Have you met my favorite veggie burgers? If not, it’s about time! I have high standards for veggie burgers, and these put all the rest to shame. I have a feeling they’ll become your favorite veggie burgers, too.
These veggie burgers are hearty and satisfying, and feature an irresistible combination of flavors. They start with a base of quinoa, black beans and oats. Then we amp up the volume with sweet potatoes, fresh herbs, and some carefully chosen seasonings. They’re a little sweet and a little spicy, in the best of ways.
You may recognize this recipe as the “Sweet Potato and Black Bean Veggie Burgers” that have been hidden in the archives for quite some time. There’s a chance you’ve enjoyed these burgers in my cookbook, Love Real Food, sandwiched between buns with a crisp lime-cilantro cabbage slaw and guacamole (page 177).
Or maybe you’re seeing these burgers for the first time right now! If so, I’ll share why this veggie burger recipe is my favorite:
- These burgers are absolutely delicious. In fact, these are the best veggie burgers I’ve ever had. They’re better than any restaurant’s, and far better than store-bought frozen veggie burgers.
- These burgers retain their shape before, during and after cooking. Many veggie burgers are a chore to make or to eat, but these are totally fuss-free.
- You can cook these burgers in the oven, on the stove, or yes, even on the grill. They also freeze well, so you can make a full batch and enjoy them over time.
- These veggie burgers are perfect for serving to friends who follow special diets. These burgers are vegetarian, of course. They’re also conveniently vegan, gluten free, nut free, egg free and soy free.
Veggie Burger Cooking Options
You have three cooking options for these veggie burgers, and we’ll start with my favorite one.
1) Oven-Baked
I love baking these veggie burgers in the oven. It’s the easiest way to cook a bunch at once, and they turn out beautifully cooked through and golden on each side.
2) Grilled
These burgers grill well, too! I’ve successfully grilled them on the grates without the burgers falling apart. (If you do run into any trouble, just chill the burgers for a bit before trying again.)
3) Stovetop
Lastly, you can cook these veggie burgers in a skillet on the stovetop. The stovetop isn’t my favorite method because it requires more babysitting than the oven, but it’s totally doable. These burgers are extra moist inside. Check the recipe notes for details.
Veggie Burger Ingredients
These veggie burgers are made with easy-to-find, healthy ingredients. Here’s what you’ll need:
- Sweet potatoes: For the best results, weigh your sweet potatoes at the store to ensure you’re starting with the right amount. Ideally, choose smaller sweet potatoes because they’ll cook a little quicker. We’re going to slice them down the middle and roast them until tender.
- Quinoa: We’ll start with raw (uncooked) quinoa, and you’ll find instructions on how to cook it within the recipe. Or, if you happen to have 1 1/2 cups leftover cooked quinoa, you can use that instead. Millet will work in place of quinoa, too (check the recipe notes for details).
- Black beans: Canned or home-cooked will work, as long as they are rinsed and well-drained. Though I have’t tried, I bet you could substitute an equal amount of pinto beans, chickpeas or white beans in a pinch.
- Red onion, cilantro, and garlic: If you’re sensitive to any of these flavors, don’t worry, they mellow during cooking and produce a delicious end result.
- Spices: Adobo sauce (from a can of chipotle peppers in adobo) or smoked paprika lend some smoky grilled flavor. We’ll also add cumin, chili powder, and salt.
- Quick-cooking oats: Oats absorb excess moisture and offer a dose of whole grains. You can also use old-fashioned oats, pulsed briefly in a food processor or blender to break them up.
Veggie Burger Serving Suggestions
Burger Accompaniments
Serve these burgers as, well, burgers! Find some great buns, or use butter lettuce leaves for a low-carb, gluten free options. Add any of the following:
- Ripe, juicy sliced tomato
- Crisp lettuce or fresh sprouts
- Pickles
- Sliced cheese
- Onion, very thinly sliced
- Avocado or guacamole
- Ketchup and mustard
- Maybe even fried eggs
Side Dish Suggestions
These burgers would go nicely with my Simple Healthy Slaw or Gaby’s Cucumber Salad.
You could make extra quinoa while you’re at it (you’ll need a total of 1 1/2 cups cooked quinoa for the burgers), and make my Sun-Dried Tomato, Spinach and Quinoa Salad or Favorite Quinoa Salad.
Ideas for Leftovers
Keep these burgers on hand for quick, healthy meals. Leftover cooked patties store well in the freezer for several months.
Warm one up and serve it with a simple green salad, or a quesadilla, or any hodge-podge of ingredients you may have. However you serve them, these burgers will add some additional veggies, fiber and protein to your meal.
Please let me know how your veggie burgers turn out in the comments! I love hearing from you.
Favorite Veggie Burgers
- Author:
- Prep Time: 1 hour
- Cook Time: 20 mins
- Total Time: 1 hour 20 minutes
- Yield: 8 burger patties 1x
- Category: Main
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
These sweet and spicy veggie burgers are both vegan and gluten free. You can bake them, grill them, or cook them on the stovetop! For best results when choosing the grill or stovetop method, prepare the burger mixture in advance and let it chill in the refrigerator (you can let it chill overnight or longer if you’d like). Recipe yields 8 patties.
