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
Oh em gee, so excited to try these burgers! We’ve recently tried to live a more plant-based lifestyle at home and on the blog and have been looking for the perfect veggie burger Can’t wait to get our hands on these!
I hope you love them once you get a chance to give them a try!
Hi Angela,
Is is possible that there is an error in the quantity of garlic and 9 spice mix recommended for the oh em gee burgers in your new cookbook? I’m enjoying your recipes so much, but am starting this one now and wondering if the garlic and 9 spice mix quantities should be teaspoons not tablespoons? Many thanks!
Hi Janice, Thanks for your question, and sorry I’m getting back to you so very late on this. The quantities in tablespoons is correct, I promise! I hope you enjoy the burgers!
I made these last night. They where so good! I am having one this morning for breakfast as well. I like using your recipe for the cilantro avocado sauce on them as well.
Oh, I’m so happy to hear you enjoyed the burgers, Kristie!
I just ate two of these (just the patties) with a whole avocado on top and bbq sauce and it was the best lunch I’ve had in a long time.
Hi there! I’d like to try this recipe, but I have a family member who hates the flavor of barbecue sauce. Do you have any suggestions on what to substitute for it? Thanks!
Hi Kristin, I haven’t tried this before, but maybe ketchup? Or half BBQ sauce and half ketchup to mute the BBQ flavours a bit? Please let us know if you try anything out!
Angela, I made these last night for the Super Bowl and the guys all LOVED them! What a fantastic recipe. I recently gave up beef and have been looking for a hearty, flavorful burger. This is certainly one that I will share with others.
I wanted to also ask if you would be interested in supporting my non-profit, Hold the Beef campaign. The proceeds go to The Climate Reality Project and the hope is to gain attention to the cattle industry’s impact on climate change. I would love your help and support!
http://hold-the-beef.myshopify.com
This recipe looks delicious and I can’t wait to try it! Burgers are some of my favourite things, especially on a nice summer day. ?
I hope you enjoy them! :)
I made these last week and they were so good!!! I loved the taste of the walnuts the most.
So pleased to hear you enjoyed the burgers, Tori!
Hi!! I just found your website and am loving it so far! I plan to purchase your cookbook tomorrow :) Do you use gluten free buns for these burgers? Or do you eat yours it without the bun? Just trying to figure out GF options! Thanks!
Sincerely,
New to Veganism
hank you Ashlee! I hope you love the book. :) I don’t eat a lot of bread, but when I do I buy vegan/gluten-free buns or spelt buns (I love spelt!). Sadly I don’t know the brand off heart. What I’ve been doing lately is using raw flax wraps with veggie burgers. I find them in the fridge or freezer section of my grocery store. You can also try using collard leaves or lettuce for a grain-free wrap. Hope this helps!
Thanks for the great suggestions!! I will try them! I was excited to try spelt, but was sad to find out it wasn’t GF! :(
Can black beans be replaced with something other? Which bean replacement would be the best alternative. You may have answered this already somewhere…..
Hey Joanne, Happy to help! I do think you could use another type of bean here–kidney or cannellini beans come to mind as good options (although I have yet to try this out myself yet!). Please let us know how it goes if you experiment. :)
Just made this tonight. DELICIOUS! My soon to be 6 year old devoured hers. Thank so you much for this yummy recipe Angela. xo
I love your cook book
You’re too sweet! Seeing comment brought a huge smile to my face. Thank you!
I love these. They are by far my favorite veggie burger, and I’ve tried a lot of recipes. The flavor and texture is spot on. I love making mine with pepitas. They recipe does have multiple steps but it’s not too much and definitely worth the effort. It makes a huge batch so I freeze leftovers. The are great in your lunch with mixed greens. I just break it up into smaller pieces. Love the cookbook as well!
Well, I don’t care for this recipe at all! I made lots of other recipes such perfect chicken salad sandwich,super power chia bread effortless vegan overnight oats crunchy seed and oat flatbread just to mention few and loved them all.I find this recipe very labor intense , tiddies and at the end not tasting well
This recipe is delish! I made it with fresh basil because I had no parsley on hand. The omnivore teenagers loved them and they are a tough crowd. :)
I bet the basil was a lovely touch, Dana!
These burgers are delicious!!!!! I had Boston lettuce wraps instead of the gluten free buns, ia alot of prep but worth it. My freezer is full
I’m happy to hear they were a hit, Bonnie!
I recently turned vegan and your blog has been my go to for recipes. I am going to try this tomorrow got all the ingredients very excited to taste it. I don’t mind that it is a lot of preparation the end result definitely looks worth it. Keep up the great work :)
I hope you enjoyed them, Anja!
Thanks so much for another great recipe! You have made my vegan life-choice possible.
Did you know that these burgers are good cold? I needed a quick, cold lunch today, and thought, well, I don’t have time to heat the burger, I’ll try it cold. Super Yum! I think I might even like it better than warm.
I LOVE THESE BURGERS! I swap cilantro for parsley and it is such a nice complement to the black bean and BBQ sauce profile. I have been vegan for over two years now and these are the best burgers I have ever made by far. I cannot wait to cook these up on the BBQ now that summertime is rolling around! They also freeze GREAT and make a great party.sharing dish when formed into bite sized balls vs pattys :)
Thanks for the glowing review, Kaydee! I’m so happy to hear you love the recipe. Happy BBQ season, to you!
Like the name suggests, these are really OMG burgers. So good. It seems like with every recipe I try, I’m still surprised by how well everything turns out. Then I taste it, and there’s a silent ‘oh Angela, you did it again’.
Aw, I’m so pleased to hear this recipe was a hit, Alice!