Do you know my favorite veggie burger? If not, it’s about time. I have high standards when it comes to veggie burgers but these put the rest to shame. I have a feeling it could be your favorite veggie burger too.
Hearty and filling, these veggie burgers offer a tantalizing mix of flavors. They start with a base of quinoa, black beans, and oats. It is then enriched with sweet potatoes, fresh herbs and selected spices. A little sweet and a little spicy, in the best sense of the word.
You might recognize this recipe as a sweet potato and black bean veggie burger that has been hidden in the archives for quite some time. You could have enjoyed these burgers in my Love Real Food cookbook.
Or maybe it’s the first time you’ve seen these burgers. If so, I’m sharing why this veggie burger recipe is my favorite:
These burgers are absolutely delicious. In fact, these are the best veggie burgers I’ve ever had. , keeps its shape during and after cooking. Many veggie burgers are a hassle to make and eat, but these are completely hassle-free.
These burgers can be cooked in the oven, on the stove or on the grill. You can also freeze it, so you can eat it deliciously even if you make it all at once.
Veggie Burger Cooking Options
You have three cooking options for these veggie burgers, and we’ll start with my favorite one.
1) Oven Baked
We love to bake our veggie burgers in the oven. The easiest way to cook a lot at once, it cooks beautifully and is golden on all sides.
Hamburgers that are delicious even when grilled! I managed to grill the burgers on the grate without falling apart. (If that doesn’t work, let the burger cool slightly before trying it again.)
Finally, you can make these veggie burgers in a stovetop pan. It’s not my favorite method because the stove needs more babysitting than the oven, but it’s totally doable. These burgers are very juicy inside. See the recipe note for details.
Veggie Burger Ingredients
These veggie burgers are made with easy-to-find, healthy ingredients. Here’s what you’ll need:
Sweet potatoes: For best results, weigh your sweet potatoes at the store to make sure you’re starting with the right amount. Cut them in half and roast until tender.
Quinoa: Start with raw (uncooked) quinoa. See recipe for cooking instructions. Alternatively, if you have 1 1/2 cups of cooked quinoa left over, you can use that instead. Millet can also be used as a substitute for quinoa (see recipe notes for details).
Black Beans: Canned or home-cooked, rinsed and drained.
Red Onion, Coriander, Garlic: If you’re sensitive to these flavors, don’t worry. There is none. It softens during cooking and has a delicious finish.
Seasoning: Add smoky barbecue flavor with adobo sauce (canned chipotle peppers made with adobo) or smoked paprika. Also add cumin, chili powder and salt.
Pressure Cooking Oats: Oats absorb excess moisture and provide whole grains. You can also use old-fashioned oats that have been briefly pulsed in a food processor or blender to grind them.
Veggie Burger Serving Suggestions
Serve these burgers as, well, burgers! Find some great buns, or use butter lettuce leaves for a low-carb, gluten free options. Add any of the following:
- Ripe, juicy sliced tomato
- Crisp lettuce or fresh sprouts
- Sliced cheese
- Onion, very thinly sliced
- Avocado or guacamole
- Ketchup and mustard
- Maybe even scrambled eggs