Boil the diced sweet potatoes in water until they are fork-tender. Drain and set aside.
In a pan over medium-high heat, add a tablespoon of olive oil and sauté the diced onion for 1 minute. Add the minced garlic and cook for another 30 seconds.
Add the onion-garlic mixture to the cooked sweet potatoes.
Rinse the chickpeas and drain them, then add them to the sweet potato mixture.
Season with cumin, coriander, paprika, salt, and pepper. Add the chopped coriander and Puck Premium Cubed Feta Cheese to the mix.
Mash everything together using a potato masher or a fork.
Add the quick oats and the egg, then mix to combine.
Divide the mixture into 4 equal portions. Form each portion into a patty, then refrigerate for 30 minutes.
While the patties are resting, prepare your sauce. Mix the sauce ingredients together using a hand whisk until it’s smooth and creamy. Refrigerate until needed.
Preheat a nonstick, heavy-bottomed pan over medium heat. Add the olive oil and cook the patties for 1.5 - 2 minutes on each side. Set the cooked patties aside and start to assemble your burger.
Toast your burger buns, add some of your sauce on each side. Add the lettuce, the patty, sliced tomato, and pickles. Add more of your sauce, then the other bun. Serve and enjoy!
