Favorite Veggie Burgers
Truly the best veggie burger recipe! These veggie burgers are absolutely delicious and easy to make. Gluten-free, vegan and nut free.
Updated by Kathryne Taylor on September 5, 2024
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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.
Favorite Veggie Burgers
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.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Love this recipe. I prefer to use them for my salads. I just take one out of the freezer (microwave till warm) and along with some toasted pumpkin seeds add them to my salad. I add the usual fixings to my salad such as onion, radicchio, cucumber, tomatoes etc. and use my favorite dressing. I have also on occasion added some rice or pasta.
Great to hear, Carol! I appreciate you sharing.
Hi Kate,
I made these today and it is the best veggie burger recipe I’ve seen.Not vegetarian but do prefer veggie burgers for some reason and have tried many restaurant versions but this outshines them all! Thank you so much for creating and sharing this. It will be a keeper for us. I love the ease of the recipe and all the healthy additions. I baked them as instructed and they were delicious!
You’re welcome, Debbie! I appreciate your review.
These were absolutely delicious! I added a little bit of jalapeño juice from a jar in my fridge to add a bit of moisture. In a lettuce wrap vs a bun as well as they break apart quite a bit. Will definitely share and make this one again!! Thanks I love your recipes so much and my wife certainly appreciates my cooking.
We are game meat eaters, but really trying to eat more veggies. Found this recipe when searching for food to make with black beans and sweet potatoes, veggies we enjoy. WOW! We were blown away! So tasty and great texture. Cooked in the oven and they were perfect! Can’t wait to eat the leftovers and share with our friends! Looking forward to trying more of your recipes! Thank you!
You’re welcome, D! I appreciate your review.
These were great as far as texture and holding together. Healthy ingredients and easy to make. Cooked off a small test patty on my stove top and thought it a little bland. Added lime juice for some “zing” and a splash of soy sauce for umami and a pinch more salt. Perfect!!
My sweet potatoes were really dry, so the addition of a bit of liquid didn’t affect texture. Suggest minding how loose the mixture is and perhaps adding a sprinkle more of oatmeal if needed.
Overall, great recipe! Definitely a keeper.
Happy to hear you loved it, Mary Kate! I appreciate your review.
Can you use this to make a meatloaf?
I don’t know, I haven’t tired it. Sorry!
Kate is it possible to swap out the sweet potatoes for regular potatoes?
If yes, what kind would you recommend?
Thank you and God bless your family
♥️
Maria
This is best recommended as is. I hope you try it!
I added 1/3 cup pureed frozen corn, and made them smaller to keep the calories down… I got 17 smaller patties. Other than the corn, I made the recipe verbatim and they are outstandingly delicious!!
Have you ever tried cooking them in an air fryer? Thanks.
I haven’t, sorry!
I recently went vegetarian, and your recipes have been extremely delicious and helpful when looking for a substantial meal. Not only that but it tastes better than Mcdonald’s ever could!
I followed the recipe as written and I am so impressed with the flavor. My husband raved about how great they tasted. I reheated the extra patty for my sister-in-law and she was amazed. They are also easy to prepare.
I am wondering if anyone has made them into meatball size portions and cooked them in the airfryer?
That’s great to hear! I’m not sure about an airfyer or meatball version. If you try it, let me know.
Really like the flavor but found the burger fell apart and was very soft. I baked them in the over. Any tips?
I absolutely loved these burgers. I made it today. Unfortunately I didn’t have cilantro on hand. I think next time I’ll have to make sure I have some. Still great burger without it. Thanks for the recipe. I’ve found myself making a lot of the recipes you share.
I love to hear that, Susan! Thank you for your review.
I just made a batch of these, they are honestly the tastiest veggie burgers I’ve ever made or eaten and the even better thing is they held together when cooked on the BBQ. I used a packet microwave brown rice with quinoa (only because I was being lazy) , I cooked the sweet potato in the air fryer and added a small amount of flaxseed meal, as I wasn’t sure if the brown rice would hold everything together. This will definitely be my go to recipe for veggie burgers now. Thanks
You’re welcome, Simone!
Just want to say Kate, that you offer the most delicious and accessible recipes of anyone out there. Thank you, for being a companion in the kitchen and topic of conversation around our table. We totally enjoy our C&K recipes along with our dogs by the fire in the kitchen.
Is there another herb aside from cilantro you’d recommend? My boyfriend doesn’t like cilantro.
You could omit or try parsley.
these are amazing. I think i will make them a bit smaller the next time, I found them to be a bit big.
Great taste!!
I am strange, I dont like sweet potatoes. Can I substitute regular potatoes
Followed your recipe to the letter….amazing!!
My search for the perfect veggie burger is over! I was attracted to this recipe because of the interesting ingredients. The only problem I had was the burgers not holding the shape when shaping. Turns out they were a little dry as I had not used the sauce(none on hand). I added some of the liquid from the black beans and they were perfect. I ended up with 10 patties which I baked. Only the two “dry” ones fell somewhat apart. They are delicious hot or cold and I managed to freeze a couple
Great to hear, Angella!
Absolutely delicious!
Great to hear, Karla! I appreciate your review.
