Directions
Sub_Title: A deliciously nutritious and easy to prepare vegetarian burger inspired by traditional West African cuisine.
Description: These protein-packed burgers are made from a blend of fiber-rich sweet potatoes, creamy chickpeas, tangy fermented black-eyed peas, and vibrant spices. The addition of probiotic-rich ingredients like sauerkraut and kimchi helps boost gut health while adding depth of flavor. Serve them on your favorite gluten-free buns or lettuce wraps for a satisfying meal.
Ingredients (makes about 6 burgers):
For the main mixture:
• 1 medium sweet potato, cooked and mashed (about 1 cup)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup cooked black-eyed peas, drained and rinsed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
For the topping:
• 1/4 cup unsweetened shredded coconut flakes
• 1/4 cup chopped fresh cilantro leaves and stems
Instructions:
1. In a large bowl, combine the cooked sweet potato, chickpeas, black-eyed peas, cumin, smoked paprika, garlic powder, onion powder, apple cider vinegar, salt, and pepper until well combined. Mix gently using your hands.
2. Divide the mixture into six equal portions and shape each portion into a patty. Place the patties on a parchment paper-lined plate and refrigerate for at least 30 minutes.
3. Meanwhile, in a small bowl, mix together the shredded coconut and cilantro until well combined. Set aside.
4. Heat a large non-stick skillet over medium heat. Add the patties and cook for about 5-6 minutes per side, or until golden brown and crisp on the outside.
5. To assemble the burgers, spread some hummus or avocado on the bottom half of your bun. Top with a burger patty, sliced tomato, red onion, pickled jalapeños, and any other desired toppings. Drizzle with your favorite vegan mayo or mustard. Add the top bun and enjoy!
Note: You can also serve these burgers as a meat alternative for your family and friends who eat meat. They will never guess they’re eating something so good without actually consuming animal products.
Steps
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1
Done
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In a large bowl, combine the cooked sweet potato, chickpeas, black-eyed peas, cumin, smoked paprika, garlic powder, onion powder, apple cider vinegar, salt, and pepper until well combined. Mix gently using your hands. |
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2
Done
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Divide the mixture into six equal portions and shape each portion into a patty. Place the patties on a parchment paper-lined plate and refrigerate for at least 30 minutes. |
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3
Done
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Meanwhile, in a small bowl, mix together the shredded coconut and cilantro until well combined. Set aside. |
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4
Done
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Heat a large non-stick skillet over medium heat. Add the patties and cook for about 5-6 minutes per side, or until golden brown and crisp on the outside. |
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5
Done
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To assemble the burgers, spread some hummus or avocado on the bottom half of your bun. Top with a burger patty, sliced tomato, red onion, pickled jalapeños, and any other desired toppings. Drizzle with your favorite vegan mayo or mustard. Add the top bun and enjoy! |
