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.
Watch How to Make Veggie Burgers
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.
PrintFavorite Veggie Burgers
- Author: Cookie and Kate
- 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.
Laura (Tutti Dolci)
This is the first veggie burger I’ve seen that has made my mouth water… I love sweet potatoes too, so perfect here!
S Buchanan
Just made these and they are very good and I am not a vegetarian. I used quinose instead of millet cause it is what I had.
Kate
Thank you! Glad you enjoyed the burgers.
Katrina @ Warm Vanil
This is a total “must try”! Yum!
Kim
I am such a huge supporter of Be the Match and am so excited to read your story! I joined the registery when I was 18 and I have not been contacted, but I think it is such an incredible thing to do for someone. You rock :)
Kate
Thanks, Kim! I really felt like someone would need me someday, and it came true. Thank you for joining the registry!
C
If you were okay with eggs, could you substitute instead of the millet? These look divine!! Looking forward to trying them out!
Kate
Thanks, C. I’m not sure about substituting eggs for millet as the recipe originally called for millet and no eggs. I suspect the millet helps absorb some extra moisture and provides substance. If you don’t like the taste of it, I really couldn’t discern the flavor here. It should be pretty cheap at a health food store (a few dollars), hope you’ll give it a shot!
Claire
I couldn’t find millet in my grocery store, but strangely enough found sorghum. Fingers crossed it works bc I’m making these on Wednesday for guests! Thanks for the recipe! I’ll let you know how the substituion works.
Claire
It does not. lol.
Kate
Sorry, Claire! I’ve heard from several commenters that quinoa works great if you want to give that a shot.
Emily
Glad to hear quinoa works! I have a lonely 1/2 c. of it sitting around and was contemplating this substitution.
Nicole
For grain substitutions, bugler works well too. I think it gives it a nice, hearty crunchy texture. Great recipe!
Kate
Great idea. Thanks, Nicole!
Claire
OH! P.S. I just bought “understanding exposure” and “lightroom 4” as per your FAQ page (and a good friend who takes outstanding pictures of her daughter) and I am SO excited. Love your blog.
Kate
Hope you love the book and Lightroom, Claire! Adobe has some great videos on how to use Lightroom you might like to check out.
Tiffany @ Savor Home
The story of you and Bill is quite amazing. You a fabulous! I am working on a post on veggie burgers and this one will certainly be included in the post and on my list of things to make!
HH @ EatGreatBEGreat
These burgers are totally up my ally! Can’t wait to try them out!
erin @ yummy supper
Kathryne,
What an amazing story! What a gift you gave Bill and so crazy that he inherited things like your allergies and food preferences. That is a serious deep connection you two have.
I hope you are well and that spring is being good to you. I could seriously go for one of your sweet potato and black bean veggie burgers right about now:)
xoxo
E
Caitlin
what a sweet story, kate <3 i love sweet potatoes and black beans together. can't wait to try these!
Angela
These veggie burgers look amazing and I absolutely love your story! Eric and are on the bone marrow registry and they said the same thing, chances are we won’t get called but we are available if we are a match. That is seriously such a wonderful thing that you took part in and I’m glad you are advocating for it. I’m going to check out the site now.
Kate
Thank you, Angela! I’m so glad you’re both on the registry.
Heather
I just read through your two posts pre and post stem cell donation. What a great act of generosity and kindness. I am so impressed. And it is so fascinating that he developed your seasonal allergies, and a few of your taste preferences. This is probably the most awesome thing that I have read all week.
Nicole
What a beautiful story about Bill! Thank you for sharing.
Also, these burgers are a must try.
Abby@TheFrostedVegan
What a wonderful story, love to you for this wonderful recipe and wonderful gift you have given this guy!
Bill Harper
I am Bill. I just wanted to explain how incredible stem cell donation really is, in very simple terms. For me, I would not be alive today were it not for Kathryne’s generosity. And for her, she gets to live the rest of her life knowing that she saved mine. And more than that (and I think this part is kind of crazy), according to my doctors, I still and will always have Kathryne’s stem cells swimming around inside me keeping me healthy. But what she didn’t mention in this post is that I when my Seattle Children’s Hospital doctors took my case to the Seattle Cancer Care Alliance to get their approval for a transplant, they rejected me. That was because there had never been a patient who’d had a rhizopus infection and a stem cell transplant and lived through them both. But my Children’s doctors were persistent and said I had what it took to be the first, but I would need a really good donor. That’s when they found Kathryne. They asked her if she would do it, and my family and I thank God every day that she said yes. So please, please, please sign up to be a stem cell donor. I promise you it would be worth it.
