Description
These Favorite Veggie Burgers are a flavorful and wholesome plant-based meal made with roasted sweet potatoes, quinoa, black beans, and hearty spices. Perfectly baked to a golden finish, they offer a nutritious and satisfying option for veggie lovers, served on whole wheat buns with your choice of fresh toppings.
Ingredients
Vegetable and Grain Base
- 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)
Flavorings and Seasonings
- 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
Binder and Cooking
- 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)
Burger Fixings (optional)
- Avocado or guacamole
- Tomato
- Onion
- Lettuce
- Pickles
- Cheese
- Sprouts
- Ketchup
- Hot sauce
- Mustard
- Fried eggs
Instructions
- Preheat Oven: Set your oven to 400 degrees Fahrenheit. Prepare a large rimmed baking sheet by lining it with parchment paper to simplify cleanup after roasting.
- Roast Sweet Potatoes: Slice the sweet potatoes lengthwise and place them cut side down on the baking sheet. Roast in the oven until the potatoes are tender and yield to a gentle squeeze, about 30 to 40 minutes. Remove from oven and set aside to cool. If baking the burgers later, keep the oven on and keep the parchment-lined pan.
- Cook Quinoa: While the sweet potatoes roast, combine rinsed quinoa and water in a small saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook uncovered until water is absorbed, 11 to 14 minutes. Remove from heat, cover, and let steam for 10 minutes to finish.
- Prepare Burger Mixture: Once sweet potatoes are cool enough to handle, peel and roughly chop the flesh. In a large bowl or mixer, combine sweet potatoes, cooked quinoa, black beans, chopped onion, cilantro, garlic, adobo sauce or smoked paprika, cumin, chili powder, and salt. Mash and mix thoroughly using your hands, a potato masher, pastry cutter, or electric mixer paddle until well blended; some smashing of beans is desirable for texture.
- Add Oats: Sprinkle the quick-cooking oats over the mixture and stir well until the mixture can hold its shape when formed. If not cooking immediately, cover and refrigerate.
- Shape Patties: Using a ½ cup measuring cup, scoop out the mixture and form it into 8 patties approximately 3 ½ to 4 inches in diameter. Flatten gently with hands and smooth edges for uniform shape.
- Bake Patties: If baking, brush both sides of each patty generously with olive oil. Arrange them on the prepared baking sheet with some space between each. Bake at 400 degrees Fahrenheit for about 35 minutes, flipping halfway through, until deeply golden and firm on the outside.
- Serve and Store: Serve the veggie burgers on whole wheat buns with your favorite toppings such as avocado, tomato, lettuce, or cheese. Refrigerate leftovers for up to 4 days or freeze in a freezer bag for up to 3 months. To reheat, microwave for about 1 minute or warm in a 400 degree oven for 12 to 15 minutes.
Notes
- Adobo sauce adds a deep smoky flavor; substitute with smoked paprika if preferred.
- Quick-cooking oats act as a binder to help patties hold together; certified gluten-free oats can be used if gluten intolerance is a concern.
- The recipe is primarily baked but can be adapted for stovetop with oil and a skillet if desired.
- Leftover patties freeze well, making meal prep convenient.
- Feel free to customize toppings to suit dietary preferences or taste.
