Sweet Potato, Chickpea and Chia Burgers

These are really yummy and definitely don't leave out the healthy tomato sauce

400g sweet potato, chopped (no need to peel)
400g can chickpeas, rinsed
2 spring onions 
1/2 lemon peel (just use veggie peeler to take off half the lemon)
1 garlic clove, peeled
2 eggs 
1 tsp ground cumin
few sprigs parsley 
2 tbs chia seeds
oil to cook

Tomato sauce

few broccoli florets
1 carrot
few mushrooms
3/4 tin organic chopped tomatoes
heaped tbs tomato paste
tsp veggie stock concentrate 
   
Bread rolls
Lettuce
Tomato
Cheese
1.  Place chopped sweet potato in Varoma tray.  Fill TMX bowl with 1L water and steam for 20 minutes on Varoma setting, speed 4.  Set aside.
2.  Empty and dry bowl.  Place spring onions, lemon peel, parsley and garlic in TMX bowl.  Chop on speed 7 until you no longer hear chopping noise.  Scrape down and repeat if necessary until finely chopped 
3.  Add sweet potato, chickpeas, eggs, cumin and chia seeds.  Press turbo until all ingredients combined but with a bit of texture left in the mix.  Scrape mix out into another bowl to have the TM bowl free for making the tomato/veg sauce.  No need to clean.
4.  Heat frypan over medium heat and place patty sized balls into pan. When browned, flip carefully with spatulaand cook until warmed through.  Repeat with remaining mix.
5.  While cooking the patties, place carrot, broccoli and mushrooms into TMX bowl and chop on speed 5 for 5 seconds.  Add tomatoes, paste and stock concentrate and cook at 100 degrees, speed 2 for 10 minutes.  Set aside.
6.   Assemble burgers by spreading tomato sauce onto bun, top with patty and remaining topping ingredients of your choice.