Hearty, healthy, and packed with flavor, these veggie burgers will satisfy even a meat lover’s burger craving!
Having been a vegetarian for over 20 years, most people would assume that I love “fake meat” products, which are meant to closely resemble in both taste and texture whatever meat they are trying to replace. However, the truth is I’d much rather eat a veggie burger that looks and tastes like, well, veggies. That’s why I love recipes like this one, which still gives vegetarians the experience of biting into a juicy burger while putting the flavors of the plants on full display.
This burger has a lovely balance of sweet and savory flavors from the sweet potatoes and garbanzo beans. Quinoa gives the burgers a bit more structure and texture, while spinach, onions, and bell pepper lend additional color and depth of flavor. I especially love the hint of cumin running throughout each bite.
While these do take a bit of time to prepare, they are perfect to make when you’re meal prepping. I like to make a double batch and freeze the rest, so I’ll have them on hand for a quick lunch or dinner on busy days!
Are These Sweet Potato Quinoa Veggie Burgers Healthy?
Feel free to go back for seconds, as these delicious veggie burgers are loaded with lots of healthy ingredients! Sweet potatoes are a great source of vitamin A as well as other nutrients, while quinoa and garbanzo beans offer both fiber and protein. In addition to being low in both calories and fat, these veggie burgers are also vegan and gluten-free. If you’re not a fan of quinoa, you could substitute it with equal parts cooked brown rice. And if you’d prefer to use chia seeds instead of ground flaxseed as a binder, you could easily substitute that using a 1:1 ratio.
Craving More Crunch?
If you’re someone who prefers their burgers with a bit more bite, you could coat the patties with breadcrumbs before cooking them. Panko breadcrumbs will offer the crunchiest texture, as they’re larger and flakier than regular breadcrumbs. You can also find gluten-free versions of panko breadcrumbs if you’d like to keep this recipe gluten-free. Simply spread 1/2 cup of breadcrumbs on a plate, press one side of each patty into the breadcrumbs, and then flip and coat the other side. Then pan-fry as directed in the recipe.
How Do I Store Leftovers?
Allow any leftover veggie burgers to cool completely, and then place them in an airtight container and store them in the fridge for up to 4 days. You can also freeze the veggie burgers for up to 3 months. I suggest wrapping them in a layer of plastic wrap and then tinfoil before placing them in a freezer-safe bag or airtight container. You can either thaw them in the fridge or cook them from frozen. Reheat in a 400°F oven, an air fryer, or pan-fry on the stove until warmed through and crispy on the outside.
Serving Suggestions
Unless you’re serving these in a burger bowl, you’ll definitely want to serve them on a bun with some tasty toppings. I highly recommend these Potato Buns, which are incredibly delicious when slathered with this Burger Sauce. I also like to top my veggie burgers with some lettuce, tomato, sliced avocado, and Caramelized Onions.
As for sides, Homemade French Fries always make for a classic pairing, as do Onion Rings or Potato Salad. Or, if you want to be extra, serve your burgers with some Truffle Fries.
Recipe
Ingredients
- 2 sweet potatoes
- 1 tablespoon ground flaxseed
- 1/2 yellow onion
- 2 cloves garlic
- 2 tablespoons olive oil divided
- 1/4 cup dry quinoa
- 1/2 bell pepper finely chopped
- 1 cup frozen spinach
- 1 can garbanzo beans rinsed
- 1/4 teaspoon salt
- 1/2 teaspoon cumin
Instructions
- Wash the sweet potatoes, pierce several times with a fork, and either microwave them on the potato setting or bake at 400°F for 40-45 minutes. Let cool slightly. Then either rinse under cold water or place in the fridge to speed up the cooling process.
- Meanwhile, whisk the ground flaxseed with 3 tablespoons of water in a small bowl. Refrigerate for at least 15 minutes, and then whisk again. It should form a paste—this is your flax "egg."
- While the sweet potatoes are cooling, mince the onion and garlic. Sauté the onion in olive oil over medium-high heat for about 5 minutes until softened and translucent. Add the garlic and cook for another 2 minutes. Remove and set aside.
- Combine the quinoa with 1/2 cup of water in a small pot. Bring to a boil, and then reduce and let simmer for about 15 minutes, until the liquid is absorbed. Set aside.
- Chop the red pepper, and then thaw the frozen spinach in the microwave. Drain the spinach thoroughly. Rinse the garbanzo beans, and mash them with a fork in a small bowl.
- Scrape the flesh from the cooled sweet potatoes into a large mixing bowl. Mash them with a fork or potato masher until smooth. Add the onion and garlic, red pepper, spinach, quinoa, garbanzo beans, salt, and cumin. Mix until well combined. Add in the "flax egg" and stir. Shape the mixture into burger patties (make them however large or small you desire), and place them on a parchment-lined baking sheet. Place in fridge for at least 30 minutes.
- Once chilled, heat 1 tablespoon of olive oil in a large frying pan over medium heat. Place the burgers in pan and cook for about 2-3 minutes on each side. Let them get a little charred on the outside to enhance the "burger" flavor.
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