We have been dying to make homemade veggie burgers. Besides the fact that you can literally create any type/flavor veggie burger, you can make it as healthy (or unhealthy) as you like. Of course, we went the healthy route and got the job done. We think we did great and actually loved/enjoyed/savored everything about our veggie burger creation. To prove that we aren’t being biased, we made these homemade veggie burgers for our roommates and got the approval. So don’t be surprised if this recipe makes it on your weekly menu.

We would be lying if we said this was one of our easiest recipes. We had to roughly chop some of the ingredients, throw them in the food processor and then get our hands a little messy. In our opinion, It was definitely worth the extra TLC. We made 12 good-sized patties and enjoyed every last bite. There is one thing we feel we must say. DO NOT, we repeat, DO NOT JUDGE THESE BURGERS STRICTLY BY THE MIX. It doesn’t look good. In fact, after you scrape the food out of the food processor it looks, well if we’re being honest, kind of gross. Unappetizing. But think about it. How good does grounded beef look when making the typical hamburger patty? So with that being said, judge our veggie burgers. Judge harshly. Just please NOT before you take the very first bite of the final product, dressed with your favorite burger toppings. Then you have our permission to judge away. Hope we win your approval as well!



  • ·1 cup uncooked quinoa
  • ·2 cans black beans, drained and rinsed
  • ·1 medium sweet potato
  • ·1 large onion, quartered
  • ·2 cloves garlic, rough chopped
  • ·1 eight ounce jar of roasted red pepper, rough chopped
  • ·1 can green chiles, with juices
  • ·1 container of mushrooms, roughly chopped
  • ·¼ cup chopped fresh cilantro
  • ·1/3-cup panko crumbs (we used gluten free bread crumbs)
  • ·Sriracha
  • ·Chili powder
  • ·Cumin
  • ·Sea salt
  • ·Black pepper
  • ·Cayenne pepper


1.Rinse the quinoa and cook according to directions on package. Fluff with a fork and let cool. *Easy to cook in rice cooker

2.Wash the sweet potato and use a fork to poke it a few times. Microwave about 4- 4 ½ minutes. Leave the peeling on and let cool. Roughly chop.

3.Sauté roughly chopped mushrooms and garlic in Tamari (or low sodium soy sauce)on medium heat

4.Set aside 3/4 cup of the black beans. Add the remaining black beans to a food processor with the roughly chopped sweet potato, breadcrumbs, onion, chopped garlic, mushrooms, cilantro, chopped red pepper, green chiles, chili powder, cumin, sea salt, black pepper, cayenne pepper and Sriracha. Pulse together until just combined. Because it is roughly processed, you may need to scrape down the sides.

5.Combine processed mix with the cooked quinoa and the ¾ cup of black beans you set aside in a medium sized bowl. Mix with spoon until well combined. Cover bowl with plastic wrap and refrigerate for 30 minutes.

6.Line a large baking sheet with parchment paper. Preheat oven to 400 degrees.

7.Use your hands to form mixture into patties. We made 12 burgers but that number can change based on the size of your patties. Place on the baking sheet and bake 25-30 minutes.

8.Let cool to prevent patties from falling apart when dressing burger

 Add ins:



Alfalfa sprouts




 *Store leftovers in the refrigerator up to 4 days or freeze