Barbecue Sweet Potato Chickpea Burgers are flavorful, healthy, and so easy to make! Great on a bun or eaten alone with avocado slices. Oil-free, gluten-free, and vegan.
I’m ashamed to admit it but this is my very first, ever, veggie burger recipe on Shane & Simple! No, I’m not kidding.
Why, you ask? Several reasons. These things can be the trouble maker of recipes. They’re always falling apart; the flavors have to be just right; and, everyone always wants to compare them to regular hamburgers.
So, did this recipe meet and surpass all of the aforementioned issues? I would say YES to all except for the regular hamburger part. Why? Because it’s not a freaking hamburger…IT’S BETTER!
Chickpeas and sweet potatoes are a great base for these burgers. The BBQ sauce gives these burgers a smoky flavor while the red onion not only adds depth but a nice crunch. The entire combination is a match made in heaven.
Serve them up on your favorite whole grain bun with some sliced avocado, more red onion, tomato, and more BBQ sauce. Pile up my Crunchy Baked Cajun Fries on the side and you’ve got one amazing meal.
You can make the patties ahead of time and freeze them until you’re ready to cook. You’ll have an easy, healthy, and hearty weeknight or weekend meal at your fingertips.
Ready? Let’s make some Barbecue Sweet Potato Chickpea Burgers!
Ingredients You’ll Need
- Chickpeas: be sure and use low-sodium or no salt added.
- Sweet Potato: medium-sized cooked sweet potato. The easiest way is to just pop it in the microwave for 6-8 minutes.
- Spices: chili powder, smoked paprika, onion powder, garlic powder, and cumin.
- Black Pepper & Salt: use to taste.
- Red Onion: great for adding crunch and an extra depth of flavor. Be sure to finely chop the onion so it will distribute evenly in the burger patty.
- Binder: cornmeal holds this recipe together very well and is gluten-free. But, panko breadcrumbs are also a great option.
- BBQ Sauce: for amazing flavor and topping. FYI, I use my own DIY barbecue sauce…because it’s awesome!
How To Make Barbecue Sweet Potato Chickpea Burgers
- Preheat your oven to 375˚F. Then line a baking sheet with parchment paper and set it aside.
- Wash the sweet potato and pierce with a fork 4-5 times. Place the sweet potato on a microwave-safe plate and cook for 6 minutes in the microwave turning half-way through. If the potato isn’t tender after 6 minutes simply microwave in 30-second increments until it is easily pierced with a fork. Remove the potato, let it cool for a couple of minutes, and peel.
- Drain and rinse the chickpeas then add them to a large bowl with the sweet potato, chili powder, garlic powder, cumin, and smoked paprika. Mash until the chickpeas are completely mashed. (NOTE: if you prefer, place the ingredients into a food processor and pulse until well combined.)
- Add the red onion, cornmeal or panko, and BBQ sauce. Mix until everything is well combined.
- Scoop out ½ cup of the mixture, form into burger patties, and place on the prepared baking sheet. Bake for 20 minutes, flip the burgers and bake for 20 more minutes. Remove from the oven and let cool for 5 minutes.
- Serve on a whole-grain bun with your favorite toppings. My favorites are lettuce, tomato, thinly sliced red onion, avocado slices, and BBQ sauce.
Serving Suggestions
Barbecue sweet potato chickpea burgers are great for a bun. But, there are other options.
These veggie burgers make great lettuce wraps or you can also serve them inside a warm whole wheat tortilla. They’re also excellent or whole on top of a salad.
But, one of my favorite ways is all by themselves with a few avocado slices.
Storing and Freezing
- Place leftovers in an airtight container and store in the fridge for 3-4 days.
- You can also freeze these sweet potato chickpea burgers. Simply place them in a freezer safe container and freeze for up to 1 month.
Vegan Barbecue Recipes and More
I hope you enjoy this BBQ Sweet Potato Chickpea Burger. Please leave a comment below with a star rating. And, be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!
This recipe was inspired and adapted by The Vegan 8.
Barbecue Sweet Potato Chickpea Burgers
Barbecue Sweet Potato Chickpea Burgers are flavorful, healthy, and so easy to make! Great on a bun or eaten alone with avocado slices. Oil-free, gluten-free, and vegan.
- Prep Time: 10 mins.
- Cook Time: 40 mins.
- Total Time: 50 minutes
- Yield: 4 large burgers 1x
- Category: Vegan Main Dishes
- Method: Bake
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 1 ¾ cups or (1) 15-ounce can of chickpeas, drained and rinsed (use low-sodium or no salt added)
- 1 medium-sized cooked sweet potato
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- black pepper and salt to taste
- ½ small red onion, finely chopped
- ¼ cup cornmeal or panko breadcrumbs
- ¼ cup BBQ sauce (I use my own DIY barbecue sauce)
Instructions
- Preheat your oven to 375˚F. Then line a baking sheet with parchment paper and set it aside.
