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.

497 Reviews

1453Comments

Jump to recipe

best veggie burger recipe

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.

veggie burger ingredients

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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

mashing 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.

how to make veggie burgers

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.

burger assembly

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.

baked veggie burgers

Please let me know how your veggie burgers turn out in the comments! I love hearing from you.

veggie burgers overhead

Print
Save this recipe!
Get this recipe sent to your inbox, plus get new recipes from C+K every week!
Please enable JavaScript in your browser to complete this form.

Favorite 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
  • Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 497 reviews

Print

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

Scale
  • 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

  1. Preheat the oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up.
  2. 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.)
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

HELLO, MY NAME IS

Kathryne Taylor

I'm a vegetable enthusiast, dog lover, mother and bestselling cookbook author. I've been sharing recipes here since 2010, and I'm always cooking something new in my Kansas City kitchen. Cook with me!

Leave a comment

Your comments make my day. Thank you! If you have a question, please skim the comments section—you might find an immediate answer there.
If you made the recipe, please choose a star rating, too.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Comments

  1. Kris says:

    I love these burgers! Sweet potato, quinoa, oats, black beans-could they be any healthier?!






    1. Kate says:

      I’m excited you enjoy them, Kris! I appreciate your review.

      1. Cristina says:

        These were a huge hit with my family. I’m trying to eat more plant based and decided to make a batch of these burgers for my meal prep. My husband helped himself to my stash and when my sister was over she too had some and then took some home for her hubby to try. Needless to say my stash disappeared and I’m gonna have to hide these deep in the freezer if I want them to last more than a day :) Delish!






        1. Kate says:

          That’s great to hear, Cristina!

      2. Laura Benzel says:

        I made these tonight, and topped with your honey mustard dressing, a little blue cheese and lettuce on brioche rolls. Fabulous…..we really enjoyed them and will definitely make again. The honey mustard dressing beats store bought hands down. Thanks for the recipes.






        1. Kate says:

          Thank you for sharing how you made these, Laura!

  2. Leah Compart says:

    Yum!! I actually got a late start today and am eating one of the leftover veggie burgers (as a sandwhich on wheat toast, with a little purple cabbage on top and “nish nosh” (sweet mayo) dressing!) as brunch! Time saver tip: I microwaved the sweet potato, took much less time and tasted fine. I used leftover quinoa I had in the fridge (will add this into future meal planning!). For those who don’t like heavy spice, or have other eaters who don’t… I was glad I tasted the adobe sauce, whoa! My husband can’t handle spice. I put in half, and he loved them! Thanks so much for your recipes, am excited to keep trying more.






  3. Laura says:

    WOW! This is the best veggie burger recipe I’ve tried so far. These were a big hit with both my omnivore and vegetarian family members. They also taste just as good (if not better) reheated the next day. I also like to break mine up and roll it up in a wrap with some spinach, hummus, and fresh avocado. Thank you for sharing this recipe with us!






    1. Kate says:

      I’m glad you think so, Laura! I appreciate your review.

  4. Aliya says:

    I already have some cooked quinoa in the freezer and wondering how much cooked quinoa to use?

    1. Kate says:

      Hi Aliya, 1 1/2 cups cooked. I hope you enjoy these!

  5. Tricia says:

    Would brown rice or cous cous be a good substitute for quinoa?

    1. Kate says:

      Hi Tricia, See the note about millet in the notes.

  6. Tara Leger says:

    I just made these and they were soooooo delicious!!! My whole family devoured them! Thank you for this amazing recipe!






    1. Kate says:

      You’re welcome, Tara! I appreciate your review.

  7. Deb S says:

    I love the flavor of these burgers, and they are fantastic with the slaw and avocado (from your cookbook)! I thought I followed the recipe closely, and the burgers did hold their shape during cooking. But when they were in the bun and being eaten, chunks of the burger kept falling out of the bun, even when held horizontally. Do you have any suggestions for how to make them stay together better? I will definitely keep making this recipe.






    1. Kate says:

      Hi Deb, I’m sorry to hear that. Did you make them bigger or were they a bit on the thiner side?

  8. MM says:

    If we are omitting cilantro, should we replace with parsley or just leave out herbs altogether? Thanks!

    1. Kate says:

      Hi MM! You could use parsley. Let me know what you think!

  9. Cami says:

    Hi, Kate,

    Just wanted to share that I followed your recipe, and it was a success!
    I love the ingredients and they work so well together.
    I made 8 burgers and served them freshly baked and cold, from the fridge, the next day. They were equally delicious!

    Thanks,
    Cami






  10. Kim Shea says:

    Very easy to make. I had a lot of brown rice already made in the fridge which I used instead of quinoa. Worked great!






    1. Kate says:

      That’s great to hear, Kim! I appreciate your review.

  11. Taffy says:

    I have found our new veggie burger staple! These are delicious and filling! The recipe I was using was good, but just wasn’t quite substantial enough. My husband loved them (and didn’t even notice that there was quinoa in them!) Thanks!

  12. Emma says:

    These are the most delicious burgers I have ever had. My sister and myself (who are both Vegetarian) made these tonight! Cannot believe how addicting and amazing they turned out. Love the fact that all the ingredients are all health conscious too. Super filling as well. Thanks for sharing your recipe Kate! We really enjoyed making them, and will be making other batches in the future!






    1. Kate says:

      I’m so happy you loved them, Emma! I appreciate you taking the time to review.

  13. Amy says:

    I just made these burgers with my sister! Firstly they are so fun to make because with all the healthy ingredients you just feel so good about it!! And then they are absolutely delicious!!!

    We quadrupled the recipe so we could freeze a bunch. I can’t wait to be eating these for the rest of the month :D!

    Thanks for sharing this amazing recipe Kate :)!






  14. Melissa says:

    I made these tonight and am looking forward to the leftovers. So good – thanks!!






    1. Kate says:

      You’re welcome, Melissa! I appreciate your review.

  15. Corrie says:

    SO good. I can see this being fantastic topped with hot sauce and a fried egg as a brunch entree. Will definitely make again!






    1. Kate says:

      Great to hear, Corrie!

  16. Lissy says:

    Help! I’m desperately trying to find your original recipe for this! Specifically, the one with cornmeal, and no oats or quinoa. I used to make it quite a bit and my family loved it. However, for various reasons, I haven’t for a while. Now, the hard printed copy is missing and I don’t remember the measurements. We are allergic to quinoa, so unfortunately, this current version isn’t an option.

    I believe I even commented on the original posting. Yeah, I’m the weirdo who just left the beans out (allergic to legumes) and subbed frozen corn and diced red bell peppers. But, we loved the smoky chipotle flavor of your recipe. I really hope you can help.






  17. carmel says:

    These were amazing!! Thank you for sharing!!






    1. Kate says:

      You’re welcome, Carmel! I appreciate your review.

  18. Kitty says:

    This has been a go-to recipe for me for years. They go nicely with BBQ sauce due to the smoked paprika or chipotle sauce. I love keeping these chilled in the fridge so I can crisp them up fresh in the pan for a quick dinner. Thanks Kate!






    1. Kate says:

      You’re welcome, Kitty! I appreciate your review.

  19. safisdesserts says:

    I LOVE this post. Very interesting info! Perfect just what I was looking. Nice PICS. I’m so glad you enjoyed this recipe. Thank You !!!






  20. David de Weerdt says:

    Kate, at 61 years old, I am finally learning to cook. You are now my main guide. My wife and I are trying to go completely vegan, and I am Celiac. I made a hit with your veggie burgers! (extras are being packed for lunch now as my wife leaves for work). We are Canadian expats now living in Chile for work here.

    I am looking here for the nutrient analysis I thought I had seen on one of your recipies. Can you point me in the right direction? I’m aiming not only to delight with the food i make, but to assure my wife and myself that we are getting all the nutrition we need. So far, with me making your food, my Lisa is 100% delighted! (veggie burgers, vegan mac and cheese, black bean salad, quinoa salad, simple cole slaw). I am going to work my way through all your recipes that adapt to the vegan (and GF) diet!

    Thank you, Kate!






    1. Kate says:

      I love that my recipes are apart of your journey! Be sure to let me know what you think of other recipes as you try them, David.

