I’m always looking for more vegetarian options to incorporate into our meal rotation, and homemade veggie burgers are an easy option. I love that I can make a bunch in advance and freeze them for an easy weeknight meal. Plus, these are inexpensive to make and I typically have all the ingredients on-hand.
Looking for other veggie burger recipes? Try my black bean burgers.
Chick Pea Sweet Potato Burgers
- 1 15 oz. can chick peas (garbanzo beans), rinsed and drained
- 1 large sweet potato
- 2 tablespoons finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup chopped fresh spinach
- 2 teaspoons chili powder
- 2 teaspoons dried parsley
- 1 large egg, beaten
- 1/2 cup bread crumbs
- 2 tablespoons wheat (or all-purpose) flour
- 1/4 cup mayo
- 1/4 cup Dijon mustard
- 2 tablespoons honey
- Combine the honey mustard sauce ingredients in a bowl and refrigerate until ready to serve.
- Poke several holes in the sweet potato with a fork and then microwave until tender. Let cool.
- Cut the sweet potato in half, and scoop out flesh into a large bowl. Add the chick peas and mash together.
- Add to the mix the onion, garlic, spinach, chili powder, parsley, egg, bread crumbs, and flour, and stir to combine.
- Form into 6 patties.
- Place on a greased baking sheet, and bake at 375 for 20 minutes, flipping halfway through.
- Serve on wheat rolls with honey mustard sauce.
- *To freeze: After forming the mixture into patties, wrap them in wax paper, put them in a resealable bag, and pop them in the freezer. Defrost on the counter for a few hours and then bake according the recipe directions.
Adapted from Trisha Yearwood
Seasoned to Impress http://seasonedtoimpress.com/