This. Is. So. Good. If you like turkey burgers and cranberries or Hawaiian burgers, this will be your official summer burger. It’s filling, but light and has a lot of flavor. In fact, this is so good I think it’s better than a beef burger! Don’t be mistaken, it doesn’t taste like meat. It isn’t trying to compete, the flavors are just so well paired together that it is irresistible. You know when you are really full, but it’s just so good that you reach for another one anyway? Yes, that good. This Sweet Potato Chickpea Burger with Apricot Mustard & Rosemary Potato Fries will knock your socks off!
I was always a meat-eater for the condiments. I never really liked the texture and taste of meat. I still don’t really. I do love BBQ sauce, jellies, ketchup, mustard, etc. But meat itself? Kinda boring to me. It always needs…something. This burger needs nothing more, nothing less. It has the perfect mixture of condiments. In fact, it’s made to compliment the condiments. I tried this without the fresh basil leaves with the first bite and it was missing something. When I added the basil…wow. Just wow. The perfect pop of flavors and a fireworks show in your mouth. Make this! Put these items on your grocery list and make this! I won’t deny it’s kinda exotic in flavor pairing, but if you have an adventurous palette and like a lot of flavor, this is for you. I love this! I would take this burger over anything any day. In fact, I wish I could sell this recipe to a restaurant so I could have it made for me. But that’s the beauty of a burger! You can make these ahead and freeze and just pull them out the night before to bake. Who doesn’t love a good burger? And it has a beautiful orange color to it. This is my new favorite, can you tell? I’m really excited. It’s 10 o’clock at night when I’m writing this and I’m totally hyper because I have to tell you how good it is. Good thing I have a blog or I’d be annoying all my friends with pictures of food.
AND it’s nutritious! Sweet potatoes, hemp seeds, chickpeas, basil who could ask for anything more! Here are the nutrients you are getting in this meal:
Hemp Seeds: Omega 3, Omega 6, GLAs, protein, Vitamin E and all 20 amino acids and all 9 essential aminos…making this a complete protein without the saturated fats.
Chickpeas: Molybdenum (helps breakdown amino acids and metabolize fat, which you’ll love paired with the hemp seeds!), manganese, folate, copper, fiber, phosphorus, protein, iron and zinc.
Basil: Potassium, manganese, copper, vitamin A, vitamin C, calcium, folate, iron, omega-3, magnesium, reduces inflammation, the pigmentation of basil shields your skin from oxygen (therefore anti-aging) and it has oils that are used as an antibacterial.
Can you say all this about most burgers you eat? I definitely met my goal for adding lots of veggies to my meal. I’m so full! This is a great dinner for a workout night since it is high in protein. Okay, time to give you this amazing recipe!
- 1 can chickpeas, drained &amp; rinsed
- 1/2 cup hemp seeds, hulled
- 1 raw sweet potato
- 2 tbsp onion, pureed
- 1 garlic clove, pureed
- 2 tsp paprika
- 1 tsp rosemary
- salt &amp; pepper
- 3/4 cup chickpea flour + 1/4 cup for shaping into hamburger disks or as needed
- 1 tbsp avocado oil, I like cold-pressed and buy this one
- Burger Buns (I use sprouted, whole wheat buns)
- 3 tbsp apricot jelly (I used this jelly sweetened with grape juice, no sugar added)
- 1 tbsp dijon mustard
- lettuce (I used butter lettuce)
- sprouts (I used alfalfa sprouts)
- Carmelized onions (optional)
- 2 potatoes, sliced into steak fries
- 2 tbsp avocado oil (or an oil that can take high heat without changing chemistry)
- 1 tbsp dried rosemary
- salt to taste
- I recommend prepping your burger ingredients while your fries are baking. My meal was perfectly hot when I did it in that order.
- Preheat oven to 450 degrees.
- In a bag or with your hands, evenly coat the oil, rosemary, and salt on the potatoes.
- Transfer the coated potatoes to a cookie sheet and bake for 20 minutes.
- Flip the potatoes and bake for another 6-7 minutes. Leave the fries on your cookie sheet while your burgers are baking.
- Preheat, or lower the oven temperature to 350 degrees.
- In a large bowl, mash the chickpeas.
- In a high speed blender, add the hemp seeds, and puree until finely ground.
- Add to the blender: sweet potato, onion, garlic, paprika, rosemary, and salt &amp; pepper.
- Transfer the blender ingredients to the chickpea bowl and mix together.
- Add 3/4 cup chickpea flour. The texture should be wet, but shapeable. If it is not shapeable, continue to add chickpea flour until you can shape each burger into disks.
- In a skillet, add the oil and turn the heat on medium-high.
- Add the shaped burgers to the skillet and brown on each side for 3-5 minutes to create a crust.
- Bake the burgers for 20 minutes. Then rest for 5 minutes.
- While the burgers are in the oven, prepare the toppings and apricot mustard. Serve when the burgers are ready.
- In a small bowl, mix the ingredients together.