Kate
:)
dacy
well, i was inspired. just went and registered at be the match!
Shel@PeachyPalate
Gorgeous! Nothing beats a good veggie burger especially when it’s vegan! :)
Lindsey
What a wonderful story. It’s kind of amazing how something so simple as a cotton swab to the cheek, can help someone in such a significant way.
Lovely burgers as well, I love spicy anything, so I’m totally looking forward to making these!
Dan From PlatterTalk
Bill may be a badass but Kate you rock. Both your story and the accompanying recipe took my breath away. Rock on Bill and his donor, Kate.
ami@naivecookcooks
Till now I had no idea about Be the match..after reading your post, I opened it and I feel strongly about joining it as well. Thanks for letting us know about this and you sure have a big heart dear. Lovely recipe btw!
Kate
Thank you, Ami. I hope you’ll decide to join the registry! I’m glad I did.
Kathryn
This was such a touching post to read Kathryne, you did a wonderful thing and I love you and Bill have stayed in touch. You’re always going to have such a strong connection.
These veggie burgers look awesome too – all of my favourite ingredients!
sarah
This is amazing. I am totally tearing up, reading this and Bill’s comment. What a beautiful thing to do! You’ve totally inspired me.
cara
This is the sweetest story – I’m really glad you shared it. Now I’m craving both spicy Thai food and these burgers.
Sonja
All I can say is wow. Bill’s comment above gave me chills. What an amazing thing that you’ve saved someone’s life, Kathryne! As a cancer survivor myself, this also hits home. THANK YOU to everyone out there who gives of themselves to help — be it stem cells, or donating for research. Many of us would not be alive today if it weren’t for your generous gifts. (And, gorgeous photos — the colors really pop!)
Kate
Thank you, Sonja! I’m really glad I could help. Modern medicine is a marvel, isn’t it?
Nicole | Eat This Po
What an incredible story! I’m glad to hear how well Bill is doing, nad how interesting that he’s inherited some of your tastes. I’m all about perfecting the veggie burger — these are next on my list to try.
Kate @ TheKateKeeper
Kate, thanks for sharing your experience with stem cell donation. It’s something I’ve never even thought about and am so glad I know about now. Also, these veggie burgers sound amazing. Cheers!
Maria Tadic
That’s such a great story! Do you think the two of you will ever meet? That’d be interesting!
But besides the awesome story, I can’t wait to try out this veggie burger. They’re one of my favorites!
Kate
I hope to meet Bill someday! He can’t travel just yet so I will have to make my way to Seattle (I love Seattle!). Hope you enjoy the burgers, I’m about to have another one for lunch.
Jenni
I realize this is 2 years old now, but a great Thai restaurant in Seattle is Thai Star! It was one of our favorite places when we lived there. If it’s still there, it’s a little mom-and-pop place on First Hill – I think it’s on Broadway between Madison and Spring. SO yummy, and run by this really sweet elderly Thai couple and their family!
Kate
That sounds great! Thanks, Jenni!
Liz
Nice story and recipe. Thank you and have a super-duper day!
Kate
Thank you, Liz!
dixya
these are the best kind of veggie burgers!!! on a different note, I recently signed up for the stem cell registry. Such a noble thing to do and enjoyed reading the story and how some of your character got transferred.
Kate
Thank you, Dixya. I’m so glad you’re a member of the registry. It’s nice to know that you’re there in case someone needs you.
kelley
The pictures drew me in- the recipe looks amazing, btw. But I didn’t expect such an amazing story. How incredible that you and Bill have become friends and even more, how wild that he has inherited your allergies and love of spicy food. I’m awed by what you’ve done for him and how hard he’s fought to be here! Thanks for sharing.
tara
That story is amazing! I want to register to donate stem cells! How cool.
