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Best of Both Worlds Veggie Burger


1/2 cup old-fashioned rolled oats

1/2 cup spelt breadcrumbs

1 cup toasted unsalted walnut pieces

1/2 cup red onion chopped fine or pulsed few times in a food processor

1/3 cup mushrooms chopped or pulsed few times in a food processor

1 boiled and peeled sweet potato

2 15-ounce BPA-free can black beans, rinsed and drained

2 tablespoons tahini or almond butter

1 tablespoon ground flaxseeds

2 teaspoons white miso paste

1 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 tsp dried thyme

1/2 tsp dried oregano

1/2 teaspoon smoked paprika

1/2 tsp sweet paprika

2 tablespoons nutritional yeast


Cook sweet potato in a preheated oven (375 F) for 20 to 25 minutes or boil in plenty of water beforehand until fork-tender.

If not already preheated, preheat the oven to 375 F.

Toast walnuts in a dry pan on medium heat. Fry onions with no oil until they start to brown and stick to the pan a little bit, then add a few tablespoons of water to lift the sugars off the pan and add the garlic and mushrooms. Cook until the mushrooms have softened, about 5 minutes. Remove from heat.

Add all cooked ingredients back into the food processor, along with EVERYTHING ELSE! How easy! Pulse until well-combined into a paste-like consistency. Shape into 5-inch across, 3/4-inch thick patties and place on parchment paper on a baking sheet. Bake for 25 minutes, flipping once mid-way through. Serve immediately or pack away in the freezer for an easy meal. When reheating, use the oven so the outside stays crispy.

There you have it! The best of both worlds - a veggie burger that is both crispy on the outside and chewy on the inside, and one that holds well together with each bite of your burger! Top with red onions, baby greens, Chao cheese or regular cheese or other vegan cheese, hot sauce, barbecue sauce, pickles, avocados, and any other burger topping you enjoy!

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