Dad jokes aside; I am back with another recipe for a chickpea sweet potato burger that will positively brie-ten your day.
Sorry sorry, don’t leave me!
Chickpeas and sweet potato are two fantastic and versatile food staples in a clean eating diet. There is so much you can do with both to create unique dishes and flavours by changing the recipes, spices and cooking methods.
Though great on their own, both complement one another. Chickpeas provide that savoury middle-eastern vibe whereas sweet potatoes are delicate, fluffy and delightful.
A burger is an obvious recipe choice, yet this is my take which has some earthy spices and cheese that will have you screaming ‘Brie mine!’.
That was the last pun, honest. Please keep reading!
Switching It Up
These gooey sweet potato burgers are something different, yet they are easy to switch up like my other burger recipe by tweaking with the spices. That is what I love about this type of cooking. You don’t have to follow the recipe to the letter, and by adjusting a few variables, you can create something that is unique to you and hopefully is better than mine.
If you are not a fan of my earthy and slight Indian vibe, then shift over to Italian or Chinese seasons. You cannot go wrong with either.
I advise keeping the chickpeas in this recipe. Though you can make this burger recipe with just sweet potatoes, I find that chickpeas contribute a tad more structure and texture, so there is less reliance on other binding agents. This recipe includes the use of breadcrumbs, and you may need to increase the ratio if you omit chickpeas.
Took a few photographs while creating this recipe to give you an idea of the process. Getting better at this!
Anyway, let’s get to the chickpea sweet potato burger recipe.
Brie Chickpea Sweet Potato Burger Recipe
A sweet potato burger that will make you scream, BRIE MINE!
- 400 g Sweet Potatoes
- 1 Tin/400g Chickpeas
- 200g Brie
- 100g Onion Roughly half a medium sized onion. Feel free to use it all if you wish.
- 3 Cloves Garlic
- 100-200 g Breadcrumbs Making your own is easy.
- 2 tsp Ground Turmeric I use this
- 2 tsp Ground Cumin I use this
- 1 tsp Cayenne Pepper I use this
- 1/2 tsp Salt Add more if needed.
- Pepper Add as much as needed.
- Oil for cooking Choice of oil is yours.
Boil your kettle with enough water to ideally cover your potatoes in the pot.
Peel and cut your sweet potato into small chunks and place in the pot.
Add the boiled water to cover and add some salt. Place on the hob over a medium to high heat and gently boil for 10-15mins (you can start on the next step if you can).
Potatoes will be cooked when a knife cuts into a piece with minimal resistance.
Roughly chop your onion into slices for the food processor.
Remove the skin and crush your garlic under your knife and place in the food processor.
Drain and rinse your chickpeas and place in the food processor.
Pulse the food processor till the contents are have been cut down and mixed into pea-sized chunks.
Don't over process turn the mixture into a paste as we want texture.
With cooked potatoes, drain the water and add them to a large bowl (or leave in the pan if it is big enough).
Excluding the salt, add all your spices to your potatoes and mash with a fork or potato masher.
Taste the mixture and add as much salt as you desire. Use more pepper if needed.
Add the chickpea, onion and garlic mixture to your sweet potatoes and gently fold in ensuring everything is well incorporated with mushing it into a paste.
Combine some of your breadcrumbs into the mixture and gently fold in.
Take some of the mixtures into your hands and create a ball. If the mixture does not hold its structure or if your sweet potato is too wet, add more breadcrumbs.
Keep adding more breadcrumbs til satisfied, however, do not too much where the mixture is dry and falls apart.
Create your burgers by taking some of the mixture into your hands, rolling into a ball and squashing it down in your palms.
In your hands still, place some brie (without the skin) in the middle of the patty (roughly 1/2 to 1 tsp).
Close your palm to enclose the cheese within the patty. Gently roll again in your hands and then squash down to create a patty with a thickness of about 1 - 2 cm.
A thicker patty will less likely crumble during cooking, yet the brie stands a harder chance of melting if too thick.
Heat your skillet at medium/high temperature with the oil of your choice.
Fry for at least 5-7 minutes on the first side without disturbing it.
Flip, and if it is entirely black, then your pan is too hot.
Fry the other side for 5-6 minutes.
Please share your photos with me on Instagram and Facebook if you make this gooey brie chickpea sweet potato burger recipe.