2 sweet potatoes
1/2 can chickpeas
1 tsp. coriander
1 1/2 tsp. paprika
1 tsp. oregano
1/2 tsp. lemon juice
1 egg
1 C flour
Salt and pepper to taste
2-3 T of The Olive Bin's Wild Dill Olive Oil
1 yellow apple, finely diced
1 small yellow onion, finely diced
1/2 T butter
2 T of The Olive Bin's Green Chili Olive Oil (Fused)
1 tsp. Kosher salt
Corey's Sweet Potato & Chickpea Burgers with Caramelized Onions and Apples
Ingredients
Number Of Servings: 6
Directions
For the Veggie Burgers
- Peel sweet potatoes and cut into 1-inch cubes. Fill a pot with cubes and cover with water. Boil until soft and drain.
- Add chickpeas and all spices to the cooked sweet potatoes. Use potato masher to mash and mix together. Add egg and flour. Stir mixture until well incorporated.
- Heat several T of Dill Olive Oil in a large skillet. Use a spoon to drop burger-sized portions of sweet potato mixture into the hot oil. Fry on one side until golden/dark brown. Then, flip and smash flat with spatula. Cook second side until golden/dark brown.
The Topping
- Heat butter and Green Chili Oil in skillet. Add onion, apple, and Kosher salt. Cook on medium-high heat for about 5 minutes. Reduce to low heat until onions are translucent and slightly caramelized.
- Serve on burgers with topping on brioche buns.
Additional Info
Thanks to our friend, Corey Green, for this recipe!
