Introduction

Looking for a satisfying vegetarian burger to cook on your Cadac BBQ or camping stove? This chickpea and sweet potato burger is hearty, healthy, and holds together beautifully on a hotplate or BBQ griddle. It’s packed with fibre and plant-based protein, making it a reliable and flavourful choice for breakfast, lunch, or dinner on the road.

Ingredients (makes 2–3 burgers)

1 small sweet potato, peeled, cooked, and mashed

1 can chickpeas, drained and mashed

1 tbsp plain flour or oat flour

½ tsp ground cumin

½ tsp smoked paprika

Salt and pepper to taste

Oil for cooking

2–3 burger buns

Optional toppings: avocado, tomato, lettuce, red onion, vegan mayo, sriracha, cheese alternative (optional)

Instructions

1. In a bowl, combine the mashed sweet potato and chickpeas. Add the flour, cumin, smoked paprika, salt, and pepper. Mix well and form into 2–3 equal-sized patties. If time allows, chill the patties in a cool box or fridge for 15–20 minutes to help them firm up.

2. Preheat your Cadac BBQ or portable camping grill over medium heat. Lightly oil the griddle or hotplate.

3. Place the veggie patties on the grill and cook for 4–5 minutes per side, turning carefully to avoid breaking them. They should form a nice golden crust while staying soft in the middle.

4. If adding a cheese alternative, place it on top of each patty after flipping. Cover with a Cadac lid or dome to trap the heat and melt the cheese.

5. Toast the burger buns briefly on the grill surface until warm and golden.

6. Assemble the burgers with your favourite toppings. Avocado, red onion, and a drizzle of vegan mayo or hot sauce pair especially well.

Why This Recipe Works

This veggie burger is easy to prepare and sturdy enough for BBQ cooking — no need to worry about it falling apart on your Cadac grill. It’s nutrient-dense, full of flavour, and totally customisable, making it a must-have for plant-based campers and vanlifers.