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For all the burger lovers out there, you’ve probably wanted to try a vegetarian alternative at least once in your lifetime so this one is dedicated to you. Here’s 3 veggie burgers recipes you must try… in fact they may satisfy your beef cravings!

Photo Retrieved: 07-3-2017 From:
Photo Retrieved: 07-3-2017 From:

Sweet Potato Black Bean Burger



  • 1 small sweet potato
  • 2 cups shredded
  • 1 (15 oz) can black beans, rinsed + drained
  • 1/2 cup oats, gluten-free if needed
  • 1/2 cup cooked quinoa
  • 1 cup roughly chopped onion
  • 2-3 garlic cloves
  • Juice + zest of 1 lime
  • 2 tablespoons flaxseed meal
  • 4 tablespoons water
  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cayenne
  • burger buns
  • tomato
  • avocado
  • sprouts, etc.


Add oats to food processor. Process on high for 30-60 seconds  until the oats are ground into a coarse flour consistency. Transfer the oats to a mixing bowl. Wipe food processor clean. Peel the small sweet potato and slice it into quarters lengthwise. Using the shredding disk on the Food Processor, feed the pieces of sweet potato through the opening in the lid, pushing them down using the food pusher. Measure 2 cups of the shredded sweet potatoes and add them to the bowl with the oats. Clean the Food Processor bowl again and place it back on the base. Whisk together the flaxseed meal and water and set this aside to thicken. Add black beans, onion, garlic, and the lime zest and juice to the Food Processor. Pulse until the mixture comes together, with a few larger chunks still remaining and transfer it to the mixing bowl. To the mixing bowl, add quinoa and the flaxseed gel and stir to combine. Add  salt, pepper, chili powder, cumin, coriander and cayenne pepper. Shape the mixture into equal sized burgers and place them on a parchment paper lined baking sheet. Chill the burgers in the fridge for 30 minutes. Preheat the oven to 375 degrees. Bake the burgers on for 20 minutes. Flip them over cooking for another 15-20 minutes more. Remove from the oven and let cool for 5-10 minutes to let the burgers set. Serve with guacamole, tomatoes, sprouts and buns!

Photo Retrieved:, 07-3-2016
Photo Retrieved:, 07-3-2016

Black Bean Burgers with Herbed Avocado Sauce


  • 2 cups black beans
  • egg
  • ½ cup breadcrumbs
  • 1 bunch fresh parsley
  • roughly chopped
  • 1 small onion
  • finely diced
  • 2 crushed garlic cloves
  • 1 tbsp olive oil
  • ½ tsp pink Himalayan salt
  • black pepper
  • avocado
  • ½ bunch fresh coriander
  • A handful mint leaves
  • Fresh juice from 2 limes
  • Burger buns for assembling


Preheat the oven at 175°C/347°F. Wash the aromatic herbs with plenty of water and drain well. Wash the canned black beans with plenty of water, drain well and place in the food processor, together with the breadcrumbs and olive oil. Pulse one or two times; don’t over process, because you need texture for making the burgers. Transfer the mixture into a large bowl. Add the egg, parsley, onion and garlic, and mix with a wooden spoon, to combine. Season with salt and freshly ground black pepper. Line a baking tray with parchment paper. Use your hands to shape little black bean balls, line on the baking tray, and press with your palms to create burger shapes. Bake for eight minutes on one side, then flip over and bake for eight more minutes.While the burgers are baking, prepare the avocado sauce.

For Avocado Sauce:

Peel the avocado, remove the stone, cut roughly and place in the food processor, together with the coriander, mint leaves and lime juice. Process to obtain a creamy sauce.Remove the burgers from the oven and set aside to cool. Assemble the burgers in the buns, topping them with plenty of avocado sauce. Serve immediately.

Photo Retrieved: 07-3-2016,
Photo Retrieved: 07-3-2016,

Crunchy Chickpea Burgers


  • 3/4 cups dry chickpeas
  • soaked overnight
  • 1 garlic clove
  • 3 tbsp chives
  • chopped
  • 1/2 tsp baking soda
  • 1/4 tsp dry mustard powder
  • 1/2 tsp salt
  • 1 tbsp lime juice
  • 1 tsp Worcestershire sauce (contains anchovies) or soy sauce

For Tabasco sauce:

1/4 cup sesame seeds, 1 egg, beaten,3 tbsp flour,2 cups vegetable oil for frying


Soak the chickpeas in cold water. Drain the water and rinse. Place half of the chickpeas into a food processor and pulse for 10 seconds until they have broken down into smaller pieces. Place into a large bowl and set to the side. Place the remaining chickpeas into the food processor with the garlic, chives, baking soda, mustard powder, salt, lime juice, Worcestershire sauce or soy sauce, and Tabasco sauce. Mix until you have a paste.Place into the bowl with the small chickpea pieces, and combine with a spoon. Add the sesame seeds and combine. Add the beaten egg and combine. Finally, add 3 tbsp of flour and combine. Once the mixture if fully combined, scoop a 1/2 cup into your hands and squeeze into a ball. Flatten into a patty, and lay onto a baking sheet. Continue in the same manner until you have 7 patties. Place the tray into the fridge for 15 minutes. While the burgers are chilling, heat 2 cups of vegetable oil in a large frying pan or wok on medium heat for 10 – 15 minutes. To test if the oil is ready, gently flick a small drop of water into the oil. If the oil pops, then it is hot enough to fry. With a spatula, gently place the patties in the oil, no more than 4 at a time. Fry for 1 – 2 minutes on each side, or until the burger has turned brown. Remove from the oil and place onto a paper towel to soak up any extra oil. Turn the oven to broil. Slice the buns in half and toast, open side up. Place a piece of pepper jack cheese onto half of each bun and melt. Remove from the oven. Place the burger onto the cheese. Add some tangy sauce, red onion and arugula.

Written By: Dominique Williams, Staff Writer


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