Ingredients
- 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)
- 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
- 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)
- Your favorite burger fixings: Avocado or guacamole, tomato, onion, lettuce, pickles, cheese, sprouts, ketchup, hot sauce, mustard, fried eggs…
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up.
- Roast the sweet potatoes: Slice the sweet potatoes down the center lengthwise. Place the sweet potatoes, cut side down, on the prepared baking sheet. Roast until they yield to a gentle squeeze, 30 to 40 minutes or longer. Set aside for now. (If you’ll be baking the burgers, reserve the parchment-lined pan and leave the oven on.)
- Meanwhile, in a small saucepan, combine the quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 11 to 14 minutes. Remove the pan from the heat, cover, and let the quinoa steam for 10 minutes.
- Once the sweet potatoes are cool enough to handle, remove and discard the skin (it should pull off easily) and roughly chop the insides. In a large mixing bowl or the bowl of your electric mixer, combine the cooled sweet potatoes and quinoa, black beans, onion, cilantro, garlic, adobo sauce, cumin, chili powder, and salt. Use a potato masher, pastry cutter, large spoon or the paddle attachment of your mixer to mix really well. It’s ok if the black beans get smashed in the process.
- Sprinkle the oats over the mixture and mix well with a large spoon until the mixture holds together when you shape a portion into a patty. If you won’t be making the burgers immediately, cover the mixture and refrigerate for later.
- When you’re ready to cook, shape the burgers: Use a measuring cup to measure out ½ cup of the mixture. Gently shape it into a patty about 3 ½ to 4 inches in diameter. Use your hands to gently flatten the burgers and smooth out any jagged edges. Repeat the process for each patty; you should end up with 8.
- If you’re baking the burgers (see recipe notes for alternate options), brush both sids of each patty generously with olive oil and place them on the lined baking sheet, leaving a few inches of space around each one. Bake at 400 degrees Fahrenheit until the patties are deeply golden on the outside, about 35 minutes, flipping halfway.
- Serve burgers as desired. Leftover burgers keep well, refrigerated, for 4 days. Or, freeze them in a freezer bag for up to 3 months (thaw in the microwave for about 1 minute or in a 400 degree oven for 12 to 15 minutes, until warmed all the way through).
Notes
Recipe adapted from the Cafe Flora Cookbook. Cafe Flora is a wonderful vegetarian restaurant in Seattle with an ever-changing seasonal menu—check it out if you’re nearby.
*Adobo sauce note: Buy canned or jarred chipotle peppers in adobo and use the sauce. You’ll usually find this ingredient in the international or Hispanic aisle of the grocery store. You can transfer leftover peppers and their sauce to a freezer bag, squeeze out any remaining air, and freeze for later use.
**Oats note: You can use old-fashioned oats instead, if you briefly blend them in a food processor or blender until broken into smaller pieces (not as fine as flour).
Stovetop cooking method: Heat 1 tablespoon avocado oil (or other high heat oil) in a large skillet over medium heat. When it’s hot, place several burgers in the pan, leaving enough room to flip them. Cook each patty until browned and heated through, about 3 to 4 minutes per side. Add 1 tablespoon oil to the skillet for each pan of burgers you fry, and dial down the heat as necessary to prevent burning.
Grilling method: Ideally, let the mixture chill in the fridge for a couple of hours before shaping the burgers and grilling. No need to coat the burgers in oil, which might burn on the grill. Shape the burgers as instructed in step 6, and cook on a grill over medium heat, turning once the undersides have turned golden and developed some grill marks. Repeat on the other side.
Make it gluten free: Use certified gluten-free oats and choose your accompaniments carefully. As an alternative to buns, try butter lettuce leaves!
Prepare in advance: Prepare the burger mixture and let it chill in the refrigerator (you can let it chill overnight or up to a couple of days if you’d like). Then assemble the burgers and cook as directed.
Serving suggestions: These veggie burgers don’t have to be served as traditional burgers. The patties are good on their own with toppings like guacamole and pico de gallo, or in a salad with Southwestern flavors. Try serving them with corn on the cob in the summer.
Recipe notes 8/18/20: The original version of this recipe called for ⅓ cup millet cooked with 1 cup water (yielding 1 cup cooked millet) and 1 cup old-fashioned oats, lightly ground in a food processor or blender until the flakes are broken up, but not as fine as flour.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Melanie
I love this recipe and I have shared it with so many people who also love it! My niece is a picky eater and she loved making these with me, she also liked the taste!
More recently, I doubled the recipe. I used tri-coloured quinoa instead of millet, I added 2 flax “eggs ” and I used red lentils and black beans instead of just black beans. I put them in the air fryer for 20 mins, flipping halfway through, and they were perfectly crisp outside with a soft but not gooey inside. I ate them as patties, topped with bbq sauce, tomato, avocado, hemp hearts and nutritional yeast. I highly recommend this recipe.
★★★★★
Meg McNally
Is it possible to throw these on the grill?
Kate
I haven’t tried it, sorry! They can be delicate, but you could try it.
Jason
Sure can! I have made these on a BBQ several times. They are fantastic done this way. Suggest using vegetable basket to keep them out of the grates and oil it well to keep them from sticking. As the recipe states, chill them a bit and they will stick together better. My family loves them. Especially topped with chili lime mayo!
