Favorite Veggie Burgers
Ingredients
- 1 ½ lbsweet potatoes
2 medium or 3 small
- ½ cquinoa
rinsed in a fine-mesh colander
- 1 cwater
- 1 canblack beans
rinsed and drained, or 1 ½ cups cooked black beans
- ½ cchopped red onion
about ½ small red onion
- ⅓ cchopped fresh cilantro
- 2 clovesgarlic
pressed or minced
- 2 tbspadobo sauce* or 2 teaspoons smoked paprika
- 2 tspground cumin
- 1 tspchili powder
- ½ tspsalt
- 1 ¼ cquick-cooking oats**
use certified gluten-free oats if necessary
- extra-virgin olive oil
for brushing, or avocado oil, if using stovetop method
- 8whole wheat hamburger buns
optional
- your favorite burger fixings: avocado or guacamole
tomato, onion, lettuce, pickles, cheese, sprouts, ketchup, hot sauce, mustard, fried eggs
Directions
- 1
Preheat the oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up.
- 2
Roast the sweet potatoes: Slice the sweet potatoes down the center lengthwise. Place the sweet potatoes, cut side down, on the prepared baking sheet. Roast until they yield to a gentle squeeze, 30 to 40 minutes or longer. Set aside for now. (If you’ll be baking the burgers, reserve the parchment-lined pan and leave the oven on.)
- 3
Meanwhile, in a small saucepan, combine the quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 11 to 14 minutes. Remove the pan from the heat, cover, and let the quinoa steam for 10 minutes.
- 4
Once the sweet potatoes are cool enough to handle, remove and discard the skin (it should pull off easily) and roughly chop the insides. In a large mixing bowl or the bowl of your electric mixer, combine the cooled sweet potatoes and quinoa, black beans, onion, cilantro, garlic, adobo sauce, cumin, chili powder, and salt. Use a potato masher, pastry cutter, large spoon or the paddle attachment of your mixer to mix really well. It’s ok if the black beans get smashed in the process.
- 5
Sprinkle the oats over the mixture and mix well with a large spoon until the mixture holds together when you shape a portion into a patty. If you won’t be making the burgers immediately, cover the mixture and refrigerate for later.
- 6
When you’re ready to cook, shape the burgers: Use a measuring cup to measure out ½ cup of the mixture. Gently shape it into a patty about 3 ½ to 4 inches in diameter. Use your hands to gently flatten the burgers and smooth out any jagged edges. Repeat the process for each patty; you should end up with 8.
- 7
If you’re baking the burgers (see recipe notes for alternate options), brush both sides of each patty generously with olive oil and place them on the lined baking sheet, leaving a few inches of space around each one. Bake at 400 degrees Fahrenheit until the patties are deeply golden on the outside, about 35 minutes, flipping halfway.
- 8
Serve burgers as desired. Leftover burgers keep well, refrigerated, for 4 days. Or, freeze them in a freezer bag for up to 3 months (thaw in the microwave for about 1 minute or in a 400 degree oven for 12 to 15 minutes, until warmed all the way through).
Favorite Veggie Burgers
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Ratings & Reviews
Based on 520 ratings
Rating Breakdown
About this Recipe
Craving a satisfying, flavorful burger that's entirely plant-based and incredibly versatile? These Favorite Veggie Burgers deliver a delicious sweet and spicy punch, making them a go-to for weeknight dinners or backyard cookouts.
What makes these veggie burgers truly special is their thoughtful combination of hearty ingredients and bold flavors. The base of sweet potatoes, black beans, and quinoa provides a substantial texture, while the unique sweet and spicy profile comes alive with adobo sauce, cumin, and chili powder. Plus, the flexibility to bake, grill, or pan-cook them means you can enjoy them any way you like.
Prepare to enjoy a burger that’s wonderfully rich in flavor and satisfyingly robust. Each patty offers a delightful balance of earthy sweetness from the sweet potatoes and a gentle kick from the spices. They hold together beautifully, especially if you give the mixture time to chill before grilling or stovetop cooking, ensuring a pleasant texture whether you're biting into a crispy exterior or a tender interior. This recipe is naturally vegan and can easily be made gluten-free by using certified gluten-free oats and serving without a bun or on a gluten-free bun.
Customization & Serving Suggestions
Feel free to adjust the spice level by using less adobo sauce or opting for smoked paprika if you prefer a milder flavor. For a truly gluten-free experience, ensure your quick-cooking oats are certified gluten-free and serve your burger in a lettuce wrap or on a gluten-free bun. These burgers are incredibly versatile with toppings—pile them high with fresh avocado, crisp lettuce, juicy tomatoes, or a dollop of your favorite hot sauce.
These sweet and spicy veggie burgers are perfect for casual weeknight meals or for impressing guests at a barbecue. Serve them on whole wheat hamburger buns with classic fixings, or embrace a lighter option with crisp lettuce wraps.