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Sweet Potato Chickpea Burger with Apricot Mustard & Rosemary Potato Fries

June 5, 2015 by Foodscape

sweet-potato-chickpea_burger-with-apricot-mustard-and-rosemary-potato-fries

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!





sweet-potato-chickpea-burger-with-apricot-mustard-and-rosemary-fries

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.
apricot mustard chickpea and sweet potato burger

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:

Sweet Potato: Vitamin A, Vitamin B6, vitamin C, vitamin D, iron, magnesium and carotenoids. I always have some sweet potatoes or yams cut up in the freezer.

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!

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Sweet Potato Chickpea Burger with Apricot Mustard & Rosemary Potato Fries

Yield: 6 Burger Patties

Sweet Potato Chickpea Burger with Apricot Mustard & Rosemary Potato Fries

Ingredients

    burger
  • 1 can chickpeas, drained & 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 & 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)
  • Apricot Mustard
  • 3 tbsp apricot jelly (I used this jelly sweetened with grape juice, no sugar added)
  • 1 tbsp dijon mustard
  • Toppings:
  • Basil
  • lettuce (I used butter lettuce)
  • sprouts (I used alfalfa sprouts)
  • Carmelized onions (optional)
  • Rosemary Potato Fries
  • 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

Instructions

  1. I recommend prepping your burger ingredients while your fries are baking. My meal was perfectly hot when I did it in that order.
  2. Rosemary Potato Fries
  3. Preheat oven to 450 degrees.
  4. In a bag or with your hands, evenly coat the oil, rosemary, and salt on the potatoes.
  5. Transfer the coated potatoes to a cookie sheet and bake for 20 minutes.
  6. Flip the potatoes and bake for another 6-7 minutes. Leave the fries on your cookie sheet while your burgers are baking.
  7. Burger
  8. Preheat, or lower the oven temperature to 350 degrees.
  9. In a large bowl, mash the chickpeas.
  10. In a high speed blender, add the hemp seeds, and puree until finely ground.
  11. Add to the blender: sweet potato, onion, garlic, paprika, rosemary, and salt & pepper.
  12. Transfer the blender ingredients to the chickpea bowl and mix together.
  13. 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.
  14. In a skillet, add the oil and turn the heat on medium-high.
  15. Add the shaped burgers to the skillet and brown on each side for 3-5 minutes to create a crust.
  16. Bake the burgers for 20 minutes. Then rest for 5 minutes.
  17. While the burgers are in the oven, prepare the toppings and apricot mustard. Serve when the burgers are ready.
  18. Apricot Mustard
  19. In a small bowl, mix the ingredients together.
3.1

apricot-chickpea-and-sweet-potato-burger-with-rosemary-fries

Filed Under: Dietary Needs, Dinner, Vegan, Vegetarian Tagged With: easy vegan, easy vegetarian recipes, gluten-free, simple vegan, sweet potato burger, unusual burger, vegan burger, vegan food

« Gluten-Free Tabouli (grain-free, raw vegan, vegan)
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Comments

  1. Laura says

    June 9, 2015 at 12:03 am

    I love chickpea burgers!! Such a perfect legume for burger goodness. Yours look delightful. Thanks for sharing:)
    Laura recently posted…Seitan Banh Mi SandwichMy Profile

    • Foodscape says

      June 9, 2015 at 2:19 am

      Thank you so much Laura! I must say it is pretty delightful. Thanks for stopping by!
      Foodscape recently posted…Sweet Potato Chickpea Burger with Apricot Mustard & Rosemary Potato FriesMy Profile

  2. Rachel Pattison (Little Chef Big Appetite) says

    June 9, 2015 at 2:53 am

    yum! This sounds AMAZING.
    Rachel Pattison (Little Chef Big Appetite) recently posted…Honey-Mustard Green Beans with PecansMy Profile

    • Foodscape says

      June 12, 2015 at 6:46 am

      Thanks Rachel! I see you like your mustard in the summer as well. Can’t wait to check it out!
      Foodscape recently posted…Sweet Potato Chickpea Burger with Apricot Mustard & Rosemary Potato FriesMy Profile

  3. The Vegan 8 says

    June 9, 2015 at 6:08 pm

    Oh how funny, we really did both post a sweet potato chickpea burger! Totally different, but I’m loving your version too with the apricot mustard, that sounds so intriguing! It looks beautiful!
    The Vegan 8 recently posted…Smoky Barbecue Sweet Potato Chickpea Burgers with Fat-Free Barbecue SauceMy Profile

    • Foodscape says

      June 12, 2015 at 6:47 am

      I know, right!?! Great minds think alike ;p We’re starting a trend Brandi!
      Foodscape recently posted…Sweet Potato Chickpea Burger with Apricot Mustard & Rosemary Potato FriesMy Profile

  4. Laura says

    June 11, 2015 at 12:33 pm

    Beautiful photo’s are always! My favorite part is the sprouts on top, oh how I love sprouts, I’ve even done my own. They are so tasty. And they add to every dish. Rosemary is my favorite herb of all time, a woodsy flavor….yes? So good. What a delectable meal. Happy Thursday!