★★★★★
Kate
Thanks for sharing! I appreciate it, Jason.
Brenda Plummer
I always make, freeze then defrost when we get the bbq out, they work perfectly…
Annabel
Can I make the mixture and cover and put in fridge overnight to mould into patties tomorrow for dinner?
Kate
Hi Annabel! Yes, I think that would work well, but I haven’t tried to be sure.
Vera
I made these to get my daughter to start eating black beans which she seems to pick out of every salad. Bingo! She LOVES these! As do I. Thanks for the inspired recipe. Love that it is gluten-, dairy-, egg-free.
★★★★★
Britney
These are AMAZING! I’m newly Vegan and have been trying to collect some everyday dinner recipes. These are definitely going in the rotation. Thank you for the great recipe!
★★★★★
Carol
Can’t wait to try! I never realize some of the veggie burgers in the freezer section or not even healthy for vegetarians ☹️
Helene
Love these burgers. They are bursting with flavor and this recipe makes lots. We ate a couple fresh and I froze the rest. Just had a frozen one for lunch which I reheated in the oven with the rest of the meal. They came out nice and golden and I’m so happy to have more waiting for me!!
Thanks for this lovely recipe that even my meat eating husband enjoyed!!
★★★★★
Gina
In the spirit of making do with what we already have, I did make a couple swaps – used up some leftover brown rice instead of quinoa, used some quick oats that had been lying in the back of my cupboard longer than I’d like to admit, and added a rapidly-aging jalapeno for some spice and to avoid waste. The recipe itself was delicious, and the swaps worked pretty well. (I think the older grains in particular helped with the moisture? I always find that the trickiest part of any veggie burger.) I hate to review having made so many changes, but I think it shows how adaptable this recipe is – a wonderful base from which we can improv a bit, since last minute trips to the grocery are very much out. I’ve been following your blog a long time, but since I went vegetarian a year ago, its become such an incredible and indispensable resource. So thanks – for this recipe and for everything!
★★★★★
Kate
I love that you got creative with this one, Gina! Thank you so much for your review.
NICOLE
I have literally never left a comment on a recipe, but I just have to say that these burgers are SO helpful for cooking! I share my fridge with 4 other adults and we limit shopping to once every 2 weeks. I love that these ingredients have such a long shelf life at room temperature (I’ve been skipping cilantro for now and they still taste great) and are still healthy and delicious. These have been the perfect option for week two lunches these past couple months, and I am so happy with them. Thank you Kate!
Kate
I’m so happy to hear that you love these and they are great for you during times like these, Nicole.:)
NICOLE
Oops, forgot to give a rating with my other comment. Obviously, five stars!
★★★★★
Kate
Thank you! :)
Patty
Could I use instant oats instead of “old fashion” oats?
Kate
Yes! No problem.
Marie
Kate, what do you suggest I use in place of oats (cannot eat them)?
Kate
Hi Marie! I’m sorry, I haven’t tested this recipe with an alternative. We’re essentially using oat flour, so maybe a different flour (gluten-free all-purpose blend, if you’re gluten free) would work?
Fiona
Want to make these for a friend that has an oat intolerance, have you any suggestions for substituting the oats?
Thank you, love your recipes!
Kate
Hi Fiona! I’m sorry, I haven’t tested this recipe with an alternative. We’re essentially using oat flour, so maybe a different flour (gluten-free all-purpose blend, if you’re gluten free) would work?
Shetna Patel
Hi I just tried these burgers tonight and they were a super hit with the family.
Super easy and fun and just something different from the normal burger.!
Thanks a lot will be trying some more soon
★★★★★
Jessica Spera
This is a great recipe. I threw in two diced canned adobo peppers which added a little smoke and spice and topped them with homemade guacamole. I will make these again for sure!
★★★★★
Eve
Finally a delicious black bean burger that’s not too dry, not too wet, and full of flavor! My husband is a recent convert to veggie burgers and he was impressed. We will be making this one frequently for sure!
★★★★★
Brigid
Best veggie burger I’ve ever had! My meat eating partner also really likes them. I took them to a BBQ and grilled them in foil after oven baking at home and they were perfect. Thank you.
★★★★★
Heather
Can’t wait to eat the sweet potato & black bean burgers tonight for dinner. I’ll be putting them on the grill it’s warm in Michigan today and no need to turn on the oven. I used simple truth organic spicy black beans that’s the only thing I changed.
I’ve made so many recipes from your website and I’ve loved every single recipe!!! Keep up the amazing work I really appreciate it .. We absolutely love the apple & carrot “superhero muffins.
Heather
Washington Township, MI
★★★★★
Kate
I’m so happy to hear that, Heather! Thanks for your review.
Hélène
Big fan of this one! Easy and tasteful. Made it for our entire family and they all loved it
★★★★★
Kate
Wonderful to hear! Thank you for your review.
Meg
I make a double batch and then vacuum seal them to freeze. They are quick, healthy and delishish. They are also easier to cook when frozen since they hold their shape better.
★★★★★
Karen Prete
These were delicious! I prefer eating it without a bun so that nothing covers up the great flavors. I used smoked paprika, and I baked them for 30 minutes before grilling them on the grill pan.
★★★★★
Claire Doheny
Do you recommend poking first and then freezing(if so, what is best way to reheat) or freezing and then cooking as needed? Would you defrost first?
