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Healthy Sweet Potato & Chickpea Vegan Burger

There’s been a lot of talk about vegan burgers that taste like meat. Even vegan burgers that ‘bleed’ beetroot extract. Customers, however, are pushing back after talk about the whopping amounts of trans fat, GMO ingredients and loads of salt in these products. So here is a recipe for a great tasting vegan burger made with 100% real ingredients such as sweet potatoes and chickpeas. It’s healthy, honest and delicious.

sweet potato burger.jpg

Serves 8 


  • Patty 70g 
  • bread 400g 
  • cooked sweet potato 100g 
  • cooked sweet corn 200g 
  • cooked chickpeas 
  • Sprig of thyme 
  • Salt to season 
  • 2 teaspoons smoked paprika 
  • 1 teaspoon ground cumin 
  • 2 tablespoons olive oil 
  • Oil to cook
  • 8 charcoal buns, toasted 
  • Tomato relish 
  • 8 pieces cooked red pepper 
  • 8 slices Emborg Vegan Cheddar Cheese Slices 
  • 8 slices tomato 
  • 8 lettuce leaves 
  • 8 wide cucumber slices 
  • Pickled red onion 
  • Vegan mayo 
  • Salt and pepper


Tear the bread into pieces and turn into crumbs in the food processor. Add half the sweet potato, sweet corn, chickpeas and all of the thyme, salt, spices and oil. Blend until it forms a rough puree. Add the rest of the vegetables and blend for a few seconds to create a rough mix. 

Heat a little olive oil in a non-stick frypan over a medium heat. Form the mix into eight patties. Cook the patties for four minutes each side or until browned. They are delicate but will hold their shape. Set aside, but keep warm.

Place the base of the bun on a plate, add a generous spread of tomato relish, lay over the red pepper and place the patty on top. Lay over the vegan cheese, tomato, lettuce, cucumber and pickled red onion. Lather the vegan mayo on the top bun and close the burger, securing with a skewer. Great with an ice cold lager.