by Kate Vaynshteyn (

The traditional end of summer cookout can be tough for vegetarians. With so much meat like burgers, hot dogs, ribs and chicken being cooked up, there aren’t often many main course options available aside from picking over the obligatory veggie tray or a simple salad.

That shouldn’t be the case! There are so many wonderfully delicious vegetarian-friendly recipes out there, perfect for any cookout no matter what time of year. Our recipe developer Kate has whipped up one that fits that bill! These sweet potato and garbanzo bean veggie burgers aren’t just perfect as a vegetarian-friendly option at your next cookout, but they look so darn good everyone is going to want to try one!

While black beans are often seen as the popular bean of choice for veggie burgers, garbanzo beans have a lot of qualities that put them near the top of our list as well. Their nutty flavor and creamy texture give them a wonderful taste and form rich patties. Pairing them with the sweetness of a cooked sweet potato creates a perfect balance of sweetness!

With garbanzo beans being a staple in Mediterranean cuisine, it makes perfect sense to pair this bean burger with a light and zesty tahini sauce as a topping. Tahini is a condiment made from ground sesame that is often added to Mediterranean recipes like hummus and baba ganoush for extra flavor. You can make your own, but store-bought tahini also works great. Kate mixed some with olive oil, lemon juice and some sriracha for an extra kick that blends supremely well with the mild sweetness of the bean patty.

These are the perfect vegetarian-friendly morsel to offer at your next outdoor summer cookout or can be whipped up in less than 30 minutes and cooked on the stove for any other night of the week!

This recipe makes about 6 patties. Adjust accordingly. If you can’t find our Randall Beans Garbanzo Beans at your local grocery store, you can also purchase them online here!

Sweet Potato Chickpea Burger

Sweet Potato Chickpea Burger


    Sweet Potato Chickpea Burgers:
  • 1 15.4oz jar Randall Beans Garbanzo Beans, drained and rinsed
  • 1 small sweet potato, cooked (about 1 lb)
  • 1 egg
  • 1 cup breadcrumbs
  • 1/2 tsp. garlic powder
  • 1/2 - 1 tsp. salt, to taste
  • Freshly ground black pepper, to taste
  • 2 Tbsp. olive oil for cooking
  • Tahini Sriracha Sauce:
  • 2 Tbsp. tahini
  • 2 Tbsp. water
  • 1 Tbsp. olive oil
  • 1 Tbsp. lemon juice
  • 1/2 tsp. salt, or more to taste
  • 1/2 tsp. sriracha sauce, or more to taste


  1. In a large bowl, mash together the cooked sweet potato and chickpeas until mostly smooth. Add the egg and mix well. Add 1 cup breadcrumbs, ½ teaspoon garlic powder, salt, and pepper and mix until you form a thick paste that can be formed into patties. Add up to ¼ cup more breadcrumbs if the mixture is too soft and falls apart when forming patties.
  2. Wet your hands and form the mixture into 6 patties, the size of your buns. Set aside on a large plate.
  3. Heat 2 tablespoons of olive oil in a large non-stick skillet. Gently place the patties into the pan and cook over medium heat for 3-5 minutes per side, or until each side is golden brown and crispy. Carefully remove from heat.
  4. Place the burger buns cut side down onto the same skillet and toast for about 30 seconds, or until the edges are golden brown Remove from heat.
  5. Assemble the burgers: Place a chickpea sweet potato patty on each bun, top with lettuce, tomato, red onion, avocado, a drizzle of sriracha or ketchup.
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Bean burgers are wonderfully delicious and healthy summer recipes! Want more just like this one? Grab a copy of our FREE Bean Burger Cookbook. This collection is loaded with unique and classic takes on this summer cookout favorite.

bean burger cookbook download