Thank you!
Kate
Hi Claire, You will want to cook and then freeze. See my notes on how to thaw/cook once frozen!
Michele s
I made this today and love it. Sweet, spicy and very moist. I didn’t add the Cilantro but will plan ahead next time.
Freezing instructions: do I freeze the raw mixture or, freeze the cooked patty?
★★★★★
Kate
Hi! I’m glad you loved them. I would freeze once made as they will hold-up better. Let me know how it turns out for you!
Alaina
Do you mean freeze the raw made patties or the cooked made patties?
Kate
Hi! You can freeze the cooked patties.
Leigh
Another winner!
My 7 year-old (who is TINY) ate two of these last night and then two left-over today. She said, “Where have these been all my life?”
I loved them too.
Kate
I love that! Thank you for sharing, Leigh.
Leigh
Follow up: made them again and this time on the grill. Equally delicious. AND this time my very picky 10 year-old said that these are the best veggie burgers he’s had. :)
★★★★★
Sophia
Ahhh, don’t you just love kids.bless that child. Made me chuckle! ♥️
Stacy
Hi Kate,
I’m a long time follower (since 2012), but this is my first comment.
These burgers tasted amazing and were so filling. Really hit the spot.
I consider myself a real amateur cook, but your instructions and tips make cooking easy!
Thanks for all that you do. Keep up the great work :)
Love from the land down under!
★★★★★
Denise
Yummy! We absolutely love these burgers!
★★★★★
chana
Ive made these several times, I find i always need to add some flour or more oats or they fall apart. even when chilled.
Ive tried baked and fried.
any tips?
★★★★★
Kate
Hi! How large are you making the patties?
chana
theyre so good even if they fall apart, ill cook the muh and eat it :)
I’ve made different sizes,
maybe I need to chill for longer
★★★★★
Bri
Woooow these are great! I made them in the oven and stuck them in the freezer. This was my first attempt at a vegan burger so thanks for a perfect recipe!
★★★★★
Danielle
Amazing! I made the mix for the 4th tomorrow but had a little tonight. It was fantastic!
★★★★★
Leon Wisniewski
Two things before I make these, please. I don’t like cilantro, what would you recommend as a substitute (Italian parsley?). Second, a baked sweet potato is high on the glycemic index and boiled it is low, 82/44. If I boil the sweet potato the mash it it will be much softer so, what would you recommend to firm it up?
Kate
Hi Leon, Parsley is a good option. You could add some more contents if you like. But, I don’t know if you will need to once you complete the rest of the fillings. Softer here should be ok.
Penelope
These are seriously the most delicious vegetarian burgers that I have ever had! This is my go to recipe for black bean burgers.
★★★★★
Sherri Frechette
Another Cookie & Kate winner!
Your recipes don’t disappoint.
We love the Black bean & Quinoa tacos.. Now the veggie burgers are sure to be a meatless Monday hit!
Thanks again..
Sherri
★★★★★
Susan FitzGibbon
Very tasty! I had baby spinach on hand so used that in place of cilantro. Turned out great.
★★★★★
Rebecca
Thank you Kate for another delicious & healthy meal! I’ve been consciously trying to eat less meat, and this was a great alternative to that. I added garlic powder, and some bread crumbs to the mix. The patty got a tad squished while eating but still amazing, will definitely be making this again & again.
★★★★
Tara
Made these for the second time today! My mega meat-eater husband gobbles them up. We serve them bunless and top with cheese and fresh salsa– yum!
For my second batch, I added in a couple scoops of unflavoured protein powder and used a 1/3c measure to scoop out the mixture into patties instead of 1/2c measure to make them smaller and more manageable to flip without breaking. They freeze very well too! Thanks for such a great recipe :)
★★★★★
RA
Delicious veggie burger! Thank you for this wonderful recipe! I do have one question. they are a little too soft to flip and eat. How can I make them firmer? Should I add in more oats? Thank you!
★★★★★
Kate
Hi RA! You may need to cook them a little longer each side.
Lisa
These burgers turned out so delicious! I was afraid that I had more than 1.5 pounds of sweet potatoes but if I did, they really didn’t affect the taste. This recipe is definitely a keeper.
★★★★★
Morgan
Amazing veggie burger! Didn’t fall apart and was extremely flavorful. I used lentils instead of quinoa since that’s what I had in my pantry and these were fantastic.
★★★★★
Kate
I’m happy to hear these were a hit, Morgan!
Liz Smith
The burgers turned out to be deliciouses but they did not look like yours. I wonder if I put too much sweet potato??
Will make it again for sure..love following your site.
Thank you,
Liz
★★★★★
Kate
Hi Liz, I’m glad you still liked them! That could be the case. What seemed off? Did they hold together?
Jennifer
These were great! They held together better than any other veggie burger I have made. We loved that they were flavourful but not too spicy for our small kids. I think this recipe would also be a great base from which to try some flavour variations also.
★★★★★
Kate
That’s great to hear, Jennifer! Thank you for your review.
laura
I tried this recipe and baked the patties. I noticed that if I removed them after letting them rest for a bit they stayed together better. I really like the taste and my 1yr old loved them too. They are perfect on their own and very easy recipe to follow. Thank you so much!