  5. GiGi Eats says

    June 11, 2015 at 6:46 pm

    UM WHOA! Hello outside of the box thinking – this recipe is action-packed full of FLAVORS galore!!
    GiGi Eats recently posted…You Won’t Be Waffling Over This!My Profile

  6. Megan says

    June 12, 2015 at 4:30 am

    Amazing! Thanks for sharing! Real quick, how many servings does this yield? Thanks!

    • Foodscape says

      June 12, 2015 at 6:45 am

      Whoops! Thanks for asking Megan! It’s in there now. It will make about 4-6 patties, depending on how big you like your burgers. Fair warning: I made 4 burgers the first time I made them and could only handle eating 1 burger because they are so filling.
      Foodscape recently posted…Sweet Potato Chickpea Burger with Apricot Mustard & Rosemary Potato FriesMy Profile

    • Foodscape says

      June 12, 2015 at 9:48 pm

      I lied. Just made them again and I easily get 6 out of it.
      Foodscape recently posted…Chocolate Covered Brownie Cake Pops (Raw Vegan, No Bake)My Profile

  7. Evi @ greenevi says

    June 15, 2015 at 6:23 am

    This looks super yummy! I love you used chickpeas, sweet potatoes and hemp seeds, they must be so good together!
    Evi @ greenevi recently posted…Roasted JalapeñosMy Profile

    • Foodscape says

      July 6, 2015 at 7:19 pm

      Hi Evi! Sorry I totally missed your comment! You’re gonna love it 🙂 Let me know if you make it!
      Foodscape recently posted…Sweet Corn and Berry Ice Cream Sandwiches (gluten-free)My Profile

  8. Marjorie Stradinger says

    June 21, 2015 at 9:17 pm

    Michaell, I think this is my new favorite recipe of yours. Most vegetarian burgers are so boring. I just love the flavors in this one, and the variety of toppings possible to make it a winner again and again.

    As Gigi says,”out of the box” thinking.

    Thanks so much.
    Marjorie Stradinger recently posted…The Albrecht’s – Grocery wisdomMy Profile

  9. Marjorie Stradinger says

    July 2, 2015 at 2:36 pm

    Michaell, since I will only be using 2 of the 6 burgers at a time, I am wondering if you think I can freeze the mix until ready to use?
    Marjorie Stradinger recently posted…The Albrecht’s – Grocery wisdomMy Profile

    • Marjorie Stradinger says

      July 2, 2015 at 2:43 pm

      Or maybe make them all and freeze the cooked burgers???
      Marjorie Stradinger recently posted…The Albrecht’s – Grocery wisdomMy Profile

      • Pam says

        July 5, 2015 at 11:54 pm

        Hi. These are incredible. I tried freezing the cooked patties…excellent results. They reheat in the microwave from the frozen state and keep their texture. I also made a second batch with falafel seasoning (corriander, cumin, garlic, etc.) instead of the rosemary. They made the best falafel patties ever! These are perfect texture. I’m going to use this recipe as my base recipe and keep changing up spice combos to make different burgers. Thanks for the perfect burger.

        • Foodscape says

          July 6, 2015 at 7:23 pm

          Pam, thank you so much for letting me know how they turned out! I love that you’re already changing it up and making it your own. In fact, I think I’m going to try your seasoning idea since I LOVE falafel! Awesome!
          Foodscape recently posted…Sweet Corn and Berry Ice Cream Sandwiches (gluten-free)My Profile

    • Foodscape says

      July 6, 2015 at 7:21 pm

      Hi Marjorie, absolutely you can freeze them 🙂 Let me know what you think!
      Foodscape recently posted…Vanilla Chai Chia PuddingMy Profile

Welcome! I'm Michaell, the recipe creator and photographer behind Foodscape. My challenge? How to take my favorite recipes and re-invent them using whole-food, processed-free, gluten-free and plant-based ingredients...and sneaking extra fruits and veggies into every recipe. Too tough? Not for this girl!

Every Friday I launch a new family friendly recipe that even the pickiest eaters will eat. Join my mailing list or add me to your RSS so I can share with you too! Read More…

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Michaell is a food blogger that specializes in plant-rich whole foods. Almost all recipes on Foodscape are vegetarian, vegan and gluten-free. Read More…

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