These Chickpea Sweet Potato Peanut Burgers have an asian twist to them. Served with Almond Sriracha Sauce (use Peanut butter or seed butter for variations) . Vegan Recipe Can be made soy-free, gluten-free. Makes 6 to 8 patties
Whats Fall without some sweet potato burgers!. Sweet Potatoes, chickpeas and peanuts with Asian flavors and topped with my almond Sriracha Sauce yum.
You can also serve just the patties with the Almond butter Sriracha sauce, cilantro and sauteed greens in a platter. Peanut butter works equally well in the sauce. You know you have to make these. And with the Almond Butter Sriracha Sauce. The Sauce brings out the flavor profile of the patties!
It is one of those days, when I wonder how much to write on the blog. Talk about all the things that are not working well now or just let the post be. Lets just let the post be 🙂
Make These Vegan Baked Sweet Potato Peanut burgers! and Tag me on Instagram.
More burger patties from the blog.
Artichoke Spinach Cauliflower Bean Patties
Sweet Potato Adzuki Bean Patties
Bake the burger patties. Then layer with kale, tomato, almond sriracha sauce.
Serve immediately. You can also serve just the patties with the almond sriracha sauce, cilantro and sauteed greens in a platter.
Chickpea Sweet Potato Peanut Burgers
Sweet potato burger
- 1/2 cup (73 g) peanuts
- 1/4 cup (20.25 g) oats
- 1.5 inch ginger
- 3 cloves of garlic
- 1 15 oz (425 g) can chickpeas drained or 1.5 cups cooked chickpeas
- 2 Tbsp packed cilantro
- 1 tsp soy sauce or use coconut aminos to make soy-free
- 2 tsp rice vinegar
- 2 tsp sesame oil
- 3/4 tsp salt
- red pepper flakes or sriracha
- 2 Tbsp flax seed meal or chia seeds
- 1/2 cup (140 g) sweet potato puree or mash
- Oat flour or chickpea flour or breadcrumbs as needed
- Almond Sriracha Sauce use Peanut butter or seed butter for variations
- Preheat the oven to 400 degrees F / 200ºc. Process peanuts, oats, garlic ginger in a processor. Add chickpeas, cilantro and blend. Transfer to a bowl.
- Add everything from soy sauce through sweet potato puree/mash. Mix well.
- Add ground oats or chickpea flour to help reduce moisture in the mixture. Shape using greased hands or shape through a cookie cutter. Place on parchment lined baking sheet.
- Bake at pre-heated 400 degrees F / 200ºc for 20 minutes. Flip and bake for another 5 to 10 mins.
- Make the almond Sriracha sauce. Layer kale/greens/lettuce, tomato, burger patty, almond sriracha sauce, cilantro and serve.
Sweet Potato chickpea Peanut Burgers
Allergen Information: Free of dairy, egg, corn. Patties are gluten-free
Sweet potato burger:
1/2 cup peanuts
1/4 cup oats
1.5 inch ginger
3 cloves of garlic
1 15 oz can chickpeas, drained or 1.5 cups cooked chickpeas
2 Tbsp packed cilantro
1 tsp soy sauce or use coconut aminos to make soy-free
2 tsp rice vinegar
2 tsp sesame oil
3/4 tsp salt
red pepper flakes or sriracha
2 Tbsp flax seed meal or chia seeds
1/2 cup sweet potato puree or mashed
Oat flour chickpea flour or breadcrumbs as needed
Almond Sriracha Sauce (use Peanut butter or seed butter for variations)
Pre-heat the oven to 400 degrees F. Process peanuts, oats, garlic ginger in a processor. Add chickpeas, cilantro and blend. Transfer to a bowl.
Add everything from soy sauce through sweet potato puree/mash. Mix well.
Add ground oats or chickpea flour to help reduce moisture in the mixture. Shape using greased hands or shape through a cookie cutter. Place on parchment lined baking sheet.
Bake at pre-heated 400 degrees F for 20 minutes. Flip and bake for another 5 to 10 mins.
Make the almond Sriracha sauce. Layer kale/greens/lettuce, tomato, burger patty, almond sriracha sauce, cilantro and serve. Or top with slaw and serve.
Fantastic recipe, thank you.
Vegan Richa Support
Very glad you enjoy 🙂
I made this tonight with black beans instead of chickpeas and it was great!
