It’s time to review a burger recipe again, and these sweet potato and chickpea burgers definitely caught my eye. I found them over on The Kitchn a while back and have been meaning to try them ever since, so it was time to get down to it. I love sweet potato and I love chickpeas, and I was even feeling adventurous enough to try the spicy dip. What could do go wrong?
Well, a lot, as it turns out. Like most veggie burger recipes I seem to find online, this one absolutely and stubbornly failed to bind together, meaning that we were left with a mess of crumbly ingredients instead of anything remotely resembling patties. This was after a lot of work grating vegetables and mashing chickpeas, so it felt like a bit of a letdown. We used a red onion instead of a white one, but left the rest of the burger recipe as-is.
We try adding a few tablespoons of oats to help the mixture out, then gave up and stuck them in the oven instead of frying them. This at least did help, leaving them reasonably solid – or at least enough to get them onto a plate. For the dressing I opted for a fruity habanero instead of a sriracha, simply because I prefer the taste; I added double the amount and then a bit of honey as well because it still just tasted like Greek yoghurt with cumin.
Finally we served them up – I’m on a low-calorie kick right now so opted for thins instead of bread buns, and roasted carrots instead of chips. There was far too much of the dip – perhaps half as much would have been too much – and the burgers were uninspiring at best. They really need a stronger flavour in there; the chickpeas are bland and the sweet potatoes don’t have anything to draw out their taste. All in all it was pretty disappointing, to be honest.
If you’ve got a veggie burger recipe you think I should try, let me know in the comments! Here’s a bonus Vine of us making these burgers: