Veggie burgers…they can be a touchy subject! Some can be flavorless, sad patties that fall apart, or worse, be a pile of black bean mush. Luckily you won’t find any of that here. What you will find is a flavorful, nutritious veggie burger made with real ingredients and actually tastes good.
There are too many exciting things about these burgers that I need a list:
- You likely have all the ingredients in your pantry. The list looks long, but don’t worry, no weird ingredients here.
- They keep well in the fridge all week. Meal prep? Done. Reheat in the toaster oven or microwave.
- They freeze GREAT. Make a double batch and keep on hand for last minute lunches or dinners? Yes please.
- Gluten free and vegan-izable. Use a flax seed egg and certified gluten free oats if that’s your thing.
These vegetarian burgers are adapted from one of the first food blogs I ever followed, Feast on the Cheap. Back in college this site was a great resource when I was in my first apartment, cooking on my own and on a very tight budget. While the blog isn’t active anymore, the archived recipes are still a great resource for budget friendly cooking!
I made a few changes to the ingredients and streamlined the cooking process to make these veggie burgers even easier. A quick avocado yogurt sauce adds a zesty kick to these burgers as well. These can be served classic on a bun with lettuce and tomato, or crumble them up over a salad and add a little water to the avocado sauce to make it a delicious dressing.
These burgers also couldn’t be easier to make. Combine the cooked quinoa and sweet potato with the remaining ingredients in a large bowl and mix well. Form into 8 patties, about 4 ounces each. Space evenly on a baking sheet line with parchment paper, and pop in the oven! These can be made on the stove if you prefer, but I think it’s just as tasty (and easier!) to cook them all at once in the oven.
These veggie burgers are budget friendly, can be prepped ahead of time, gluten free, vegan-izable, and just super delicious. Give them a try and let me know what you think!
Sweet Potato Quinoa Burgers
These vegetarian burgers are packed with nutrition and flavor! Don't be put off by the long ingredient list, you likely have almost everything in your pantry already.
- 3/4 cup quinoa uncooked, rinsed
- 1 large sweet potato about 1 1/4 cup mashed or 3/4 lb
- 1 cup oats
- 1 can black beans 15 oz
- 3/4 cup corn frozen or canned
- 1/2 red onion soak for 10 minutes
- 1 egg beaten
- 1 can tomato paste
- 1/4 cup fresh cilantro or parsley
- 3 cloves garlic or 1 tsp garlic powder
- 1 1/2 tsp cumin
- 1 tsp paprika
- 1/2 tsp chipotle powder
- 1/2 tsp salt
- 1/2 avocado
- 1/4 cup greek yogurt
- 1 tbsp lime juice (1/2 lime)
- 1-2 tbsp cilantro
Cook your quinoa: In a small saucepan bring 1 1/2 cups of water to boil, add quinoa, cover and cook for 15 minutes. If you have an instant pot, use just 1 cup of water and cook on high pressure for 1 minute.
Pierce sweet potato with fork several times and wrap in a damp paper towel. Microwave for 4-5 minutes, let cool slightly and scoop out the insides. If desired, soak chopped red onion in water for 5-10 minutes to take away the bitterness.
Pulse oats in a food processor until roughly ground. Add all the ingredients to a large bowl and mix well to combine everything thoroughly.
Form mixture into patties, they should be about 4 oz each. Place on parchment paper lined baking sheet.
At this point you have a few options. Bake right away in an oven preheated to 400 degrees, or you can pop these in the fridge to be cooked later that day. If you want to freeze them for later I suggest cooking them first, cooling completely then wrapping tightly in plastic wrap.
Cook for 10 minutes, flip the patties, then cook for 10 more minutes. Top with avocado yogurt sauce, tomato, spinach, etc. and enjoy!
- These can be made a day ahead and kept in the fridge uncooked, or cook completely, let cool, and wrap individually in plastic wrap and freeze for 1-2 months.