If you want them spicy, I definitely recommend adding the chipotle or some pickled jalapeños.
★★★★
Kate
Thanks for your feedback, Laura! I appreciate it.
Holly
Hi Kate, we have a lot of food intolerances so I always scan through all of the comments to read the different suggestions people make. I noticed a few people asking about a sub for the oats. Since we can’t eat them either, I made these with blanched almond flour and they were great! I wanted to let other people know it works. Super flavorful recipe and great texture. Well done!
ps- Kansas is my home state and boy do I miss it! Hope you’re loving it there. Home sweet home.
★★★★★
Kate
Thank you for sharing! I’m glad that worked for you and you were able to enjoy them.
jennifer
These look amazing. Thank you! My only question is whether you could substitute plain baked potatoes for the sweet potatoes for a picky eater that is not a fan of sweet potatoes?
★★★★★
Kate
Hi Jennifer! I’m glad you are excited about it. Unfortunately, white potatoes doesn’t have quite the same consistency or moisture level so I don’t think they would have the same result and end up with crumbly burgers.
Rachel Sharma
Hi there! I stumbled on this recipe by accident and now it is a staple in our house. Our kids will not allow us to eat or buy any other burgers!
– The Sharmas
★★★★★
Kate
I love that! Thank you for sharing, Rachel.
Maggie
This a great burger recipe. I always have a batch in the freezer as they make a great healthy lunch for my child. Early on, I omitted the adobo for heat control, but now that my kiddo is older, I make them exactly as listed. They’re always a hit!
★★★★★
Kate
Thank you for sharing, Maggie! I’m happy to hear they are a hit.
Sally
:( not happy with the recipe
★
Kate
I’m sorry this one wasn’t for you, Sally. What seemed to be the issue?
Phee
Didn’t like it that much
★
Kate
I’m sorry to hear that, Phee. What seemed to go wrong for you?
Rachel
I have an unusual aversion to cumin and chili powder. How would these taste if I left these two seasonings out?
Kate
Hi Rachel, I prefer this with those. But, you should be fine with omitting. I hope you like it!
Mo
Hi these look amazing. I’m not a fan of quinoa though…could I sub for lentils/brown rice/couscous? Thanks lots!
Kate
Hi Mo! I do know they work with millet, see the notes below the instructions.
Sara Beth
These are my go-to burgers thanks to your cookbook! I make a batch and once they are cooled I freeze them to have on hand for burger nights–I simply thaw and then rewarm on a grill pan on the stove. I gifted your cookbook to my in-laws when they watched Forks Over Knives and wanted to eat less meat, and they love it as much as I do, and they make these burgers too! I also tend to make my patties a little smaller, so I generally get 10-12 patties out of this recipe.
★★★★★
Kate
I love it! Thank you for sharing. What a great idea to keep them on hand! I appreciate your review, Sara.
Adele Robertson
Hi
Your veggie burger sounds delicious, but unfortunately I don’t tolerate beans very well. Could I just omit the beans altogether or could I replace them with more of one of the other recipe ingredients? Or with something else?
Thanks,
Adele
Kate
Hi Adele, it could work by omitting them. Although, they do help hold it together some. Let me know if you try it!
Kristin
Have you had the veggie burgers at Westside Local? These sound similar, and I am excited to try them! Thanks for sharing.
Kate
Let me know what you think, Kristin!
Lindy
Can you suggest a substitute for the adobo sauce please? Pethaps something home made? Thanks Lindy
Kate
Hi Lindy, I have a note about using smoked paprika instead. It’s delicious as well.
Elizabeth
About to make a double batch to stock the freezer. Am I reading the cook from frozen instructions in the oven wrong? 400 for 12-15 min but when baked in oven freshly made baked for 35 min? I know we are going to love these!
Kate
Hi Elizabeth! The freezer instructions are assuming they are already cooked. So, since they are already cooked it’s less time. Does that make sense? Freeze them in a freezer bag for up to 3 months (thaw in the microwave for about 1 minute or in a 400 degree oven for 12 to 15 minutes, until warmed all the way through).
Elizabeth
Sure does make sense! Thanks taking the time to answer my question. We have the burgers last night and they were delicious!
★★★★★
Jenn
I’m here to say I’ve been making these from your cookbook for a while now and they are THE BEST. Other veggie burgers just don’t compare. I love how they hold together, the texture and flavour. I usually get 9 hefty burgers from a recipe and I don’t have the heavy greasy feeling in my tummy like I do after a beef burger. Even my very carnivorous hubby likes these. A++!
★★★★★
Kate
Thank you, Jenn! I’m excited to hear that. I appreciate your comment and review.
Brian
Kate,
Thank you so much for all of your great ideas. You have single-handedly shifted our family to a “more” vegetarian diet, which I love.
I have made these burgers several times- always on the grill, but haven’t taken your suggestion of cooking prior to grill (not mentioned in the cookbook) and the burgers tend to fall apart on the grill.
Looking forward to trying again, as they taste amazing regardless of what shape they are in. :)
– Brian
Kate
Hi Brian! I’m glad you love them, but sorry to hear they are falling apart on the grill. Let me know if you try again with my notes!
DiB
What is your suggestion for freezing the veg burgers…cook before and then freeze or ?
Kate
Hi! Yes, this was meant to be cooked prior to freezing. I hope you love them!
