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.
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!
Cook the sweet potato in advance: Cut the sweet potato into 4-6 cubes and boil for 10 minutes, or roast at 400F for 25-30 minutes, or until the potato is easy to pierce with a fork. Allow to cool before handling it.The nutrition facts in this recipe are estimated for 6 burger patties, and do not include the buns or any additional toppings.