These burgers grill well, too! I’ve successfully grilled them on the grates without the burgers falling apart. It’s the easiest way to cook a bunch at once, and they turn out beautifully cooked through and golden on each side. I love baking these veggie burgers in the oven. You have three cooking options for these veggie burgers, and we’ll start with my favorite one. They’re also conveniently vegan, gluten free, nut free, egg free and soy free.
#Delish feta pasta full
They also freeze well, so you can make a full batch and enjoy them over time. You can cook these burgers in the oven, on the stove, or yes, even on the grill.Many veggie burgers are a chore to make or to eat, but these are totally fuss-free. These burgers retain their shape before, during and after cooking.They’re better than any restaurant’s, and far better than store-bought frozen veggie burgers. In fact, these are the best veggie burgers I’ve ever had.
These burgers are absolutely delicious.Or maybe you’re seeing these burgers for the first time right now! If so, I’ll share why this veggie burger recipe is my favorite: There’s a chance you’ve enjoyed these burgers in my cookbook, Love Real Food, sandwiched between buns with a crisp lime-cilantro cabbage slaw and guacamole (page 177). You may recognize this recipe as the “Sweet Potato and Black Bean Veggie Burgers” that have been hidden in the archives for quite some time.
They’re a little sweet and a little spicy, in the best of ways. Then we amp up the volume with sweet potatoes, fresh herbs, and some carefully chosen seasonings. They start with a base of quinoa, black beans and oats. These veggie burgers are hearty and satisfying, and feature an irresistible combination of flavors. I have a feeling they’ll become your favorite veggie burgers, too.
Have you met my favorite veggie burgers? If not, it’s about time! I have high standards for veggie burgers, and these put all the rest to shame.