- Wash the sweet potato and pierce with a fork 4-5 times. Place the sweet potato on a microwave-safe plate and cook for 6 minutes in the microwave turning half-way through. If the potato isn’t tender after 6 minutes simply microwave in the 30-second increments until it is easily pierced with a fork. Remove the potato, let it cool for a couple of minutes, and peel.
- Drain and rinse the chickpeas then add them to a large bowl with the sweet potato, chili powder, smoked paprika, garlic powder, onion powder, and cumin. Mash until the chickpeas are completely mashed. Taste and season with black pepper and salt as needed. (NOTE: you could also place the ingredients into a food processor and pulse until everything is well combined.)
- Add the red onion, cornmeal, and BBQ sauce. Mix until everything is well combined.
- Scoop out ½ cup of the mixture, form into burger patties, and place on the prepared baking sheet. Bake for 20 minutes, flip the burgers and bake for 20 more minutes or until the burger patties are firm. Remove from the oven and let cool for 5 minutes.
- NOTE: use ⅓ cup of the mixture for smaller patties.
- Serve on a whole-grain bun with your favorite toppings. My favorites are lettuce, tomato, thinly sliced red onion, avocado slices, and BBQ sauce.
Notes
- Place leftovers in an airtight container and store in the fridge for 3-4 days.
- You can also freeze these sweet potato chickpea burgers. Simply place them in a freezer safe container and freeze for up to 1 month.
- Only use cornmeal or panko breadcrumbs so the burger will hold together.
- This recipe will yield 4 large patties or 5-6 smaller patties.
Nutrition
- Serving Size: 1 burger
- Calories: 202
- Sugar: 10.5 g
- Sodium: 179.8 mg
- Fat: 2.4 g
- Carbohydrates: 38.8 g
- Fiber: 7.7 g
- Protein: 7.9 g
- Cholesterol: 0 mg
As always, Shane shares yet another fantastic recipe. Easy to throw together with very tasty results!! Make this now, you will not be sorry!!
whoa — these are great! And your bbq sauce is the bomb =) Double win here today thank you so much!
Absolutely delicious! Very good recipe that performs exactly as promised. They are moist and yet hold their shape very well.
I used a ring mold to shape them perfectly on the parchment paper & sheet pan. Consequently, they were pretty thick. I’m guessing that using a bigger ring mold would make them firmer (thinner). However they were fine just as is.
I finished them by putting them in the air fryer for 5 more min at 400° F. That made them a bit crustier.
I totally agree with Shane’s philosophy. If you’re looking for an exact replica in taste and texture to a meat burger, tidbit go back to meat burgers. This is a delicious and savory patty that are made with and taste like delicious sweet potatoes and chickpeas that are seasoned perfectly with spicy smokey spices. A great canvas for tasty condiments and delectable in a bun.
Crazy good!!!
These are delicious! I left out the onion and only used half of the chili powder per my husband’s preferences. Thank you for a great recipe!
Thank you, Diana! Would you mind giving it a star rating? It helps others find it and me to rank with google. Thanks!!!
This recipe sounds great. Can I use polenta instead of cornmeal?
Never tried but I see no reason why not.
These are my new favorite veggie burgers! We made them for the second time in two weeks tonight. I love how easily this recipe comes together! Thanks for a great recipe 😃
Awww, thank you so much, Meg!
Made these for the first time yesterday and oh my goodness…..best veggie burger ever! I used black beans and Panko but everything else as written. Fabulous!
Tonight is the second time making these patties within two weeks. I followed the recipe 1st time with Chickpeas and cornmeal. Very good.
Second time I used black beans and panko bread crumbs. Both my wife and I thought those ingredients brought it to another level. Really, really, and a third really good!
And the fact that these are so easy to make… come on!
Thanks again Shane.
I haven’t tried these burgers yet but I agree with a previous comment….what is a “medium” sweet potato? Here in the UK they can range from the size of a shallot to the size of a squash!!!!! If you don’t want to do actual measurements could you indicate something like “fist size” ? still open to variation but for those unfamiliar with the vegetabl it gives a reference point.
Thanks for all you have made available, I often reccommend folks to seek you out.
Thank you, Marion! A sweet potato about 5-6 inches long.
Shane, I’m eating this now and I love it! My only problem was they didn’t cook all the way through, so next time I will adjust the amount of sweet potato and corn meal. Thanks for another great recipe!
Well, Shane,
The stores around here don’t have canned or dry chickpeas. There is a chickpea shortage.
Oh, no way! I’m so sorry!You could try black beans.
This burger is fantastic. Thank you Shane.. I use it on a nice roll or I use it on top of a salad.
