Chipotle Veggie Burgers

These are my absolute favorites. They taste so good and unlike most veggie burgers, they don’t just fall apart in your bun as soon as you take your first bite.

Adapted from LunchBoxBunch.


Sweet Potato Veggie Burgers

makes 7-8 large patties

2 cups garbanzo beans (or substitute any beans you have around)

1 cup black beans (once again, you can substitute whatever beans you have)

1 large sweet potato – baked, peeled, and mashed (about 2 cups)

2 Tbsp tahini

2 tsp maple or agave syrup

1 tsp chipotle

1/4 cup wheat flour

1/4 cup nutritional yeast

A few dashes of cayenne

A few dashes of salt and pepper

plentiful bread crumbs

olive oil for pan

toppings: avocado, Dijon mustard, lettuce, tomato, pepper, A1 sauce


Bake, peel, and mash sweet potato and then place in a large mixing bowl. Drain beans, add to bowl, and mash it all together.

Mix in all of the seasoning and if needed adjust the mixture with flour or breadcrumbs. It should be moist but you should be able to form a patty.

Heat a bit of olive oil in a skillet while you make patties. Put your breadcrumbs in a bowl and coat each patty with a thick layer of crumbs. Cook until golden brown on both sides.

If you’re up for the challenge, serve on homemade buns and top with lots of avocado, lettuce, and anything else you like on your veggie burgers! Serve with a side of tangy coleslaw.

I’ve even gotten my awesome future brother-in-law hooked on these!



  1. […] Roll dough into a circle ½ -inch thick.  Cut with a 4-inch round cutter into circles.  Place buns on a buttered baking sheet (or on a silpat mat).  Brush the tops with beaten egg.  (Beat egg with 1 teaspoon water.)  Sprinkle with sesame seeds.  Cover and let rise until double, approximately one hour.  Bake at 375 degrees for 10-12 minutes (325 degrees convection).  Cool on wire racks.  Makes approximately 24 buns. Perfect for Chipotle Veggie Burgers! […]

  2. […] Serve with beans and rice, on Spicy Tofu Tacos, or beside Chipotle Veggie Burgers. […]

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