With grilling season quickly approaching us, we thought we’d share a favorite veggie burger recipe that we love to whip up when the warm weather hits. This veggie burger is not only packed with delicious ingredients like sweet potatoes and black beans, but it will hold up beautifully when you’re actually cooking the burger on the grill.
If you’ve visited a burger joint before, you’ve probably seen vegetarian items like a black bean burger on the menu. While we don’t want to knock restaurant burgers, we can’t help but boast about how delicious this veggie burger recipe is and how we think it trumps all the other veggie burgers out there.
Aside from the black beans and sweet potatoes in this burger recipe, you’ve got fantastic flavor from the chili powder, cumin, and smoked paprika. These spices pair beautifully with the other ingredients in this burger patty recipe.
There’s also the health benefit of limiting your red meat consumption and instead consuming a plant-based or vegetarian burger. You can enjoy what we think is the best burger without any of the cholesterol of red meat.
The best part is that you don’t have to worry about this veggie burger falling apart when you put it on the grill. The veggie patties will hold up nicely as they cook and retain their rounded, patty shape.
Summary |
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Cook time: 20 minutes
Prep time: 1 hour
Idle time:
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Level
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Servings:
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Ingredients
- 1 1/2 pounds sweet potatoes preferably on the smaller side
- 1/3 cup uncooked quinoa or 1 cup cooked
- 1 cup old fashioned oats (you can use gluten-free oats)
- 1 can black beans (15 oz. can) drained and rinsed
- 1/2 small red onion diced
- 1/2 cup lightly packed fresh cilantro leaves chopped
- 2 tsp cumin powder
- 1 tsp chili powder
- 1 tsp chipotle powder or smoked hot paprika
- 1/2 tsp cayenne powder optional
- 1/2 tsp salt
- vegetable oil
- 8 whole wheat hamburger buns
- your favorite burger toppings (avocado, tomato, lettuce, sprouts, ketchup, hot sauce, mustard, pickles, cheese)
Instructions
- Prepare the sweet potatoes. Preheat the oven to 400°F. Cut the sweet potatoes in half lengthwise and place them, cut-side down, onto a baking sheet. Bake for 30 to 40 minutes, or until they're tender. Allow the potatoes to cool before peeling off the skin and cutting up the potatoes into smaller chunks.
- Cook the quinoa according to the package instructions. Grind the oats in a food processor until the oat flakes are broken up but not quite as fine as flour.
- Add all of the veggie patty ingredients to a large bowl, except for the oats. Mash everything together using a potato masher. Alternatively, you can use a stand mixer.
- Sprinkle the oats all over the mixture and then use a big spoon to stir everything together. Your mixture is well-stirred when you can grab a portion of the mixture and shape it into a veggie patty.
- Cover the veggie patty mixture with a sheet of plastic wrap and refrigerate for at least 30 minutes, or until chilled.
- To shape the patties, measure out 1/2 a cup of the mixture and round it out in the palm of your hands until you get a flat patty that's 3 1/2 inches in diameter.
- Brush a grill pan over medium high heat with vegetable oil. Cook the patties for 3 to 4 minutes on each side until browned and heated through the center. Brush vegetable oil on the pan before adding each new patty.
- Serve warm inbetween toasted burger buns with any additions you like.
Additional information
Recipe adapted from cookieandkate.com
