FLOJ Sweet Potato & Chickpea Burgers with Tangy Orange Sauce

Craving a burger? Try our FLOJ Sweet Potato & Chickpea Burgers with Tangy Orange Sauce. This healthy alternative is full of zesty flavors and vital nutrients like vitamin C. It’s the perfect addition to any backyard cookout.

Nutrition Facts
Servings per recipe6
Serving size291g
Amount per serving
  • % Daily Value*
  • Total Fat8g 10%
    • Saturated Fat1g 5%
    • Trans Fat0g
  • Cholesterol5mg 2%
  • Sodium830mg 36%
  • Total Carbohydrate44g 16%
    • Dietary Fiber6g 21%
    • Total Sugars12g
  • Protein8g 16%
  • Calcium57mg 4%
  • Iron2mg 11%
  • Potassium510mg 11%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.

For the sauce:

  • 2 tablespoons Florida Orange Juice
  • 1/4 cup brown mustard
  • 2 tablespoons prepared horseradish
  • 2 tablespoons mayonnaise
  • 1 clove garlic, grated

For the burgers:

  • 2 1/2 cups Florida Orange Juice, divided
  • 1/2 cup water
  • 1/2 cup wild rice
  • 1 large sweet potato, peeled and cubed
  • 1 can chickpeas, drained and rinsed
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon coriander
  • 2 tablespoons grapeseed oil, divided
  • Arugula, for garnish
  • Red onion, for garnish
  • 6 whole-wheat buns, thin sandwich slices or hearty lettuce leaves


Prep TimeCook TimeTotal Time
40 minutes20 minutes1 hour

To make the sauce:

Place the orange juice, mustard, horseradish, mayonnaise and garlic in a small bowl and whisk to combine. Cover and refrigerate until ready to use.

To make the burgers:

Heat the oven to 400 degrees F.

Place 2 cups of the orange juice and water in a small saucepan, set over high heat and bring to a boil. Add the rice, cover and reduce the heat to maintain a bare simmer. Cook until the rice is tender, 55 to 60 minutes.

In the meantime, place the sweet potatoes, chickpeas and remaining 1/2 cup orange juice in a small baking dish. Cover and roast until sweet potatoes are tender, 35 to 40 minutes.

Transfer the potatoes and chickpeas to a food processor and process until somewhat, but not completely smooth. Transfer the mixture to a large mixing bowl and add the rice, breadcrumbs, salt, cumin, garlic powder and coriander. Stir to combine. Cover and refrigerate for 1 hour. Shape the mixture into 6 patties.

Place 1 tablespoon of grapeseed oil in a large sauté pan, set over medium heat and when the oil shimmers, add the patties. Cook for 4 to 5 minutes or until browned. Add the remaining tablespoon of oil to the pan and carefully flip the patties. Continue cooking until heated through and browned, about 3 minutes.

Serve burgers topped with sauce and garnished with arugula and onion.