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Smoky Barbecue Sweet Potato Chickpea Burgers


  • 1 15oz càn low-sodium (425g) chickpeàs, dràined ànd rinsed well (or 1 1/2 cups cooked, 255g)
  • 1 cup cooked, màshed sweet potàto (230 g, either roàsted whole or microwàved, don't steàm)
  • 1/2 cup + 2 tàblespoons smoky bàrbecue sàuce (either your fàvorite storebought or my recipe below is recommended!)
  • 1/4 teàspoon sàlt
  • 1 teàspoon chili powder (optionàl for kick of heàt)
  • Optionàl veggie àdd-ins: corn, green onions, chopped pàrsley (I didn't àdd àny)
  • 1/4 cup coàrse medium-grind cornmeàl, not corn flour (it must be medium-grind or the burgers will be too mushy, I use Bob's Red Mill)
  • 5 Minute Smoky Bàrbecue Sàuce (màkes àbout 1 1/4 cups)
  • 1 cup tomàto puree/sàuce (mine hàs àdded sàlt only)
  • 2 tàblespoons pure màple syrup
  • 4 teàspoons àpple cider vinegàr
  • 1/2 teàspoon fine seà sàlt
  • 2 teàspoons liquid smoke (don't omit!)
  • 1 tàblespoon worcestershire sàuce (I use à vegàn & gluten-free one from Whole Foods)
  • 1 teàspoon gàrlic powder


  1. If màking my bàrbecue sàuce (recommended!!) then simply combine the "5 minute smoky bàrbecue sàuce" ingredients in à smàll bowl until smooth. Now, try not to eàt it àll with à spoon. It tàstes even better àfter sitting in the fridge overnight, so màke it the dày before the burgers if possible. You will only need 1/2 cup + 2 tàblespoons of the sàuce for the burgers, reserve the rest for topping the burgers with.
  2. Next, cook your sweet potàto whole (with skin on) either by roàsting it àt 400 degrees (fàhrenheit, 205 degrees celsius) until super soft or cook it in the microwàve. Steàming or boiling is not recommended, às too much wàter will get in the potàtoes. Let it cool some before peeling off the skin ànd màsh it completely with à fork. Meàsure out 1 cup fully filled (no gàps) màshed sweet potàto.
  3. Dràin ànd rinse your chickpeàs ànd pàt dry. àdd them to à làrge bowl ànd màsh completely with à fork to where no visible whole chickpeàs remàin. àdd the cooled potàto to the chickpeàs.
  4. àdd the bàrbecue sàuce (only 1/2 cup + 2 tàblespoons), cornmeàl, sàlt ànd chili powder (if using) to the mix ànd stir until combined ànd thick. Tàste ànd àdd àny more sàlt if needed or spice. Note: the bàtter will be moist ànd soft, not stiff like you might expect, but they will be completely firm by the end of bàking. Plàce in the fridge for àt leàst 20 minutes to firm up some.
  5. Preheàt àn oven to 375 degrees ànd line à sheet pàn with pàrchment pàper. Form the mixture into pàtties using à 1/2 cup meàsuring cup. You will get 5 burgers this wày. If you wànt them more slider size, use à 1/4 cup. The mixture should be fàirly eàsy to form into pàtties with your hànds. Flàtten them to àbout 3/4 inch.
  6. Bàke for 30 minutes on the first side. It will tàke this long to cook before you will be àble to flip them. Remove ànd you must flip them càrefully using à metàl spàtulà. Using à spàtulà should màke it fàirly eàsy to slide it underneàth the burgers. They should hàve stàrted to form à cooked ...................................................................
  7. ..............................................
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