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March 24, 2017

Sweet Peanut Burger

Kim Campbell, The Plantpure Nation Cookbook/BenBella Vegan publishing

  • Tasty veggie burgers ready in just 25 minutes. Colin Campbell

Serves 4


For the burgers

1 tablespoon flax meal or chia seeds
2 tablespoons water
1 15-ounce can (400g) chickpeas, rinsed and drained, or 1 1/2 cups (340g) cooked chickpeas
1/2 cup (115g) shredded sweet potatoes
1/4 cups (60g) oats
3 tablespoons all-natural peanut butter
1 tablespoon lime juice
2 teaspoons rice vinegar
1 teaspoon low-sodium tamari
1 teaspoon sriracha
1 teaspoon grated fresh ginger
1/2 teaspoon garlic powder
1/4 cup (60g) chopped fresh cilantro (coriander)
Burger rolls

For the sauce

1/4 cup (60g) all-natural peanut butter
3 tablespoons low-sodium tamari
1 tablespoon sriracha
1 tablespoon lime juice
2 teaspoons pure maple syrup
1/2 teaspoon garlic powder


1. Preheat the oven to 375 degrees fahrenheit (190 degrees centigrade). Line a baking sheet with parchment paper.

2. In a small bowl, mix the flax meal and water. Set aside to thicken.

3. In a food processor, pulse the chickpeas. Do not turn the chickpeas into a paste; just coarsely chop them (you can also mash them with a fork). Transfer the chickpeas to a large mixing bowl.

4. Add the flax mixture and all the remaining ingredients. Mix thoroughly with your hands. Form the mixture into four to six equal patties and place them on the prepared baking sheet.

5. Bake for 20 to 30 minutes, until golden brown.

6. While the burgers are cooking, whisk together all the sauce ingredients and set aside.

7. Top the burgers with the sauce and serve with your choice of toppings.