Hubby is obsessed with veggie burgers. A tasty veggie burger with wholesome ingredients is hard to find. Often, if you want something that is both nutritious and delicious, it’s best to make it yourself. Harder still to find is a recipe that is quick and easy to make with ingredients that are likely already in your pantry or fridge. Simple Veggie Burgers were missing in my repertoire until Hubby kept asking for veggie burgers on the menu, and I improvised with what I had on hand.
If you’ve been saying you’d eat veggie burgers more often—-and even make them—-if only there was a simple veggie burger recipe, then you’ve officially run out of excuses. If you’ve committed to eating more real food and less packaged and processed stuff—but want something delicious, then you are ready for this recipe.
I used sweet potatoes in this simple veggie burger recipe for their consistency. I wanted to something that would hold the rest of the ingredients together, without having to add eggs. Bonus: Sweet potatoes are loaded with nutrition! Sweet potatoes improve digestion (hello fiber and magnesium), are anti-inflammatory (lots of beta-carotene and Vitamin C), boost the immune system (antioxidants, iron, phosphorus, vitamin C and B’s), and help with weight loss by curbing sugar cravings.
Kidney Beans in veggie burgers? Yes….if you’re looking for energy, protein, iron, lower cholesterol, blood sugar stabilization, brain food, and antioxidant defenses.
I added chopped broccoli for another nutrition boost. Why not? Broccoli adds vitamin K, Vitamin C, folate and fiber. Finely chopping veggies and throwing them into the batter is a great way to sneak in some nutrition if you have non-veggie lovers in your life. You could sub in cauliflower or shredded carrots, or any other garden veggie that you like. Just be mindful of adding in veggies with different water content. For these burgers to hold together properly and not be too mushy, you need to use veggies with lower moisture content.
If you want to prep these simple veggie burgers in advance, make into burgers, place on baking sheet, cover with plastic wrap and refrigerate until ready to bake. No problem. You can also bake sweet potatoes in a 375 oven for about 45 minutes, mash them and put that in the fridge until ready to mix up the burger batter. This recipe calls for ¼ cup cooked quinoa—-so make some extra when you’re making quinoa for something else….OR, use ¼ cup of another grain that you have already made and leftover in the fridge. Simple swaps that work well.
There are health advantages to baking the burgers in a hot oven rather than pan frying….but there is a also a time savings. Once the burgers are in the oven, they don’t need a lot of baby-sitting. You can use that time to make some fresh guacamole, or grill some onions, or maybe make a simple slaw to top them with.
I can get these burgers on the table in 30 minutes, with all the fixin’s…which feeds Hubby’s addiction and my obsession with putting a nutritious and delicious meal on the table. Win-win!