Spiced sweet potato and chickpea burger

Name: Spiced sweet potato and chickpea burger
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 900 g sweet potato, peeled and chopped; 230 g canned chickpeas, drained; 200 g onion, diced; 50 g cornstarch; 5 tbsp neutral oil; 6 tsp lofoten seaweed bbq & meat spice blend; 6 x burger buns; 2 x tomatoes, sliced; 6 x pickles, sliced; 6 tbsp mayonnaise; 6 x lettuce leaves; 6 tbsp pickled red onions; 1 tsp salt

av Angelita - Lofoten Seaweed

Servings

This burger is seasoned with Lofoten Seaweed’s BBQ & Meat spice blend – a hot and smoky blend of smoked paprika, chilli, garlic and winged kelp. This take on a classic veggie burger recipe is made extra delicious by the addition of seaweed, a natural flavour-enhancer that makes every other flavour pop! This is a vegetarian recipe that can easily be made vegan by swapping out the aioli or mayo for a plant-based alternative, like ketchup.

Ingredients

Burger:

900 g sweet potato, peeled and chopped
230 g canned chickpeas, drained
200 g onion, diced
50 g cornstarch
5 tbsp neutral oil
6 tsp lofoten seaweed bbq & meat spice blend
6 x burger buns

Topping:

2 x tomatoes, sliced
6 x pickles, sliced
6 tbsp mayonnaise
6 x lettuce leaves
6 tbsp pickled red onions
1 tsp salt

Method

Preheat the oven to 180°C. Arrange the sweet potato pieces on a baking tray, in a single layer. Drizzle with a tablespoon of oil, shake to coat, then roast in the oven for approximately 30 minutes until soft and golden. Take out and leave to cool slightly, leaving the oven on.
While the sweet potatoes are in the oven, heat 2 tablespoons of the oil and fry the diced onions until tender and beginning to caramelise. Reduce the heat, then add the chickpeas and the BBQ & Meat spice blend. Fry for couple of minutes, until the onions are fragrant and well-coated.
Transfer the chickpea mixture into a bowl, and mash into a coarse purée with a wooden spoon.
Take half of the sweet potatoes and blend in a food processor. Combine the sweet potato puree with the remaining sweet potatoes, then add to the bowl with the onion and chickpea mixture. Add the cornstarch and salt. Mix well.
Divide the mixture into 6 portions and form patties in a burger press, or between your hands. Heat the remaining 2 tablespoons of oil on the pan and fry each patty for 2 minutes on each side.
Cut the burger buns into halves and toast them in the oven for 2 minutes at 180°C. Spread a dollop of or mayonnaise on each half of bun, then assemble the burger.