Prep time 20 + 30 mins chill
Cooking time 35 mins
600g sweet potato, peeled, halved lengthways
400g can chickpeas, rinsed, drained
1 small red onion, finely chopped
2 garlic cloves, crushed
1/2 lemon, juiced
2 tbs smokey chipotle spice blend or fajita seasoning
1/2 cup flat-leaf parsley leaves, finely chopped
1 cup fresh breadcrumbs
¼ cup raw couscous
olive oil cooking spray
hamburger buns, wedges iceberg lettuce, onion jam & chipotle mayonnaise, to serve
Chop the sweet potato into 3cm chunks. Place onto a microwave-safe plate. Cover with damp paper towel. Microwave 7-8 minutes or until just tender when tested with a skewer. Drain any excess water. Smash with a fork then transfer to a bowl. Cool 15 minutes.
Combine chickpeas, onion, garlic, lemon juice and spice in a food processor. Season, process until mixture almost comes together. Add to the sweet potato with the parsley, breadcrumbs and raw couscous. Shape mixture into 4 patties. Place on a lined baking tray, cover and refrigerate for 30 minutes to firm up if time permits.
Place a flat tray into the oven. Preheat oven and tray 220°C fan forced. Spray both sides of the patties with oil. Place onto the hot tray. Cook 15 minutes, turn and cook a further 10 minutes until light golden.
To serve, spread onion jam over the base of burger buns. Top with lettuce and sweet potato pattie. Drizzle with chipotle mayonnaise. Serve.