  21. Frances says:

    Delicious. Have made these many times and they are always loved by my family. Thank you






    1. Kate says:

      That’s great to hear, Frances! I appreciate your review.

  22. Rachel says:

    This is my go-to recipe for sharing with friends who also follow a whole-foods, plant based diet.

    I’m finding I have a sensitivity to sweet potatoes. Could I use pumpkin or butternut squash, or are they not dense enough?

    Is there another sweet potato alternative?

    Thanks very much!






    1. Kate says:

      Hi Rachel, you could try butternut squash. I’m not sure if you will have similar results, without trying it myself.

  23. Linda Bee says:

    So very very good, and really filling. Nice firm texture. Lacked chipolte sauce, so used barbecue sauce and a bit of liquid smoke.

    Another use for leftovers is stuffed peppers. I pan seared a patty, chopped and tossed with flavoured mayo and a bit of salsa. Topped with cheese and breadcrumbs.

    Will definitely make again.

  24. Sheryl says:

    Best vegan burger I have ever made! Thank you






    1. Kate says:

      You’re welcome, Sheryl! I appreciate your review.

  25. Trisha Rogers says:

    I just made these tonight and even though the flavor was good, no matter what I tried they kept falling apart. Cold or not_ was the same. what could I use in the mixture to help it keep more form? an egg? I am not vegan or strict vegetarian. I just want to limit my meat intake.

    1. Kate says:

      I’m sorry to hear that. Did you measure your sweet potato? Did it seem like there was enough. You could try another egg to help.

  26. Frank says:

    Is there an alternative that can be used for the oats in this recipe? We have one with an oat allergy in our household.

    1. Kate says:

      Hi! You could try omitting them and adding a bit more quinoa or an egg. I haven’t tried it so I can’t say for sure.

  27. Terri Seravalli says:

    Made these last night from your cookbook! Excellent!






    1. Kate says:

      I’m glad you enjoyed them, Terri!

  28. Amy Ouellette says:

    Made these for superbowl sunday and they were a hit with everyone. I made some chipotle mayo with the left over chipotles in adobo and it really set it off. Thanks for the awesome recipe, I will definitely be making these again!






    1. Kate says:

      Sounds delicious! Thank you for sharing, Amy.

  29. AzraK says:

    Amazing! Recently I’ve tried to do as much veg based meals as possible. Followed the recipe, except added a little more garlic and added 1 tsp smoked paprika and 1 tsp chipotle sauce and I only get the old fashioned oats so I put it in my grinder and roughly grinded it. Only used 1 cup oats.. Everything pretty much exactly as the original recipe. So good!






    1. Kate says:

      Great to hear you loved it, Azrak! I appreciate your review.

  30. Debbie says:

    I made these veggie burgers tonight and they are soooo delicious!! I did not hesitate making them because I’ve made other recipes that you’ve shared and they have all been outstanding!! Thanks for sharing your delicious and healthy recipes!! PS I left out cilantro because I’m not a fan and they are yummy without it.






    1. Kate says:

      I’m glad you love them, Debbie! I appreciate your review.

  31. Nanette says:

    I made this today. The aroma as they were cooking is divine. Easy to make. Absolutely delightful. I yielded 10 patties and followed the recipe as written. Would not change a thing.






    1. Kate says:

      Great to hear, Nanette! I appreciate your review.

  32. Lynn says:

    These are by far my favorite veggie burgers, and, I have tried several different recipes over the years. I keep coming back to this one because they are meaty, hold together, are super nutritious, and tasty. Lots of prep though so plan ahead. Today I increased the cilantro and red onion, and added half of a large bell pepper. I didn’t measure, and everything came out splendid. I also adjust the seasoning to my taste. Today I added some oregano for a traditional black beans and rice taste. Thanks Kate!






    1. Kate says:

      I love to hear that, Lynn! Thank you for sharing.

  33. Andrea says:

    Love these burgers! They are better than store bought by far. I make them ahead of time and pull them out of the freezer when I need them.






    1. Kate says:

      Great to hear, Andrea! Thank you for your review.

