Chickpea Burger with BBQ Tempeh

Ingredients

Burgers

4 cups of cubed sweet potato

2 cans of chickpeas

Hand full of cilantro

2 cloves of minced garlic

1 chopped small onion

2 tbsp of nutritional yeast

1 tbsp of chipotle powder

1/2 cup of panko breadcrumbs

1 tbsp of ground chia

2 tbsp of olive oil

2 tbsp of franks red hot sauce

About 2 tsp of salt

1 tsp of cayenne pepper

Bun/bread of preference

kale and tomato (optional)

Tempeh bacon

tempeh

chili powder

bbq sauce of your preference

Toppings

mushrooms cut into slices

Jalapeños sliced thin

Set oven to 400 degrees and place cubed sweet potato on a baking pan, and bake until soft and tender for about 15-20 minutes.

While sweet potato are baking, place ground up chia seeds in 2.5 tbsp of water until yoke like.

Place all burger ingredients into a bowl and when potatoes are done, slightly mash them and mix them in with the rest of the ingredients (I prefer to use my hands for the mashing and mixing but not necessary)

With a non stick baking pan, roll and pat down patties to preferred size about an inch and a half apart from each other (they won't do much expanding). Lower your oven down to 350 and cook burgers for about 20-30 minutes or til desired. Flip burgers half way through.

While your burgers are in the oven, prepare tempeh bacon by thinly slicing into strips and applying a thin coat of bbq sauce to each side. Sprinkle with chili powder on both sides as well. Place in the oven with the burgers.

Saute mushrooms with a touch of olive oil, salt and pepper.

When burgers seem like they are cooked through, I put the oven on broil for five minutes while watching the burgers to make sure they don't burn. This allows the burgers to become crispy.

When your burgers are done, place on bun and add kale and tomato if you would like. After the burger, layer tempeh, mushrooms, jalapeños and extra bbq sauce on top.

Enjoy!