These are the best burgers! Super tasty and they hold their shape well. The almond sauce was to die for! But just as good without it, we used sriracha ketchup! Mmmmm…
Love this recipe! We own two of your cookbooks and they are some of our favorite sources for tasty, delicious, healthy vegan recipes. Thank you, Richa!
Vegan Richa Support
Thank you kindly for you support! It’s my pleasure to share. Please do add a rating when you make again!
Made a half batch of these today and it came out to 4 medium size patties, which was perfect for me + partner for a filling lunch. Love the almond butter sauce. I will use the leftovers on noodles tomorrow. Yum. Great recipe, thanks!
Vegan Richa Support
good idea & thank you!
I made these last night. I added 1/4 cup sunflower seed & 1/4 cup peanuts. It was really good . Thank you Richa!
What can i substitute for Peanuts?
other nuts or sunflower seeeds
My husband & I enjoyed these! Will certainly be making again in a larger batch so as to freeze some for later! The sauce is so tasty I’m tempted to make double for one recipe!!! Thank you! No amending was done to original recipe & didn’t need to add flour for forming patties.
Hi, I did this recipe. It was delicious. However, one of the problems that we encounter in making almond sriracha sauce. I don’t know why it was pretty thick.
Thank you <3
just thin it out with a bit of water until desired consistency
Hello, I just want to ask How to make the almond Sriracha sauce?
Thank you <3
These are so delicious. Saw the recipe on Facebook and had to try it. Exceeded my high expectations. Thank you for all of your amazing work in putting together healthy, amazing recipes.
Wonderful burgers! Hubby and I loved them!
Love your recipes Richa!
Any suggestions on what to use instead of oats? Allergy
breadcrumbs or flour
Would it be possible to make these burgers ahead of time and refrigerate/freeze them?
yes, most bean chickpea etc burgers are easily freezable. Shape and pack well and freeze on a tray first. once fully frozen, you can put them together n a box or ziploc.
Beautiful recipe! I love the asian flavor in these burgers! I used almonds because I did not have peanuts, and I also put some wasabi sauce in the burgers before making the patties. The burgers paired so well with the almond-sriracha sauce ! Thanks for an awesome recipe, Richa! We loved the burgers!
oooh nice addition of wasabi!
I love the recipes you have created . You are not afraid to add heat and flavours – which is amazing.
I enjoyed reading your personal journey with food as well. How wonderful to build on what you have learned from you Mom.
Your Peanut Siracha sauce is a staple sauce which I use on everything.
All of your recipes are excellent and delicious and really bring “zing” and “funky flavours” to plant based eating.
Thank you so much for working so hard to develop your recipes.
I feel very fortunate to have found your blog and of course – I spread the word.
I have purchased many copies of your first book and have given them away ( kept one for me of course). Mmmm!!
Take care of yourself and keep cooking. You are an inspiration.
Thank you Wilma! I am so glad you like what I put up on the blog/books! Thank you for sharing the blog and the books! I can’t wait for you to see the second book! 10 more days.
Psyched to make these! Do they work well as leftovers? Usually I’m just cooking for one, but I do love to have leftovers for lunch.
yes. They might soften a bit so pan fry to crisp
Emmanuel's Earthly Goods
This recipe was divine! My family and I made these for dinner! Absolutely wonderful!!! Loving your blog! We are new to your site, and so happy to have found you! #vegans #emmanuelsearthlygoods
How do you make the sweet potato puree/mash? Store bought?
I use either. The canned one has a bit more moisture than home made one. For home made, i bake or boil the potatoes, then mash and use.
I made these yesterday and had one for lunch. So good!!! I cant wait to eat more today!
Best burger ever. Scrumptious! Thank you for the recipe, Richa.
Made these last night. We all loved then! And the sauce was excellent, too. Thanks Richa.
I am holding on to the recipe, waiting to buy the ingredients.
My family of dogs:
Tiny, Indy, Rascal, and Angel love peanut butter and sweet potatoes, l have a feeling this is going to be a favorite!????
The best burger recipe ever. This is a favourite among my non-vegan family members too! Can’t wait to try your other burger recipes Richa!
Richa- I forgot to rate the recipe and I just realized you already responded to my question about freezing them- thanks so much!!! I really appreciate that you respond to individual comments and that you put so much work into your blog and recipes.
Great. Thanks Laura!!
