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Sweet Potato Chickpea Burger

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

For the sweet potato chickpea burger

  • 1 cup sweet potato mash
  • ½ cup canned chickpeas rinsed and semi mashed
  • 1 tsp Pimenton (smoked pepper powder) 
  • 1 tsp garlic powder
  •  ½ tsp turmeric powder
  •  ¼ tsp chili powder optional
  •  ¼ tsp salt
  •  ¼ tsp black pepper
  •  ⅓ cup flour
  • 1 small egg
  • half of a small white onion
  •  ½ cup or more semolina
  • sunflower/olive oil for frying

For the sauce

  • 4 tbsp mayo I used Hellmann's mayonaise
  • 2 tbsp Piccalilli If you don’t like this, a good mustard is also fine

For the burger toppings

  • Halloumi cheese (I used Dodoni) I used Dodoni
  • spinach/lettuce leaves
  • few slices of tomato
  • few slices of red onion
  • sprouts (optional) 

Instructions

  • Put all the ingredients (sweet potato mash, chickpeas, spices, flour, egg, onion) in a bowl and mix very well. Make sure that you leave some of the chickpeas whole. The burger mixture will become quite sticky so it's best to put some oil on your hands first, before you divide the batter into either 3 or 4 burger patties.
  • To give the burgers some more shape and a crunchy outer shell, I’ve chosen for semolina (you can also replace this with flour but you'll have a less crunchy texture). Put a generous layer of semolina on a plate and place a pre-formed burger patty on it. Pour some more semolina over the patty and shape the burger until it doesn’t stick (if needed add more semolina on your hands). Repeat this process with the rest of the patties.
  • When you’re done making the patties sprinkle some semolina on a clean plate and place them all on it. Put the patties in the fridge for 15 min so they can firm up (you can also makes these the night before). After 15 min they are ready for frying. Place some olive oil in the pan and cook the burgers on medium heat for 3/4 min on each side until they are golden brown and warm in the middle. When they are cooked, you can place the burgers on some kitchen towel paper to release some of the excess oil.
  • Slice the Halloumi into pieces that are 1 cm thick. Rub them with some olive oil and grill them in a hot grill/griddle pan for about 2/3 min until you get the charred marks. In the meantime you can toast your burger buns, prepare the sauce (mix the mayo and piccalilli), slice your tomatoes and onions. Or you can do this after you have cooked the burgers.
  • When everything is ready you can assemble your burger the way you like it. Just make sure that the Halloumi remains warm, otherwise it can become quite chewy. I’ve enjoyed these burgers a lot and I hope you will too! TIP:- Make bite size balls and serve this sweet potato and chickpea filling as a snack.- Turn this into a vegan burger and replace the flour with tapioca starch and leave out the egg. If you want to coat the burger you can dip them into soy milk and dunk them into the breadcrumbs.If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!