Sweet Potato Chickpea Burgers

• Produce

  • 1/2 cup Bell pepper
  • 3 cloves Garlic, fresh
  • 1 tsp Garlic powder
  • 1 Jalapeno, medium large
  • 1 cup Red onion
  • 1 Sweet potato, large
  • 1 cup White onion

• Refrigerated

  • 3 Flax eggs

• Breakfast Foods

  • 1 1/2 cups Rolled oats [not, instant

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/2 tsp Cayenne pepper
  • 1 tsp Italian seasoning blend [like mrs dash
  • 1/2 tsp Red pepper flakes
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Your favorite healthy oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin

• Other

  • 1 [15 oz] can of cannellini beans or equivalent, drained and rinsed
  • 1 [15 oz] can of chickpeas or equivalent, drained and rinsed

Found on peasandcrayons.com

Description

Ingredients

• 1 large sweet potato, cooked [use 1.5 cups]
• 1 [15 oz] can of chickpeas or equivalent, drained and rinsed
• 1 [15 oz] can of cannellini beans or equivalent, drained and rinsed
• 1/2-1 cup of diced bell pepper
• 1 medium-large jalapeno, diced
• 1 cup red onion, diced
• 1 cup white onion, finely diced
• 3 cloves of fresh garlic, minced
• 3 flax eggs
• 1.5-2 cups of rolled oats [not instant]
• 2-4 TBSP of your favorite healthy oil
• 1.5 tsp cumin
• 1 tsp italian seasoning blend [like Mrs Dash]
• 1 tsp garlic powder
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• freshly ground black pepper, parsley, and red pepper flakes, to taste

Directions

• To start, prep your flax eggs by adding 9 tablespoons of water to 3 tablespoons of ground flax seeds.
• Whisk together and refrigerate for 15-30 minutes to set.
• Bake or microwave your sweet potato and remove/discard the skin. Set aside.
• Drain and rinse beans, then add to the sweet potato.
• Next saute your onion, bell pepper, and jalapenos in approx 2-4 tablespoons of oil with a few cranks of freshly ground black pepper and a sprinkle or two of red pepper flakes.
• After about 7 minutes or so, add garlic and continue to saute until the veggies are translucent and tender.
• While they cook, use a large wooden spoon or potato masher to partially mash the beans, but not fully. You can also lightly chop them in a food processor or blender if desired, but the texture from the beans is great so try to keep them chunky. They whole beans give the burgers a meaty texture that makes me feel like Im eating a traditional burger. Only theyre healthier... and more flavorful... and yes, just plain awesome this way.
• For the oats, they can be left whole or chopped by grinding them in a blender or food processor. If youre sneaking them past a picky friend or family member, pulsing is the way to go, if youre pressed for time, toss them in whole! Ive had luck both ways!
• Once your veggies are ready, transfer to a large bowl with the beans, sweet potato, flax eggs, and raw oats, and then add your herbs/spices to season. I usually taste and sniff as I go and adjust the spices along the way. A little extra garlic, cumin, and red pepper flakes made their way into these bad boys! YUM! Let your senses be your guide =)
• In order to gauge how much of the oats to add, start by adding 1 and 1/2 cups and mix thoroughly. Next take a look at your mixture. It should be a little on the chunky side and slightly sticky. If it feels too wet to form into proper veggie burgers youll want to add an extra half cup.
• Good to go? The next step is to form the bean and veggie mix into balls.
• Cup each ball in your hands and squeeze, pressing it into a compact disc. Think of it as stress-relief!
• Form into 8 patties, cover, and refrigerate for 30-60 minutes.
• Feel free to prep these overnight for the following day.
• Ready to eat? Pour a teeny bit of oil in a skillet, heat to high, and cook for a few minutes on each side until youre left with a golden crust and a warm center. Cook a few at a time, trying not to overcrowd the skillet, itll be easier this way.
• Drizzle with yellow mustard and/or sriracha chili sauce and serve on a fluffy bun, wrapped in fresh lettuce, or atop a big bed of veggies. Empty out your crisper and have at it!
• I typically make one burger right away and then leave the remainder in the fridge overnight. The following day I cook up the rest of the burgers and split the batch between the fridge and freezer. To freeze: simply cook the burgers as indicated above, allow to cool a bit, and then freeze [spaced] on a plate or cookie sheet. Once theyve had a chance to partially freeze you can pile them in baggies or your favorite airtight container for fast food without the freaky ingredients.