In a saucepan, boil the sweet potato for 10-15 minutes until tender; drain;
Preheat the oven, 180°C
Peel and cut the red onion into thick slices;
Brush all sides of the onion with olive oil; sprinkle a few coarse salt; cover with a sheet of kitchen foil and bake for 10-15 minutes;
Coarsely chop the shallot, basil, and chives;
Roughly chop the shallot, basil, and chives in a food processor;
Add the chickpeas, sweet potato, and one egg; Grossly chop; season with pepper and half a teaspoon of paprika
Continue to process until you obtain a correct mixture;
In a frying pan, heat a small amount of olive oil; shape the patties according to your burger buns size; Cook for 4-5 minutes on each side until lightly golden and crispy;
Uncover the onion from the kitchen foil; continue to bake for 5 minutes until lightly grilled;
Peel and scoop out the avocado flesh; With a fork, crush the avocado; season with pepper and half a teaspoon of paprika;
Slice the tomato and the mozzarella;
Quickly toast the buger buns; Cut open the burger buns; spread with avocado mixture;
Add some salad leaves and arugula leaves;
Top with the chickpea patty; add slices of tomato, mozzarella and the onion; garnish with basil leaves; top with the burger bun bread;Enjoy your burger immediately or heat for 2-3 minutes if you prefer to lightly melt the mozzarella;