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.