I really want to make this recipe. My husband is very picky about his veggie burgers, so maybe I’ll just have to make it and eat them all by myself-no complaints here!
Rachel
Absolutely incredible, Kate! This post and reading your previous posts about your experience have me in tears. I am inspired!
I also live near Seattle and I love Cafe Flora! I’ve never tried these burgers there but now I’m thrilled to be able to try them at home.
Patricia
Beautiful history! And fantastic burgers, already in my “to do” list!
Rachel
Just joined the registry!
Kate
Rachel, thank you SO much!
Angela
Ok, this is super bizarre but I am reading this post while enjoying some particularly spicy Thai food!! Love this post – the recipe, the photos, and especially your story. The sweet n spicy combo is something I’ll never get enough of, and I’m so pumped to start doing some grilling now that the weather is (slowly but surely) getting warmer. Going to check out the registry now!
Sandra Lea
What a great story about you and Bill. And the recipe looks great too. Thanks for sharing both.
Kate
Thank you for reading, Sandra!
Alexia
Kate, These look awesome! Where do you buy millet? I have searched for it in our local grocery store (Publix) and they don’t carry it. (I was trying to make the Smitten Kitchen crackly banana bread.) And there is no Whole Foods within 100 miles. Do you think quinoa would work?
Kate
Hi Alexia, I’m sorry you’re having trouble finding millet! I found mine at a store similar to Whole Foods. Quinoa might work and I’d be interested to hear how it turns out if you give it a try. I found a package of millet on amazon for a few dollars, so that’s an option if you have plans to place an amazon order any time soon: http://www.amazon.com/Arrowhead-Mills-Organic-Whole-Millet/dp/B00CBT1EVM/ref=sr_1_7?s=grocery&ie=UTF8&qid=1368722361&sr=1-7&keywords=arrowhead+mills+millet
Kate
Actually, it looks like that millet might take 3 to 5 weeks to ship. Bother! You could probably buy millet as bird seed from a hardware store, but I’m not sure it would be food grade. Ha.
Elyzabeth
These burgers look amazing! All my favorite stuff! Thank you & Bill for feeding my soul as well. Question? Do these freeze well? Have vegans coming for TDay & would like to make a bunch. Thanks for sharing.
Kate
Great question, Elyzabeth. I haven’t tried freezing them but I think they would freeze well. Other commenters have reported that they intend to freeze them but no one has reported back. I’m assuming that’s because they couldn’t resist eating them all or because they didn’t have any trouble freezing them. :)
Mike Barker
They freeze fine. I have put these excellent burgers on the menu in the veggie café I have recently opened inside my health food store in Darlington, England. They are incredibly popular and we have had several requests for the recipe. Great with homemade salsa, spicy rice salad and some homemade chunky fries.
Kate
Wow, that’s awesome! Glad your guests enjoy the recipe! I’m intrigued by your mention of spicy rice salad… would love to hear more about it!
Chloe
I’m just making my third batch right now. I always use quinoa (no millet to be found around here) and bake them in the oven, and freeze the whole batch. The quinoa works really well, you can’t taste it and the patties hold well. I’ve pan-fried them once, and it does make for tastier burgers, but since i make much smaller patties, it takes much less time to bake them all in the oven at the same time. Finally, they freeze (& thaw!) really well. I’ve kept the last batch for 8 months and they were still delicious. Just make sure there isn’t too much air in the bag.
Kate
Thank you so much for sharing your feedback, Chloe!
Nicole
I made these burgers with quinoa instead of millet last night, and they still came out great! Thanks, Kate, for the delicious recipe and the inspiring story!
Kate
Thank you, Nicole! So glad you enjoyed the burgers and I’m glad to hear that quinoa worked out well for you.
Eileen
That registry is such a great idea! I mean, we donate blood, but that’s about it, so…yeah, it looks like we’ll be looking into this soon. And of course the burgers sound just delightful!
Kate
Thanks, Eileen! Hope you’ll enjoy the registry soon. I’m glad I did.
Lauren
YUM! I am definitely making these! I’m always reluctant to make my own veggie burgers, but it’s always SO worth it!
Tieghan
Such an amazing story! I am blow away by not only your incredible story, but also these burgers!! They look awesome!
