This post contains affiliate links. Please see our disclosure policy.
These Chickpea Sweet Potato Peanut Burgers have an asian twist to them. Served with Almond Sriracha Sauce (use Peanut butter or seed butter for variations) . Vegan Recipe Can be made soy-free, gluten-free. Makes 6 to 8 patties
Whats Fall without some sweet potato burgers!. Sweet Potatoes, chickpeas and peanuts with Asian flavors and topped with my almond Sriracha Sauce yum.
You can also serve just the patties with the Almond butter Sriracha sauce, cilantro and sauteed greens in a platter. Peanut butter works equally well in the sauce. You know you have to make these. And with the Almond Butter Sriracha Sauce. The Sauce brings out the flavor profile of the patties!
It is one of those days, when I wonder how much to write on the blog. Talk about all the things that are not working well now or just let the post be. Lets just let the post be 🙂
Make These Vegan Baked Sweet Potato Peanut burgers! and Tag me on Instagram.
More burger patties from the blog.
Artichoke Spinach Cauliflower Bean Patties
Sweet Potato Adzuki Bean Patties
Bake the burger patties. Then layer with kale, tomato, almond sriracha sauce.
Serve immediately. You can also serve just the patties with the almond sriracha sauce, cilantro and sauteed greens in a platter.
Chickpea Sweet Potato Peanut Burgers
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
Instructions
- 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.
- Add everything from soy sauce through sweet potato puree/mash. Mix well.
- 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.
- Bake at pre-heated 400 degrees F / 200ºc for 20 minutes. Flip and bake for another 5 to 10 mins.
- Make the almond Sriracha sauce. Layer kale/greens/lettuce, tomato, burger patty, almond sriracha sauce, cilantro and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sweet Potato chickpea Peanut Burgers
Allergen Information: Free of dairy, egg, corn. Patties are gluten-free
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 mashed
Oat flour chickpea flour or breadcrumbs as needed
Almond Sriracha Sauce (use Peanut butter or seed butter for variations)
Method:
Pre-heat the oven to 400 degrees F. Process peanuts, oats, garlic ginger in a processor. Add chickpeas, cilantro and blend. Transfer to a bowl.
Add everything from soy sauce through sweet potato puree/mash. Mix well.
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.
Bake at pre-heated 400 degrees F for 20 minutes. Flip and bake for another 5 to 10 mins.
Make the almond Sriracha sauce. Layer kale/greens/lettuce, tomato, burger patty, almond sriracha sauce, cilantro and serve. Or top with slaw and serve.
How do you make the sweet potato puree/mash? Store bought?
I use either. The canned one has a bit more moisture than home made one. For home made, i bake or boil the potatoes, then mash and use.
I made these yesterday and had one for lunch. So good!!! I cant wait to eat more today!
Awesome!
Best burger ever. Scrumptious! Thank you for the recipe, Richa.
Made these last night. We all loved then! And the sauce was excellent, too. Thanks Richa.
I am holding on to the recipe, waiting to buy the ingredients.
My family of dogs:
Tiny, Indy, Rascal, and Angel love peanut butter and sweet potatoes, l have a feeling this is going to be a favorite!????
Dog Advocate
The best burger recipe ever. This is a favourite among my non-vegan family members too! Can’t wait to try your other burger recipes Richa!
Awesome!!
Richa- I forgot to rate the recipe and I just realized you already responded to my question about freezing them- thanks so much!!! I really appreciate that you respond to individual comments and that you put so much work into your blog and recipes.
Great. Thanks Laura!!
Just made these and they are delicious! I used butternut squash puree instead of sweet potato because that’s what I had on hand, and added 1/8 cup of each bread crumbs and oats (not ground into a flour) since I ended up using 1 whole cup of the puree just to finish off what I had in the fridge. I do have a question for you Richa- how long should you process the peanuts and then chickpeas? Should everything be very smooth, or a bit lumpy? And also do you know if you can make this dough and then freeze the dough? Or should I bake and then freeze the patties? Thanks!!!
the mixture should be lumpy as the sweet potato or other puree is already adding the smooth ingredient to the patty. so keep the peanuts and chickpeas textured.
Hey Richa! I love these burgers. To save time do you think I could freeze a big batch of them and reheat as needed? Would you recommend freezing before baking or freezing after baking? Thanks so much!!!
Hi Laura, Veggie/bean burgers should be frozen before baking. Shape the patties and freeze on a baking sheet. when frozen, you can place them in a ziplock or other container, separated by parchment. Remove from freezer and bake or grill.
These burgers are exceptionally tasty – an unusual and wonderful combination of flavors, quick and easy to make, healthy ingredients that I feel good about sharing with others, and they stick together no prob! Even the uncooked batter is delicious; I ate at least a burger’s worth right out of the bowl. And why not? No need for an oven, this is great even without the cooking. I’ve made this recipe twice now and really should double or triple it next time, it’s that great. I also love that it uses ingredients I nearly always have on hand. Thank you, thank you again, Richa!
Awesome!!