This sweet potato and chickpea burger is spiced 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! If you have time, putting the burger mixture into the fridge for a couple of hours (or even overnight) helps the patties keep their shape when frying.
Makes 6 burgers
900g sweet potatoes, peeled and chopped
230g canned chickpeas
200g onion, diced
5 tbsp neutral oil
6 shakes of BBQ & Meat seasoning
6 burger buns
2 large tomatoes, sliced into rounds
A handful of pickled gherkins
200g of seaweed aioli (or mayo)
6 lettuce leaves
1 small red onion, sliced into rounds
1 tsp Arctic Seaweed Salt
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 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 cornflour and salt to taste. 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 seaweed aioli (or mayo) on each half of bun, then assemble the burger. We like put the lettuce and gherkins underneath the patty, and the onions and tomatoes on top.
If you enjoyed this spiced sweet potato and chickpea burger, you might like the following recipes:
Season your meat, chicken and beans with this smoky spice blend: smoked paprika, chilli, garlic and organic winged kelp from Lofoten. Innovative packaging technology and 100% natural flavours. This blend of natural ingredients contains 20% organic kelp, which has a high concentration of umami, and is bursting with vitamins and minerals. BBQ & Meat has a deep and rich flavour, which makes it a complete spice solution for healthy, delicious meals. It's cooking with seaweed made easy!