Chickpea & Sweet Potato Burger Recipe - Clean Eating Magazine

Chickpea & Sweet Potato Burger with Avocado Yogurt Sauce

Pair this protein-rich, meatless burger with a crisp lettuce leaf, cheese and a rich sauce. Even meat-lovers will enjoy this delicately flavored burger.
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Chickpea & Sweet Potato Burger with Avocado Yogurt Sauce image
  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 1 sweet potato
  • 2 cups unsalted BPA-free canned chickpeas, drained and rinsed
  • 1 cup brown rice flour (TRY: Arrowhead Mills Organic Gluten-Free Brown Rice Flour)
  • 1/4 cup chopped fresh cilantro leaves, divided
  • 3 green onions, thinly sliced
  • 1 large egg
  • 1 tbsp Dijon mustard
  • 1 tbsp chile powder
  • 1/3 tsp sea salt, plus additional to taste
  • 1/2 avocado, pitted and peeled
  • 1 lime, juiced
  • 1/2 cup plain Greek yogurt
  • High-heat cooking oil (such as sunflower, safflower or grape seed oil), as needed
  • Olive oil cooking spray
  • 4 large leaves Boston or iceberg lettuce
  • 1/2 cup grated aged cheddar cheese
  • 2 vine-ripened tomatoes, sliced
  • 4 radishes, trimmed and thinly sliced
  • 1 1/2 cups alfalfa, radish, sunflower or broccoli sprouts

Preparation

  1. Preheat oven to 400 ̊F. Pierce sweet potato severaltimes with a fork and roast on a baking sheet for 50 to 60 minutes, until tender. Let cool to room temperature. Discard skin and mash coarsely. Keep oven at 400 ̊F.
  2. Meanwhile, in a food processor, pulse together 1 cup sweet potato (reserve any remainder for future use), chickpeas, flour, 2 tbsp cilantro, onions, egg, mustard, chile powder and 1/4 tsp salt until combined but still slightly chunky. Form into 6 1/2-inch patties and transfer to a large, parchment-lined baking sheet. Cover and refrigerate for at least 1 hour orovernight. (NOTE: Mixture will be soft, but will firm up in the refrigerator.)
  3. Prepare avocado yogurt sauce: In a small bowl, coarsely mash avocado. Stir in lime juice, yogurt and remaining 2 tbsp cilantro. Season with additional salt. Cover and refrigerate.
  4. Bake patties for 15 minutes, turning halfway. Heat an outdoor grill to medium-high and lightly oil grate with cooking oil. (NOTE:A nonstick grill pan will work here too.) Mist patties on both sides with cooking spray and grill for 4 minutes, turning once, until an instant-read thermometer inserted in center registers 160 ̊F.
  5. Serve patties on lettuce leaves topped with sauce, cheese, tomatoes, radishes and sprouts.

Nutrition Information

  • Serving Size: 1 burger
  • Calories: 432
  • Carbohydrate Content: 6 g
  • Cholesterol Content: 56 mg
  • Fat Content: 9 g
  • Fiber Content: 11 g
  • Protein Content: 22 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 410 mg
  • Sugar Content: 5 g
  • Polyunsaturated Fat Content: 1 g