I have been craving burgers lately and really wanted to make some using chickpeas, sweet potato and veggies! The reason I was SO keen to use chickpeas is that I wanted to use the aquafaba (chickpea brine/water) to make vegan mayo too!
These burgers serve 8 portions are super easy to make, they're vegan and gluten free. I cooked half (stored some in the fridge) and then froze the other half (before cooking so that they hold the shape).
- I cup chickpeas (save the brine to make vegan mayo!)
- 1 tin sweetcorn
- 2 sweet potatoes
- 3 spring onions thinly chopped
- Handful of chopped parsley
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1 tsp paprika
- 1/2 - 1 tsp hot chilli powder (depending on how spicy you like it!)
- 1/4 tsp ground coriander
- Dash of Tabasco sauce (again depending on how spicy you like your food!)
- Salt & pepper to taste
- Pre-heat oven to 180 degrees
- Cook the sweet potatoes (I generally put mine in the microwave until soft – generally 5 mins, or until you can stick a fork through)
- Blend or mash the chickpeas, garlic, spices, sauce (if you don’t have a food processor you can just use a fork)
- Add in the sweet potato, sweetcorn, spring onions and mix with a fork. Note: I like to keep the sweetcorn whole, however you can blend half if you want a smoother mix. Personally, I think the mix is too puree like if everything is blitzed and I prefer the consistency and how it tastes when the sweetcorn and spring onions are whole!
- Prepare a baking tray with parchment paper and brush with coconut oil.
- Dust a surface with flour (I used gluten free brown rice flour) and shape large spoonfuls of the mix into burger shapes, giving them a light coating of the flour to make it less ‘wet’ and hold the shape
- Place on the baking tray and cook for 40 minutes, turning the burgers half way through with a flexible spatula.
- While the burgers are cooking you can make your vegan mayo!
- 10 tbsp aquafaba (water from chickpeas)
- 100ml vegetable oil
- 1/2 lemon juice
- 2 tsps dijon mustard
- 1 gloved of garlic minced/crushed
- 1/2 tsp white wine vinegar
- 1/2 tsp brown rice flour (helps thicken)
- In a bowl, whisk the aquafaba with an electric whisk until it starts to become frothy
- With the whisk still on, slowly, slowly start to gradually add in the oil
- Add the other ingredients in slowly, it should start to thicken up
- Taste as you go – and add accordingly to the mixture until it is a flavour you like!
The mayo should last in the fridge for about a week, tastes better on day 2 when the garlic has infused!
Serve hot in a bun with your choice of toppings!
I like mine in a seeded bun (gluten-free or whatever tickles your fancy!) with the vegan mayo, tomato sauce, onions (ideally caramelised!) and lettuce! Honestly – don’t skip the bun, the blend of the burger coupled with all of these toppings/mayo together is what makes it such a delicious combination :)
Some burgers are great ‘naked burgers’ sans bun but I am a huge fan of making these ones with ALL the trimmings! If you’re looking for something lighter check out the recipe for Sweet Potato & Caramelised Onion Cakes HERE as these are more patties which are perfect paired with a salad.