Burgers have a bad reputation for being too meat-heavy and full of fat, but this veggie-packed version will change all that! With plant protein from chickpeas and moisture from sweet potatoes, these burgers will make you forget meat altogether! They’re gluten free too!
- Recipe by Christie Connelly
- Serves 6
- Prep Time 10 minutes
- Cooking Time 16 minutes
- 400g tin chickpeas, drained and rinsed (or 250g cooked chickpeas)
- 1 tablespoon tahini
- 60ml (1/4 cup) Vitasoy Soy Milky Lite
- 1/2 teaspoon sumac (or paprika)
- 300g sweet potato (1 medium), coarsely grated
- 2 tablespoons flat leaf parsley leaves, chopped
- 1 tablespoon chia seeds (or 1 egg)
- 25g (1/4 cup) rice flour
- coconut or neutral oil, for pan frying
- Heat the oven to 200C. Place the chia seeds into a small bowl with 4 tablespoons water and stir well. Allow to sit while you continue with the recipe.
- Place the chickpeas, tahini, soymilk and sumac into a large mixing bowl and roughly mash with a fork. Leave some texture, it doesn’t need to be all perfectly mashed.
- Add the grated sweet potato, parsley, chia seeds (which will now be a thick gel, this is used as a vegan binding ingredient in place of eggs) and rice flour and stir to combine.
- Form into six medium sized burger patties with damp hands, pressing them together so they hold their shape. Pan fry over medium heat for 3 minutes on each side until dark golden brown. Place into an oven-proof dish and bake for 10 minutes or until cooked through. Serve on burger buns with salad.