It’s tough to make veggie burgers at home. Lots of recipes out there make burgers that are difficult to handle or they just don’t taste very good and aren’t worth the effort. Not so with this recipe from Kathryn Taylor of Cookie & Kate. Her “Favorite Veggie Burgers” get 5 stars from her readers and my version gets equally high marks here at home. The key to success is the sweet potato + cooked grain base and then adding the pulsed oats at the very end, which help absorb moisture and hold everything together. Try them, you’ll like them!
Sweet Potato Veggie Burgers
makes 8 patties
recipe adapted from Kathryn Taylor's original at her blog, Cookie & Kate
- 1 ½ pounds sweet potatoes
- ½ cup uncooked millet or quinoa cooked per instruction 2; yields 1 cup cooked
- 1 cup rolled oats pulsed in food processor to break up the flakes
- 1 15 oz. can black beans, rinsed
- ½ cup cilantro leaves, chopped
- ½ red onion, diced small
- 1 tsp ground cumin
- 1 tsp chile powder Montana Mex red is great!
- 1 tsp sharp paprika or chipotle chile powder
- ½ tsp ground cayenne
- ½ tsp kosher salt
- olive oil for pan frying
Serve with avocado and cabbage slaw dressed with lime and olive oil
Bake the sweet potatoes. Preheat oven to 400 degrees F. Slice each sweet potato in half, lengthwise. Line a sheet pan with a sheet of parchment. Rub a bit of olive oil onto the cut sides and place cut side down on the parchment lined pan. Bake 40 minutes, or until they give when you squeeze them. Remove from oven and let cool.
Cook the millet or quinoa. Each expands about double when you cook it, so 1/2 cup raw = 1 cup cooked. Approximate ratio is 2:1 water, a bit of salt, 15 minutes on low simmer. Set aside to cool.
Grind the oats. Place the oats in a blender or food processor and pulse to break up the flakes.
Mix the dough. Scrape the flesh from the sweet potato halves using a fork into a large mixing bowl. Add the cooked quinoa, black beans, cilantro, onion, spices, and salt. Mix gently using the fork or a wooden spoon. Mix in the ground oats. If you have the time, put the whole bowl of dough in the refrigerator to chill, if no time, don't worry about it.
Form the patties. Using a 1/2 cup measure, scoop the dough and drop onto a sheet of wax paper—you should be able to get 8 patties. Gently pat each to about 1-inch thickness.
Cook the patties. Heat a tablespoon or two of olive oil (or other cooking oil, like canola) in a frying pan set over medium heat. Cook 4 at a time until bottom side is golden brown and crispy, 3 or 4 minutes. Flip and cook the other side for an additional 3 or 4 minutes. Transfer to a paper towel-lined tray and continue with the second batch, adding a fresh slick of oil to the pan.
Recipe Notes / Tips
- Try it with a fried egg on top—so good!
- Cook the whole batch and freeze some for later. Separate each patty with a piece of waxed paper and slide into a freezer bag.