Joanne
Whoa you have just increased in awesomeness about a million fold in my book! I always train for my marathons with Team in Training, with the money we raise going to the Leukemia and Lymphoma Society so I know all about the registry and have signed up for it! It’s so crazy that your love of spicy food transferred to him as well…who knew that was somehow encoded in your immune system!
Kate
Thanks, Joanne! Thank you for raising money for the Leukemia and Lymphoma Society. I don’t think I’ll ever run a marathon, but I should find another way to contribute! I have no idea how food preferences could transfer over like that, but I want to believe it’s possible. My love for spicy food runs deep, that’s for sure!
Kiran
Stories like this gives me hope that there’s always good out there. You are awesome, Kate!
And I want to say the same thing about this veggie burgers. Want. Need. Love.
Kate
Thank you, Kiran!
Lori @ Foxes Love Le
You hooked me with your beautiful photos of these burgers, but I ended up loving the story of you and Bill more. I seriously had NO IDEA taste preferences and allergies could transfer with stem cells. How cool! Well, not so much for Bill, since he suffers from allergies now :) But hey, at least he loves Thai food!
dervla @ the curator
Wooh seriously, Kate, what a story! You’re just as much of a badass as Bill for donating stem cells! I hope you get to meet him some day. Also, that’s super cool about the taste preferences transferring to him!
Kate
Thanks, Dervla. The food preferences transfer seems almost too crazy to be true, but I want to believe it is! I just found the whole process fascinating.
Jess
Kate – this is an incredible story – who KNEW alergies and food preferences could transfer over with your stem cells!?
Michelle R
I’ve been signed upon the registry since 1996, but took the time today to update all my contact info. Thanks for the reminder!
Kate
Thank you, Michelle! Glad you’re on the registry with me.
Francesca
Such an incredible story and these burgers look delicious, can’t wait to try them! Thank you :)
Batya
Kate, I saw this recipe on FB yesterday, but only now did I get a chance to read the post. What a WILD story! Wow. Both your generosity to a stranger and the genetic transfers of allergies and food preferences (!) are truly remarkable. I never thought about stem cell donation– mostly because a long time ago when I tried to donate blood (for a very specific purpose) I was asked a million questions about my genetic history. Since I was adopted at 26 days old, I didn’t have any of the answers. It just made me think that it wasn’t something I was able to do. And I lumped stem cell and any other donation of bodily material into the same group. But I’ll look into it :) What an act of kindness. Oh, and the burgers look scrumptious too :)
Kate
Thank you, Batya! To tell you the truth, I don’t donate blood because it makes me feel sick. I do believe you could join the registry if you’d like! All they need is a cheek swab and your contact information.
Irina @ wandercrush
I’m still searching for my perfect veggie burger. This will be next on my list to try! Thanks for sharing.
Dustin
Ooh, these look fantastic. Sweet, spicy, AND healthy? Sign me up! I’m definitely trying to eat vegetarian more often, and these will definitely go on the to-cook list. I might even make them spicier, maybe with a chipotle-yogurt spread or something on them.
MissCherie
waw so cool to read this amazing story! And also a vegetarian recipe.
I want send you some love back :)
Kathryn
You totally inspired me to join the registry, particularly since I’m 40 and only have a few more years to be considered a prime donor! Sadly I learned when reading the medical requirements that people with fibromyalgia like me can’t be considered as donors. However, I’ll still look for other ways to get involved. Thank you so much for sharing your story (and your delicious veggie burger recipe)!
Kathryn
Kate
Kathryn, thank you so much for doing what you can. We really appreciate it.
Stefanie @ Sarcastic
What an amazing story! I think that is totally crazy that your food preferences are slowly seeping into his day to day. I juts had the most amazing veggie burger over the weekend. My only complaint was it all fell apart! I have to try these. I think the spice and the fact they don’t fall apart will win me over!
Kate
Thanks, Stefanie! Please let me know how these burgers turn out for you if you give them a try. Hope you lvoe them.
Makenzie Ann
I can barely even handle how good these look. YUm.
Amy Jo
Seriously? This looks like a little slice of paradise. So satisfying and yummy.
Nik@ABrownTable
That is a fantastic story. I’ve been considering becoming a donor since a friend of mine with CML benefited from a transplant several years ago. Your burger sounds delicious!
