Sweet Potato-Chickpea Burgers with Spicy Mayo, Arugula and Le Cornilly

Entertaining, Entrees
By Alexandra Shytsman

The sweet, smoky flavor of roasted sweet potatoes infuses these burgers with fall flavor. They’re crisp on the outside, soft on the inside, and a great option for weeknight dinners.


For the burgers:

  • 1 large or 2 small sweet potatoes (3/4 pound), cut into 1 inch cubes
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon smoked paprika
  • Freshly ground black pepper, to taste
  • One 14-ounce can of chickpeas (low sodium, if possible), drained and rinsed
  • 2 tablespoons all-purpose or whole-wheat pastry flour
  • 1 large garlic clove, roughly chopped
  • 1 tablespoon chopped fresh parsley
  • Pinch of hot red pepper flakes
  • Sea salt

For the spicy mayo and assembly:

  • 1/4 cup mayonnaise
  • 2 teaspoons Louisiana-style hot sauce
  • 1 teaspoon Dijon mustard
  • 6 hamburger buns, toasted
  • 2 cups arugula
  • 1/2 cup crumbled Le Cornilly goat cheese



  1. Preheat the oven to 400° F.
  2. Place the sweet potatoes on a baking sheet and drizzle with the 1 tablespoon of the oil, paprika, 1/4 teaspoon, salt, and pepper. Toss to coat evenly. Roast for 20 minutes, tossing once halfway through cooking, until the potatoes are cooked through and lightly golden. Let cool completely.
  3. Reduce the oven temperature to 375° F.
  4. Place half of the chickpeas in a food processor and add the cooled sweet potatoes, flour, garlic, parsley, the remaining 1/4 teaspoon salt, and black pepper. Puree until smooth, scraping down the sides as needed (it may take some time to get there). Place the remaining half of the chickpeas in a large bowl and mash them using a fork until they are broken down but still chunky. Scrape the sweet potato mixture into the bowl and stir to combine. Form the mixture into 6 round 1/2-inch-think patties.
  5. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Cook the burgers for about 3 minutes, until golden brown on the bottom. Flip and cook the other side until browned. (Be careful not to overcrowd the skillet – you may have to cook the burgers in batches.) Transfer the burgers to a baking sheet and bake for 15 minutes.
  6. Meanwhile, in a small bowl, stir together the mayonnaise, hot sauce, and mustard.
  7. To serve, divide the spicy mayo among the burger bun bottoms and top with the burgers, goat cheese, and arugula. Close the burgers with the bun tops and serve immediately.