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
These veggie burgers look incredible!! Congratulations on your book release in Canada and SO exciting that your book is coming out in the US tomorrow!!!
Thanks so much! :)
Hi Angela,
Was browsing Chapters yesterday and I bought your new book :) It is so beautiful! Also, made these burgers last night and they were delicious. Thanks for all that you do!
Hi Angela! I have a question not related to this recipe: how long can you freeze homemade larabars? I would appreciate some tips or help in leading me he right way. Thanks!
Hey Amanda, I’d say my homemade larabars keep in the fridge for 2-3 weeks—though they’re rarely around that long in our house!—or 4-6 weeks in the freezer (I generally try not to store frozen for too much longer than that, because I find I’m sensitive to freezer burn taste; if you have a deep freeze, you can probably get away with storing the bars at the longer end of that range, however). For on-the-go, I recommend wrapping the bars individually in plastic wrap or tinfoil so you can easily grab one on the way out the door. You can also use freezer-safe zip-top bags for storage. I try to rinse and reuse the bags when I’m done with them to cut down on waste and save money. Hope this helps!!
My book has shipped and I can’t wait for it to arrive!
I hope you love it! :)
Angela, this recipe is amazing! We just had dinner, my whole family loved it (and I’m the only vegan)! I literally cannot believe how tasty the burgers are, and I’m so happy we all enjoyed them (this might be a step forward in convincing them how awesome veganism is!) Thank you for being an inspiration! Hugs and kisses from Romania :)
Aw, I’m so glad the burgers were such a hit, Diandra. Thanks for leaving this a lovely comment – it brought a smile to my face!
excited to try these! I just saw indigo promoting your new book this weekend and I’m so excited for you…congrats! xo
Thanks, Sara :)
Oh She Glows Every Day just arrived in my mail! It’s beautiful, and I can’t wait to start cooking from it!
Thanks, Kathy!! I hope you enjoy the book.
I met the mailwoman at the door today because I knew your new book was arriving. It’s just beautiful Angela!! I can’t wait to dig into it over the next few days and *try* to decide which recipes to start with. Congratulations!!
Aw, thanks Jennifer!! I hope you love whatever you decide to try first. :)
It’s here! It’s here! Can’t wait to try this recipe first! Congratulations, Angela!!
Hi. Just bought your book today at Chapters. I made the eggplant parm tonight. Really tasty and I particularly liked the vegan parmesan. Is it possible to add a touch of oil to the parchment or to mist it on top for a moister crumb?
Thanks again for showing us Ontarians that we can make great veggie meals even during the long winter months when produce is less than fresh.
Keep up the great work.
Kristen
Hey Kristen, Thanks for your kind words. :) That’s an interesting question! I’m sorry, but I really don’t know as I haven’t tried it myself. If you try anything, please report back and let us know how it goes!
Unfortunately I had to go to work before my copy arrived in the mail; suffice it to say, I was very eager to get home and get my hands on it! I stayed up until the wee hours of the morning reading it cover to cover. And I was blown away. It is absolutely gorgeous, Angela. The layout, the photos, the recipes (or course) are all perfect. I can’t wait to cook my way through it (I have so many recipes I plan on making ASAP!). I wish you a million congrats and success on it. Thank you for another wonderful whole-foods plant-based cookbook. I take pride in bringing any of your recipes to a potluck/cookout/party as I know everyone is going to love them. Thank you again!
I made these last night! Maybe a little time consuming but worth every minute. I just finished one for lunch with a little Sriracha mayo to dip in. I didn’t have any oat flour so omitted it. I also used Sriracha BBQ sauce so mine definitely have a kick, and a lovely one at that. These are absolutely delish, nice job!
Hi Angela,
These look wonderful! I was wondering if you have any suggestions for swapping out the black beans for another ingredient (extra sweet potato or rice perhaps?) I do not tolerate legumes well (beans and lentils especially), but I would love to have these be my staple veggie burger if I can find a way to exclude the beans. Thanks so much!
Hey Lauren, I’m sorry, but I don’t know a substitute for the beans. My guess is that using more sweet potato might make the burgers a bit mushy? It would take some experimentation for sure! If you try anything, please report back and let us know how it goes!
These veggie burgers were amazing! I made them grain free by subbing almond meal for the bread crumbs. They held together just fine! The flavors worked so well together. These will be my new go to recipe for veggie burgers. My only regret was I cut the recipe in half so now I have to make them again soon! I haven’t made a recipe of yours that I didn’t absolutely love!
So great to hear the almond meal worked out so well as a sub, Mindy! :)
Angela,
Amazing recipe as usual!
I also just found out you are a fellow UoG grad!! Wohooo keep inspiring :)
Hi, Angela! Thanks for this great recipe! I made those today and they were great! Just changed the walnuts for a mixture of almonds and cashews (my favorite nuts).
The only downside it that I spent quite some time in the kitchen, making the burgers and then washing aaaall the dishes… But still worth it :)
I looove your first cookbook – I was in Canada when it was published! – and I can’t wait to buy the second one! I wish you a lot of success with it, you deserve it!!
Angela!! I seriously love your book! Every recipe that I’ve made my family has gone gung-ho! So I’ve made them all twice (not litteraly all of them) cuz they will not stop asking!!
Anyone who wants to head on over to my blog – Mandy’s Healthy Life, can enter to win a copy of this new book! I am so lucky to feature Angela on my blog. We did a Q&A, share some darn good recipes and have the cookbook give away!! So sweet!!
Thanks Ang for making plant based food so delicious, cool, and fun!!! You rock!!
Love Mandy
www.MandysHealthyLife.com
Hi Angela,
I love your cookbook, and will definitely get the second one. Just wondering if some of your recipes can be used with an Instant Pot pressure cooker?
OMG, these delicious sweet potato lentil patties look wonderful! I cannot wait to read your new cookbook!
Hi Anglea!
I had ordered your new cookbook and received the link to download the recipe bundle but downloaded the PDF while at work not realizing the file was too large for me to email to my home address. Is there any chance if I post/email my order number I can get a new link to download at home? Let me know!
P.S. The new cookbook arrived on Tuesday and I’ve already gotten into four recipes- LOVE it!
I’m so happy to hear you’re enjoying so many recipes already, Laura! To get the bundle at home, you can simply re-enter your order number into the form and you’ll get another download. :)