Diane M
Made these tonight – super yummy (with a powerful spice kick!) My two adjustments: I didn’t peel the sweet potato (to keep more nutrients) – pulsed potatoes/chickpeas/spices in Cuisinart, and the consistency was great. Also, I cooked them in the Air Fryer, which worked really well! (15 mins at 375) Thanks for yet another awesome recipe!
Absolutely loved these! !! I have tried other burger recipes that included sweet potatoes and wasn’t impressed. These, however, are awesome and baking them makes it so easy ( Grilling is never a sure thing with plant based burgers). I like the suggestion of another reviewer of topping with a pineapple ring – sounds yummy. Great party recipe – burgers, corn on the cob and a big salad – perfect!
I love this burger! The only change I made was to use Bone Suckin’ Sauce. I double the recipe and keep some in the freezer.
Absolutely DELICIOUS!!! I followed everything in the recipe…made my own BBQ sauce with hickory smoke balsamic vinegar and tomato paste….except I gave up bread several years ago. I STILL wanted to enjoy this burger….so I made it a salad and was in complete HEAVEN! I even added pineapple…just so yummy! Thank you so much for this recipe!
OMG…the pineapple sounds amazing! I’m gonna have to try it. Thanks for reaching out and sharing. I’m so glad you enjoyed it.
Excellent! Great tasting patty!
Amazing! We had these for dinner last night, and they are so delicious, we’re having them again tonight!
I omitted the chili powder and cumin because hubs is a fan of either. And I didn’t have time to make your bbq sauce, so I used some GE Hughes’s sweet and spicy sugar free.
We opted for no buns and topped them with avocado like you recommended – so, so good!!!
Everything comes together quickly and easily, which is another plus!
This is definitely a new favorite! Thank you for this awesome recipe!! Looking forward to trying more:)
These burgers were delicious, nutritious and quick to put together! This has become my #1 vegan burger recipe. Thanks so much!
Wow, thank you, Christina!
Is it possible to list the ingredients in the same order they are used in the instructions? It makes it easier to follow the instructions and not miss an ingredients, just like in a cookbook :). I definitely want to make these. I might try using plain potatoes in 1/2 of the recipe, instead of sweet potatoes, for guests that don’t like sweet potatoes. Thank you for the recipe…
Hi, I thought I had but I’ll go back and check. Thanks for reaching out and I hope you enjoy them!
I had only gotten to the part of pulse chopping the sweet potato, chickpeas, and spices in a food processor and realized that this would be a fabulous vegan taco meat!!! And at times I thought it either the scent or flavor resembled pepperoni, which could be a good thing to tuck in my memory for a future recipe requiring that flavor. In fact I saved a bit of the burger mix to try dry pan frying tomorrow to place into a taco or quesadilla. The finished burger was baked perfectly on the outside, the inside was softer than I anticipated, so maybe I pulse chopped it too much or I need to add more texture from something mixed in like shredded carrots or tiny lentils not chopped up only because I like things very dense with a lot of texture, more on the dry side. I would love any suggestions you might have for accomplishing that? The flavor was delicious! I love the idea of having a vegan burger that has super clean ingredients! Thank you for the recipe, will definitely be trying more of your recipes because if they are as flavorful as this, I will be a regular on your site 🙂
First, thank you so much for the kind words and I’m glad you like the flavor. Second, I tend to like dense and dryer myself. I would try using a smaller sweet potato, hand mash instead of a food processor, and maybe add a couple more tablespoons of breadcrumbs or cornmeal. Let me know how this turns out.
Peace,
shane
Very, very soft. Couldn’t flip at all. I would suggest using a small sweet potato, or give ounces for one. Taste was good
Hi, Kelly! Thanks for reaching out and I’m sorry that happened to you. That wasn’t something that I ever sturggled with on this recipe. Yes, a smaller sweet potato possibly but, I’ll work up the measurements as well. Thanks for reaching out and hope you’ll make it again. Also, I know appliances can vary so don’t be afraid to cook a little longer if you need to.
Good luck,
shane
The first time I made these they didn’t flip well and stuck to the silicone mat but mostly held together. I had put them on a silicone mat that wasn’t ideal, but they still tasted great. The second time I used some non stick aluminum foil and it worked much better. I have replaced my silicone mat with a much better ‘Silpat’ type. So I’ll have to try them again. These are so easy to make and flavorful. I froze the leftovers and they still held up.
This is my new favorite recipe from your collection. I love chick peas, I love sweet potatoes. It just all makes sense. Thank you so much for all your hard work creating such great stuff.
Barbecue Sweet Potato Chickpea Burgers are flavorful, healthy, and so easy to make! Great on a bun or eaten alone with avocado slices. Oil-free, gluten-free, and vegan.