Sweet Potato Chickpea Burgers
- 600 g sweet potato (peeled, halved lengthways)
- 400 g can chickpeas (rinsed, drained)
- 1 small red onion (finely chopped)
- 2 garlic cloves (crushed)
- 1/2 lemon (juiced)
- 2 tbs smokey chipotle spice blend or fajita seasoning
- 1/2 cup flat-leaf parsley leaves (finely chopped)
- 1 cup fresh breadcrumbs
- ¼ cup raw couscous
- Olive oil cooking spray
- Hamburger buns, wedges iceberg lettuce, onion jam & chipotle mayonnaise, to serve
- Chop the sweet potato into 3cm chunks. Place onto a microwave-safe plate. Cover with damp paper towel. Microwave 7-8 minutes or until just tender when tested with a skewer.
- Drain any excess water. Smash with a fork then transfer to a bowl. Cool 15 minutes.
- Combine chickpeas, onion, garlic, lemon juice and spice in a food processor. Season, process until mixture almost comes together. Add to the sweet potato with the parsley, breadcrumbs and raw couscous. Shape mixture into 4 patties.
- Place on a lined baking tray, cover and refrigerate for 30 minutes to firm up if time permits.
- Place a flat tray into the oven. Preheat oven and tray 220°C fan forced. Spray both sides of the patties with oil. Place onto the hot tray. Cook 15 minutes, turn and cook a further 10 minutes until light golden.
- To serve, spread onion jam over the base of burger buns. Top with lettuce and sweet potato pattie.
- Drizzle with chipotle mayonnaise. Serve.
