Crisp on the outside, soft and savory on the inside, Sweet Potato-Chickpea Burgers are great option for weeknight dinners. You’ll love the sweet and smoky flavor of roasted sweet potatoes combined with chickpeas — which are gluten-free and packed with protein, vitamins, fiber, iron, and antioxidants. Topped with spicy mayo, enhanced with Louisiana-style hot sauce and Dijon mustard, and a sprinkling of Le Cornilly goat cheese, these healthy burgers have a fun and festive flavor your taste buds won’t forget — and you’d never guess you were eating a superfood in disguise.
1 large or 2 small sweet potatoes (3/4 pound), cut into 1-inch cubes
3 Tbsp. extra-virgin olive oil, divided
1 tsp. smoked paprika
Freshly ground black pepper, to taste
One 14-oz. can of chickpeas (low sodium, if possible), drained and rinsed
2 Tbsp. all-purpose or whole-wheat pastry flour
1 large garlic clove, roughly chopped
1 Tbsp. chopped fresh parsley
Pinch of hot red pepper flakes
For the spicy mayo and assembly:
1/4 cup mayonnaise
2 teaspoons Louisiana-style hot sauce
1 teaspoon Dijon mustard
6 hamburger buns, toasted
2 cups arugula
1/2 cup crumbled Le Cornilly goat cheese
1. Preheat the oven to 400 degrees Fahrenheit.
2. Place the sweet potatoes on a baking sheet and drizzle with the one Tbsp. of the oil, paprika, and 1/4 tsp. of salt and pepper. Toss to coat evenly. Roast for 20 minutes, tossing once halfway through cooking, until the potatoes are cooked through and lightly golden. Let cool completely.
3. Reduce the oven temperature to 375 degrees Fahrenheit.
4. Place half of the chickpeas in a food processor and add the cooled sweet potatoes, flour, garlic, parsley, and the remaining 1/4 tsp. of salt and black pepper. Purée until smooth, scraping down the sides as needed (it may take some time to get there). Place the remaining half of the chickpeas in a large bowl and mash them using a fork until they are broken down but still chunky. Scrape the sweet potato mixture into the bowl and stir to combine. Form the mixture into six round 1/2-inch-thick patties.
5. Heat the remaining two Tbsp. of oil in a large nonstick skillet over medium heat. Cook the burgers for about three minutes, until golden brown on the bottom. Flip and cook the other side until browned. (Be careful not to overcrowd the skillet; you may have to cook the burgers in batches.) Transfer the burgers to a baking sheet and bake for 15 minutes.
6. In a small bowl, stir together the mayo, hot sauce, and mustard.
7. To serve, divide the spicy mayo among the burger bun bottoms and tops with the burgers, goat cheese, and arugula. Close the burgers with the bun tops and serve immediately.
This recipe was created by Alexandra Shytsman of The New Baguette for <a target=”blank” href=”http://goatcheesesoffrance.com/portfolio_page/sweet-potato-chickpea-burgers-spicy-mayo-arugula-le-cornilly/”>Goat Cheeses of France._
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