Kate
Thanks, Nik. I’m glad your friend’s health has improved. I hope you’ll join the registry! I just read that there is only a 1 in 500 chance that you would actually be chosen as a donor, but it’s nice to know that you’re there in case someone needs you.
Laura
So much to love about this post, Kathryne. Obviously your generosity and kindness isn’t surprising to me at all, but the part about how Bill has taken on your tendencies towards food is crazy! Science! So amazing.
I still haven’t tried a veggie burger with oats. It’s time! These look unreal.
Irene @ {a swoonful
I’m so inspired! You make vegetarian, wholesome food look so vibrant and appealing on so many different levels!
Kate
Thank you, Irene!
Jacqui
Loved reading your story. That is totally wild, but so cool too! And I love a good veggie burger that doesn’t fall apart!
Gemma @andgeesaid
That is such an inspirational story about Bill. I think you’re amazing for doing that, and I can’t believe how it’s affected him! :) :) :) Really made me smile :) xxx
Laurie Whaley
This veggie burger looks & sounds yummy! I am going to try making some & freeze them also. I’ve been a vegetarian about 5 months now, eventually becoming vegan hopefully. I need to learn to cook vegetarian meals, the Morning Star veggie products are good but, I need more variety. Love their veggie bacon! I’m going to buy the cookbook you mentioned & I’m going to look into donating stem cells too. Kudos for helping Bill! It’s amazing he’s developed allergies like you & has acquired a taste for spicy foods like you. The world needs more people like you! This story touches my soul. I needed a lift. :)Thank you for sharing! God Bless You
Kate
Thank you, Laurie. I hope you love these burgers! I think they are worth the effort.
Heather/snacktive
So cool! I’ve never heard a story like that before. If you ever do go to Seattle, you’ll have to come to Portland too!
Kate
Thanks, Heather. I’ve always wanted to visit Portland! Someday I’ll make it there.
Kelly
Your story & Bill’s comment inspired me to sign up as a donor – my registration kit is now on its way! I love your blog, thanks for all of your fabulous recipes!!
Kate
Kelly, thank you for joining the registry! That means so much to me and Bill, too.
Sylvie @ GitK
How funny that he inherited your tastes in food too!
Katie
That is such a touching and inspiring story, Kate.
On another note, I cannot wait to try these burgers this weekend. Perfect addition to an outdoor meal.
Kate
Thank you, Katie. Please let me know how the burgers turn out for you!
Sophie
Such an amazing story, Kate! I LOVE and chuckle about how Bill has aquired some of your allergies and preferences — the Thai/spicy-food love aquisition is especially wonderful :) Thank you for sharing with us! I would love to get registered to donate.
These look so delicious and simple, what a gret combination of flavors and nutrition. I can’t wait to show them off at a Memorial Day cookout coming up! I’ll let you know how they work on the grill :)
Kate
Thank you, Sophie! Please do let me know how they turn out on the grill. I definitely recommend chilling the patties first for best results.
Bill Harper
I have to say something about this whole concept of getting new taste preferences from your stem cell donor. As soon as I learned about Kathryne’s affinity for spicy food, I mentioned it to my doctors and asked if my own new obsession with spicy food came from her. Because the timing of this lined up so perfectly with the time I got my transplant, I was convinced it had. But although my doctors thought it was pretty cool, they said they had never heard of that happening and so it was purely coincidental. So apparently it’s not a normal thing that happens, but despite that I know it happened for me and I’m so happy it did!
They This whole getting your stem cell donor’s taste preferences thing
A
Hi Bill,
There are a few other anecdotal stories out there about recipients inheriting food preferences from their donors. I don’t remember all of them but one about watermelons sticks out in my mind (the recipient HATED them until the transplant and started getting cravings for them after). It might be a coincidence but isn’t it nice to think our stem cells carry a little of our personality? I’m sending good thoughts your way for continued healing!! I hope you and Kate get to meet one day!
David
Acquired Affinity Transfer is not so strange, just not predictable. I also worked with a guy that hated tomatoes all his life, except cooked in sauces, etc.
