Veggie Burgers
I have always loved a great veggie burger. For me, that means it needs to, first of all, taste great. But it also needs to hold up as a “burger” would and it needs a bit of crispy outside to contrast the inside. Whah-Lah! These are out of this world. Made with just enough texture, sweetness, and spice too. These Veggie Burgers are a regular part of our dinner rotation.
Top them with your favorite standard burger toppings, but I really like them with this cooling Cilantro Lime Yogurt Sauce. If you like your burgers spicy, this sauce is the perfect creamy topping. It seems decadent, but I make it with non-fat Greek yogurt.
By the way, these are great for brunch too. Just top with a poached or fried egg – yahoo!
(I make all kinds of things with beans… If you want to try an “Alternative Brownie”. They’re super moist and chocolaty too. Here’s a link to a favorite: https://bittersaltysoursweet.com/2019/05/23/fudge-brownies-with-black-beans/
Veggie Burgers Smedgie Burgers
Are you a “No-Way Jose”! That’s someone I refer to who refuses to eat anything that’s supposed to be made with meat but called a “usually made with meat” name. Let’s face it, a burger is a burger, it’s made with meat. If you’re cooking for your own “No-Way Jose, just call it a veggie patty or a bean sandwich (Yah, that should go over well) and be done with the hassle. Better yet, call it an “Alternative Burger”. No matter what you want to call these Veggie Burgers, they’re just plain old delish.
I am not a vegetarian, but I really do enjoy and serve a lot of vegetarian and vegan dishes. There’s a restaurant in my town that serves a great breakfast. Instead of adding sausage or bacon, I always choose their veggie burger instead. These are great served in a bun, or wrapped in lettuce or with breakfast, instead of (gulp) bacon!
If you’re a meal pepper, these do great made in advance, shaped then frozen. Just defrost and continue to cook them.
Veggie Burgers
Preheat your oven to 400º. Wash and bake a couple of medium-sized yams. That’s about 1 1/2 lbs. Split them in half and put them onto a foil or parchment-lined baking sheet and bake for about 40 minutes, skin side up, until fork tender.
Remove from the oven and let them cool. Peel off the skin, then add the cooked yams to the bowl of your food processor.
Into the processor add 1 can of rinsed and drained beans. You can use either black beans or kidney beans. I’ve used both and there’s no real difference in taste.
Next, add 1 can, 7 ounces, of roughly chopped fire-roasted green chili peppers. The peppers come from mild to hot, choose the one you prefer. Make sure to buy an extra can of these irresistible chilies for topping the burger later.
Add 3/4 cup chopped purple onion, and 3 cloves of minced garlic, and 1/2 cup of roughly chopped cilantro, just the leaves, and tender stems. Add 3 teaspoons of cumin, 2 teaspoons of chili powder, 3/4 teaspoons salt.
Pulse until combined, about 10 seconds.
Then add 1 1/2 cups quinoa, cooked according to the package directions. The quinoa is important because it adds that bit of subtle crunch and texture the Veggie Burger needs. Remove from the food processor to a large mixing bowl, then add 1 1/4 cups of quick-cooking oats. If you’re gluten-free, be sure to add the gluten-free type. Mix just until combined.
To Form The Burgers
Preheat oven 400º
Cover a baking sheet with parchment or foil. Using an ice-cream scoop or large spoon, form a ball, then using your hand, flatten to about 1 1/2 inches thick, and place on the prepared baking sheet. Continue to form. Depending on the size, this recipe makes about 8 fairly large bun-sized Veggie Burgers.
Once they are all formed, brush each generously with vegetable or olive oil.
Bake for about 40 minutes until the edges are crispy. You can flip them halfway through, but I found that my oven still cooks them on both sides if they are placed on the bottom rack of the oven.
Cilantro Lime Veggie Burger Sauce
You can serve with toasted buns and your favorite burger toppings. I really like them with this fairly healthy, but creamy and decadent tasting sauce.
Into a medium-sized bowl, add 1 cup of Greek yogurt. I use fat-free, but if you like it with whole or 2%, they all work fine. Next, add the zest and juice of 1 lime, 1/2 teaspoon salt, and 1/3 cup of finely chopped cilantro. Mix and refrigerate until ready to use.
Topping ideas – I love these topped with more fire-roasted green chili peppers, a little avocado, and the cilantro Lime Veggie Burger Sauce!
Enjoy!
Veggie Burgers
Ingredients
For the Veggie Burgers
- 1 ½ pounds sweet potatoes (2 medium or 3 small)
- 1 1/2 cup quinoa (cooked according to package directions)
- 1 can (15 ounces)kidney or black beans, rinsed and drained (or 1 1/2 cups cooked beans)
- 3/4 cup chopped red onion
- 1/2 cup chopped cilantro
- 3 cloves garlic, minced
- 1 can fire-roasted green chilis
- 3 teaspoons ground cumin
- 2 teaspoon chili powder
- 3/4 teaspoon salt
- 1 1/4 cups quick-cooking oats (use certified gluten-free oats if necessary)
- Olive oil or vegetable oil for brushing on burgers
- 8 burger buns (use gluten free if necessary)
For the Cilantro Lime Yogurt Sauce
- 1 cup Greek yogurt (whole, 2% or non-fat)
- zest and juice of 1 lime
- 1/3 cup chopped cilantro (leaves and tender stems only)
- 1/2 teaspoon salt
Instructions
For The Veggie Burgers
- Preheat oven 400º
- Wash and bake 2 medium sized yams, about 1 1/2 lbs.
- Split them in half and put them onto a foil or parchment lined baking sheet and bake for about 40 minutes, skin side up, until fork tender.
- Remove from the oven and let them cool.
- Peel off the skin, then add the cooked yams to the bowl of your food processor.
- Into the processor add 1 can of rinsed and drained beans (black beans or kidney beans)
- Add 1 can, 7 ounces, of roughly chopped fire roasted green chili peppers.
- Add 3/4 cup chopped purple onion, 3 cloves of minced garlic and 1/2 cup of roughly chopped cilantro, just the leaves and tender stems.
- Add 3 teaspoons of cumin, 2 teaspoons of chili powder, 3/4 teaspoons salt.
- Pulse until combined, about 10 seconds.
- Add 1 cup quinoa, cooked according to the package directions.
- Remove from the food processor to a large mixing bowl, then add 1 1/4 cups of quick cooking oats.
- Mix well until just combined.
To Form The Burgers:
- Cover a baking sheet with parchment or foil. Using a ice-cream scoop or large spoon, form a ball, then using your hand, flatten to about 1 1/2 inches thick, and place on the prepared baking sheet. Continue to form. Depending on the size, this recipe makes about 8 fairly large bun-sized Veggie Burgers.
- Brush each generously with vegetable or olive oil.
- Bake for about 40 minutes until the edges are crispy. Flipping once halfway through.
For The Cilantro Lime Sauce
- Into a medium sized bowl, add 1 cup of Greek yogurt, add the zest and juice of 1 lime, 1/2 teaspoon salt and 1/3 cup of finely chopped cilantro.
- Mix together and refrigerate until ready to use.
Topping ideas - I love these topped with more fire-roasted green chili peppers, a little avocado and the cilantro Lime Veggie Burger Sauce!
- Enjoy!
Karen Harris https://www.bittersaltysoursweet.com
