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Favorite Veggie Burgers Recipe

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These Favorite Veggie Burgers are hearty, flavorful, and packed with nutritious ingredients like sweet potatoes, quinoa, and black beans. Perfectly seasoned and baked to golden perfection, they offer a delicious vegetarian alternative for burger lovers, served on whole wheat buns with your favorite toppings.

Ingredients

Vegetable and Legumes

  • 1 ½ pounds sweet potatoes (2 medium or 3 small)
  • 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

Grains and Oats

  • ½ cup quinoa, rinsed in a fine-mesh colander
  • 1 ¼ cups quick-cooking oats (use certified gluten-free oats if necessary)

Spices and Sauces

  • 2 tablespoons adobo sauce* or 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt

Oils and Others

  • 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…

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper to make cleanup easier.
  2. Roast Sweet Potatoes: Slice the sweet potatoes lengthwise in half. Place them cut side down on the baking sheet. Roast in the oven until they yield to a gentle squeeze, usually 30 to 40 minutes or longer, then set aside to cool.
  3. Cook Quinoa: While the sweet potatoes roast, combine the quinoa and water in a small saucepan. Bring to a boil over medium-high heat, then lower to a simmer. Cook uncovered until the water is absorbed, about 11 to 14 minutes. Remove from heat, cover, and let it steam for 10 minutes.
  4. Prepare Burger Mixture: Once sweet potatoes are cool, peel off their skin easily and roughly chop the flesh. In a large bowl or mixer, combine chopped sweet potatoes, quinoa, black beans, red onion, cilantro, garlic, adobo sauce (or smoked paprika), cumin, chili powder, and salt. Mash and mix thoroughly, allowing some black beans to break up.
  5. Add Oats: Sprinkle quick-cooking oats over the mixture and stir well until the mixture binds enough to form patties. If not cooking immediately, cover and refrigerate the mixture.
  6. Shape Patties: Use a ½ cup measuring cup to portion the mixture and gently form each into a 3 ½ to 4-inch diameter patty, smoothing edges. The recipe yields 8 patties.
  7. Bake Patties: Brush both sides of each patty with olive oil and arrange them spaced apart on the parchment-lined baking sheet. Bake in the 400 degrees Fahrenheit oven until golden brown outside, about 35 minutes, flipping halfway through cooking.
  8. Serve and Store: Serve the veggie burgers on buns with your favorite toppings. Leftover burgers keep refrigerated for up to 4 days or can be frozen for up to 3 months. Reheat in the microwave for about 1 minute or in a 400 degree oven for 12 to 15 minutes until warmed through.

Notes

  • If you prefer, these patties can also be cooked on the stovetop with a little avocado oil by frying each side until browned and warmed through.
  • Using certified gluten-free oats ensures the recipe is gluten-free friendly.
  • Adobo sauce can be substituted with smoked paprika for a milder, smoky flavor.
  • These burgers freeze well; individually wrap or store in freezer bags to maintain freshness.
  • Customize your burger with a variety of toppings like avocado, fresh tomato, lettuce, or a fried egg for added flavor and texture.

Find it online: https://marthatasty.com/favorite-veggie-burgers-recipe/