While Meghan with an “h” is all about that bass, I’m all about these veggie burgers. So much so that I made them twice in one week. I’m also all about that food processor for making these THAAAAT much easier. No meat. No treble. No problem.
Sometimes veggie burgers are full of fake things, but these ones are real from the bottom to the top. Nothing weird just normal ingredients hanging out at your house. And let’s be honest, I’ll eat just about anything topped with goat cheese, brie and avocado. So let’s bring booty back. I mean: lettuce bring veggie burgers back. (Not that they were ever out. I’ve got proof times 3 on this site already: one, two, three.)
Veggie Burgers (makes 8 burgers)
Recipe adapted from Minimalist Baker
- 2 T olive oil
- 2 shallots, diced
- 4 cloves garlic, minced
- 6 baby bella mushrooms, diced
- salt + pepper
- 1 (15 oz) can pinto beans, rinsed and drained
- 3/4 cup cooked quinoa
- 1 T cumin
- pinch paprika
- pinch chili powder
- pinch chipotle smoked pepper
- pinch of thyme
- splash of worcestershire sauce
- 1/2 cup raw walnuts, ground
- 1/2 cup parmesan cheese, grated fine
- goat cheese
- light brioche buns, for serving (3.5 oz. ones work perf)
- garlic mustard
- Preheat oven to 400F. Line a baking half sheet with parchment.
- Heat olive oil in a pan in a large sauté pan. Using your food processor or mad knife skills, dice the shallots. Add to the warm pan. Add garlic (food processor-ed) mushrooms. Add a pinch of salt and pepper. Cook until shallots are soft and mushrooms are cooked. Transfer to a large bowl.
- Add pinto beans and mash until bean are mostly smashed. Stir in quinoa, spices and worcestershire sauce. Stir in walnuts (food processor-ed again!) and parmesan. Taste and season more, to taste. (Use whatever spices your heart desires! I just used this willy nilly combo above.)
- Divide into 8 patties. Bake in the oven for 40 minutes, flipping once, or until crisp. Top with goat cheese and brie. Turn oven off and allow cheese to melt. Serve on buttered and toasted light brioche buns with garlic mustard, tomato and avocado.
Sweet Potato Fries (serves 2)
Recipe adapted from Shutterbean
- 4 sweet potatoes, cut into fries
- 2 T olive oil
- kosher salt + pepper
- pinch cayenne pepper
- 1/2 t paprika
- Cut potatoes into fries! About 4 potatoes per 2 people, depending on size. Place on a foil lined baking half shseet. Drizzle with olive oil, salt pepper, cayenne and paprika. Toss to coat. Roast in the oven with the veggie burgers, tossing once until crispy with black bits. Remove and sprinkle with additional salt and pepper. Serve with veggie burgers.
Yay! Click HERE for a printable pdf of the recipes above.
Travel blondes (recipe to come!) // Elliot is my BFF. Fact.
Plz, tho. // You’re the bees bolognese.
8 thoughts on “Veggie Burgers + Sweet Potato Fries”
Oh I’ve been craving veggie burgers lately. This one sounds fantastic! The walnuts are a great addition. Love the crunch!
You sold me with the toppings! Goat cheese, brie, and avocado! looks delish, will definitely have to try
I totally agree with you, goat cheese, brie, and avo are the way to go! These burgers look and sound wonderful. Must try! Pinned!
These are some pretty looking burgers. I think a good veggie burger and fries is one of my most adored meals.
I need a veggie burg like these in my life, for reals.
I need this burger and these fries in my life like WHOA. And all that goat cheese!
This looks DELICIOUS!