Hubba, hubba, now that’s what I call a veggie burger glam shot! Served with rippled sweet potato chips and a dill pickle, what else could you want in life?!
Today I’m so excited to share one of my favourite recipes straight from my new cookbook, Oh She Glows Every Day! The countdown to the release is onnnnn…this Saturday September 3rd in Canada (including Indigo, Costco, and more!), and Tuesday September 6th in the US. I honestly can’t believe it’s almost here, and I can’t thank you enough for all your support and excitement.
Don’t forget, if you order online or pick up a copy in-store before September 13th, 2016, you can snag my OSG Every Day Bonus Recipe Bundle which has 7 brand-new recipes (not found in the book or blog), and 4 preview recipes from the book. So much recipe goodness going down!
I’m also hosting a fun Insta giveaway for a signed copy of both Oh She Glows Every Day and The Oh She Glows Cookbook! One lucky winner will receive a signed copy of both cookbooks, mailed straight to their doorstep as a special gift from me. Please see my Instagram post for all the deets.
Okay, now let me talk about these veggie burgers for a hot second. They are my newest veggie burger addiction. I tested a ton of them for this second book (you know I take my veggie burgers seriously) and these are the ones that everyone—kids, husbands, veggie-burger skeptics—loved. I hope you’ll gobble them up, too!
Oh Em Gee Veggie Burgers
Yield
12 patties
Prep time
Cook time
Total time
Packed with sweet potato (or butternut squash—your choice!), black beans, barbecue sauce, garlic, and an array of flavorful spices, this veggie burger bakes up perfectly and holds together well. I’ll admit these burgers are a bit involved to prepare, but I think the work is worth it, because this recipe makes a big batch, enough for 12 patties, which you can freeze for later. To save time, I recommend roasting the sweet potato, toasting the walnuts, and making the 9-Spice Mix in advance. Also, be sure to chop all the ingredients very finely and evenly, as this will help the patties hold together. I always recommend that you read the entire recipe before you begin, but this is especially true here since there are quite a few steps. This recipe is from Oh She Glows Every Day. Reprinted by permission of Penguin Canada, a division of Penguin Random House Canada Limited.
Ingredients
For the burgers:
- 1 1/4 pounds (565 g) sweet potato or butternut squash (see Tip)
- 1 tablespoon plus 2 teaspoons (25 mL) extra-virgin olive oil
- 1 cup (100 g) walnuts, finely chopped, or 1/2 cup (75 g) hulled sunflower or pepita seeds
- 2/3 cup (95 g) finely chopped onion
- 3 tablespoons (45 mL) minced garlic (6 or 7 large cloves)
- Two (14-ounce/398 mL) cans black beans, drained and rinsed
- 2 to 3 tablespoons (14 to 21 g) 9-Spice Mix (p. 258, Oh She Glows Every Day) or this one, to taste
- 1/4 to 1/2 teaspoon fine sea salt, or to taste
- 1/4 cup (8 g) lightly packed fresh flat-leaf parsley, finely chopped
- 1/3 cup (80 mL) Easy Barbecue Sauce (p. 255), or store-bought
- 1 cup (70 g) spelt bread crumbs or breadcrumbs of your choice
- 2 tablespoons (17 g) gluten-free oat flour
Topping suggestions:
- Homemade Vegan Mayo (p. 269) or this one, or store-bought
- Easy Barbecue Sauce (p. 255), or store-bought
- Sliced avocado
- Sliced red onion
- Sliced tomato
Directions
- Preheat the oven to 375°F (190°C). Line an extra-large baking sheet with parchment paper.
- Peel the sweet potato and cut it into 1/2-inch cubes. You should have about 4 cups. Spread the cubes over the baking sheet and toss with 1 tablespoon of oil. Season with salt. Roast for 15 minutes, then flip and roast for 15 to 20 minutes more, until fork-tender.
- In a large skillet, toast the chopped walnuts over medium heat for 5 to 6 minutes, until fragrant and lightly golden. Transfer the walnuts to an extra-large bowl (trust me when I say extra-large as there is a lot of dough to mix).
- In the skillet, heat the remaining 2 teaspoons oil over medium heat. Add the onion and garlic, stir to combine, and sauté for 3 to 5 minutes, until softened. Transfer to the bowl with the walnuts.
- In a food processor, pulse the beans until you have a mixture of bean paste, chopped beans, and fully intact beans. Be careful not to overprocess them, as you still want a bit of texture. Transfer the beans to the bowl. (You can also mash by hand if necessary.)
- Measure out 2 lightly packed cups of the roasted sweet potato and transfer to the large bowl. With a fork, mash the potato into the other ingredients in the bowl until the potato is almost smooth.
- Add the 9-Spice Mix, salt, parsley, barbecue sauce, bread crumbs, and oat flour to the bowl. Stir until thoroughly combined. You can knead the dough together with your hands if that’s easier, or just keep stirring (it’s a great arm workout!). Taste and adjust the seasonings, if desired.
