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
Just bought your newest cookbook and finished reading it! Didn’t see one recipe that thought yeah I don’t think I’ll make that! So excited to get cooking and tasting all of these yummy healthy recipes! I have read your blog for years and tried re pies so I know there are all going to be great!
Thanks so much, Kari! I hope you love whatever you decide to try first from the new cookbook. :)
OMG is right!! I made two recipes from OSG Every Day this weekend, and I can’t tell you how excited I was about both! For one thing, I love love love your “perfect” veggie burger from a few years back on the blog, but I’ve been looking for an all-purpose burger that’s a little more “fun.” THIS IS IT! The addition of bbq sauce and all the yummy spices takes it over the top. Genius idea to roast the sweet potato, because removing some of its liquid made for ultimate binding power…I’ve never had such an easy time forming veggie burgers. We will be eating these leftover all week!
I also made the flourless PB cookies, and I basically feel like I’m eating a reese’s cup with every bite :D I actually think I could reduce the sugar slightly next time and they would be equally delicious…and I would feel a little less guilty crumbling one over my smoothie (which I may or may not be doing right now). The book is sooooo beautiful to boot! Congrats!!!!
Definitely my favourite veggie burger recipe!
So happy to hear that! :)
These are amazing. I mostly gave up on veggie burgers years ago because they are never good, but these are sooooooo good. Company-worthy.
I omitted the onion because I didn’t have one, I used pepitas instead of walnuts, and I used one can of black beans and one can of pinto beans. I will make these again.
Glad you liked them, Sarah! And thanks so much for sharing those awesome subs. :)
oh no! I was meaning to purchase the book early so I could get your recipe bonus bundle but time has slipped away. Is there any way to still purchase the bonus bundle?
Thanks – have heard rave reviews of your newest creations in your book and can’t wait to get mine
Hey Christine, We’ve extended the bonus bundle’s availability to Sept. 25th, so it’s not too late to enter your purchase info into the form to get your hands on it!
These veggie burger look absolutely delicious. I’ve made a previous veggie burger recipe of yours, and they were SO good, so I need to try these soon.
Love, Emma
If you give these a try, I hope you love them just as much!
This recipe seems to be a delightful veggie burger I will try this one in my kitchen today with some extra spices in it.
Thanks for sharing this.
I hope you like it, Sarah!
Burger is love! <3 This looks soooo delicious! I need to try this asap. Thanks for sharing the recipe! :)
If you try them, I hope you enjoy!!
nom nom, these look awesome
i have one of your cook books at home and love it
cant wait to get your new one
I made my first recipe from your new book last night. Which I picked up at B&N the first day it was out here in the states. In fact the store clerk had to go to the back and get the books out of the box, they weren’t out yet! These burgers were terrific! I had them on a whole grain bun with a bit of vegan mayo, ketchup, red onion, lettuce, pickle and tomato. Oh and avocado. Because avocado makes everything better. as someone who is not a full time vegan, I definitely did not miss the meat. I will make these again.
These were great, Angela! They actually held together which is a difficult thing to achieve in veggie burger world. I am curious if you also tested this with a baked sweet potato? It’s just easier to throw in a potato to bake than to cube it and roast it. I’m not sure if that would give a softer consistency. Congrats on the new cookbook! I am working my way through it!?
I made these last night and had to comment– they are hands down the *best* veggie burgers I have ever eaten. Angela, you are a veggie burger maven!
Thanks for the recipe love, Hayley!! :)
Hi Angela! The new cookbook is amazing! I’ve made a number of the recipes already and my husband and 11 month old daughter are loving them! Her favorite was the Thai Sweet Potato and Carrot Soup believe it or not. I’d love to try this recipe, but I’m not a fan of barbecue sauce…is there something else I could substitute with? Would plain ketchup be ok maybe? Thanks for your help!
Hi Angela
I am making these awesome looking burgers today and wanted to add the homemade barbecue sauce you suggest. When you say 1 cup tomato sauce, what do you mean? Ketchup, paste?
I am a huge fan! These are great!! I just bought the app and am trying to figure out how to get the recipes from the app into Real Plans, an app for meal planning. I can import from the website, but I would love to use some of the recipes from the app. Any ideas?
Your perfect veggie burger has been a hit with my vegetarians/vegans for ages! We love it, and it’s not difficult. I’ll definitely give these a try! Thanks for sharing your delicious recipes!
Aw, thanks for the lovely comment, Cecily. If you try these new burgers, I hope you love them just as much!
My first time making veggie burgers from scratch! These were pretty good! :-)
I’m glad you enjoyed them, Christine! :)
We could not wait to try these out in the IndyChef kitchen – They were truly delicious and did not last long at home either! We cannot wait to try more of your recipes. Thank you!!
These Oh Em Gee burgers are absolutely amazing! Thank you Angela for yet another amazing recipe. Honestly the hardest part of owning your books and reading your blog is narrowing down what to cook each week because they are all so delicious. I haven’t had a recipe go wrong yet. Congratulations on beautiful baby Arlo as well. He is so cute.
Aww, thanks for the sweet comment, Tegan! :)
We made these burgers a while back and they were a big hit! We had frozen the leftovers, and when we reheated them this weekend.. We were blown away by how easily and deliciously they came together. Super excited to pick up your new cookbook.
Thanks again for another epic, healthy recipe :-)
So glad to hear they reheated so wonderfully for you, Katie!! I hope you enjoy the new cookbook when you get your hands on it. :)