The Best Veggie Burgers I've Ever Had
No need for store-bought when you've got this veggie burger recipe. Big, thick, and hearty patties full of texture from the beans, sweet potatoes, and vegetables, and seasoned just right with garlic, cumin, paprika, and chili powder. Whether you toss them on the grill or bake in the oven, these will be the best veggie burgers that you've ever had!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 burgers
- Category: Dinner
- Method: Oven
Ingredients
Units
- 2 (14 ounce) canned beans, drained and rinsed
- 1 Tablespoon olive oil
- 3 cups chopped mushrooms
- 3/4 cup sweet onion, about 1 medium
- 3/4 cup red bell pepper, about 1 pepper
- 2 cloves garlic, minced
- 1 cup mashed sweet potatoes, about 1 large or 2 small
- 1 cup breadcrumbs
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 2 teaspoons cumin
Instructions
- Preheat the oven to 425°F. Spread the beans evenly onto a baking sheet lined with parchment paper or a silicone baking mat and bake for 10 minutes, stirring halfway, until slightly dried out. Leave the oven on if baking the burgers.
- Meanwhile, add the olive oil to a large skillet and sauté the mushrooms, onion, pepper, and garlic over medium heat until the peppers are soft and the mushrooms have released their juices – about 7-9 minutes. Place in a large bowl with the remaining ingredients including the liquid from the skillet (sweet potatoes, breadcrumbs, salt, pepper, chili powder, paprika, and cumin.)
- Stir together, then add the beans. Mash with a fork or potato masher (you can even use a food processor), leaving some larger chunks of beans for texture.
- Form into patties, a slightly heaping ½ cup of mixture each, about ¾-inch thick.
- To Bake: Place the patties on a baking sheet lined with parchment paper or a silicone baking mat and bake at 425°F for 8-10 minutes on each side, about 16-20 minutes total. To Grill: Place the patties on greased aluminum foil and grill for 7-9 minutes on each side on high, around 500°F-550°F, about 14-18 minutes total. To Sauté: Add 1-2 Tablespoons olive oil to a large skillet over medium-high heat and cook until golden brown, about 4-5 minutes on each side, about 10 minutes total. The patties will not stick to a clean, well-oiled surface or grill. If you prefer grill marks, brush the patties with olive oil.
- Serve with your favorite toppings such as lettuce, tomato, onion, guacamole or your favorite toppings. Store leftovers in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: Store cooked burgers in the refrigerator for up to 1 week. You can make the burgers ahead of time through step 4 and store in the refrigerator for up to 3 days. Stack between parchment paper in a container or airtight bag. Cook following the instructions in step 5.
- Freezing Instructions: The cooked or uncooked veggie burger patties can be frozen for up to 3 months. Stack between parchment paper in a container or freezer-safe airtight bag. Thaw overnight in the refrigerator and reheat. For uncooked, follow the directions in step 5. You can skip thawing and cook from frozen for an extra 2-3 minutes.
- Beans: You can use any type of beans – I typically use black beans but for this I used black beans and kidney beans.
- Breadcrumbs: Any type of breadcrumbs work in this recipe– Panko, regular, whole wheat or homemade. Use certified GF breadcrumbs to keep this a gluten free recipe.
- Quick Steam the Sweet Potatoes: Start with washed sweet potatoes, leaving the skins wet (if they were already washed, give them a quick rinse.) Using sweet potatoes with wet skin helps create the steam. Then, using a fork poke holes all over the sweet potatoes. Place the sweet potatoes in a large microwave safe bowl with 1-2 Tablespoons of water and place a microwave-safe plate on top. Microwave on high for 8-10 minutes, using a knife or fork to check for doneness. The knife should easily push through the sweet potato when it's ready.
