Method
1
Cook the sweet potato
Bring a pot of salted water to the boil. Add sweet potato cubes and cook for 12-15 minutes until fork tender. Drain well, then leave in the colander for 2 minutes so excess steam escapes.
2
Build the burger mix
Add cooked sweet potato and chickpeas to a large bowl. Mash with a fork or potato masher, keeping some chunkiness for texture. Mix in onion, garlic, oats, flour, smoked paprika, cumin, chilli flakes, tomato puree and soy sauce. Season with salt and black pepper.
3
Shape and chill
Divide mixture into 4 equal portions and shape into thick patties. Place on a tray and chill for 15 minutes so they firm up and hold together in the pan.
💡 Tip
Chilling is the difference between a sturdy burger and a soft mash in the pan.
If you have extra time, chill for 30 minutes.
4
Pan-fry the patties
Heat olive oil in a non-stick frying pan over medium heat. Cook patties for 4-5 minutes per side until deeply golden, crisp and heated through. Handle gently when flipping.
5
Assemble and serve
Toast burger buns. Layer with lettuce, tomato, pickles and your favorite sauce, then add each sweet potato patty. Serve with oven fries or a crunchy side salad.
My Monday story
I made these after one too many bland veggie burgers that felt like an afterthought. Sweet potato gives the patties body and a little sweetness, while chickpeas and spices bring bite and depth.
These are now my go-to when I want that burger-night feeling without meat. They are affordable, easy to prep ahead, and honestly taste even better the second time once you have your topping combo dialed in.