My partner and I love these burgers. We usually make 40 at a time and freeze a bunch for snacks! Wondering if you have the nutritional info for these burgers?
Hi Clementine, the nutritional information is below the notes section of the recipe.
I can’t tell you how many times I have made these, and have sent this recipe to others that love them. I have also used pinto beans which is very good too. They freeze very well, and I put everything on them you would a regular beef burger,and they are wonderful. Thank you for this fabulous recipe!
This recipe is well worth the work. The burgers do stay together and taste good. They are hearty and were not difficult to flip or store. I will make these again!!
Great to hear, Kate! I appreciate your review.
I just made this – delicious! I didn’t have fresh cilantro so I used a paste which wasn’t ideal. I love cilantro so next time I will make it with fresh cilantro. Now I’m constantly saving a bunch of your recipes to make. Thank you!
You’re welcome, Patti!
Excited to make this recipe! All I have on hand is steel cut oats…would that work the same as old-fashioned oats?
I don’t think that will work the same, sorry!
I went on a cooking frenzy this week. I made 3 of your recipes on a rainy Sunday afternoon. My Golden Retriever Parker stayed closed by to receive veggie treats, like carrots. I think the baked sweet potato is the magic ingredient in your recipe. I finally produced a veggie burger that is crispy, moist and flavorful. I added slices of avocado on top. I toasted my Trader Joe’s whole wheat hamburger bun so the burger didn’t crumble. I froze 2 patties to eat next week. This is fantastic Kate! Woof to Cookie!
Great to hear, Terri!
These are always a hit. Thanks for the recipe. Can they be frozen uncooked to be grilled later? Thank you.
I recommend freezing after cooked so they hold up.
Is it possible to freeze the pre-formed patties and then cook them as needed?
These are best to freeze once they are made up. I hope you enjoy them!
I make these all the time from your cookbook . They are the best !
Great to hear, Gigi!
These look delicious. Can I freeze the formed patties before cooking and then cook from frozen?
I would recommend thawing them and then heat. I hope you enjoy them!
I made these burgers the other day and froze them. For those who can’t tolerate Quinoa, like myself, I substituted Arborio Rice. Wow delicious! Absolutely a keeper recipe.
Delicious! I cooked the onion and garlic before adding it to the mixture. I love that it makes a bunch so that I can freeze them for later. Thank you for a great, protein packed vegetarian recipe!
Made these for Memorial Day and they are the best veggie burger I’ve ever had! I have been plant-based since 2007 and in that time have tried dozens of veggie burger recipes and they’ve all been ‘fails’. My biggest complaint with all of them was they were mushy. Not these!!!!!! Perfect texture—not mushy! I’ve been eating the leftovers, which is typically something I don’t enjoy. Love these as burgers, in a Buddha bowl, or how I had it this evening—crumbled, in a wrap with smashed avocado and a southwest aioli drizzle.
Hi, they were gorgeous but only used half mixture. Can I freeze rest ?
Yes, I would cook them up first and then freeze.
Kate, been a fan for a long time and own your cookbook. Thank you!
We can’t use oatmeal – ideas on substitutes? Almond flour? Appreciate your thoughts.
See the original recipe notes below the instructions.
Is it best to freeze these before or after cooking?
Best to freeze after cooking. Thank you for your review, Kate!
Husband stated “best “burger” you ever made”. Yes! Thank you so much,Kate!
Made those today for the first time, trying to cut back on meat but still have a healthy dose of protein and tasty food. The burger was absolutely amazing!! I have your cookbook and have been a fan for a long time but these burgers are to die for! I added lettuce, tomatoes, pickled red onions (so perfect), avocado, mayo and spicy mustard on a brioche bun and pan fried the patties crispy. Thank you!!
I have old-fashioned oats but instead of processing, can I use oat bran instead and if so, how much? Thanks! Always looking for a good veggie burger recipe.
I haven’t tired it so I can’t say for sure. Sorry!
Is there something else you can recommend to replace the oats in this recipe?
I recommend this best as written. You can see the notes for the original recipe to see if you could try that.
These are the best veggie burgers I have ever eaten! They are easy to make, taste great and freeze well. I’m going to try making my next batch with cannellini beans.
Can I freeze these burgers after shaping them but before cooking them?
You will want to cook before freezing.
I consistently go back to these burgers after finding this recipe several years ago. They are healthy, flavorful, and the perfect texture. Better than even Shake Shack’s black bean quinoa burger!
I’m excited you love it, Alex!
Hi
I really love your recipes and even my fussy kids.
Regarding the carbs of 43 grams for 1 burger patty, can you please clarify if that is just for the patty with no bun?
I need to count carbs for my diabetic daughter to calculate the correct insulin. Thank you so much
I’ve tried four recipes from your page ma’am, all were super, and I’m not even vegan, these burgers were great, you feel satisfied, eat healthy, and lose some pounds….thank you so much!
Oh my goodness, these are so good! Thank you! I haven’t had a black bean burger or veggie burger that I’ve liked this much in a very, very long time. Your recipes never disappoint. Absolutely delicious!
You’re welcome, Mary!
So good! Made them last night (baked) and will make them again very soon! A keeper. Thx!
You’re welcome, Cici!