Sweet potato and chickpeas blend into a smoky, hearty patty that bakes up firm and satisfying - no frying required. These Chickpea and Sweet Potato Burgers are easy to make ahead and reheat beautifully.
Key Ingredients & Substitutions
- Sweet potato. Roasted sweet potato gives the patties their natural sweetness, moisture, and binding power. One medium sweet potato yields about 1 cup of flesh once cooked and peeled. You can also use leftover baked sweet potato to save time. Butternut squash works as a substitute with a slightly more neutral flavor.
- Chickpeas. A 540 ml (about 19 oz) can of chickpeas provides the bulk and protein that makes these patties substantial. Make sure they're well-drained and rinsed before going into the food processor - excess moisture leads to soggy patties. Love chickpeas? Try these Vegan Chickpea Patties too.
- Barbecue sauce. This is where most of the flavor comes from. Use your favorite vegan BBQ sauce - smoky, sweet, or spicy all work well. Homemade or store-bought, just make sure it's vegan (most are, but worth checking the label).
- Chili seasoning. Adds warmth and depth to complement the BBQ sauce. Use a mild blend for a family-friendly burger, or go with a spicier mix if you like heat. You can also swap in a combination of cumin, smoked paprika, and garlic powder.
- Breadcrumbs. The binder that helps the patties hold their shape. Regular or panko both work. For gluten-free, use certified gluten-free breadcrumbs or finely crushed gluten-free crackers.
Helpful Tips
Don't over-process the mixture. The food processor is key for getting a uniform, pliable mixture - but stop before it becomes completely smooth. A little texture from the chickpeas helps the patties hold together and gives them a more satisfying bite.
Chill before baking. After forming your patties, freeze them for at least 15 minutes before they go in the oven. This firms them up so they don't fall apart when you transfer them to the baking sheet, and helps them hold their round shape during baking.
Watch your sweet potato moisture. Once you've cooked and peeled the sweet potato, let it cool fully before using. If it seems particularly moist, blot it gently with a paper towel. Too much moisture is the main reason patties come out soft instead of firm.
Use wet hands to shape the patties. The mixture can be a little sticky. Lightly wetting your hands before forming each patty makes it much easier and gives you cleaner edges.
Make them ahead. These patties are great for meal prep - form them, wrap individually, and refrigerate for up to 2 days before baking. Or bake a full batch and refrigerate the cooked patties for quick weeknight dinners.
Variations
- Spicy version. Add ½ teaspoon of cayenne pepper or a tablespoon of sriracha to the food processor for a burger with real heat.
- Smoky BBQ. Use smoked BBQ sauce and add a teaspoon of smoked paprika for an extra layer of smoky flavor throughout.
- Black bean swap. Replace the chickpeas with a well-drained can of black beans for a slightly different texture and earthier flavor profile - similar to these Vegan Chipotle Black Bean Burgers.
- Add roasted corn. Fold in ¼ cup of roasted corn kernels after processing for a sweet, smoky burst in every bite.
- Gluten-free. Swap the breadcrumbs for certified gluten-free breadcrumbs and serve on a gluten-free bun or in a lettuce wrap.
- Herb boost. Stir in 2 tablespoons of finely chopped fresh cilantro or parsley after processing for brightness.
Serving Ideas
Stack these on toasted hamburger buns with the classic lineup - vegan mayo, lettuce, sliced tomato, and pickles. The smoky-sweet flavor of the patty pairs especially well with a tangy sauce, so don't skip it. A creamy Easy Vegan Coleslaw on the side adds the perfect crunch.
They're also wonderful served without bread - break a patty over a grain bowl or hearty green salad with a drizzle of BBQ sauce or tahini dressing. If you're feeding a crowd, put out a spread of toppings and let everyone customize their own burger.
Storing & Freezing
Cooked patties keep well in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for about 10 minutes, or in a skillet over medium heat for a few minutes per side. Avoid the microwave - it softens the texture.
These patties freeze well. Let them cool completely after baking, then freeze in a single layer before transferring to a freezer bag with parchment between each patty. They'll keep for up to 2 months. Reheat from frozen in a 350°F oven for about 15-18 minutes until heated through.
More Vegan Burgers & Patties
If you loved this recipe, here are a few more vegan burgers to try:
- Vegan Chickpea Patties
- Vegan Chipotle Black Bean Burgers
- Vegan Quinoa Mushroom Burger
- Vegan Beet Burgers
- Best Vegan Burger Recipes
Recipe
Chickpea and Sweet Potato Burger
Ingredients
- 1 cup sweet potato meat about a medium sweet potato, cooked and peeled
- 1 can 540 ml chickpeas, drained and well rinsed
- ¼ cup barbecue sauce homemade or commercial
- ¼ teaspoon salt
- 1 tablespoon chili seasoning
- ⅓ cup bread crumbs
- tomatoes
- lettuce
- vegan mayonnaise
- pickles
- 5 hamburger buns
Instructions
- Preheat the oven to 400°F. Pierce the sweet potato a few times with a fork and bake for 45–50 minutes until completely tender. (Alternatively, microwave on high for 8–10 minutes.) Once cool enough to handle, peel and measure out 1 cup of flesh.
- Reduce the oven temperature to 350°F and line a baking sheet with parchment paper.
- Add the sweet potato flesh, chickpeas, barbecue sauce, salt, chili seasoning, and breadcrumbs to a food processor. Pulse until the mixture is uniform and holds together — stop before it becomes completely smooth. Scrape down the sides as needed.
- With lightly wet hands, divide the mixture into 5 equal portions and shape into round patties about ½ inch thick. Place on the prepared baking sheet and freeze for 15 minutes to firm up.
- Bake for 30 minutes, flipping carefully at the 15-minute mark, until the patties are firm and lightly golden on both sides. Let cool for 5 minutes before serving.
- Toast the hamburger buns. Spread vegan mayo on the inside of each bun, then stack with a patty, lettuce, tomato, and pickles. Serve immediately.
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