If you're looking for a vegan veggie burger that's as easy to make as it is inexpensive, you are exactly where you need to be! Chili Pepita Idaho® Vegetarian Potato Burgers Use potatoes and black beans as a base that dress with pepitas (pumpkin seeds), mashed chili and spices. It's easy to make veggie burgers from scratch at home!
This is another in my series of articles sponsored by the Idaho Potato Commission. I am always amazed at how versatile and healthy potatoes are!
What's the best veggie burger?
Now this is a personal matter and it will be different for me than for you. As for store-bought burgers, I love a black bean patty and prefer them over plant-based meats which are popular in fast food restaurants. Cheryl loves Beyond Burgers, but she turns to black bean burgers the more she is plant-based.
I will say that homemade veggie burgers are great because you can season them to your liking. I find a ton of bland veggie burgers. That said, these potato burgers have been my new favorite since I made them the very first time!
Are all vegan burgers processed? Are veggie burgers healthy?
You've probably heard a ton in the media over the past year or two about over-processed vegan burgers. They mostly talk about impossible burgers or beyond. While they're a great way to switch from meat to going vegetarian or vegan, they're not very healthy. They are high in fat and the most processed vegan foods.
On the other side is a burger like this Chili Pepita Potato Burger. It is made from 100% whole food plant ingredients. Most homemade vegan burgers are very healthy using beans, vegetables, and other healthy ingredients.
Are veggie burgers vegan? Gluten free?
That's the catch - not all veggie burgers are vegan. Many store-bought burgers contain eggs, so be sure to check the ingredients even if they say they are dairy-free.
Likewise, not all store-bought vegan burgers are gluten-free. Many are, so don't give up hope! Just check the ingredients of the wheat, especially the wheat gluten.
How do you make veggie burgers better?
If you're starting with a store-bought veggie burger, topping is the way to go. Don't skim over vegan mayonnaise, sriracha, mustard, and other condiments.
Think outside the box with toppings like pineapple, avocado, air fried onion rings or okra straws.
If you're making a homemade vegan veggie burger, the flavor can start on the inside. In my pepita potato burger, I rehydrate the guajillo peppers to add a touch of flavor and add some dried ancho chili powder. The point is, if you're making a burger, you can taste the mixture and season it until it's perfect for you!
How do you tie vegan burgers or make them stick together?
In these potato burgers, we use the potato, mashed black beans, and ground flax seeds to bind them together. In some burger recipes, you can use a cooked grain such as rice, millet, or quinoa. In my pumpkin burger recipe I use oatmeal.
You can use any vegan egg, but I like to mix my flax seeds without adding lukewarm water so that they absorb any extra liquid from the potatoes or beans.
Why is my veggie potato burger mushy?
You did not use enough dry ingredients. If you don't want to add more ground flax seeds or flour, try adding chopped seeds like sunflower or pepita.
Another reason is that you haven't drained your beans or vegetables enough. It is best to start with well drained ingredients and add more liquid as needed. It is much harder to add dry until the texture is perfect.
What goes with burgers or veggie patties besides fries?
Potato salad is one of my favorite sides for burgers and other sandwiches. I always cook a few whole potatoes on Sunday for the week. This means I can make a potato salad in a matter of minutes with vegan mayonnaise, a little mustard, and pickle relish.
Cole slaw is another of my favorites and you can give it a southwest flair by adding salsa to it!
Here are some of my favorite potato salad recipes:
Main ingredients in bulk
- 4 cups medium Idaho® potato chunks, peel before cutting into chunks
- 3 cups of water, for cooking
- 3 whole dried guajillo peppers (4 inches long) or New Mexico peppers, stem and seeds removed
- 1 ½ cups cooked black beans, well drained (or 1 15 oz can rinsed and drained)
- ¾ cup pumpkin seeds or pepitas, toasted and chopped but not mashed
- ½ cup nutritional yeast
- ¼ cup of ground flax seeds
- 2 teaspoons of Mexican oregano or marjoram
- 2 teaspoons ground ancho chili powder or other sweet pepper
- 2 teaspoons of salt
- 1 ½ teaspoon ground cumin
- 1 teaspoon of garlic powder
- ½ teaspoon of onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground chipotle powder, you can use more to make them spicy
Add the potato pieces, water and peppers to a saucepan and bring to a boil. Cover and lower the heat to medium-low until the potatoes can be pierced with a fork. (Or cook in your Instant Pot on high power for 7 minutes and gently release the pressure naturally.)
Place a colander over a large bowl. Pour in the chili potato mixture. Take out the peppers and put them in a small food processor with ¼ cup of the cooking water. Puree as much as you can, but it's good to have chunks.
Make sure you drain the excess liquid from the beans and potatoes. If there is too much moisture, you may need more flax seeds to tighten up the mixture later.
Add the black beans and cooked potatoes to a large mixing bowl with the mashed chili and mash them with a potato masher until almost smooth. It's nice to have chili pieces mixed together.
Combine the chopped pepitas (pumpkin seeds), nutritional yeast, ground flax seeds, Mexican oregano or marjoram, ground ancho pepper powder, salt, ground cumin, garlic powder, powder onion, smoked paprika and ground chipotle powder.
Measure ½ cup of the mixture to form a patty, then form circles ½ inch thick. I like to use a large ½ cup cookie scoop as it helps them be more even.
Preheat the oven to 350 ° F.
Prepare 2 large baking sheets with parchment paper or spray with oil so that the patties don't stick.
Bake for 25 minutes, remove the baking sheet from the oven, flip the burgers and bake for an additional 10 to 25 minutes, or until no longer mushy in the middle.
Air fryer method:
You can air fry at 400 degrees for about 15 minutes, turn over and then cook for about 5 more minutes until firm. NOTE: The patties are sticky, so put parchment paper in your air fryer, then flip the paper over and peel it off to finish cooking.
Cook them ahead of time and you can reheat them on a grill, air fryer in the oven, or in a pot on the stovetop.
Bonus: you can freeze the extra patties for another meal!
Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.
There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.
You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch exercices to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.
Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.
In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.
Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.
This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.
This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. to avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.
Prepping grains in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.
So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.
You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.
You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.
The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.
You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy matière we know and love.
It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.