- Scoop a heaping 1/3 cup of the dough and shape it into a round, uniform patty, packing it tightly as you rotate the patty in your hands. Place the patty on the lined baking sheet. Repeat to make 11 or 12 patties total, setting them at least an inch apart.
- Bake for 15 minutes at 375°F (190°C), gently flip with a spatula, and bake for 10 to 20 minutes more, until firm and lightly golden. Cool on a cooling rack for about 10 minutes before serving (this helps them firm up). Serve the patty in a bun along with your desired toppings. We love the combo of vegan mayo, BBQ sauce, avocado, lettuce, and tomato!
- Let any leftover patties cool completely before storing in an airtight container in the fridge for up to 3 days. You can also wrap the patties individually in aluminum foil, place in a freezer bag with the air sucked out, and freeze for 3 to 4 weeks. Thaw completely on the counter or in the fridge before reheating in a greased skillet over medium-high heat for a few minutes on each side.
Tip:
- Tip You will need 2 cups of roasted sweet potato (or butternut squash) for this burger recipe. Any leftover roasted potato or squash can be served alongside the burgers, so feel free to make extra.
- Make it gluten-free Use gluten-free bread crumbs instead of spelt bread crumbs.
- Make it nut-free Use hulled sunflower seeds or pepita seeds instead of walnuts.
- Make it kid-friendly Shape small patties and serve them on slider buns. They are the perfect size for precious hands! You may also consider reducing the spice mix slightly depending on how much your kids enjoy spice.
Nutrition Information
(click to expand)
A couple quick notes:
This recipe hasn’t been posted to the Oh She Glows Recipe App yet since I have to shoot a new photo for it, but it will be coming soon!
Also, just a heads up that there won’t be a Friday FAQ post going up this week. Unfortunately, my little one is quite sick so I don’t think I’ll be able to get to it. Thanks for your understanding.
I’d like to wish you a wonderful, safe, and delicious Labour Day weekend! (Did I really just type Labour Day weekend? I can’t even.)
Photography credit (top photo): Ashley McLaughlin; all other photos: Angela Liddon
Can’t wait to try the vege burgers. Hope your child is better lickety split !?
An aside question:
What is your juicer of choice?
Thanks for the well wishes, Fritzi! In terms of juicers, I love my OXO double-sided citrus juicer. It’s small, nonelectric, and dishwasher-friendly. It does a great job collecting all the juice in a container while keeping out most of the pulp and seeds. I’ve had it for years! You can check it out in my favourite things list on Amazon here.
These look so delicious and can’t wait to make them. I’m wondering if you think I can substitute oats (or something else?) for the breadcrumbs. I have all the other ingredients at home most of the time, which is the main reason I’m asking, not that I’m gluten free. Thanks!
Hi Jane, I haven’t tested anything besides breadcrumbs in this burger yet unfortunately. They work well to absorb excess moisture and provide a great texture. If you try anything else out please let us know how it goes!
Heyo!
So I am one of the laziest cooks in the world, but I LOVE veggie burgers. You think canned pumpkin would work as a substitute for the mashed sweet potato or butternut squash? If I can skip a roasting step, I will always opt for it (especially in my hot & tiny kitchen)!
Thanks so much for all your great recipes :)
Hi Erin, Good shortcuts in the kitchen are always great (especially when they mean avoiding prolonged oven time in a small kitchen in August!). I haven’t tried using canned sweet potato or pumpkin yet. My guess is that the burger dough would be too wet if using canned. Roasting the potato or squash cooks off a lot of water so they aren’t mushy when mashed. If you try anything please let us know though…maybe a small amount of canned (1/2 cup canned or a tiny bit more) might work but again, I’m really not sure! :)
I can’t wait to try these burgers – they look amazing! Also I can’t wait to order you new book :)
Thanks, Heidi! I hope you love both the burgers and the book! :)
Can’t wait to try these, Angela! You’ve converted my boyfriend into a veggie burger lover with your Thai Sweet Potato burgers, and these look just as good :) Looking forward to your new cookbook!
Thanks, Shelby! I hope you and your boyfriend love these veggie burgers just as much when you try them. :)
Yum! These look delicious…and with the sweet potatoes it can’t get much better. So excited to check out your new cookbook! I’m still obsessed with the first one though. :)
It’s so great to hear you’re still enjoying my first cookbook, Caroline! I hope you love the next one just as much, too. I’d love to hear what you think if you give these burgers a try!
Hi Ang,
Hope all is well with you! Noticed that your “the glowspot” instagram page hasn’t been updated for awhile, and believe me, I understand that you are busy! But have I missed something? Have you decided not to post on that anymore? I just wanted to say that I do miss those little glimpses into your life – not to sound too creepy! lol I always admired your beautiful house and cute outfits and of course, the darling pics of your little one. Mine is 5 already and starts kindergarten next week. :( They grow too fast. PS I made your apple pie oatmeal for lunch today and was thinking of how many good things have made their way into my kitchen because of you! Thanks!
