How To: Build Your Own Veggie Burger


I absolutely love experimenting with different types veggie burgers. The flavor combinations are endless and homemade burgers are so much better than the frozen store-bought kind. So, I thought I would share MY guidelines to building a veggie burger. These burgers can be made ahead of time and can be frozen for up to 3 months. Who needs meat when you can have veggie burgers like these?! Check out my recipe for Roasted Sweet Potato and Black Bean burgers!

Get creative and make it your own! Here is how:

2 cups of cooked legumes:
•Beans (black, garbanzo, white, kidney)

2 cups of starch and/or grains (you can use 2-3 different ones):
•Sweet potato
•Brown rice
•Ground oats

2-3 cups of vegetables:

1/3 cup of liquid/thickener (choose 1-2):
•Tomato paste
•Oils (olive, coconut, grape seed, canola)
•Vegetable broth
•1 egg

1/3 cup of herbs:

Spices (based on preference):
•Chili powder
•Cayenne pepper
•Curry powder
•Garam masala

1-2 tablespoons of seeds (optional):

1/2 cup of cheese (optional):
•Sharp cheddar

Now, for the assembling:

1. In a mixing bowl, mash legume of choice with a fork or potato masher. Add starch or grain and combine to create a paste (it’s alright if it’s chunky!) I use my hands for this step and it’s really fun.

2. Add vegetables, then liquid and combine with (clean!) hands. Add herbs, spices, seeds and cheese if you so desire. Combine.

3. Preheat oven to 350 degrees.

4. While oven is preheating, form patties with your mixture. This recipe should make about 8-10 medium-sized veggie burgers. Place on a well oiled or parchment lined baking sheet.

5. Bake burgers for 20 minutes, flipping once halfway through (10 minutes on each side).

6. Take out of oven and serve on a bun of your choice, topping with: hummus, ketchup, mustard, hot sauce, onion, avocado, tomato, mixed greens, mushrooms – whatever you desire!

7. You can store your veggie burgers in an airtight container for up to 5 days in the refrigerator. These burgers can be grilled or cooked in a stovetop skillet. About 4-5 minutes on each side should do the trick! Enjoy!

Note: You can also freeze these veggie burgers in an airtight container (I recommend a BPA-free bag) for up to 3 months. When you’re ready to cook them up, allow burgers to thaw for an hour before cooking or grilling.


Roasted Sweet Potato and Black Bean Burgers



These mildly spiced veggie burgers are out of this world. They are full of flavor and great for freezing- especially delicious with avocado on top! I like to serve these with hummus for spreading. These bad boys are sure to make even the biggest carnivores go nuts!

Dietary Info: Dairy-Free, Gluten-Free

Yield: 8-10 veggie burgers

Time: 1 hour

  • 1 large sweet potato, peeled and cubed
  • 1 15 oz. can black beans, drained and rinsed
  • 1/2 cup quinoa, cooked
  • 2/3 cup old-fashioned oats, ground
  • 1 small sweet onion
  • 3/4 cup corn (canned or cooked)
  • 2 large cloves of garlic
  • 1/4 cup tomato paste
  • 1 tablespoon olive oil
  • 1 tablespoon sesame seeds
  • 1/3 cup chopped cilantro
  • 1 teaspoon red chili sauce (I used sriracha)
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cayenne
  • 1-1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper
  • 1 avocado, sliced for topping (optional)
  • Lettuce, for topping (optional)
  • 1 tomato, sliced for topping (optional)

1. Preheat oven to 400 degrees. In a large mixing bowl, drizzle olive oil over cubed sweet potatoes and top with 1/2 teaspoon salt. Stir so all sweet potatoes are covered with oil. Spread a single layer of sweet potatoes onto a baking sheet and place in the oven for about 20 minutes, until tender and golden brown.

2. While sweet potatoes are cooking, bring quinoa and 1 cup of water to a boil in a small saucepan. Simmer, covered, for 15 minutes.

3. Add oats to a food processor and process for 30 seconds.

4. Once the sweet potatoes and quinoa have finished cooking, throw all the ingredients into the large mixing bowl. Stir with your clean hands to combine. Using a hand held electric mixer, begin mashing everything together. Then, using your hands, knead the mixture until fully combined. On a baking sheet, form veggie burger patties using about 1/2 cup of the mixture per burger. (Note: I like to roll the mixture into individual balls and then flatten each burger out onto the baking sheet. They come out perfectly round and condensed). Burgers should be about 3/4 inch thick. Refrigerate burgers for 20 minutes.

5. Preheat oven to 350 degrees. Cook burgers for 20 minutes, flipping them over halfway through. Serve burgers on large buns, adding preferred toppings. If not immediately serving, refrigerate in an airtight container. When ready to serve, cook burgers in a skillet on medium heat for 6-8 minutes, flipping halfway through. You can also freeze these burgers by covering the baking sheet with plastic wrap and placing burgers in the freezer for an hour. Once burgers are frozen, transfer them to an airtight BPA-free bag and throw them back in the freezer for up to a month. Enjoy!