- 1/2 cup mayonnaise
- 1/2 cup whole-grain Dijon mustard
- 1/4 cup honey
- 2 large sweet potatoes, holes poked with a fork
- Two 15-ounce cans garbanzo beans, drained and rinsed
- 1 egg, beaten
- 1 teaspoon chili powder
- 1/4 cup all-purpose flour
- 2 cups fine breadcrumbs
- 1/2 cup finely grated Parmesan
- Salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 6 onion rolls, toasted
- Bibb lettuce leaves
- Sliced avocado
Now, normally, I don’t like a lot of veggie burgers. They either try too hard to simulate a meat burger or they just fall apart. Mine has chickpeas and sweet potatoes, and it really holds together. Sometimes I’ll just eat a burger plain with no bun. I make a batch and then we have meals for the next day or two!
For the honey mustard sauce: In a bowl, combine the mayo, mustard and honey; mix well.
For the "sweet pea" burgers: Preheat the oven to 400 degrees F.; line a baking sheet with aluminum foil. Set the sweet potatoes on the baking sheet and bake until soft, 1 hour. Remove from the oven and let cool.
When cool enough to handle, halve the sweet potatoes, then scoop the flesh into a medium bowl and mash with the garbanzo beans. Add the egg, chili powder, flour, breadcrumbs, Parmesan and some salt and pepper. Mix until fully combined. Form the mixture in 6 patties.
In a large skillet over medium heat, heat the oil and butter, swirling them together. Add the patties to the skillet and cook until brown and crispy, about 5 minutes per side. Transfer to a paper-towel-lined plate to drain.
Serve the burgers on toasted onion rolls spread with honey mustard sauce. Top with lettuce and avocado.