The Best Veggie Burger Ever

Best Veggie Burger Ever

This veggie burger is unreal. It’s a bold statement, I know. But it’s true.

Last weekend we had a big family bbq at my mom’s house. One of my older brothers is a vegan and his wife is vegetarian. My younger, and non-vegan, brother took the veggie burgers camping with him. Figures.

So here we were, on a holiday Monday with no veggie burgers for the vegan/vegetarian. The bbq was firing up in less than an hour and I had limited supplies. I felt like I was on an episode of Chopped. I whipped up this burger and even surprised myself how freakin’ awesome it was. Try my Rosemary Garlic Aioli on top with some sliced avocado – absolutely delicious!

I love sweet potatoes and knew they would be the perfect base to my veggie burger. The orange-fleshed vegetables are an incredible source of beta-carotene. A precursor to vitamin A, beta-carotene provides your body with hard working antioxidants. These antioxidants combat free radicals in our bodies, which help prevent cardiovascular disease, wrinkles, and cancer.

The Best Veggie Burger Ever

A tasty vegan sweet potato burger, full of delicious nutrients. So hearty and filling you won't miss the meat.

Print Recipe

Prep Time: 40

Cook Time: 35

Total Time: 1 15

Course: Main Meal

Servings: -8 Burgers

Author: Katie Stewart

Ingredients

2 large sweet potatoes peeled and roasted or boiled
½ cup quinoa cooked
½ cup navy beans*
¼ cup fresh parsley
¼ cup nutritional yeast
2 tbsp coconut syrup sub maple syrup
1 tbsp coconut flour
½ tbsp apple cider vinegar
1 tsp cumin
1 tsp pink rock or grey sea salt
½ tsp onion powder
2 cloves garlic
1 drop thyme essential oil** sub 2 tsp dried thyme
Drizzle avocado or coconut oil for baking

Instructions

Combine all the ingredients in your food processor or blender.
Transfer mixture into a bowl and place in the fridge for at least 20 minutes to make for easier shaping.
In the meantime, line a baking sheet with parchment paper and preheat the oven to 400C.
Remove mixture from the fridge and divide into 6-8 balls.
Place them onto the parchment paper and shape into patties.***
Drizzle with avocado or coconut oil and place in the oven.
Bake for 35-40 minutes, flipping halfway through.
Remove from oven and serve.

Notes

*Always opt for BPA-free or enamel lined cans.
**Only consume CPTG oils internally. See my page on essential oils for more information.
***Use wet hands to form the patties to prevent the mixture from sticking.