He’s this older stodgy white dude, and he got a kidney transplant, happened to be from some “dead black lady” (not that he cared about her color or was racist, just how he identified her…)
About two weeks later, he wants, he CRAVES *something* tomato-y, can’t pin it down. Finally eventually has some raw tomato on a salad, and BINGO! Hits the spot. Snarfs down raw tomatoes after that.
About six months later he contacts the donor lady’s family and asks about her affinity for tomatoes, and they laughed and told him that yeah, she really had a thing for tomatoes–fried green, picked off the vine, cherry to roma to beefsteak, didn’t matter. They asked “Why?” and he told them, and they all had a laugh and a good joyful cry too, because here’s their dead relative, still living on and expressing herself in some odd way in this guy.
Like I said, it happens FAR too much for coincidence, just not enough to be worth a funded study. Hence, no science behind it.
But it definitely happens!
Kate
That is a funny story. Glad we’re not crazy for thinking the food preference could have come from me! I’ve loved spicy food my whole life, so I wouldn’t be surprised if there’s some sort of genetic component to it.
Alaina!
These sound incredible! And they’re beautiful
krystal
I made these for dinner with the hopes of freezing the leftovers. First off, AMAZING flavor. I only had one slight problem …. somehow I left out the oats!!! I think I read the recipe as I was adding stuff to the bowl and thought “eh, that uses the food processor so I’ll do that last” and then, like, just didn’t. Well, if we left them in the pan long enough they held up enough to get tossed onto a bun. They were a little soft, understandably, but yummy.
Will make again …. correctly!!
Thanks for the great recipe. I am always happy to try new grain/veg combinations in patty form!
Kate
Thanks, Krystal! Glad the burgers turned out well even without the oats!
Ita
My son is allergic to oats (and also all the gluten-containing grains – wheat, spelt, rye, barley). I was wondering if there was some substitute for the oats that might work in this recipe?
But then I came across this comment, and wonder if perhaps I could just leave the oats out altogether? Or maybe add some cornmeal?
As an aside, I love the stem cell donation story here! I have heard of people inheriting food allergies from their donors as well.
Kate
Ita, I bet you could leave out the oats, but I bet adding cornmeal or something else that is absorbent like oats might work better. This recipe has been pretty amenable to others’ substitutions. Hope they turn out great!
Ita
Thank you! I made them and they were delicious! Sadly, not all my children were fans, but the oldest three and youngest one in our family ate them happily!
I used cornmeal instead of oats (2/3 c, I was afraid to use more). The burgers were very soft before I put them in the frying pan, and I was sure they would fall apart, but they held together beautifully!
And I felt so happy to offer this nutritious component of the meal (even if not everyone ate it!)
Thanks again for your help!
Kate
Thank you, Ita! I’m so glad the burgers turned out well with your substitutions. Thanks for letting me know!
Bridget
You had me at sweet potato! And what an amazing story. It’s almost unbelievable that we can save strangers’ lives today with a registry and technological developments. You’re incredibly brave and generous!
FHurley
I just made these tonight and used quinoa instead of millet (didn’t have any on hand) and only had 1 sweet potato, which was less than a pound and they turned out great! And no, they didn’t fall apart, which is the trick to a good veggie burger! I did find them quite spicy, I like spice, but one might try just 1/4 tsp of cayenne to start with.
Thanks for another great recipe!
Kate
Thank you for commenting! I’m so glad the burgers turned out well for you.
Liren
Katherine, what an incredible bond – to know that your lives are uniquely intertwined – such an incredible gift, for both of you! It is so heartwarming to know that a friendship has developed.
I am always on the hunt for a good veggie burger (the spicier the better!), this looks just right!
SCTx
Incredible. 10 out of 10 is a very hard match to find. Very hard. Just takes one person, but very rare to find that lineup. Congratulations to both of you for being united in that way and this story of amazing success.
Kate
Thank you!
Damn Delicious
What an amazing post. And these burgers – YES PLEASE!
Georgia
These look incredible!!! I am always on the search for good veggie burgers that are not made in some factory somewhere – and as I love black beans this seem a winner.
Jamie
What an incredible story and of course the veggie burgers look amazing! I make a black bean burger that I cook on the grill. The key is to freeze it first and rather than cook it directly on the grate of the grill, you put a piece of tin foil on the grill, spray it or rub it with olive oil and then grill the patties on that. It might work with this recipe.
