Smoky Barbecue Sweet Potato Chickpea Burgers

Delicious vegan plant-based Smoky Barbecue Chickpea Sweet Potato Burgers made with wholesome ingredients, are oil-free and loaded with flavor!
Cuisine American
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 5


  • one 15 oz can low-sodium chickpeas, drained and rinsed well (or 1 1/2 cups cooked, 255g)
  • 1 cup cooked mashed sweet potato (230 g, either roasted whole or microwaved, don't steam)
  • 1/2 cup + 2 tablespoons smoky barbecue sauce (either your favorite store-bought or my recipe below is recommended!)
  • 1/4 teaspoon salt
  • 1 teaspoon chili powder (optional)
  • Optional veggie add-ins: corn, green onions, chopped parsley
  • 1/4 cup coarse medium-grind cornmeal (it must be medium-grind or the burgers will be too mushy, I use Bob's Red Mill)


  • 1 cup tomato puree/sauce
  • 2 tablespoons pure maple syrup
  • 4 teaspoons apple cider vinegar
  • 1/4-1/2 teaspoon fine sea salt
  • 2 teaspoons liquid smoke
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon garlic powder


  1. If making my barbecue sauce (recommended!!) then simply combine the "5 minute smoky barbecue sauce" ingredients in a small bowl until smooth. Now, try not to eat it all with a spoon. It tastes even better after sitting in the fridge overnight, so make it the day before the burgers if possible. You will only need 1/2 cup + 2 tablespoons of the sauce for the burgers, reserve the rest for topping the burgers with.
  2. Next, cook your sweet potato whole (with skin on) either by roasting it at 400 degrees (fahrenheit, 205 degrees celsius) until super soft or cook it in the microwave. Steaming or boiling is not recommended, as too much water will get in the potatoes. Let it cool some before peeling off the skin and mash it completely with a fork. Measure out 1 cup fully filled (no gaps) mashed sweet potato.
  3. Drain and rinse your chickpeas and pat dry. Add them to a large bowl and mash completely with a fork to where no visible whole chickpeas remain. Add the cooled potato to the chickpeas.
  4. Add the barbecue sauce (only 1/2 cup + 2 tablespoons), cornmeal, salt and chili powder (if using) to the mix and stir until combined and thick. Taste and add any more salt if needed or spice. Note: the batter will be moist and soft, not stiff like you might expect, but they will be completely firm by the end of baking. Place in the fridge for at least 20 minutes to firm up some.
  5. Preheat an oven to 375 degrees and line a sheet pan with parchment paper. Form the mixture into patties using a 1/2 cup measuring cup. You will get 5 burgers this way. If you want them more slider size, use a 1/4 cup. The mixture should be fairly easy to form into patties with your hands. Flatten them to about 3/4 inch.
  6. Bake for 30 minutes on the first side. It will take this long to cook before you will be able to flip them. Remove and you must flip them carefully using a metal spatula. Using a spatula should make it fairly easy to slide it underneath the burgers. They should have started to form a cooked bottom. It they are sticking too much, cook them a few minutes longer until they come up better. After flipped, cook 10-15 more minutes until they have a nice golden brown top. The longer you cook them, the crispier the exterior will be. Let them cool 10 minutes to firm up some before eating.
  7. Layer your burgers with avocado,tomatoes, extra barbecue sauce, lettuce or any toppings you desire!