Sweet Potato and Chickpea Burgers with Curry Basil Aioli

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So a good friend of mine and I were talking the other day about healthy foods we like to make.  And if came up that her family liked some sweet potato/white bean burgers she likes to make.  So I ran with the idea and came up with these Sweet Potato and Chickpea Burgers with Curry Basil Aioli.

Every ingredient I used was gluten free including the buns and bread crumbs, but if you not gluten free you can use a gluten “filled” version.

I went with an Indian flavor profile, but it was not overwhelming, so no need to worry about that.  When I served them for dinner they were paired with Roasted Cauliflower (and I will have that recipe up this week, too).

I hope you enjoy them, I think they were very good and a great change to the regular chicken or beef burgers (which I LOVE, too!!)

Yields 6

Sweet Potato and Chickpea Burgers with Curry Basil Aioli

Sweet Potato and Chickpea Burgers with Curry Basil Aioli

15 minPrep Time

20 minCook Time

35 minTotal Time

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Ingredients

  • Burgers
  • 1 16oz can of chickpeas, drained
  • 1 cup of cooked (I roasted) sweet potatoes, lightly mashed
  • 1 egg
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon mild curry powder
  • 1/2 teaspoon salt
  • Pinch of Pepper
  • 1 cup of plain bread crumbs ( I used gluten free)
  • 6 Buns ( I used gluten free)
  • Sliced Cucumber (for garnish)
  • Sliced Tomato (for garnish)
  • Baby Spinach (for garnish)
  • Coconut or Olive Oil for Frying
  • Aioli
  • 4 tablespoons Mayonnaise
  • 1 tablespoon apple cider vinegar
  • 3-4 medium, basil leaves chopped finely
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch of mild Curry Powder to taste
  • Pinch of salt
  • Pinch of pepper

Instructions

  1. Combine chickpeas, sweet potato, egg, garlic and onion powder, curry powder, salt, and pepper in a food processor and process until smooth. Fold in bread crumbs. Refridgerate for at least 1 hour. Remove from refridgerator and divide mixture in to 6 parts. Form each into a patty and fry in oil unitil each side is brown (about 5 minutes per side). Remove and drain on a paper towl. Eat immediately.
  2. To make the Aioli combine Mayonnaise, apple cider vinegar, garlic powder, basil, curry, salt and pepper in a small bowl. Stir to combine and serve on burgers.
  3. Serve burgers on buns and garnish with thinly sliced Cucumber, Tomato and Spinach.
http://www.frugallivingmom.com/sweet-potato-and-chickpea-burgers-with-curry-basil-aioli/

Sweet Potato and Chickpea Burgers

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Comments

  1. Meredith says

    I’ve made these twice now and really like them! I make extra Aoli. My husband isn’t the biggest fan, but that just means I get to eat the rest on salads for the week’s lunches :) The only thing I have against them is that I haven’t been able to cook them all the way through without burning the outside. This time around, I cooked on lower temp and then turned them to cook the edge by placing them against the pan on their sides. Either way, still delicious!

    • jlpenner says

      Yes… you have to be careful if your stove is too hot. Hear is a restaurant trick.. brown them on the stovetop and then throw them into the oven (maybe 350 or 375) in an oven save skillet to finish baking. I have not tried this, but I’d guess it would work. You’d have to play with the time.

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