These Sweet Potato Chickpea Burgers with Feta are absolutely delicious, vegetarian, ridiculously easy to make, and have a nice hint of spice from sriracha sauce. A MUST-MAKE even if you’re not vegetarian.
We’ve really been trying to eat more vegetarian meals around here. Not in a trendy “meatless Monday” way, but just because I don’t feel like cooking meat as often. Cooking vegetarian is an easy way to eat vegetables and get more nutrients.
These vegetarian Sweet Potato Chickpea Burgers made with Feta and spicy Sriracha sauce totally hit the spot, every single time.
What makes these vegetarian burgers extra special:
They’re so ridiculously tasty thanks to the sweetness of the sweet potatoes, the creamy salty richness of the feta cheese, and the subtle spice from the sriracha sauce. And on top of that they’re filling, healthy, and super easy to make.
They take about 15 minutes from start to finish if you pre-cook your sweet potatoes. I definitely recommend pre-cooking the sweet potatoes and having them chilled and ready to go, so that these chickpea burgers can be made for weeknight dinners after work. This recipe is also a great way to use up leftover mashed sweet potatoes, as long as they are not sweetened too much, because that would make a weird burger.
Are these chickpea sweet potato burgers vegan?
No, these burgers are not vegan because there is egg and feta cheese in them. If you would like to make vegan burgers, just skip the feta (or use a vegan cheese), and use a vegan egg substitute, such as a flax egg. To make a flax egg, mix 1 tablespoon of ground flax seed with 3 tablespoons water, mix, and let sit for 20 minutes.
The burgers will still taste great even if you skip the feta, thanks to the garlic powder, fresh herbs, sweet potato, and sriracha sauce.
Or here is a great option for a vegan chickpea burger.
Are these burgers gluten free?
No, the recipe calls for panko breadcrumbs, which are made from wheat. But you can absolutely swap out the panko and use gluten free breadcrumbs in this recipe if you want to have gluten free vegetarian burgers.
Can you grill these chickpea burgers?
Yes, you can definitely cook these burgers on the grill to get that delicious smoky grill flavor. Make sure that your grill or grill pan are nicely greased with oil. However, these burgers are not as sturdy as meat burgers, so you want to be careful when flipping them so they don’t fall apart. Make sure you cook them thoroughly on one side before flipping, so that you are not flipping them back and forth.
I love using this grill pan for things like these burgers or grilled vegetables. You still get all the delicious aroma and char of cooking over an open fire, but you are not at risk of losing your food through the grill grates.
How to Make Sweet Potato Chickpea Burgers
1. Start by cooking the sweet potato. You can boil it, roast it, or cook it in the Instant Pot. Roasting it is the most delicious way, but it takes the longest (25-30 minutes at 400F), vs 10 minutes of boiling or 15 minutes cook time in the Instant Pot, according to Rachel Cooks (Instant Pot Sweet Potato Recipe here). However you decide to cook the sweet potatoes, make sure they are completely cooked through and super soft. I recommend doing this in advance and keeping the cooked sweet potato in the fridge (it should be fine for up to 2-3 days) so you have the sweet potato ready to go.
2. Mash a can of chickpeas and the sweet potato flesh in a large bowl. Don’t over do it, you want some texture in your burgers. Or maybe you don’t, in which case feel free to mash to your heart’s content. I used a fork to mash the sweet potato and a mojito muddler to smash the chickpeas. I find it to be the easiest tool for smashing chickpeas (and avocado too!), it works so much better than a fork or a potato masher.
3. After adding the breadcrumbs, egg, seasonings, herbs, feta, and parsley, form the mixture into patties. Make the patties the size of your buns or just a little bigger, so you get a perfect burger with lots of flavor in every bite. This should make about 4-6 patties, depending on their size. If you’re making 4 patties, they will be pretty huge! (Which is a good thing, in my opinion.)
Wet your hands in cold water before forming the patties, this will prevent the sweet potato chickpea mixture from sticking to your hands.
4. Cook the chickpea sweet potato burgers with some olive oil in a large non-stick skillet. I am absolutely obsessed with my Bialetti Ceramic Pro skillet. It is a dream to cook with and cleans so easy because it is super non-stick.
5. Toast the buns in the same skillet, assemble the burgers, and enjoy! Here’s a tip: If you like onions on your burger, you can make a little onion next to hold all the feta in nicely on top of the burger.
So there you have it! It’s quite easy to make these burgers. I really hope you get to try them. If you do get a chance to make them, please do let me know! Upload a picture to Facebook or Instagram and tag @babaganoshblog. I love seeing your creations from my recipes!
Did you enjoy this recipe? Let me know with a comment and a star rating below! And don’t forget to save it for later on Pinterest:
Chickpea Sweet Potato Burgers with Feta
- 1 15-oz can chickpeas , drained and rinsed
- 1 small sweet potato , cooked and skin removed (about 10-12 oz)
- 1 egg
- 1.5 cups panko breadcrumbs (or use gluten free breadcrumbs)
- 2 tablespoons fresh parsley leaves , finely chopped
- 1/2 teaspoon garlic powder
- 1/2 - 1 teaspoon salt , or to taste
- ground pepper , to taste
- 1-3 teaspoons sriracha , to taste (or omit)
- 1/2 cup feta cheese , crumbled
- olive oil for cooking
- Burger essentials: buns, lettuce, tomato, onion, avocado, mayo, ketchup, etc.
- In a large bowl, mash together the chickpeas and peeled sweet potato until most of the chickpeas are mashed and no large lumps of sweet potato remain. It doesn't have to be perfectly smooth. Add the egg and mix well. Add 1.5 cups panko breadcrumbs, garlic powder, chopped parsley, salt, pepper, and sriracha (if using) and mix until the mixture is like a thick paste that can be formed into patties. Add up to another 1/4 cup panko breadcrumbs if the mixture is too soft to form into patties. Add the crumbed feta cheese and stir until it is well mixed.
- Wet your hands and form the mixture into 4-6 patties, depending on the size of your hamburger buns. The wet hands prevent the burger mixture from sticking to your hands. Set aside on a large plate, or place directly into a hot oiled skillet (step 3).
- Heat 1-2 tablespoons of olive oil in a large non-stick skillet. Gently place the chickpea sweet potato burger patties into the skillet and cook over medium heat for 3-5 minutes per side, or until each side is golden brown and crispy. Carefully remove from heat and set aside.
- Place the burger buns cut side down onto the oiled skillet (no need to add more oil) and toast for 15-30 seconds, or until the edges are crisp and browned. Remove from heat.
- Assemble the burgers: Place a chickpea sweet potato patty on each bun, top with lettuce, tomato, avocado, feta, a drizzle of sriracha or ketchup. Enjoy!
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