Veggie burgers

I have to say that I’m not a big fan of veggie burgers, but I appreciate them now and then. I’ve tried a few recipes and so far, this is my favorite. Because we don’t eat veggie burgers that often, when we do, I usually just go to the blogosphere and look for a recipe that looks appealing to me.

veggie burger in a dinner roll with lettuce and tomato

This one is from the blog Cookie + Kate. These veggie burgers are vegan and gluten free. They’re mainly made of sweet potato, black beans, quinoa and oats; plus herbs and spices that give the nice final flavorful touch to the burgers. They hold their shape nicely thanks to the oats that absorb the excess moisture from the other ingredients, and if you let the burger mix chill for a bit after it’s done, they are easier to work with when giving them their round shape.

veggie burger in a dinner roll with lettuce and tomato

In the original recipe Kate uses 2 teaspoons of cumin, but I found it to be a bit too powerful for my taste so I reduced it to 1.5 teaspoons. I also omitted the onion and garlic as I don’t like the undercooked onion in the burger (in any type of burger) and I don’t eat garlic, but if you like them both, I would strongly suggest you use some – for sure they will add to the flavor. I also left out the cayenne pepper as I know my kids would not appreciate it.

veggie burger in a dinner roll with lettuce and tomato

I served them in small dinner rolls with lettuce, tomato and mayo, and they were really nice.

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veggie burger in a dinner roll with lettuce and tomato

Veggie burgers

  • Author: Carla
  • Prep Time: 1 h
  • Cook Time: 10 min
  • Total Time: 51 minute
  • Yield: 8 patties 1x
  • Category: main
  • Diet: Vegan


These veggie burgers are vegan, gluten free and delicious. Made with sweet potato, black beans, quinoa, oats and a bunch of flavorful spices.


  • 2 medium sweet potatoes
  • 1 cup cooked quinoa (or 1/2 cup uncooked + 1 cup water)
  • 1 can black beans
  • 1 cup oats (coarse)*
  • 1/3 cup cilantro
  • 2 tbsp paprika
  • 1.5 tsp cumin
  • 1/2 tsp salt
  • olive oil
  • 8 burger buns* and burger fixings: tomato, lettuce, avocado, onion, etc..


  1. Preheat oven to 450 F.
  2. Cover a baking sheet with parchment paper and put the cut the sweet potatoes length wise with the cut part facing the parchment paper. Bake for 30-40 min or until soft when poked with a fork. Set aside and let cool.
  3. In the meantime, prepare the quinoa: in a sauce pan put 1/2 cup quinoa with 1 cup water and let boil covered at low heat for 12 min or until the water is absorbed.
  4. Pulse the oats if they are not already a bit coarse. Don’t over do it, you don’t want a fine flour.
  5. Remove the skin of the sweet potatoes.
  6. Chop the cilantro.
  7. In a large mixing bowl or in the bowl of the electric mixer (with the paddle) add the sweet potatoes, black beans, quinoa, oats, cilantro, cumin, paprika and salt.
  8. Mix until everything is well incorporated.
  9. Cover the mixture and refrigerate for 20-30 minutes. If you don’t have time, you can skip this step.
  10. Shape the burgers with your hands.
  11. In a pan add a bit of olive oil and cook the burgers until they are golden on the outside. You can also bake them: add some olive oil to their surface, and put them in a baking sheet over parchment paper. Bake at 400 F for 30 min or until they are golden on the outside.
  12. Set aside and assemble the burger with you favorite fixings.


 Choose certified gluten free oats  if you want a gluten free meal.

Choose gluten free buns if you want a gluten free meal.

Keywords: veggie burger, vegan, gluten free

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