I love a good veggie burger. But they’re usually either really great or really terrible, there’s no middle ground. It’s a total gamble if you order one at a restaurant and I’m constantly wondering if it’s rude to ask whether it’s fresh or frozen. So I find myself avoiding them altogether unless I know it’s going to be amazing. I’m not a vegetarian so it’s not like I’m ever backed into a corner where that’s my only option, but sometimes it’s all I want to have.
Veggie burgers are seriously SO easy to make at home and it’s the perfect thing to stock in your freezer. They make for the easiest weeknight meals and are just as good over a salad as on a bun, not to mention re-heating is never a problem. There are a million different variations on the internet, but I set out to make sort of a classic go-with-everything recipe. They’re high in both protein + fiber and will even satisfy the meat eaters in your life.
My favorite thing about these burgers is the crispy outside (frying in coconut oil is a game changer) and warm, soft center. They can be topped with all kinds of condiments for a real fancy situation. I used a little mayo + mustard, pickled red onion, avocado, sliced cucumber, and sprouts. It was perfection. Oh, and the crispy japanese yams on the side? These guys have recently become my absolute favorite; they’re a mix between sweet and white potatoes and are packed with antioxidants. I highly suggest making this whole meal!
INGREDIENTS:
(makes about 8-9 burgers)
1 cup sweet potato, peeled + steamed
1 cup black beans
1 can chickpeas (15 oz)
1 cup quinoa, cooked
1/2 red onion, chopped
1 egg
1/2 cup breadcrumbs
1/4 cup flour of choice (I used a gf blend)
1 TBSP olive oil
1 TSP salt
1 TSP garlic powder
1/2 TSP cumin
black pepper
+toppings of choice
TO MAKE:
Steam the peeled sweet potato. Cook quinoa. Rinse beans/chickpeas. Chop onion.
If you have a big enough food processor, you can mix everything together in there and scrape down the sides every so often (it will need some help).
If you don’t, just mix the sweet potato, beans, chickpeas, and quinoa in there until blended. Transfer to a bowl and mix the rest of the ingredients in.
Form patties and cook on medium in a large frying pan with coconut oil (or another oil) for nice and crispy edges. Top with desired additions. I used pickled red onions, sprouts, avocado, mayo and sliced cucumber.
Let the rest cool if you’re freezing them and store for a later date. Reheating on the stove is easy and just as delicious!
FOR CRISPY FRIES:
Chop Japanese sweet potatoes (or any kind of potato) into slices and spread over parchment paper.
Drizzle with olive oil, salt, pepper, and garlic powder. Cook on 400 for about 40 min, until golden brown (flip halfway).