BBQ Sweet Potato Burgers

Sweet potatoes, rolled oats, chickpeas, and BBQ sauce come together to create delicious veggie burgers! You can use whatever BBQ sauce you prefer, sweet or spicy, to give it the barbeque flavor you prefer. Top your burger with your favorite toppings and its go time!

Sweet potatoes, rolled oats, chickpeas, and BBQ sauce come together to create delicious veggie burgers! You can use whatever BBQ sauce you prefer, sweet or spicy, to give it the barbeque flavor you prefer. Top your burger with your favorite toppings and its go time!

  • Servings: 4
  • Difficulty: Medium
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Ingredients

1 Medium Sweet Potato

1 Can Chickpeas, Drained and Rinsed

2 Tablespoons Barbecue Sauce, Plus More For Serving

¼ Teaspoon Kosher Salt

½ Teaspoon Sweet Paprika

½ Cup Rolled Oats

½ Red Onion, Sliced Into Rounds, For Serving

Sliced Tomatoes, Lettuce, and Pickles, For Serving

Hamburger Buns, For Serving

Directions

1.       Lightly grease or line a sheet pan with parchment paper. 

2.       To cook the sweet potato, puncture it several times with a fork all over and microwave until fork-tender all the way through, 2-4 minutes. Or, slice in half and roast in a 400°F oven for about 20 minutes, until fork-tender. Peel and roughly chop the cooked sweet potato, but don’t worry about removing all of the peel.

3.       In a food processor, combine the sweet potato, chickpeas, barbecue sauce, salt, paprika, and oats until well-combined.

4.       Form the mixture into 4 equal-sized patties and place on a baking sheet or large plate. Chill in the fridge for at least 30 minutes. Preheat the oven to 350°F.

5.       Bake for 30 minutes, carefully flipping the burgers halfway through. Serve the burgers with toppings of choice.

Salsa Veggie Burgers

Burgers without all the beef guilt. This is a great variation to the old American classic. These are very flavorful and will definitely be a crowd favorite!

Burgers without all the beef guilt. This is a great variation to the old American classic. These are very flavorful and will definitely be a crowd favorite!

  • Servings: 5
  • Difficulty: easy
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Ingredients

1 15-oz Can Black Beans, Rinsed and Drained

1 Cup Cooked Brown Rice

½ Cup Quick Oats

½ White Onion, Diced

1 Teaspoon Ground Cumin

½ Teaspoon Red Pepper Flakes, to Taste

½ Teaspoon Kosher Salt, to Taste

1 Small Tomato, Roughly Chopped

½ Cup Corn Kernels, Fresh or Frozen

¼ Cup Cilantro, Roughly Chopped, Plus More, for Serving

¼ Cup Bread Crumbs for Dredging

2 Tablespoons Olive Oil, for Cooking

Hamburger Buns, for Serving

Lettuce, Tomatoes, and Lime, for Serving

Directions

  1. In a food processor, pulse together beans, brown rice, oats, onion, cumin, pepper flakes, and salt a few times, being careful not to over-process. Mix with a rubber spatula as necessary to ensure everything is well combined. Add the tomato and corn and pulse until just combined.
  2. Form the mixture into 5 patties, arrange on a baking sheet or plate, and chill in the fridge for at least 30 minutes.
  3. Place the breadcrumbs on a plate and dredge each side of the burgers, gently pressing down to coat.
  4. Preheat a skillet with 1 tablespoon olive oil over medium heat. When the oil is hot, gently place the burgers (as many as will fit comfortably in your skillet) and cook, undisturbed, until golden, 4 minutes. Add another tablespoon of oil, flip, and cook for 4 minutes on the other side.