Sweet Potato Cilantro Infused V. Burger

A vegan burger that does NOT fall apart while you cook it! Filling, full of flavors, easy to make, and can be kept in the freezer for busy days.

I got these homemade vegan buns from @Sipandip.sa 


I hope you enjoy this recipe as much as I did.

Sweet Potato Cilantro Infused V. Burger


  • 2 cups cooked chickpeas
  • 2 cups mashed sweet potato 
  • 1 tsp onion powder, smoked paprika, and sweet paprika
  • 1/2 tsp cumin
  • Chili powder to taste 
  • lemon 🍋 
  • Salt and pepper to taste
  • Handful of chopped cilantro (feel free to sub with parsley)
  • 4 tbsp ground flaxseeds
  • +4 tbsp of ground flaxseeds for "breading"


  1. In a food processor, mix all of the ingredients excepts for the last one
  2. Once it's all well mixed (you might have to scrape down the sides)
  3. Form into burger patties and cover both sides with the ground flaxseeds
  4. For best results: heat a large skillet over medium heat and cook each side for 3-5 minutes or until golden
  5. Meanwhile, preheat your oven to 350F (180c) 
  6. Place the burger patties on a nonstick baking dish and bake for 30 minutes 
  7. Assort your burgers in burger buns, using mustard, lettuce, onion slices, tomato slices, and of course, guacamole. 
  8. Store in the fridge for 3-4 days or in the freezer for +3 months