Everything but the kitchen sink veggie burger

Even vegetarians and vegans crave a nice, giant burger sometimes. I love veggie burgers. I honestly eat one probably 5 days a week. I typically have frozen veggie patties but we all know that homemade anything is always better. These veggie burgers are bursting with nutrition with protein from the black beans and chickpeas, potassium, vitamin A, and healthy carbs from the sweet potatoes, and inflammation fighting power from the turmeric. That is just the beginning of the benefits from this burger. The best part? The leftover veggie burgers are perfect to top a salad with the next day. Enjoy everyone!



  • 1 medium sized sweet potato
  • 1 14-oz can of black beans, drained and rinsed
  • 1 14-oz can chickpeas, drained and rinsed
  • 1 14-oz can sweet corn, drained
  • 1/2 cup diced red bell pepper
  • 1/2 cup quick cooking oats
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 tsp oregano



1. Wash the sweet potato and prick it a few times with a fork. Wrap loosely in a towel and cook for 7 1/2 minutes in the microwave. When finished, cut it in half and let it cool for a couple minutes. Once cooled, remove the skin.
2. Throw everything in a food processor and blend! Reserve some beans and corn to mix in after if you want some full pieces in the mixture.
3. Mold the patties with your hands. Heat a tsp of oil per patty on medium heat on the stove.
4. Cook each side for 8 minutes.
5. Serve with your favorite burger toppings or on top of a bed of lettuce.


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