Aw thank you Sandy!! You are so sweet. I have really fallen in love with Snapchat and Instagram stories (using my OSG account) for sharing “behind the scenes” glimpses into my life, and just found it hard to juggle theglowspot account at the same time. :) Hopefully you can find me on there! I hope your little one’s transition to kindergarten went well.
Good morning! I love your recipes!!!! Looking forward to this one…every weekend I make another delightful and delicious creation! However, why does the recipe say you will need 4 cups of sweet potato and down below it states you will need 2 cups? Thank you, Michele
Hi Michele, great question! The recipe calls for 4 cups of uncooked sweet potato because there’s a bit of “shrinkage” that occurs when it cooks. So 4 cups raw translates to just over 2 cups cooked. I hope this helps clarify! I love to make extra and serve it alongside the burgers.
The third?! It should be out today then! I’m gonna go look for it at the store! I’m trying really hard to not spend any unnecessary money this month. But I can’t not get your book.
If you get it, Karen, I hope you enjoy it!! Thanks so much for the enthusiasm & support. :)
Love these! I can’t wait for the new cookbook. I gave your last one to a few people, and plan on using them as Christmas gifts again. I’m not vegan, but have been heavily influenced by your recipes, and have found so many great substitutions for my lactose intolerance :)
Thanks so much for sharing the OSG love, Michelle! I hope you enjoy the new cookbook just as much as the first.
I just got ur book!!! Yay! It’s beautiful. And for the price it’s quite the bargain considering the paper it was printed on and how big it is. Beautiful!! Your but-free dream bars immediately caught my eyes since without the nuts on top looks just like a Nanaimo bar! Could I use these as a Nanaimo bar replacement at Christmas time? Or is the flavour completely different? I like to look for healthier alternatives when I do Christmas baking because I don’t want to hate myself when the holidays are over.
*nut-free dream bars*. Not but free. Lmao
Hi Karen, I’m so happy you’re loving the book so far! Thank you for the kind words. :) You’re right that the Nut-Free Dream Bars are very reminiscent of naniamo bars in their 3-layer construction and texture. I think you’ll find their filling tastes much different than that of the classic nanaimo bar, but since filling variations (like peanut butter, cappuccino, and cherry) are becoming more and more popular anyways, I’d say these bars could definitely have a place on your holiday spread!
Love this post – the burgers look divine and are beautifully photographed!
Your new cookbook shipped today to me in Iowa! Woohoo!
So exciting, Julianne! I hope you love it.
These are AMAZING! I made some adjustments based on what I had in my pantry (1 can black beans, 1 can chickpeas; AP flour) and ease (toasted the walnuts whole and chopped in the food processor, cut the sweet potato in eights and whizzed in the food processor) but they still turned out great! Not only do I love the flavor but the dough is really easy to work with. Not crumbly or smushy like a lot of recipes I make. Definitely some of the best veggie burgers I’ve ever made!! Thanks, Angela!
Hi jennifer
I am not sure what you did with the sweet potatoes? Cut them in 8, whizzed them in the fp and then added them to the mixture raw???…….
Lea
Yes, I guess that as unclear. I just meant that I cut the sweet potato into eighth instead of dicing, but I still baked them according to the recipe. Then I pureed them in the food processor instead of mashing them by hand. It just saved me some time and effort so I could get dinner on the table faster!
Thx so much for straightening that out for me.
I’m so glad you liked the recipe, Jennifer – and thanks for sharing your subs!
They seem so delicious! Thanks for the recipe!
Hi Angela, I have been a vegetarian for 25 years and thanks to your first cookbook I am proud to say I have been a vegan since purchasing it when it first came out. I bought your new cookbook online so have to wait a few weeks for it. Went to Costco yesterday and they had loads of them, so hard not to buy another one. From what I saw I can’t wait to get it! On a side note I have always wanted to send you a response when you got so much flack about how you are raising your daughter. I have two girls and I did not raise them as vegetarians(my husband eats meat). My 15 yr old went vegetarian 3 years ago and my 13 yr old 2 years ago. All their own choice with no pressure from myself. I will always wonder if they would have made this choice had I not been one but I will never know. You have no idea how happy their choice makes me, but again it was their choice, not mine! You and your family are amazing and inspiring! I can’t wait for your new cook book!!!!
Hi Angela, could you recommend a good (non-toxic) fry pan? It appears you have used one for your pancakes, and beans/pesto/greens recipes, etc. Thank You!!!
Hi Angela,
Your burgers are beyond amazing. I am extremely thankful for your blog and your ongoing efforts. Your blog and book have been amazing resources for me with respect to vegan cooking. I developed many food allergies and amongst the allergies, I became allergic to meat of all things. I have not eaten it for 2 years now. I lost 40 pounds, became very active and have not even caught a cold. It was your blog that helped me and I don’t miss my old diet at all, except for nachos. Thank you so much for all your hard work. It is priceless for many of us.
Daphne Jorgensen
Hope the little one is on the mend.
Look so nice. I will try to cook it.