March 6, 2012

Veggie Burgers Part 1: A Twist On An Old Favorite

I made the Butternut Squash Risotto again this weekend.......and actually made it last until Sunday this time.

Things I learned while the risotto:
  1. Once you commit, there is no stopping.  Do not expect a break
  2. It takes way more time than the recipe states
  3. Get a comfortable stirring spoon (I now have blister)
  4. Don't stop stirring.....ever!
  5. When you suddenly run out of broth, and your rice isn't done yet, text your neighbor and steal some from them.
  6. It is just so yummy, totally worth the pain & suffering
Funny enough, these lessons can be applied to making the transition to a plant-based lifestyle.......
  1. Once you commit, there is no stopping.  Moderation kills - you have to keep sticking with the diet until it becomes a normal part of your life!
  2. It take way more time than the recipe states.  It takes time to make the transition - it won't happen overnight, and it won't be easy all of the time. 
  3. Get a comfortable stirring spoon.  Make sure you have the right tools and utensils to make cooking easier for you!  This will alleviate frustration and avoid potential weakness to give up!
  4. Don't stop stirring.  Don't stop once you've started!  You can do this!
  5. When you suddenly run out of broth, and your rice isn't done yet, text your neighbor and steal some from them.  You need support - from family and friends.  So feel free to lean on them when needed, and surround yourself with those that are positive and will support you when you first begin.
  6. It is just so yummy, totally worth the pain & suffering.  You will find amazing recipes that you will love - and it will become a part of your life, you won't even think about it anymore.  And when you feel good, lose weight, and avoid disease, you will discover how much it's worth it.
Now on to the first veggie burger recipe....
I spun the Sweet Potato Quesadilla recipe into burgers.  Not only is it a one bowler, it takes about 10 minutes, start to finish.

This is easily tailored to your tastes - play with the seasoning until you find out how you prefer it. This burger has a really nice texture, and yummy flavor with the sweetness of the potatoes and spice of the cumin and cayenne.

Love and Kale,


Sweet Potato Veggie Burgers 

Yield: 6-8 large patties

Print here.

  • 1 large sweet potato
  • 1 can black beans (or any beans of your choice)
  • 2 tbsp maple syrup
  • 1/3 cup oat flour
  • 1 tbsp olive oil (for pan frying)
  • Your choice of spices/seasonings.  I used...
    • 2 tbsp chives
    • 1/2 tsp cayenne pepper
    • 1/2 tsp garlic powder
    • 2 tbsp cumin (okay, I probably used more than that, but I LOVE cumin)
  • Buns, red onion, avocado, lettuce, baby spinach, etc. for serving

  1. Bake or microwave your potato (I chose microwave cuz I'm lazy and impatient).
  2. Peel and mash potato in large bowl.
  3. Drain and rinse can of beans.
  4. Mash beans with potato.
  5. Add all other ingredients and mash together.  The mixture will be soft but form-able. If it's still too soft, at more oat flour.
  6. Form a patty from mixture. Then drop the patty in the pan with just a touch of oil. Repeat until the pan is filled. Cook until browned on both sides.
  7. Remove from heat and place on paper towel.
  8. Serve on a bun with your favorite accompaniments. I used avocado, baby spinach and red onion. Kids ate it with ketchup.

I processed oats in my food processor and stored them so I would have oat flour when needed

Mash the sweet potato

Add beans and smash

Add the rest of the ingredients and mix together

Form some big patties

Fry in a pan with just a little bit of oil

Serve on a bun, open faced like I did, topped with your favorite accompaniments 


  1. This is a great recipe...especially if you already love the sweet potato bean I do! Thanks Ann and congrats on your first "solo vegan recipe" guys rock!

  2. That looks amazing! Ann, you are turning into a vegan Betty Crocker....... who knew?