Wilma Landry
Hi. Thank you for your recipe. I find them to be dry. My sweet potato was 2oz short of 1 1/2 pound. Could I reduce the oats or leaveWW it out?
★
Kate
Hi! You really want that exact amount of sweet potato. I’m not sure if reducing the oats will do the trick as the balance of ingredients here is important. Sorry to not be more helpful!
Susan Hopkins
Wow!!!!!! I just made these! Delicious! I’m brand new to vegetarian cooking. So glad I tried your recipe. I used the smoked paprika you mentioned in the notes. It was AMAZING AND SO I ORDERED YOUR Book !
★★★★★
Kate
I’m glad you loved them and bough my book, too! Thanks for your review, Susan. Enjoy your cookbook!
Maddy
These look absolutely delicious but I was just wondering if you think I could make these without quinoa and substitute with more oat flour or something else? I love all your vegetarian dishes and definitely want to try these tonight!
Kate
Hi Maddy, this works best as written. You can use millet instead, I know that works instead of quinoa.
Saira Jamil
Hi Kate ,
Can you tell me What will be a good substitute for the black beans in the burger?
Thanks ,
Kate
Hi, you should be able to just omit and shouldn’t have issues with the burger sticking together. Let me know what you think!
Alice
I am SO excited about these burgers! Just pulled them out of the oven and could hardly wait. They smelled so good while baking. I’ve been sampling a bunch of different frozen plant-based burgers and found they can be too spicy, too starchy or have unhealthy oils in them. Once we’ve eaten all of the batch, I’ll try making your cauliflower falafel burgers!
★★★★★
Caroline
Hi Kate,
We LOVE this recipe. I have a tradition of making veggie burgers every Sunday night for my family–so I consider myself a veggie burger aficionado! I really do NOT enjoy store bought, frozen veggie patties with “mystery faux meat” or novel-long ingredient lists, and can be picky about homemade veggie burgers.
I have made this recipe no less than 15 times. They are perfectly hearty, sturdy, and sweet yet spicy. They have plenty of heft. I always bake in the oven (vs. grill or pan) so that it is as hands-off as possible. I blitz rolled oats in my food processor for the oat flour/quick oats.
This is truly a staple in my household! I have never felt so compelled to leave a recipe review.
★★★★★
Jan G.
The best veggie burger I ever had was at a restaurant in Hell’s Kitchen in NYC many years ago. It tasted better than the ground beef burger my husband had ordered. They even used beet juice to give it the look of a medium-rare hamburger. I’m wondering if I could substitute some beet juice for the water in this recipe to obtain the same result. What do you think?
Kate
Hi Jan! That sounds interesting. I’m not sure without trying it. The sweet potato and oats may absorb any color.
Jan G.
Okay, thanks, Kate. Maybe I’ll skip the beets this time, but I’d love to find a way to give my veggie burger that color! Can’t wait to try your recipe as it is.
Jenna Fabino
Made these for the family last night and they were a hit, even with my meat-eating husband.
★★★★★
Sylvia Hawkes
Hi Kate
I love your site and recipes. I have tried lots of veggie burger recipes some OK some dreadful. Today I made these, wow delicious easy and as you say don’t fall apart. My husband said they could make him become vegetarian praise indeed.
★★★★★
Honey
Just finished my first homemade veggie burger. It was SOOO Good! I paired it with some mashed cauliflower for a great, filling lunch. I halved the recipe and it came out perfectly. Doing weight watchers so did not put on a bun, but it was great by itself. I used a little ketchup and salsa. Yum! Thanks Kate!
★★★★★
Dena
Mine came out dry. I did use old fashioned oats and pulsed them. Any suggestions for next time? Everything else was followed
★★★★
Kate
Hi Dena! I’m sorry to hear that. I wonder if you may have overcooked them a little? Did the fall apart or were they just dry in the center?
Laurie
Thank you Kate for this great recipe! Really enjoyed making it. I just popped the sweet potato in the oven, black beans in the instant pot and went off to do some yoga… then it was really quick and fun to put the rest together.
I cooked two patties on the stove but will try baking the rest of the batch tomorrow as I found it hard to get a good consistency on the stove. Taste is delicious though, my husband and I both loved them!!
★★★★★
Bob Hart
Great recipe – we now have something to serve our vegetarian friends that actually tastes good! I frankly thought they’d fall apart on the grill but they didn’t – don’t neglect the chill step!
Amy Ellingson
Loved this recipe! I did use Bob’s Red Mill GF flour (the garbanzo-based one) and they came out lovely. Thanks!
★★★★★
s
made these last night and they turned out excellent!
★★★★★
Granola Girl
Loved this. I reduced the cilantro (since my husband has a refined pallet and it’s not his cup of tea) and doubled the garlic. I really have loved all of the recipes that I have made from your site
★★★★★
Claire Moore
My daughter and I love your recipes and once again these burgers were a huge hit Every recipe we try is a success. Even my carnivore husband has been impressed!
We have only recently became vegetarians and thanks to you I can honestly say we are loving our new diet. Thank you for sharing!
★★★★★
Kate
I love it! Thank you for sharing, Claire.
