cover photo

Seth Martin

Seth Martin
  last edited: Tue, 11 Oct 2016 11:57:04 -0500  
Sweet Potato & Chickpea Burgers


And now, it's time for a bean recipe! As you know, it's my life's mission to incorporate more beans into my life...and what a way to do it. With a burger! A veggie burger that is. Oh yes, my friends. 

I've been on a real burger kick lately. It's funny because I was never really into burgers before becoming vegan. I have a sneaking suspicion why though...methinks 'twas the decaying animal flesh. Hey, don't kill the messenger...that is what it is...

Anyway, you have nothing to fear my animal-loving compadres. My burgers are 100% vegan! These sweet potato, chickpea, and white bean veggie burgers brown up perfectly on the stove and are ready in a pinch! Filled with nutritious (and delicious) veggies, oats, herbs, and spices...what's to shy away from? Take a break from the bun-animal-bun combo and go with bun-veggie-bun instead! Also, freeze any leftovers for use later as a quick and nutritious meal! I love having them on hand. 

Sweet Potato & Chickpea Burgers:

Makes about 12 burgers

* Flax Eggs:
* 3 Tbsp. ground flax seed
* 1/4 cup cold water
* Veggies:
* 1 large sweet potato, sliced and steamed
* 1 15 oz. can of chickpeas, drained and rinsed
* 1 15 oz. can of white beans, drained and rinsed
* Aromatics:
* 1 Tbsp. olive oil
* 1 red bell pepper, diced
* 1 red onion, diced
* 5 garlic cloves, minced
* 1 1/2 tsp. ground cumin
* 1 tsp. Italian herb seasoning
* 1 tsp. garlic powder
* 1 tsp. ground paprika
* 1/2 tsp. crushed red pepper
* 1/2 tsp. kosher salt
* 1/4 tsp. ground black pepper
* 1/8-1/4 tsp. chipotle chili powder or cayenne pepper
* Conclusion:
* 2 cups old-fashioned oats, dry
* 1/4 cup fresh parsley, chopped
* 1 Tbsp. olive oil
* 12 hamburger buns

Notes: If you have a large food processor (10 cup or larger), you might be able to fit all the ingredients into the bowl at once to process. I had to do mine in batches of different ingredients. I cooked up 12 patties and froze the leftovers in saran-wrap separately, then in a large plastic ziplock bag for later! These burgers probably do best on the stovetop as opposed to grilling. Adapted from Peas and Crayons.

Start by whisking the ground flax seed and the water together in a small bowl. Place in the fridge until ready for use. 

Steam the sliced sweet potato for about 10 minutes, until fork tender.
Remove and set aside. Drain and rinse the chickpeas and white beans and set aside. 

In a large frying pan, heat the oil over medium-low. Add the aromatic ingredients and saute until fragrant and the bell pepper is browned, about 10-minutes. Remove from heat.

Meanwhile, in a food processor pulse the dry oats until they are a bit finer in consistency. They don't need to be ground to a flour though.
Transfer to a very large bowl. 

Now, pulse the chickpeas and white beans until they are mashed, scraping down the sides as necessary. They don't need to be perfectly processed.

When the aromatics are done sauteing, add them to the processor along with the sweet potatoes and pulse as well. Transfer the mixture to the bowl with the oats. 

Add the flax egg and the fresh parsley to the bowl and mix very well, with exceptionally clean hands. It's really the only way to do it. Place in the fridge to rest for 30 minutes. 

After the mixture has rested, heat 1 Tbsp. of olive oil in the large frying pan over medium. Form a veggie patty with your hands that's about the size of your palm. These won't shrink at all when cooked so form them exactly as you'd like them to be on your burger. Cook about 3-minutes on each side and repeat with remaining patties. 

Serve hot on a hamburger bun with BBQ sauce or ketchup and arugula or spinach.

Cook as many as you'd like to fit in one pan. My pan held four at a time. I cooked the leftover patties and then froze them to use later!

#Vegetarian #Vegan #Sweet Potato and #Chickpea #Burgers #Patties @Anarcho-Vegan+
Matze Stefan
thats correct ;)
Why are the vegans laying on the sidewalk in Berlin?  (joke)
I will rein in my black humour at this point...

Seth Martin
  last edited: Sun, 18 Dec 2016 00:19:30 -0600  
Chili powder, chipotle pepper and cumin highlight this party in a pot. This nutritious potato-, quinoa- and bean-based chili is filling and oh so satisfying!


Prep Time: 30 Minutes


1 tablespoon plus 2 teaspoons extra-virgin olive oil

1 medium-large sweet potato, peeled and diced

1 large red onion, diced

4 cloves garlic, minced

2 tablespoons chili powder

½ teaspoon ground chipotle pepper

½ teaspoon ground cumin

1/4 teaspoon salt

3 ½ cups vegetable broth

1 15-ounce cans black beans, rinsed

1 14.5-ounce can diced tomatoes

½ cup dried quinoa

4 teaspoons lime juice

  • Heat a large heavy bottom pot with the oil over medium high heat.
  • Add the sweet potato and onion and cook for about 5 minutes, until the onion if softened.
  • Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.
  • Add the broth, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir everything to combine.
  • Cover the pot and reduce the heat to maintain a gentle simmer.
  • Cook for 10-15 minutes until the quinoa is fully cooked and the sweet potatoes are soft.
  • Add the lime juice and remove the pot from the heat. Season with salt as needed.
  • Garnish with avocado, cilantro, crema or cheese before serving.
Recipe Credit: Pacific Coast Producers

#Vegetarian #Vegan #Food #Chili #Recipe @Anarcho-Vegan+
Arto's Channel
This looks amazing, trying it next week!
Thanks, I like your recipes!
Letter Bomber
lol didn't see the time and when I liked it., it removed my like from 3 years ago ;-) still haven't tried this recipe... where does the time go??