Sweet Potato & Tofu Burger

The heatwave seems to have finally subsided, but I’m still enjoying everything summer has to offer by BBQing and dining al fresco. I am therefore so excited to have collaborated with Weber UK, to create the ‘Ultimate Vegan Burger’ using the Master-Touch Charcoal BBQ. To do this I used a combination of chickpeas, tofu and sweet potato to create the perfect “meaty” consistency. I also added a generous amount of BBQ sauce to create a sweet, smoky flavour. To accompany my burger, I grilled some veggies on the BBQ – they were so delicious, a serious feast! I particularly loved the potatoes (which I partially cooked beforehand) as the BBQ cooked them perfectly, leaving them crispy on the outside and fluffy on the inside.

When it comes to cooking my veggie burgers I usually use the oven or quickly fry them in a pan, but using the Weber Master-Touch Charcoal BBQ made a huge difference! Cooking on charcoal added a ton of flavour to the burger creating a delicious smoky flavour.

Whether, you’re a carnivore or a plant eater I guarantee you will love this plant-based version of the classic burger, it’s just utterly mouthwatering, tasty and super satisfying! Maybe an idea for you next Meat Free Monday? 😉


Makes about 6-7 patties

For the burger:

200g cooked sweet potato (around 2 small sweet potatoes)

140g firm tofu

200g cooked chickpeas

4 tbsp of good quality BBQ sauce + extra for brushing the burgers

100g of breadcrumbs (use gluten free if needed)

1 tsp of salt

1/2 tsp of black pepper


Sliced vegan cheese

Pickled gherkins

1 sweet onion

Iceberg lettuce


Brioche buns


To cook the sweet potatoes wash them and place on a baking tray. Using a fork prick them all over and bake in the oven at 200 degrees Celsius for 40 minutes until super soft and squishy. I wouldn’t recommend steaming them as they will retain too much water. Let them cool down for 10 minutes. Remove the skin and using a fork mash them down really well.

In a separate bowl with a potato masher (or a fork) break down the chickpeas. You want to make sure they are all mushed up and there are no whole chickpeas remaining. Add the chickpeas to the sweet potato and mix well.

Using your hands crumble the tofu into a separate bowl, then add the BBQ sauce, breadcrumbs and seasoning. Mix everything until it is combined, adding more salt if necessary. Next add the mix to the sweet potato mixture and place in the fridge for 1 hour.

After 1 hour scoop out a small amount of the mixture (slightly less than a tennis ball) and shape it into patties. Brush them with some oil and a generous layer of BBQ sauce. Place them in the fridge for a further 10 minutes.

Light the BBQ and place the burgers directly onto the cooking grates, allow the burgers to cook one side for 8-10 minutes. Flip them onto the other side and cook for the same length of time until they are nice and crispy. Add a slice of cheese to each burger before replacing the lid of the BBQ. Cook for another couple of minutes.

Lightly toast the underside of each half of the bun, remove then build your burger. Serve with chopped iceberg lettuce, sweet onions, pickled gherkin and ketchup.

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