Justin
Hi Love the book and use it almost daily. Unfortunately the binding is coming loose and pages are falling out. Do you have paperback or spiral bound versions available and if so where can we order or pick one up? Thanks!
★★★★
Kate
Hi Justin! I’m so glad you love it so much, and so delighted to hear that. That was my hope that people would get a lot of use out of it! I’m sorry to hear it’s breaking. I don’t have either of those, just the version you have or a Kindle version. Thank you for your support and reivew!
Lois
Disappointed:( I was so excited to try this recipe, especially after reading all the great reviews. It smelled so good while mixing all the yummy ingredients. I left overnight before baking them. My patties fell apart while flipping them over. Tried to put them back together but still crumbly after baking. They taste just ok, nothing special I will not make again. Bummer after all the prep!
Guess I did something wrong:(
★
Christine
Hi Kate!
I made these and used smoked paprika. I made sure to weigh the sweet potatoes, which I see you suggest. It helps with the flavor ratio ( if you know what I mean?)
Man, these are good!! I’ve shared the recipe.
I also made a tomato salsa (greek) from Andie Mitchell. It paired well. Delish! I LOVE your recipes! Thank you. ❤
Christine
★★★★★
Kate
I’m glad you loved it, Christine! Thank you for sharing.
Alana
Yummy! I got about 10 out of the mixture. Took me about 30mins each side to cook in the oven. Unsure if it was because there was a few things in the oven at once??
★★★★
Kate
Hi Alana, I’m sorry it seemed to take so much longer! Did you switch positions of the other items in the oven?
Martha Mryglod
I made your delicious veggie burgers and LOVED them! I followed your recipe exactly, except for leaving out the cilantro because I don’t like it! I baked them, using your measurement and they came out exactly as your said they would! I took some to work and did a sample plate; everyone raved about them!
I even have some in the freezer now! I will make these often, as they are so easy to make, freeze, toss in my lunch bag and reheat at work. No bun required! Thank you for this easy to make, delicious recipe!
★★★★★
Jan Holt
Love these veggie burgers. We make a batch every few weeks and eat them throughout the week. This time I accidentally bought white sweet potatoes so I didn’t use as much oats, because the white sweet potatoes are a little drier. Turned out just as delicious.
★★★★★
jennyadixon@gmail.com
We made these exactly as the directions called for and they were delicious!! We will make them again and again. Thank you, Kate for another delicious recipe!
★★★★★
Larry
Kate – wonderful recipe! Great flavor, holds together well. I especially love baking them in the oven so they were all ready at the same time.
Topped like a regular burger (been a vegetarian for 4 years now), with lettuce, tomato, and Heinz 57 (yup, Jimmy Buffett style). Thanks!
★★★★★
Kate
I love it! Thank you for sharing, Larry.
Abbie
I love these burgers! I’m going to try adding corn in my next batch for a southwestern burger. I have made these many times and it looks like there may be a change to the quinoa quantity? I think it used to call for one cup cooked quinoa, right? I have some made already and don’t know how much to add. This now calls for 1 cup uncooked quinoa.
★★★★★
Kate
Hi Abbie! You will want one cup uncooked and then cook it according to directions. See my notes on any changes that have been made. Thank you for your comment!
Ruth O'Donnell
I made the baked version of these “Favorite” burgers and I agree they are the best home made vegan burgers I’ve tried. I made up a batch and stuck in fridge overnight – this made making the patties a breeze. Once they warm up a bit they get a bit too sticky. Next time I may put more adobe sauce in them to make a bit kickier!
Thanks – I’ll make again.
★★★★★
Lindsey
These are absolutely fantastic!! Thank you so much for the lovely recipe!
★★★★★
Heather
I made this recipe for the weekend at the lake, and they were fantastic! My 12 and 13 year old both loved them! And my husband enjoyed his as well. I will be adding this into my recipe roster. I’m so happy to have found such a great burger recipe! Love the chipotle flavor from the adobo sauce! Great recipe!
★★★★★
Andrew
HELP! I love the flavor of this recipe, but they turned out really gummy! Texture and mouth feel has been my problem with pretty much every veggie burger recipe I’ve tried that uses starchy ingredients as a base. Perhaps I made the patties too thick? Maybe I over roasted the potatoes? Maybe a larger grain such as brown rice or millet instead of the quinoa to give more separation? I really really want these to be a success, but it was like eating a mouthful of wallpaper paste. It was really delicious wallpaper paste, but still. Any suggestions?
★★★
Kate
Hi Andrew! I’m sorry you didn’t love these. It sounds like you may have made them a little big and not cooked them long enough. There shouldn’t be a gummy texture to these if cooked all the way.
Andrew Martin
Thank you for this tip! Yesterday I made a few fresh patties from the reserve mix, and they turned out great! You are so right, the first batch (that I did on the stovetop) was too thick and not cooked long enough. I tried a second batch, made thinner and done in the oven and they turned out great! I think I will try a larger grain next time (millet or brown rice) to experiment. Thank you for taking the time to respond, and thank you for so many amazing recipes! I’ve so enjoyed your blog over the past few years and appreciate what you share. Thanks!
★★★★
Kate
Great to hear, Andrew! I’m happy you found it helpful. Thank you for taking the time to review.
Melissa
Hello
This is THE BEST black bean, sweet potato burger recipe EVER!!!
