Best veggie burger ever made with sweet potatoes and quinoa pictured on a white plate with baby spinach.

The Best Veggie Burger Ever

Best Veggie Burger Ever

This veggie burger is unreal. It’s a bold statement, I know. But it’s true.

Last weekend we had a big family bbq at my mom’s house. One of my older brothers is a vegan and his wife is vegetarian. My younger, and non-vegan, brother took the veggie burgers camping with him. Figures.

So here we were, on a holiday Monday with no veggie burgers for the vegan/vegetarian. The bbq was firing up in less than an hour and I had limited supplies. I felt like I was on an episode of Chopped. I whipped up this burger and even surprised myself how freakin’ awesome it was. Try my Rosemary Garlic Aioli on top with some sliced avocado – absolutely delicious!

I love sweet potatoes and knew they would be the perfect base to my veggie burger. The orange-fleshed vegetables are an incredible source of beta-carotene. A precursor to vitamin A, beta-carotene provides your body with hard working antioxidants. These antioxidants combat free radicals in our bodies, which help prevent cardiovascular disease, wrinkles, and cancer.

The Best Veggie Burger Ever

A tasty vegan sweet potato burger, full of delicious nutrients. So hearty and filling you won't miss the meat.

40 minPrep Time

35 minCook Time

1 hr, 15 Total Time

Yields 6-8 Burgers


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  • 2 large sweet potatoes, peeled and roasted or boiled
  • ½ cup quinoa, cooked
  • ½ cup navy beans*
  • ¼ cup fresh parsley
  • ¼ cup nutritional yeast
  • 2 tbsp coconut syrup (sub maple syrup)
  • 1 tbsp coconut flour
  • ½ tbsp apple cider vinegar
  • 1 tsp cumin
  • 1 tsp pink rock or grey sea salt
  • ½ tsp onion powder
  • 2 cloves garlic
  • 1 drop thyme essential oil ** (sub 2 tsp dried thyme)
  • Drizzle avocado or coconut oil, for baking


  1. Combine all the ingredients in your food processor or blender.
  2. Transfer mixture into a bowl and place in the fridge for at least 20 minutes to make for easier shaping.
  3. In the meantime, line a baking sheet with parchment paper and preheat the oven to 400C.
  4. Remove mixture from the fridge and divide into 6-8 balls.
  5. Place them onto the parchment paper and shape into patties.***
  6. Drizzle with avocado or coconut oil and place in the oven.
  7. Bake for 35-40 minutes, flipping halfway through.
  8. Remove from oven and serve.


*Always opt for BPA-free or enamel lined cans. **Only consume CPTG oils internally. See my page on essential oils for more information. ***Use wet hands to form the patties to prevent the mixture from sticking.


  1. Vitacook
    This sounds like a healthy and delicious recipe! I will definitely give it a try!
  2. Pingback: Rosemary Garlic Aioli | The Vibrant Heart

  3. Pingback: Strawberry Avocado Salad with Maple Balsamic Dressing | The Vibrant Heart

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