You guys! If you have been following along on my Instagram stories then you know I have been so excited to share this recipe with you! After testing the recipe four times I feel these veggie burgers could not be any more perfect. The ingredients are simple and nutritious. The process to make them is easy. The result is full of flavor and the perfect crispy-on-the-outside, firm-yet-tender-on-the-inside texture that you want in a veggie burger.
Dare I say these are veggie burger perfection? I do. I really do.
I kept these veggie burgers 100% vegan, gluten-free, nut-free, soy-free and refined sugar-free. The ingredient list is super clean with four main ingredients that balance each other out well from a taste and nutrition perspective: sweet potato, white beans, pepitas and gluten-free oats. For flavor I included shallots, fresh parsley, garlic powder, smoked paprika, salt and pepper. That's it! Simple and full of good-for-you foods that satisfy. These burgers are hearty and provide plant-based protein from the white beans and pepitas and offer staying power from the sweet potato and oats.
You can enjoy them on a bun with all the fixings or on top of a salad or grain bowl. I love to use "lettuce buns" and fill the middle up with a patty and my favorite fixings.
I love making homemade veggie burgers so you can control the ingredients and seasonings. Plus, they taste a thousand times better than store-bought. There is just nothing like the real deal. Since this recipe makes eight large burgers you can enjoy them throughout the week. The effort is definitely worth it. This is a perfect dinner meal-prep recipe that will leave you enough leftovers for lunch.
I made the sweet potatoes in my Instant Pot pressure cooker to keep the process fast and simple. No peeling is required with this method. Just add one cup of water to the Instant Pot and layer above the steamer basket however many sweet potatoes you can fit. My 6-quart Instant Pot holds four medium sweet potatoes. To make the patties, cook for 15 minutes on high pressure and they will be soft and easy to mash with a potato masher. The skin falls right off too. I like to make a batch of four sweet potatoes at a time and store them for use throughout the week. Here are some of my other recipes that use cooked sweet potatoes: Easy Vegan Sweet Potato Breakfast Bowls, Sweet Potato Casserole with Crumble Topping, Whipped Sweet Potatoes and Sweet Potato Pie Smoothie Bowl.
If you do not have a pressure cooker, you can bake them in the oven, but that can take up to an hour so I highly recommend this pressure cooker method to keep things streamlined.
This recipe is gluten-free, nut-free, refined sugar-free, soy-free, egg-free and dairy-free. It is also kid-friendly (my five year old devoured it immediately after the photo shoot). If your child is sensitive to spices you may omit the smoked paprika.
I hope you love these veggie burgers as much as I do. They are so easy and flavorful. If you give them a try, please let me know! Leave a comment below, rate it above, and tag a photo @eatingbyelaine and #eatingbyelaine on Instagram, Twitter or Facebook so I can see your creations!
These easy-to-make veggie burgers have the perfect texture and are big on flavor. They are super hearty, nutrient rich and full of wholesome ingredients that are insanely satisfying. They are gluten-free, nut-free, soy-free, egg-free and dairy-free.
To save time, I recommend making the sweet potatoes ahead of time in a pressure cooker. They come out perfect that way and there is no need to peel. I also provide oven directions below if needed.
- 1 medium sized sweet potato (no need to peel if using the pressure cooker method below)
- 1, 15 ounce can white beans (cannellini beans), drained and rinsed
- 1 cup old fashioned rolled oats (gluten-free if desired)
- 1 cup raw pepita seeds (pumpkin seeds)
- 2 large shallot, peeled and roughly chopped
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup fresh flat leaf Italian parsley, large stems removed
- 5 tablespoons extra virgin olive oil (for pan-frying)
- Fixings: red onion, avocado, sprouts, lettuce, tomato, my homemade 3-Ingredient Vegan Honey Mustard sauce, Daiya Mozzarella Style Slices
- Cook the sweet potato. Place 1 cup of filtered water and a steamer basket in a 6-quart pressure cooker. Place sweet potato on the steamer basket (note you can cook more than one sweet potato at a time if desired). Cook on manual high pressure for 15 minutes and then immediately manual release the pressure when cooking is complete. If you do not have a pressure cooker, see the notes section of this recipe for how to bake a sweet potato in your oven.
- Remove the sweet potato from the pressure cooker using tongs and place on a clean surface to cool. Once the sweet potato has cooled so you can handle it, gently peel away the skin. It should slide right off. Place the sweet potato flesh in a medium mixing bowl and mash using a potato masher or fork. Add the drained white beans to the bowl and mash them with the sweet potato until no whole beans remain. Do not over-mash or your burgers will be mushy. Set mixture aside.
- In a food processor, process the oats and pepita seeds until coarsely ground (about ten seconds). Add the chopped shallots and seasonings (garlic powder, smoked paprika, salt and pepper) and pulse ten times until shallots are minced and incorporated throughout. Add the parsley and pulse until the parsley is minced throughout. You may need to scrape down the sides to ensure everything is evenly distributed.
- Add the mixture from the food processor into the mixing bowl with the sweet potato and white beans. Use a large spoon to gently stir everything together. Divide the mixture into eight even sections and form each section into a patty. I like to roll into a ball and then flatten and press alongside the edges to ensure there are no cracks. You want them to look like burger patties (you want a round saucer-like shape and a little more than an inch thickness).
- Add 3 tablespoons of olive oil to a 12-inch rimmed saute pan that has a fitted cover. Heat the pan over medium to low heat. Once the pan is hot and the oil starts to shimmer add four of the eight patties to the pan leaving space between each patty. Cook 3-5 minutes per side with the lid covered until the edges are golden brown and crispy looking. Gently flip each patty and cook covered on the other side for another 3-5 minutes. Be sure to watch closely to avoid burning them. Once cooking is complete, remove from the pan. Add 2 more tablespoons of oil to the pan to cook the final four patties repeating the same process of cooking 3-5 minutes per side while covered. Enjoy immediately with your favorite fixings (see fixing suggestions in the ingredient list). If storing, allow the patties to cool to room temperature first then store in an airtight container in your refrigerator for up to one week.
How to Bake a Sweet Potato in Your Oven:
1) Place a baking sheet lined with aluminum foil on the bottom rack of your oven. Preheat your oven to 425 degrees F. Pierce the potato with a fork on one side then place directly on the middle rack (not on a baking sheet and not wrapped in foil).
2) Bake for 40-45 minutes or until tender and the skin is thin and toasty. Baking time will vary based on the diameter of your sweet potato. You may need up to 60 minutes for a large sweet potato. The bottom baking sheet will catch any drippings for an easy cleanup.
3) Remove from oven and pierce with a knife to ensure it is fully cooked. Allow the potatoes to cool for 5-10 minutes for easier handling. Slice the potatoes in half and split the flesh down the center.
- Prep Time: 10 mins
- Cook Time: 10 mins
This post is sponsored by Daiya. As always, all opinions are my own.