I made a siracha veg mayo for Litl extra spice and avocado yogurt sauce for softer taste. I put one on top & other on bottom. Had first in multigrain wrap, next as a sandwich & today as a panini w/roasted squash mix!!!,,,,ohhhhh…..I’m drooling already
I have a question…….I mixed together This past Sat. Grilled 6 & have 2 left to cook, is it still good to cook last 2 burgers 3-4 days later????
Thank You,
Melissa Annis
Olhof@ec.rr.com
★★★★★
Kate
Hi Melissa! I’m glad you loved them and they were such a hit. I would guess the shelf life would be pushing it, sorry! Check for signs of spoilage and make your best call.
Jennifer
Never have I ever… made homemade veggie burgers. I always thought they’d be a pain to make and so I just used Boca burgers at home. I am so glad I came across your recipe, as it *is* very easy; in fact, the “hardest” part was making the patties, and that was still easy.
One question, however… I do find that a lot of homemade (e.g., at a restaurant) veggie burgers are a bit too soft for eating without them squishing. I had a similar experience with the one of yours I’ve had so far and would like some advice on how to get them to be a bit firmer. Maybe my potatoes were too juicy, or could I add more oats/quinoa? Flavor is great so I don’t want to mess too much with things.
Thanks!
★★★★★
Kate
Hi Jennifer! I’m really glad you made these and enjoyed them. Make sure your burgers are not too thick. Ovens can vary sometimes so you may need to add a little more time to your baking time.
Melissa
Hello
May I say…..these are THE BEST & ONLY black bean sweet potato burgers I will EVER make again!!!
I grilled them, without brushing oil on them & they came out PERFECT. I have one left & been drooling all morning for lunch
I made my siracha vegan mayo for bottom and my avocado yogurt sauce for top. I made wraps, oven sandwiches and today as panini!!!
The only question I have is……, I didn’t want to take up grill space so I made 6/8 patties, how long does the burger “blend” last before goes bad, or is it, or patties freezeable?
Thank You,
Melissa
Kate
Hi Melissa! I’m glad you love them. These patties freeze great once cooked.
Pat & Kelly
We have never eaten veggie burgers before. We were impressed. Are you suppose to use all the quinoi that I made with the 1/2 cup? the burgers were a little to moist for turning. Also needs a little more flavor.
Made the carrot and apple muffi
ns. Delicious and moist. They fall apart when cut in half, did I do something wrong or is that normal?
Kate
Hi Pat, I’m sorry you didn’t love these. Yes, you are to use all the quinoa that was listed. There shouldn’t have been any water left in the quinoa after it was ready. How long did you bake them for?
Brittany
These patties are so delicious! It’s not always easy to find tasty recipes that fit my partner and my opposite dietary restrictions (vegan, gluten free, nut free) and this was such a winner! I’ve made this recipe twice and was so certain I had previously processed the oats, but the recipe didn’t call for it. I see now a note that there was a change to the recipe, I highly recommend pulsing the oats in a food processor before mixing them into the patties, as I thought it made the mixture hold together better. They’re delicious either way though, if you skip that step.
★★★★★
Holly
Am I losing my mind or did this recipe used to call for millet?
Kate
You aren’t loosing your mind! See my notes :) I did change it and liked quinoa better, but you could still use millet too.
Amber
Couldn’t believe it but my very picky 3 year old loved these burgers and ate a whole one! He’s normally very good at finding my hidden vegetables in his food but these are so delicious he didn’t mind. I used the leftover quinoa bowls I had made earlier in the week (which he had turned his little nose up at) so they were even easier/faster to make. The potato gave it good structure and rich flavor. Yum! Thanks!
★★★★★
Emily
Next time I will use more sweet potato (my sweet potatoes were just a little bit too small) or a little bit of egg as a binder and maybe a bit more spice but overall these are quite yummy and I like that I can make several and eat them later. They are so much better than frozen.
★★★★
Walaa J
AMAZING – BEST VEGGIE BURGER I EVER HAD.
★★★★★
Natalie Prystay
I am loving your vegan and vegetarian recipes as well as your adorable pup:) I made the veggie burgers and tried them baked and stove top and then I tried the air fryer. They were amazing I rolled them into balls like falafel. Any ideas for a dipping sauce?
Thank you:)
★★★★★
Kate
Hi Natalie! I’m so glad you have enjoyed them. As for dipping sauce, the possibilities are endless! You could use my aioli, or make a spicy mayo. My guacamole would also be a great addition!
Janine
Loved these! Have made them twice. Do you know how the nutritional value of the recipe? In particular, how many grams of protein in each patty?
★★★★★
Kate
Hi Janine! The nutritional information can be found below the recipe notes. I hope this helps!
Maggie S
Made the recipe exactly as written except for skipping the cilantro (my daughter hates it), and they were a huge hit! I baked them in the oven and the texture was just right. The flavor was wonderful. Will definitely make them again. Thanks!
★★★★★
Jeanne
You’re right – these are the best!
★★★★★
Brigitte
We tried these burgers for family dinner last night and they were very tasty. I had cooked both vegetable and some meat patties because we are a ‘mixed bunch’. The vegetable patties won out. Next time there will only be vegetable patties. We served with guacamole and some left over salsa I had on hand. Dinner was a winner!
★★★★★