Favorite Veggie Burgers Recipe

Sweet and spicy vegan and gluten-free veggie burgers. Cook them on the hob, grill or bake! For best grill or stovetop results, prepare the burger mixture in advance and chill in the fridge. 

– 1 ½ pounds sweet potatoes (2 medium or 3 small) – ½ cup quinoa, rinsed in a fine-mesh colander – 1 cup water – 1 can (15 ounces) black beans, rinsed and drained (or 1 ½ cups cooked black beans) – ½ cup chopped red onion (about ½ small red onion) – ⅓ cup chopped fresh cilantro – 2 cloves garlic, pressed or minced – 2 tablespoons adobo sauce* or 2 teaspoons smoked paprika – 2 teaspoons ground cumin – 1 teaspoon chili powder – ½ teaspoon salt – 1 ¼ cups quick-cooking oats** (use certified gluten-free oats if necessary) – Extra-virgin olive oil, for brushing (or avocado oil, if using stovetop method) – 8 whole wheat hamburger buns (optional) – Your favorite burger fixings: Avocado or guacamole, tomato, onion, lettuce, pickles, cheese, sprouts, ketchup, hot sauce, mustard, fried eggs…

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Heat the oven to 400°F. Easy cleanup with parchment paper on a large, rimmed baking sheet. Sweet potato roast: Centrally cut sweet potatoes.

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Cut-side-down sweet potatoes on baking sheet. Roast 30–40 minutes until soft when squeezed. Save now. Leave the oven on and save the parchment-lined pan for burgers. 

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Quinoa and water in a small saucepan. The mixture should boil over medium-high heat, then simmer. To absorb all water, simmer uncovered for 11–14 minutes.  

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Remove the pan from heat, cover, and steam quinoa for 10 minutes. After cooling, peel and roughly chop the sweet potatoes.

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Add cooled sweet potatoes, quinoa, black beans, onion, cilantro, garlic, adobo sauce, cumin, chilli powder, and salt to a large bowl or electric mixer bowl. Potato masher, pastry cutter, large spoon, or mixer paddle stir.  

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Smashed black beans are fine. Stir in the oats with a large spoon until the mixture holds together when shaped into a patty. 

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Let the mixture chill before making burgers. Form burgers when ready: Measure out ½ cup of the mixture. Patties should be gently shaped and 3 ½ to 4 inches in diameter.  

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Smooth burger edges by hand. For each patty, get 8. Leave a few inches between each patty and brush both sides with olive oil before placing them on the lined baking sheet.  

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Bake patties at 400°F for 35 minutes, flipping halfway, until golden. Serve burgers as desired. Burgers refrigerate 4 days. Bags can freeze them for three months. 

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Buckwheat Pancakes Recipe 

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