Kate
Great to know! Thank you for the tips, Jamie.
Anela
I just joined the registry! Thank you for sharing your story – I just went back and read your before and after posts. Also, I live in Seattle and love Cafe Flora. I’m visiting my (vegan) sister this weekend and maybe we’ll make these!
Kate
Thank you SO much for joining, Anela! Really glad to hear it.
Gerry @ Foodness Gra
Great story and what a beautiful veggie burger! Truly making me drool…
Carolyn
Hey – Thanks for sharing. I just received my stem call transplant in October of 2012. Mine was a cord blood transplant, so I won’t get to meet my donor. They are only three at this point anyway. Bu thanks to the Mom that was willing to share!!!
Kate
That’s so great, Carolyn. I’m glad you got the stem cells you needed!
The Newlywed Chefs
We LOVE veggie burgers! The addition of sweet potato is so unique and sounds delicious!
Jamie @ GB&G
At first I just gawked at your gorgeous photos, then I read your beautiful story and now I’m having a kit sent to me. Kate- you rock in so many ways!
Kate
Jamie, thank you! That’s wonderful.
Rhonda
Kate, as usual you never fail to inspire on so many levels with your generous spirit. Delicious recipes, gorgeous photos, and a pure heart. May God bless your life richly. You are one cool lady.
Kate
Thank you, Rhonda.
Chris Tanburg
These look delicious! However, it needs more meat to keep climate change under control by stopping methane production!
Allyson
Thanks to your post, I just signed up to get a kit sent to me. Thank you for the inspiration- and those burgers look amazing.
Kate
Thank you so much for signing up, Allyson. That means a lot.
Shannon
What started out as what seemed like a laborious recipe is likely to turn into a labor of love. I made these tonight after being turned off by some high-gluten TVP recipes. It felt like a lot of prep, but the burgers turned out to be worth it and hopefully as this recipe becomes a regular part of my cooking repertoire they won’t feel so tedious to prepare. I used quinoa instead of millet, but otherwise made no alterations. They held together and fried up well in the skillet.
Kate
Thanks, Shannon! Really glad these burgers were worth the effort.
Holly
Made these last night for dinner, delicious! Must admit that I halved the recipe, but forgot to halve the spices! It was delicious with double the spices! I would make it that way again for sure. I used toasted sourdough bread rather than burger buns and also cous cous instead of millet (as that’s what I had in the cupboard). Thanks for the recipe!
Kate
Thanks, Holly! Glad you enjoyed the recipe. The more spices the better, if you ask me!
Kasey
You amaze and inspire me, lady! Reading your post just made my day. I can’t imagine how incredibly grateful Bill is for your gift…and how fun that he now gets to enjoy spicy Thai food as much as you do :)
sara forte
how amazing are you?!?! pretty freaking amazing. I didn’t even know this was possible, I’m going to go read your links now. You are the good people, my friend. Thanks for sharing this.
N
These look delicious! Do you think bulgar would work instead of millet? Or quinoa? Thanks!
Kate
Hi N, I’ve heard that quinoa works well!
Mariyam
Eating something simuler tonight :)
Sarah Hartley
I love three things about your post:
* The recipe itself- YUM! Can’t wait to make it soon… I also am a huge sweet potato fan, and although not strictly vegan/vegetarian, I LOVE this sort of food…
* The fact there is a restaurant that exists called Cafe Flora! Flora is the name of my sweet horse and I love it!
* My blog’s name also features Flora! I HAVE to go to this restaurant one day…
Liz
Wow. Just. Wow. Can I ask you how painful the procedure was? I know it’s a stupid question when the outcome is saving a whole other person’s life, but along with episiotomies & wisdom tooth removal, lumbar punches are something I first heard about when I was very little as part of one of those stories you hear about when episiotomies, wisdom tooth removal and lumbar punches go wrong (not all at the same time). Also, I felt a little faint reading about the blood donation process on Be The Match’s website. Basically, I am a total wuss. I’m working on it though. Last week I touched the left behind, molted skin of a spider.