  34. SL says:

    I made a double batch of these today for probably the 10th time in the last couple years. They freeze well, they’re so healthy and my whole fam just loves them. Sometimes I add a little miso or soy sauce, lemon zest or switch up the beans depending on what I have. I’ve never been disappointed by a single C+K recipe – thank you! Always appreciate your thorough notes too! And I’m SO sorry about Cookie, I know it’s absolutely brutal losing a pet. :(






  35. Mary says:

    I’m intrigued by your veggie burger recipes. I don’t eat oats or wheat. or most grains though. Do you think I could substitute the oats with ground flax meal?

    1. Kate says:

      I haven’t tried it so I can’t say for sure. Sorry!

  36. silvia puzzilli says:

    Hi! My super market here in Italy doesn’t have Adobe sauce, to be honest I never heard of it before and have no idea what it tastes like. What could I use as a substitute? Thanks! I love your blog!

    1. Kate says:

      See the note! :) You can use 2 teaspoons smoked paprika.

  37. chris says:

    Great recipe! shared the recipe with my vegan friend, she loves it. I am not vegan, however, these burgers are part of our menu! I may add roasted corn next time, cause why not!

  38. Greg says:

    These burgers are simply delicious, as well as being healthy and easy to prepare.






    1. Kate says:

      Great to hear, Greg! Thank you for your review.

  39. Colleen says:

    Hi
    I make a lot of your recipes, they turn out so well
    The veggie burger is delicious!!
    should I freeze them before or after cooking ‍






    1. Kate says:

      I’m glad you love these burgers, Colleen!

  40. Diana says:

    Hello! I made the burgers for the second time! Such great flavor. Same issue though again—the 8 burgers fall apart when flipping. Anything you suggest? I placed the mixture in the frig fir 4 hours before making the patties.
    Be well

    1. Kate says:

      I’m sorry to hear that! It could be the refrigeration. Try to press them together more?

  41. Stacey says:

    Kate, I made these for Memorial Day and they were a huge hit. Everyone asked me for the recipe. After trying numerous veggie burger recipes over the years, I have finally found the perfect one. Thank you!






    1. Kate says:

      You’re welcome, Stacey!

  42. Heather says:

    This one got me to subscribe! Finally, a veggie burger that holds together and tastes great!






  43. MM says:

    These sound amazing. Do you have a substitute for the oats? I’m gluten-free and have tried gluten-free oats but i don’t feel well after i eat them so I avoid them as well. Trying to find a gluten-free substitute for gluten-free oats has been major food quest.

  44. Daksha says:

    This recipe looks great, I have your cookbook and love it. Can I freeze these uncooked?






    1. Kate says:

      I recommend cooking these for best results. I hope you try it!

  45. David says:

    This is the best veggie burger recipe out there but I do find I need a lot more salt than then the recipe states (about 3 or 4 times as much)!






    1. Kate says:

      Thank you for sharing how you made it, David!

  46. Angie says:

    These were amazing! Taking inspiration from one of the commenters, I tried these in tortilla wraps with avocado, salad and some green goddess dressing and it was insanely delicious. I made a separate milder batch for my two toddlers without the adobo sauce and chili powder and they loved them. Thank you for this healthy, filling and flavorful recipe.






    1. Kate says:

      You’re welcome, Angie! I appreciate your review.

  47. Nancy says:

    These are spectacular, and I usually double the recipe and keep them in the freezer to take to barbecues or serve to vegan or GF friends. Just a note, though: I made these a little bigger than usual, and they took almost a full hour in a 400 degree oven. They’re perfect! But maybe don’t plan to have them ready for company after 35 minutes in the oven.






  48. Shelly says:

    Everything looks so amazing. I’m a HUGE sweet potato fan. In fact I’m making some tonight for dinner so I’m super excited I ran across this recipe






    1. Kate says:

      I hope you love it, Shelly!

  49. Elin Beaumont says:

    Thank you for sharing all your delicious recipes. You are my go-to person for healthy and nutritious meals.

    Can I freeze the patties for later use or will they be soggy?






    1. Kate says:

      Hi! These are great for the freezer.

  50. Dani says:

    These look awesome! Can’t wait to try! I’m just wondering about freezing them. Do I make them in the oven first, cook them and then freeze them? And just reheat from frozen? Thanks

    1. Kate says:

      I find these work best once cooked, then frozen.