Vegan double decker burger

This burger is…
  • Tender in the inside
  • Firm on the outside
  • Hearty
  • Naturally sweet
  • Subtly spiced
  • Simple
  • Satisfying

Some days, you just wanna eat a burger, and for me today is one of those days. To be honest I`ve never made one at home until today. I put on my apron, the one with the nude prints, and I proclaimed myself the Supreme Ruler of the kitchen once more.

With just 10 ingredients everyone can make this burger at home. It`s simple, super easy to make, delicious and vegan! It’s practically sorcery. Having sweet potatoes and black beans as main ingredients what can go wrong, right? Seriously, it can’t! This burger is the shiznit!

If you are intolerant to gluten serve the patties atop a salad with sliced avocado, red onion, greens, and tomato sauce or salsa or use gluten free buns.

Tip: take photos and brag about them to your friends – they’ll want to try the burgers on your next encounter.

Use #boombloombydenisse when you post the pictures and want to let the world know about the best vegan burger recipe in the world!

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Make this recipe your own by adjusting servings & units:
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Time to have it ready:
Prep Cook Total
15minutes 75minutes 90minutes
Nutrition Facts
Vegan double decker burger
Amount Per Serving
Calories 156 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 5g
Monounsaturated Fat 1g
Sodium 163mg 7%
Potassium 352mg 10%
Total Carbohydrates 20g 7%
Dietary Fiber 4g 16%
Sugars 5g
Protein 5g 10%
Vitamin A 151%
Vitamin C 17%
Calcium 4%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • For the patties
  • 400 g sweet potato ~2 large sweet potatoes, mashed
  • 180 g black beans cooked, salted, rinsed and well drained (if unsalted, add more salt to the burgers)
  • 280 g quinoa cooked
  • 40 g walnuts or pecans, very finely chopped
  • 50 g green onion finely diced
  • 2 1/2 tsp cumin ground
  • 1 tsp paprika smoked
  • 1/4 tsp salt according to taste
  • 1/4 tsp pepper according to taste
  • 1/4 tsp chipotle powder
  • 1 tbsp coconut sugar for added sweetness
  • For serving (optional)
  • avocado sliced
  • Sprouts lettuce or parsley
  • Sliced onion
  • Homemade ketchup

Instructions

  1. Preheat oven to 205 C (400 F) and cut sweet potatoes in half. Rub with olive oil and place face down on a foil-lined baking sheet. Bake sweet potatoes until soft and tender to the touch - about 30 minutes - set aside. Reduce oven heat to 190 C (375 F), for the patties.
  2. While potatoes are baking, cook quinoa (see notes for instructions).
  3. Add black beans to a mixing bowl and mash half of them for texture. Then add sweet potatoes and lightly mash, then add 1 cup quinoa, green onion, nuts and spices. Mix to combine. Taste and adjust seasonings as needed. Add more quinoa or nuts if the mixture feels too wet. It should be very moist, but moldable.
  4. Lightly grease a baking sheet and line a 1/4 cup measuring cup with plastic wrap.
  5. Fill the lined measuring cup with sweet potato mixture. Scrape down to pack, then lift out and transfer to the baking sheet and gently press down to mash. The thinner you press them, the faster they’ll cook, but no need to go too far. Just a gentle press will do.
  6. Bake burgers for a total 30-45 minutes, carefully flipping 20 minutes in to ensure even cooking. The longer you bake them the firmer and drier they will get - up to preference. I went for around the 35 minute mark.
  7. Store leftovers covered in the fridge for up to a few days. Freeze for longer term storage.

Recipe Notes

How to cook the quinoa:

  • Rinse 1 cup quinoa and add to a saucepan over medium heat.
  • Sauté in a bit of olive oil for 1-2 minutes, then add 2 cups water and bring to a boil.
  • Reduce heat to simmer, cover and continue cooking for about 15 minutes or until tender and fluffy and the water is absorbed.

Share this Recipe

Print Recipe
Print Recipe

Options

Make this recipe your own by adjusting servings & units:
Units:
Servings:
Time to have it ready:
Prep Cook Total
15minutes 75minutes 90minutes
Nutrition Facts
Vegan double decker burger
Amount Per Serving
Calories 156 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 5g
Monounsaturated Fat 1g
Sodium 163mg 7%
Potassium 352mg 10%
Total Carbohydrates 20g 7%
Dietary Fiber 4g 16%
Sugars 5g
Protein 5g 10%
Vitamin A 151%
Vitamin C 17%
Calcium 4%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • For the patties
  • 400 g sweet potato ~2 large sweet potatoes, mashed
  • 180 g black beans cooked, salted, rinsed and well drained (if unsalted, add more salt to the burgers)
  • 280 g quinoa cooked
  • 40 g walnuts or pecans, very finely chopped
  • 50 g green onion finely diced
  • 2 1/2 tsp cumin ground
  • 1 tsp paprika smoked
  • 1/4 tsp salt according to taste
  • 1/4 tsp pepper according to taste
  • 1/4 tsp chipotle powder
  • 1 tbsp coconut sugar for added sweetness
  • For serving (optional)
  • avocado sliced
  • Sprouts lettuce or parsley
  • Sliced onion
  • Homemade ketchup

Instructions

  1. Preheat oven to 205 C (400 F) and cut sweet potatoes in half. Rub with olive oil and place face down on a foil-lined baking sheet. Bake sweet potatoes until soft and tender to the touch - about 30 minutes - set aside. Reduce oven heat to 190 C (375 F), for the patties.
  2. While potatoes are baking, cook quinoa (see notes for instructions).
  3. Add black beans to a mixing bowl and mash half of them for texture. Then add sweet potatoes and lightly mash, then add 1 cup quinoa, green onion, nuts and spices. Mix to combine. Taste and adjust seasonings as needed. Add more quinoa or nuts if the mixture feels too wet. It should be very moist, but moldable.
  4. Lightly grease a baking sheet and line a 1/4 cup measuring cup with plastic wrap.
  5. Fill the lined measuring cup with sweet potato mixture. Scrape down to pack, then lift out and transfer to the baking sheet and gently press down to mash. The thinner you press them, the faster they’ll cook, but no need to go too far. Just a gentle press will do.
  6. Bake burgers for a total 30-45 minutes, carefully flipping 20 minutes in to ensure even cooking. The longer you bake them the firmer and drier they will get - up to preference. I went for around the 35 minute mark.
  7. Store leftovers covered in the fridge for up to a few days. Freeze for longer term storage.

Recipe Notes

How to cook the quinoa:

  • Rinse 1 cup quinoa and add to a saucepan over medium heat.
  • Sauté in a bit of olive oil for 1-2 minutes, then add 2 cups water and bring to a boil.
  • Reduce heat to simmer, cover and continue cooking for about 15 minutes or until tender and fluffy and the water is absorbed.

Share this Recipe

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