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
I made these veggie burgers this week and they were absolutely delicious! My boyfriend said they where the “best veggie burgers he ever had”. It is fun to make them too, if you have the time and the right music ;-)
I swapped the beans for beluga lentils which didn’t seem to be a problem…
Keep up the great work, we enjoy the recipes of both your cookbooks very much!
Regards from Germany =)
Sorry, forgot to rate this recipe before…
This recipe looks really good. We eat mostly Paleo, but have been looking for more vegetarian options to reduce our meat consumption. I’ll put this on the calendar! Thanks!
I hope you enjoy them when you give them a try! :)
I’ve tried out a lot of vegan burger recipes and this is my absolute favorite. I love that I can make a dozen at a time and bake them off in the oven, and my family went crazy for the flavor of the burger combined with a simple BBQ/veganaise sauce I mixed up to go with them.
P.S. The new cookbook is terrific. Sorry about the page splatter…
Oh, I’m so glad you enjoyed the recipe, Hilary! :)
we made the veggie burgers from your cookbook today for our 13month old and he devoured them! I feel so great serving him recipes from your books as they are so healthy and wholesome! Do you have a blog entry on your favorite recipes to also serve to babies? (We only want to make one dinner for everyone!) thanks :)
This burger is by far the best vegan burger I’ve made. The texture was good, the flavor was great. I think this will be my go-to burger from now on. It also freezes well.
Oh, I’m so happy (and flattered) to hear that, Roxanne! :) Glad you like the recipe…we definitely love it.
I looked for it and couldn’t find anything on how much protein and total calories are in a patty if it were 12 patties in a batch.
Since these are burgers I would like to know the protein content.
Thank you!
Hi Patrick, you can find this nutritional info here. Hope this helps!
Do these freeze well???
Definitely, Rebecca! I love that this recipe makes a big enough batch that I can freeze some patties for later. :) I suggest you wrap them individually in aluminum foil, and place in a freezer bag with the air sucked out. They’ll store well 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.
I have an admitted cookbook problem. As a result I told myself I would not buy your new cookbook despite the fact I have and love your first book (I’ve cooked nearly everything in it with the exception of some of the desserts). That said, I broke down and bought it, and I’ve been cooking almost exclusively from it over the last few weeks. OMG! I’m in love. Already the Shepherd’s Pie and Bolognese are now part of my standard recipes for these chilly autumn and upcoming winter evenings. Thank you so much for continuing your work and for the wonderful book that I’ve made room for on my shelf. I look forward to continuing cooking through it and discovering more of your wonderful recipes.
These vegeburgers were excellent!! I have to say though that it took me much longer than the prep time mentioned :P However I did have an extra step because I was using dried black beans (instead of the cooked beans in a can), I also made the homemade barbecue sauce (which was a total hit with my guests) and the 9-spice mix. After being in the kitchen for several hours and inhaling all the wonderful odours, it was difficult to decipher the burger’s taste that same evening, however there was enough for leftovers the following day and I got to really savour them! I would make them again despite the work but I’ll probably try some of the other vegeburgers for comparison :)
Please could you tell me if this burger recipie could be adapted to make it raw? Thanks.
Has anyone attempted subbing oats in for the breadcrumbs? Looks very tasty, thank you!
Hi Catherine, 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 oats out, please let us know how it goes! I’d love to hear back.
These look fantastic! We are always looking for ways to help picky eaters get more veggies in. Feeling so similar to a regular burger, I think this would be an easy place to start – especially with kids as you said. Thanks for the great recipe!
If you give them a try, I hope they’re a hit! :)
I made the burgers tonight and they were delicious. Angela if I’m using dried beans do you know how many cooked cups I will need? I think I added too many beans to my recipe. Many thanks.
Tip: Try making them on an airfryer! It will taste the same and will be much better and easier to prep.
Unfortunately Mine seemed a bit wet and didn’t turn out great in the oven, as didnt hold their shape well so i had to overcook them to hold, which made them dry :( shame because the flavour of them is great! I have alot of mix left, i think ill add more flour to them. Could i fry them instead?
I love your recipes. Have both your cookbooks, Angela. I have tried a lot of them with pleasing results. My question on this one is; can you replace the beans for chickpeas?
Hi Adriel, Apologies for the delayed response on this! I have yet to try a bean substitution out, so I’m not 100% sure how chickpeas would work. Kidney or cannellini beans come to mind as good options, too. If you’ve experimented, I’d love to hear how it turned out!
Dear Angela, I love your blog since I have discovered it a few years ago. This Friday night, I made those burgers. I modified the recipe a bit because I could not get sweet potatoes at my grocery store, so I have used regular ones. I also exchanged the oat flour for regular flour. The burgers were supertasty, even if the first batch (i had to bake them in two batches) did not hold so well. I think it was because the mixture was too dry. I added some water for the second batch and it worked out better. Next time, I will try to chop the roasted sunflower seeds in the food processor before I add them to the mixture, because I think this might also help with holding the burgers together.
Last but not least, I also like their taste when they are cold, so they are a great new option for my lunchbag.
Thank you for this great recipe and a happy new year to you and your family!
BEST BURGER EVER!! Even my meat loving husband prefers these!
Oh, I’m so thrilled to hear that, Lyndsay!
I am a huge fan of these burgers but I have quite the story about how husband/partner-friendly these are. Last new years, I took a vow to go 100% plant-based. Best decision I ever made for my health. Unfortunately, my boyfriend with whom I live with was spending a year in Africa for his PhD fieldwork. I made my transition while he was gone and was a bit apprehensive regarding how we would work this out when he comes home. We spent this Christmas and New Years at his mom’s in Ireland and due to cost of flights and stuff, he was home about 3 days before me. I had made and frozen these burgers back in October. As he was scrounging around in the frozen depths that is the back of the freezer, he stumbled upon these. BOY WAS HE HAPPY! He has fallen in love with this recipe and I am thrilled that he loves these as much as their meat-full unhealthy counterparts. Thank you Angela for your recipes which have made the first couple weeks back living together – this time as a mostly plant-based home – much easier <3
What a great story, Stephanie! Love it. Thank you so much for sharing, I’m smiling ear to ear.
These were the first veggie burgers I’ve made and I loved them. I roasted 3 medium sized sweet potatoes and had about 1 cup of leftover roasted potato. I threw together a scaled down mixture of the listed spices to make your spice mix and just subbed whole wheat flour for oat flour as I didn’t have oat flour on hand or ready. Other than that, I followed the recipe to a T. My boyfriend also loved these! Recipe was easy and clear to follow, a bit of prep work but definitely worth it for the quality and quantity of food. Served on wheat buns with mashed avocado, mayo, red onion, spinach and homemade bell pepper relish. Great recipe! Very filling.
I’m glad the recipe was a success, Ariel! :)