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.

If you haven’t made a veggie burger before, they 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. These burgers can easily be made gluten free, are 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.

Prep Time 30

Cook Time 10

Servings 8 burgers

Equipment

1 food processor

Ingredients

1 cup sweet potato (~ 1 large)
1 cup black beans (canned)
1 can chickpeas (15 oz)
⅓ cup quinoa (uncooked)
½ small red onion (chopped)
1 egg
½ cup breadcrumbs of choice
¼ cup flour of choice (I used a gf blend)
1 tbsp olive oil
1 tsp sea salt
1 tsp garlic powder
½ tsp ground cumin

Topping options:

avocado
sprouts
sliced cucumber
pickled onions

Instructions

Peel and roughly chop the sweet potato. Steam until a knife pierces easily (about 10-15 minutes). Alternatively, you could roast, but the steaming works fast to soften.
Cook the quinoa by mixing with 1 cup of water and bringing to a boil. Lower to simmer and cover for 15 minutes. Set aside to steam for 5 minutes more and then remove the lid and fluff with a fork.
In the meantime, chop the red onion and rinse the beans.
Add the sweet potato, beans, quinoa, and red onion, olive oil, and egg into a food processor. Pulse until mix is combined.
Mix the breadcrumbs, flour, and spices into a small bowl to combine. Pour into the food processor and mix again until thoroughly mixed.
Form patties and cook over medium heat in a large frying pan with coconut oil (or another oil) for nice and crispy edges. Make sure you wait for the pan / oil to heat up before adding the burgers so that the edges crisp.
Top with desired additions. I used bread, 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 or in the oven is easy and just as delicious!