Vegan Veggie Burger
The search is over for the perfect vegan veggie burger. Healthy, hearty, and delicious, these are the perfect staple recipe to have in your arsenal when you want a mouthwatering, meaty burger.
Servings 6 burgers
Equipment
- food processor
Ingredients
- 1 cup sweet potato, peeled and cubed
- ½ yellow onion, diced
- 1 cup sliced mushrooms
- 1 cup kidney beans, drained and rinsed
- 1 cup leftover white rice
- ½ cup breadcrumbs
- ¼ cup chopped walnuts
- 2 tsp soy sauce
- 2 tbsp barbeque sauce
- ¼ tsp TJs chicken seasoning (or use poultry seasoning)
- ½ tsp salt
- ¼ tsp pepper
- olive oil, for cooking
Instructions
- Prepare the sweet potatoes. Preheat oven to 400°. Peel and chop sweet potatoe(s). Add to a sheet pan, drizzle lightly with olive oil and salt and pepper. Add potaotes to the oven and roast for 25-30 minutes, stirring often as needed. Remove sweet potatoes once they're tender. Set aside.
- Sauté onions and mushrooms. Heat a pan over medium heat. Once hot, add a small amount of olive oil to the pan and add the onions. Stir occassionally, ensuring not to burn. Once the onions start to look translucent, add the mushrooms. Cook until all the water is released from the mushrooms, remove from heat. Set aside.
- Food process the ingredients. Add all ingredients to a food processer. Pulse repeatedly until all ingredients are mixed together, scraping down sides as needed. Be sure to leave some larger chunks if desired.
- Form into paties. Remove mixture from food processor and form into 6 equal patties.
- Cook veggie burgers. Once patties are formed, heat a large skillet on medium heat. Add a tbsp of olive oil to pan. Cook burgers on each side until golden brown, about 2 minutes per side.
- Serve. Serve burgers with your favorite toppings and sides, and enjoy!