What more is there to say about burgers that hasn’t already been said? They’re surprisingly easy to make—and even easier to eat—and one of the most customizable meals you can enjoy at home. Cheese? No cheese? All of the toppings? Plain patty? The options are endless. What’s more, a vegetarian-friendly version is much easier to cook at home than you might think.Print
Making your own veggie burgers at home is easier than you may think. Simply choose a hardy base, like the sweet potato, and add a few other key ingredients for patties that are perfect with your favorite burger toppings.
- 6 small sweet potatoes, halved (about 1 1/2 pounds)
- 1/4 cup olive oil, divided
- 1 large red onion, diced
- 2 cups cooked quinoa
- 1/2 cup ground flax seeds
- 6 stalks scallions, diced
- 3 cloves garlic, minced
- 3 tablespoons smoked paprika
- 3 teaspoons salt
- 3 teaspoons black pepper
- Preheat oven to 400°F.
- Cover sweet potato halves with 2 tablespoons olive oil and place on a baking sheet, skin side down. Bake for 30-40 minutes or until fork tender. Remove from oven.
- Meanwhile, in a large mixing bowl, combine onion, scallions, garlic, cooked quinoa, flax seeds, paprika, salt, and pepper.
- Once potatoes are cool to the touch, scoop/remove the insides and add to the mixing bowl. Use a fork to mash together all of the ingredients.
- Line a clean baking sheet with parchment paper. Using an ice cream scoop or 1/2 cup measuring cup to scoop individual balls onto the tray, leaving enough space in between to flatten the patties. Use the spoon or your hands to gently press the scoops into round disks. (Patties can be made a day before and stored, covered, in the fridge.)
- When ready to eat, coat a skillet with remaining olive oil and bring to medium heat. Cook the veggie patties for about five minutes, then flip. Cook the other side for an additional 4-5 minutes until golden and crispy.
- Build your burger with your favorite burger toppings—we’re fans of Misfits Market tomato and lettuce, and a thick slice of cheese—and serve!