- 15 slider-sized burgers ServingsServings
- 1 large sweet potato, diced
- 2½ Tbsp canola oil, plus more for frying
- Salt and pepper, to taste
- 1 6-oz. carton mushrooms, cleaned and sliced
- 1 large clove garlic, minced
- 3 scallions, chopped
- 2 Tbsp soy sauce
- 1 12-oz. can chickpeas, rinsed and drained
- 2 Tbsp tomato paste
- 2 eggs, beaten
- ¼ cup bread crumbs
1. Preheat oven to 400 F/200 C.
2. Toss diced sweet potato in 1½ Tbsp oil to lightly coat on all sides. (The oil measurement is an approximation, since the exact amount needed will depend on the size of the sweet potato.) Spread in an even layer on a baking sheet covered with aluminum foil and season to taste with salt and pepper. Roast 30 minutes, until soft and awesome-smelling.
3. Meanwhile, sauté mushrooms and garlic in 1 Tbsp oil until softened, browned, and fragrant. Turn off the heat and add chopped scallions and sweet potatoes. Drizzle soy sauce over everything and stir.
4. Pour chickpeas into a large bowl and mash with a potato masher. You can leave some chickpeas whole, but mash most of them since this is the base of the burgers. Stir in vegetable mixture, then add eggs, tomato paste, and breadcrumbs and stir again (gently) to combine everything. Season with a light sprinkle of salt and pepper, then form into patties of about ¼ cup of batter each.
5. Heat about 2 Tbsp oil in the skillet (might as well use the same one you used for the mushrooms). If a tiny drop of water sizzles upon contact, the oil is hot enough. Carefully place burgers in the skillet and fry each side over low heat for three minutes. You can cook 3-4 at a time, depending on skillet size.
6. Transfer to a baking sheet lined with paper towels to drain excess oil and let cool for a few minutes. Place in slider buns and accessorize with vegetables of your choice.
For step by step instructions and photos click here.