Vegan Richa

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Sweet Potato Peanut Burgers. Vegan Recipe

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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

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Chickpea Sweet Potato Peanut Burgers | Vegan Richa #vegan #burger

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. 

Sweet Potato Peanut Burgers | Vegan Richa

More burger patties from the blog. 

Artichoke Spinach Cauliflower Bean Patties

Amaranth Black Bean Patties

BBQ Lentil Veggie Burger

Sweet Potato Adzuki Bean Patties

Bake the burger patties. Then layer with kale, tomato, almond sriracha sauce. 

Sweet Potato Peanut Burgers | Vegan Richa

Serve immediately. You can also serve just the patties with the almond sriracha sauce, cilantro and sauteed greens in a platter. 

Sweet Potato Peanut Burgers | Vegan Richa

Sweet Potato Peanut Burgers | Vegan Richa #vegan #glutenfree #veganricha
Print Recipe
4.95 from 19 votes

Chickpea Sweet Potato Peanut Burgers

These Sweet Potato chickpea Peanut Burgers have an asian twist to them. Served with Almond Sriracha Sauce (use Peanut butter or seed butter for variations) Free of Dairy, egg, corn. Can be made soy-free, gluten-free. Makes 6 to 8 patties
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Burger
Cuisine: American
Servings: 6
Calories: 247kcal
Author: Vegan Richa

Ingredients

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

Instructions

  • 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.

Notes

Nutritional values based on one serving

Nutrition

Nutrition Facts
Chickpea Sweet Potato Peanut Burgers
Amount Per Serving
Calories 247 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Sodium 570mg25%
Potassium 407mg12%
Carbohydrates 23g8%
Fiber 7g29%
Sugar 2g2%
Protein 10g20%
Vitamin A 4555IU91%
Vitamin C 5mg6%
Calcium 64mg6%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Sweet Potato chickpea Peanut Burgers
Allergen Information: Free of dairy, egg, corn. Patties are gluten-free

Ingredients:
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)

Method:
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. 

Sweet Potato Chickpea Burger | VeganRicha.com



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  1. 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.

    Reply

  3. 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!

    Reply

  5. Hi 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!
    Jaya

    Reply

    • 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.

      Reply

  6. 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!

    Reply

  7. 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.

    Reply

  8. 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.

    Reply

  11. 5 stars
    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!

    Reply

  12. 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!!!

    Reply

    • 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.

      Reply

  13. 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!!!

    Reply

    • 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.

      Reply

  14. 5 stars
    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.

    Reply

  15. 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!

    Reply

  16. 5 stars
    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!????

    Dog Advocate

    Reply

    • 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.

      Reply

  22. 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.

    Reply

  23. 5 stars
    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.

    Reply

    • 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.

      Love
      Richa

      Reply

  24. 5 stars
    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!

    Reply

    • 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.

      Reply

  29. 5 stars
    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.

    Reply

  31. 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

    Reply

  32. 5 stars
    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.

    Reply

  35. 4 stars
    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!

    Reply

  36. 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!

    Reply

    • Thank you kindly for you support! It’s my pleasure to share. Please do add a rating when you make again!

      Reply

  38. 5 stars
    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…

    Reply
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