Just made these and they are delicious! I used butternut squash puree instead of sweet potato because that’s what I had on hand, and added 1/8 cup of each bread crumbs and oats (not ground into a flour) since I ended up using 1 whole cup of the puree just to finish off what I had in the fridge. I do have a question for you Richa- how long should you process the peanuts and then chickpeas? Should everything be very smooth, or a bit lumpy? And also do you know if you can make this dough and then freeze the dough? Or should I bake and then freeze the patties? Thanks!!!
the mixture should be lumpy as the sweet potato or other puree is already adding the smooth ingredient to the patty. so keep the peanuts and chickpeas textured.
Hey Richa! I love these burgers. To save time do you think I could freeze a big batch of them and reheat as needed? Would you recommend freezing before baking or freezing after baking? Thanks so much!!!
Hi Laura, Veggie/bean burgers should be frozen before baking. Shape the patties and freeze on a baking sheet. when frozen, you can place them in a ziplock or other container, separated by parchment. Remove from freezer and bake or grill.
These burgers are exceptionally tasty – an unusual and wonderful combination of flavors, quick and easy to make, healthy ingredients that I feel good about sharing with others, and they stick together no prob! Even the uncooked batter is delicious; I ate at least a burger’s worth right out of the bowl. And why not? No need for an oven, this is great even without the cooking. I’ve made this recipe twice now and really should double or triple it next time, it’s that great. I also love that it uses ingredients I nearly always have on hand. Thank you, thank you again, Richa!
The burgers are amazing! I make them all the time.
How do you make that bun though?!
Awesome! that was was a gluten-free bun i was experimenting with. you can try any of the burgers buns on the site https://www.veganricha.com/?s=burger+bun
or use any of the sandwich bread recipes and make then into burger buns. https://www.veganricha.com/category/bread
made these for dinner. They were devoured so quickly!!
I made these tonight and they were delicious. I subbed out some ingredients. I used powdered, toasted pumpkin seeds instead of the peanuts (because we’ve got that allergy) and cooked red lentils instead of the canned chickpeas. I added spirulina powder and sprouted broccoli powder to the mix as well as a tiny bit of shredded coconut, as a binder. This was excellent. My family loved the burgers (I made them small and we ate them with rice and a tomato based sauce).Thanks, Richa.
My husband and I LOVE these. We only make the patties and are addicted to them. We also made them with black beans once because we didn’t have any chickpeas. So delicious. Thank you for sharing such yummy recipes.
Awesome! so glad they work out with so many different beans!
Made these tonight for dinner-now one of my favourite burgers-Yummo!! Love the blend of flavours, the sauce reminds me of a really tasty satay but better because of the sriracha zing.
Great texture. Thanks for another awesome recipe Richa!
This looks so yummy that I am tempted to try it right away. One of the problems that I encounter in baking the burger in general is that it breaks apart quickly . Do I need to add more chickpea flour or breadcrumbs ?
Thanks for the great recipe!
For baked burgers you want to do the following for less crumbly burgers.
1. mash the ingredients well and use finely chopped veggies. larger veggies or beans make the patties crumbly.
2. keep the dough moist. dryer dough that doesnt come together easily will dry out even more during baking. This burger is very moist. so not a problem.
3. add 1 flax egg( 1 Tbsp flaxmeal in 3 Tbsp water) or more to sub the binding property of egg.
These burgers are very sturdy if you keep the dough moist.
hope this helps.
We made these tonight and we enjoyed them.
Made these today with the Almond Sriracha sauce! The burgers are delicious and the sauce amazing! The wonderful mix of flavors was delicious without being overpowering! My biggest challenge was finding raw organic peanuts. In the end I had to go with the Raw Tiger Peanuts I had in my pantry. They are pretty expensive so I wasn’t planning on using them for something I had never tried before but…….these were perfect. Great Recipe will definitely make these again!
Awesome! so glad it turned out well! You can order peanuts online or get them at an indian store. they are much cheaper there.
Vanessa @ VeganFamilyRecipes
Wow! your pictures are stunning and the almond butter Sriracha sauce sounds delicious. I’ll have to try this out. Pinning now 🙂
thanks! Let me know when you do!
Oh wow! Sweet potato burgers are my favorite type of veggie burger, probably because I am not much of a mock meat person. There’s a restaurant in DC that makes a sweet potato oat burger that’s my current #1.
Awesome ! i like them in a burger with asian or indian spices. makes a perfect flavor profile!
What is the bun recipe?
Those are some gf buns i was playing around with. they didnt turn out as I wanted them to, so no recipe.