Wash the sweet potato and prick it with a fork several times. Place it in the microwave and cook for 2 to 3 minutes, until tender. Let it sit until cool enough to handle, then chop it into cubes (with the skin on).
Place sweet potato chunks and drained chickpeas in a food processor together. Pulse in short bursts until mostly combined, leaving some texture.
Reserve 2 tablespoons of the hemp seeds. Then add the remaining hemp seeds and the rest of the ingredients to the food processor. Pulse in short bursts until combined.
Place a skillet over medium heat and spray with vegetable spray.
Make four patties out of the mixture, pressing some of the reserved hemp seeds into both sides of the patties. Cook the patties for 5 minutes on each side until brown. Turn the heat down to low and allow the burgers to sit for 5 to 10 minutes in the warm skillet to firm up.
For gluten-free burgers, substitute gluten-free bread crumbs or rolled oats. You can make 4 larger patties or 6 smaller patties, based on your preferences.Heating the burgers on a skillet for up to 10 minutes helps firm up the mixture. In addition, I find letting them cool completely before serving also helps create a firmer texture.