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Vegan Chickpea Burgers with Turmeric and Sweet Potato

by Kaitlynn Fenley
Veggie Burgers with Turmeric Chickpeas and Sweet Potato

These vegan chickpea burgers with turmeric and sweet potato are loaded with flavor and gut-healthy fiber. The burger patties come together in 30 minutes and can be baked in the oven or cooked on the grill.

My Favorite Recipe for Chickpea Burgers

This is my new favorite veggie burger recipe. I included some of my favorite gut health foods, like chickpeas, quinoa, oats, and sweet potato. Also, for color and health benefits, I threw in some anti-inflammatory turmeric and black pepper.

I include oven-baking as the main cooking method in the recipe card, but you can grill the patties on the barbeque. To grill the burgers, start by following the exact directions. After you baste the burgers with oil, grill them on your BBQ grill for 6-8 minutes on each side.

When grilling these burgers on the BBQ, it helps to clean your grill first. Before starting your grill, clean the grates. Then, coat a high smoke point oil on the grates using paper towels. I suggest using avocado oil or saturated fat, like tallow.

Veggie Burgers with Turmeric Chickpeas and Sweet Potato on a white surface.

Chickpea Burgers with Sweet Potato

The main ingredients for this veggie burger recipe are pretty simple. Here’s what you’ll need:

  • Sweet Potato: adding cooked sweet potato helps keep the burger patties soft and juicy. I don’t like my veggie burger patties to be dry like falafel, so adding sweet potato helps.
  • Chickpeas: You can use any bean in this recipe, like white beans or red beans, but I prefer Chickpeas as the main source of protein in these veggie burgers.
  • Quinoa: Cooked quinoa adds texture and helps hold the burgers together. Quinoa also adds protein and fiber.
  • Rolled Oats: I love adding rolled oats to my veggie burger recipes. Oats contain beta-glucan, so if the mixture is too wet, oats help absorb excess moisture and bind everything together.
  • Other ingredients: Besides the main ingredients above, you’ll need miso, garlic, onion, chili powder, black pepper, paprika, turmeric, and Turmeric Sauerkraut brine (this is optional but adds saltiness and a lot of good flavors).
cooked chickpea burgers on a parchment paper lined baking sheet

How to Make These Veggie Burgers

One of the reasons I love this recipe is that it only takes a few simple steps!

  1. Pulse all the ingredients together in a food processor.
  2. Refrigerate the mixture for 2 hours.
  3. Shape the patties.
  4. Bake or grill.

That’s it! Five easy steps, and you’re done.

Veggie Burgers with Turmeric Chickpeas and Sweet Potato fully dressed on a clack plate.

Ideal Toppings for Chickpea Burgers

You can use whatever burger toppings you enjoy most. We used arugula, mustard, red onion, and fresh cucumber for the pictures here. Some other toppings I suggest trying:

Tips for Making Veggie Burgers with Turmeric, Chickpeas, and Sweet Potato

My only tip for this recipe is to gather, prep, and measure all the ingredients first. When I make these, I cook my quinoa in my Instant Pot first. Once that’s done, combining all the ingredients in a food processor is easy.

Veggie Burgers with Turmeric Chickpeas and Sweet Potato fully dressed on a black plate.

Recipes to Pair with the Veggie Burgers

a chickpea burger dressed with cucumber, red onion and arugula,  on a black plate.
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Vegan Chickpea Burgers with Turmeric and Sweet Potato

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These vegan chickpea burgers with turmeric and sweet potato are loaded with flavor and gut-healthy fiber. The burger patties come together in 30 minutes and can be baked in the oven or cooked on the grill.

  • Author: Kaitlynn Fenley
  • Prep Time: 2 Hours
  • Cook Time: 30 Minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 6 Burger Patties
  • Category: Entrée
  • Method: Oven Baked
  • Cuisine: American
  • Diet: Vegan

Ingredients

Burger Patty Ingredients

  • 1 Small Sweet Potato, Peeled and Cooked
  • 2 Cups Chickpeas, Cooked
  • 1 Cup Quinoa, Cooked
  • 1 Cup Rolled Oats
  • 2 Tablespoons Rice Flour
  • 1/2 Medium Onion, Minced
  • 3 Garlic Cloves, Minced
  • 3 Tablespoons Sauerkraut Brine
  • 1 Tablespoon Miso Paste
  • 1 Teaspoon Turmeric Powder
  • 1 Teaspoon Chili Powder
  • 1 Teaspoon Smoked Paprika
  • 1/2 Teaspoon Ground Black Pepper
  • 1 Tablespoon Olive Oil

Burger Ingredients

  • Burger Buns
  • Lettuce
  • Cucumber Slices
  • Red Onion Slices
  • Mustard

Instructions

  1. In a food processor, pulse all of the ingredients except the olive oil until evenly combined.
  2. Place mixture in the fridge for two hours. 
  3. Line a baking pan with parchment paper and preheat your oven to 400 F.
  4. Form the burger mixture into patties, by rolling into a ball then pressing it down onto the parchment paper lined pan. You can make these patties any size you’d like. 
  5. Brush the patties with olive oil. 
  6. Bake for 15-20 minutes, then flip and bake for another 15-20 minutes. 
  7. Assemble the burgers with patties and toppings, serve and enjoy!

Notes

You can freeze any extra patties, and reheat in the oven for a quick burger. 

to cook on the grill, brush the patties well with oil and grill on each side for about 6-8 minutes.

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram

 

Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

author avatar
Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

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2 comments

Lou Daigle November 3, 2022 - 6:02 am

I made these last night and they are so good! We really like how they get a bit crispy on the outside. I topped them off with red onion and mustard (dijon) as you suggested. I also added tomato slices and I served them on potato rolls. So satisfying!
I found that the burger mixture is very, very sticky to work with. It really sticks to my hands which makes it a bit difficult to form into patties. I’m sure you’ve made these frequently. Do you have any tips on how to deal with the stickiness?






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Kaitlynn Fenley November 3, 2022 - 3:15 pm

Hey Lou! Yes, to help with the stickiness, I continually wet my hands with a little water.

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