, and a touch of lemon keeps the flavors bright.

• 1 large sweet potato (about 400g), peeled and diced
• 1 (15-oz) can chickpeas, drained and rinsed
• 1/2 cup rolled oats
• 1/3 cup breadcrumbs
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons olive oil (plus extra for cooking)
• To serve: burger buns, lettuce, tomato, yogurt sauce or your favorite condiments

Step-by-Step Instructions

Making these burgers is a simple process: cook the sweet potato, blend everything together, shape the patties, and cook until golden. The mixture comes together quickly in a food processor, but you can mash by hand if needed. Be sure to let the patties chill briefly before cooking for the best texture.

1. Boil or steam the sweet potato cubes until fork-tender, about 10–12 minutes. Drain and let cool slightly.
2. In a food processor, pulse oats until coarsely ground. Add chickpeas, cooked sweet potato, onion, garlic, cumin, paprika, coriander, salt, pepper, lemon juice, and olive oil.
3. Pulse until the mixture is mostly smooth but still has some texture. Scrape down the sides as needed.
4. Transfer mixture to a bowl. Stir in breadcrumbs until the mixture holds together and is easy to shape. Taste and adjust seasoning if needed.
5. With damp hands, form the mixture into 6 equal patties, about 3/4-inch thick.
6. Place patties on a plate, cover, and chill in the fridge for at least 20 minutes (up to overnight).
7. Heat a nonstick skillet or grill pan over medium heat and add a thin layer of olive oil.
8. Cook patties for 4–5 minutes per side, until golden and crisp. Avoid moving them too much so they develop a good crust.
9. Serve warm on buns with lettuce, tomato, and yogurt sauce or your favorite toppings.

Chef Tips

A few practical tips will help you get the best results from this recipe. Chilling the patties is key for a firm texture, and don’t be afraid to adjust the seasoning to your taste. If you want to make the burgers ahead, they’re freezer-friendly too.

• Chill patties before cooking to help them hold together.
• Wet your hands to shape patties easily.
• Add extra breadcrumbs if the mixture feels too wet.
• Let patties cook undisturbed for a crisp crust.
• Double the batch and freeze uncooked patties for later.
• Taste the mixture before shaping to adjust seasoning.

Substitutions

This recipe is flexible if you need to swap ingredients. You can use what you have on hand and adjust for dietary preferences. Here are some easy substitutions to try.

• Swap sweet potato for butternut squash or pumpkin.
• Use white beans or black beans instead of chickpeas.
• Gluten-free? Use gluten-free oats and breadcrumbs.
• Replace red onion with shallot or green onion.
• Try different spices like chili powder or curry powder.
• Olive oil can be swapped with avocado or canola oil.

Storage & Reheating

These burgers store well, making them convenient for meal prep. You can refrigerate or freeze them, cooked or uncooked. Reheating is simple, and the texture holds up nicely.

• Refrigerate cooked burgers in an airtight container for up to 4 days.
• Freeze uncooked or cooked patties, separated by parchment, for up to 2 months.
• Reheat from fridge in a skillet over medium heat until warmed through.
• Reheat from frozen in the oven at 375°F (190°C) for 15–20 minutes.
• Avoid microwaving, which can make them soggy.

Perfect Pairings

These burgers pair well with a variety of sides and drinks. I like to keep it simple with fresh salads or oven fries, but you can dress them up for a more elaborate meal. Here are a few ideas to round out your plate.

• Crispy oven-baked sweet potato fries
• Simple cucumber-yogurt salad
• Light-bodied red wine (Pinot Noir) or a citrusy wheat beer
• Roasted vegetable platter

FAQs

Home cooks often have a few questions about making veggie burgers from scratch. Here are answers to some common concerns, from texture to make-ahead tips.

Nutritional Note

Each burger is a hearty, plant-based option with fiber and protein from chickpeas and sweet potato. Nutrition will vary based on toppings and buns.