Kate
Hey Liz, that’s not a stupid question. I didn’t give bone marrow, which I’ve heard is painful. We used a different process called peripheral blood stem cell donation instead, because the doctors thought it would be more effective for Bill. It’s also less invasive. I had to get a shot for five days in a row, and that medicine made me feel achy because it was stimulating stem cell production in my bones. It really wasn’t that bad, though. Then I got hooked up to an apheresis machine (the same machine they use if you donate plasma) for four hours. Often people have to sit there longer than that, which would be uncomfortable. All in all, though, it wasn’t terribly painful and I’d do it again. If you are super squeamish about blood, it might get to you.
Mark
This looks delicious! What a great idea. I am always on the hunt for new veggie burger recipes.
Mel
Hello! I’m really excited about this recipe. I just had an amazing spicy sweet potato + black bean burger while in upstate New York this past weekend, and I’m hoping to recreate it tonight. One thing I thought you might like to know, your website doesn’t display correctly on my iPad (I have the iPad 2).
Mel
Update: These were delicious!!!
Kate
Glad to hear it! Thanks, Mel.
Alison Leighton
Hi Kate
Do I use Millet Flakes or Millet Grain for the recipe?
Cant wait to make it. Awesome site!!!!
Kate
Hi Alison, use millet grain. I’ve heard quinoa works as well.
Alison Leighton
Great thanks. Will be making them at the weekend :)
Hannah
Hi! I just wanted to say your post and talking about being a stem cell donor inspired me to register with the bone marrow registry. I just sent in my cheek swabs yesterday! My uncle has acute leukemia and I’ve felt at a loss of what I can do to help somehow. Maybe I can’t help him directly but I hope that by signing up to be a donor I can help someone in need. Thank you for sharing your experience!
Kate
Hannah, I’m sorry I didn’t respond sooner. Thank you very, very much for joining the registry! Best wishes to you and your uncle.
Julia {The Roasted R
I made these tonight and they were maaaaagnificent! Thanks so much for a healthful, delicious veggie burger!
Kate
Thank you, Julie! :)
Joan
My son is a 7 year survivor of a stem cell transplant. I know first hand that donors are heroes! Can’t wait to try the Sweet Potato and Black Bean Burgers, cheers!!
Kate
Thank you, Joan! I’m so glad your son got the treatment he needed.
Marissa Ponder
I made this over the weekend and it was great!! I used my mini food processor to mash up the beans and it worked great! I topped it off with Heidi Swanson’s Chile de Arbol sauce from her super natural cookbook (I can’t remember which one thought) and it was a home run! Thanks for sharing.
Kate
Thanks, Marissa! I’m glad you enjoyed the burgers. I bet they are amazing with Heidi’s chile de Arbol sauce—I will have to give that a try soon!
moniquemorris
how many black beans what is 1 15oz converted to cups????
Kate
Hi Monique, 15 ounces is a scant two cups. Sorry for the confusion; I’ve updated the recipe with that detail.
J Moss
These were pretty good. I used flax meal with water to create the egg substitute to help bind the patties. Also having a wobble thin metal spatula really help in transferring the sticky patties to the pan and for flipping. Other things I added was hot sauce and hot peppers!
Thanks for the post!
Amanda Johns
Hi Kate!
I just donated blood today! I am O+ and I am a runner. I came home to rest and found this recipe to aid my recovery and I am going to cook it up right now! I just know it is going to be delicious! I started running about a year and a half ago because my father in law was undergoing treatments with Leukemia and I needed a way to deal with the stress. As if that is not enough to justify my sincere appreciation and admiration for your heroic act… I also have a nephew who was 5 when he was diagnosed with Leukemia and he just celebrated his 15th birthday a couple days ago! I have run two marathons in this last year for Team In Training and have raised funds to help in the mission of finding a cure and providing patient aid. I have been on the registry for nearly a year now. Thank you so much for sharing this heart-warming story about you and Bill! You’re an angel!!!
Kate
Hi Amanda! I hope you loved the veggie burgers. Thank you so much for your thoughtful comment and for being on the registry. I’m so glad your nephew is better! Thanks again!
Susan Winter
Looking forward to trying this! Do you think they would freeze? Thanks!
Kate
Susan, yes I think they would!