My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free


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the burger

Yesterday we had, “the almost burger.”

Today we have, “the burger.”

It’s ready to be released!

A few important instructions:

1) Cube the sweet tater into ~1” cubes, for best texture results.  Steam or microwave until tender.  Leave those skins on!!  Cubing will make the mashing easier + help with the texture.

(1 of 15)

2)  For the beans.  You want to mash half of the beans until paste-like.  Add the other 1/2 and give a very light mash to combine.  The idea is to leave a little less than half of the beans in their whole form.  Texture!!  

(2 of 15)

3) Quinoa!  You can follow the same process for perfectly cooked millet, when making quinoa.  It’s a sure bet method, every time. The only thing that differs is the cook time.  You can add in 1T of oil with the water or leave it out.  Good either way.  When making quinoa [or millet], always make extra.  Store the extra in the fridge and believe me, you’ll use it throughout the week. 

salad topping – oatmeal topping – cold breakfast cereal – butter, salt + pepper – burrito filling – etc

Always make extra.

Perfectly Cooked Quinoa

  • 1c quinoa, rinsed + drained
  • 2c water
  1. Heat a pot over medium.
  2. Add rinsed quinoa and toast for 1-3min, stirring a few times.
  3. Add water, turn heat to med-high and bring to a boil.
  4. Stir once, reduce heat to simmer + cover the pot with a lid.
  5. Set your timer to 15min and do not stir or open the lid!!
  6. Turn off the heat and move the pot to another burner for 5min.
  7. Uncover, and fluff with a fork.

Simple as that!

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4) Mash the sweet taters in a large bowl, but don’t make mashed potatoes.  Right Mama Pea??

(4 of 15)

I made a full batch of 8 burgers and split the “batter” in half to try two different binding methods.

In the first batch, I used ground oats.  I wasn’t looking for oat flour, because I was trying to retain some of the chewiness from the oats.  I ground about half way to flour in the blender.

For the second batch, I ground millet in the blender, into a fine flour.  I’ve used millet flour in veggie burgers before and liked the results.

(5 of 15)

5) I tried baking + pan frying these burgs.  My personal preference + suggestion would be to bake these, but they still held up really well in the pan. 

(6 of 15)

Millet flour burg on the left.

Ground oat burg on the right. 

You could definitely see a difference.  More texture on the right + not as grainy looking.

(7 of 15)

So, what were the results?

Well, both versions held together extremely well.  Both versions also tasted great, which is good news, because it means you have options.

But which did I like best?

(9 of 15)

The ground oat burger.  As I suspected!  Emily uses this technique in her black bean burgers + in Angela’s perfected veggie burger, she also does the same.

(10 of 15)

The millet flour tasted fine and didn’t try out the burger at all.  But those ground oats!!

They just add a little somethin’ somethin’.

(11 of 15)

Pile on the toppings!

  • avocado
  • roasted red pepper
  • tomato

(12 of 15)

This is the first veggie burger that I’ve created completely on my own! 

(13 of 15)

Such a proud mama. ;)  I may be biased, but this is my favorite veggie burger to date!

(14 of 15)

Sweet Tater Black Bean Burgers [yields 8 burgers – vegan, gf]

  • 15oz black beans, drained + rinsed
  • 3c cubed sweet tater, cooked + skin on [~1.5lbs]
  • 1/2c frozen or fresh corn
  • 2/3c finely chopped onion [1/2 medium onion]
  • 2 large garlic cloves, finely minced
  • 1/2c cooked quinoa
  • 6T rolled oats, partially ground
  • 2T sunflower seeds
  • 1/2t salt
  • black pepper
  • 1t cumin
  • 1t oregano
  • 1/4t coriander
  • 1t chili powder
  • 1/4t cayenne [optional]
  • 1T olive oil
  1. Preheat your oven to 375* once you finish cooking the quinoa + potato.
  2. Mash half of the beans in a bowl until paste-like.
  3. Add in the rest of the beans and give a very light stir/mash to combine.
  4. In a large bowl, mash the sweet tater.  Each cube should be mashed, but you don’t want it creamy.
  5. Stir in the salt, pepper, oregano, coriander, chili powder, cayenne [if using] and olive oil, until combined.
  6. Mix in the onion, garlic, corn, black beans, quinoa, sunflower seeds, and ground oats, until just combined.
  7. Taste, and adjust seasonings to your liking.
  8. Form into balls, between your hands and flatten into 1/2”-3/4” thick patties.  This should make 8 medium/large patties.
  9. Place on a pan lined with parchment paper [or lightly greased pan] and bake on each side for 15min, flipping once, half-way through.
  10. Remove from oven + serve! 

*If you want to refrigerate or freeze them, let fully cool on a cooling rack.  Place in a sealed container for the fridge, or wrap in saran, then foil, then in a bag for the freezer.  If reheating a frozen burger, let it thaw completely.  Re-heat in a greased pan, over medium heat for ~3-5min per side, until hot throughout.

*To make the ground oats – Pulse your blender on + off, until you have the consistency about half way to flour.

*Instead of ground oats, feel free to sub – millet flour, oat flour, quinoa flour, whole wheat flour, etc.

*To pan cook – Heat a pan to medium and lightly grease.  Cook on each side for 5-8min, flip + cook another 5-8min until golden brown.

*For the grill – Bake burgers for 15min on one side, flip burgers once and bake another 10min.  While baking, preheat your grill slightly above medium [~350-375*]  Grease the grates and cook burgers for ~3min per side.

(15 of 15)

And don’t forget the ketchup.

Veggie burger complete.


Reader Comments (219)

I just made these and they are fabulous!

Ashley--> YAY!!! Thanks so much for letting me know!
July 29, 2012 | Unregistered CommenterJeannine
What do you mean with ''move the pot to another burner for 5min''?
September 11, 2012 | Unregistered CommenterJessy (squeezetheday)
Is it at all possible to microwave these after they have been frozen? I'm a college student and I love frozen veggie patties because I can simply heat them up during my lunch break, but I definitely don't have access to an oven on campus.
September 12, 2012 | Unregistered CommenterJackie Moody
@Jessy - My apologies for the method confusion. All that means is to move the pot to a cool burner, while keeping covered for 5 minutes. It's similar to the process of cooking rice, where you move the pot to a cool burner and let sit for 5-10 minutes then fluff with a fork. It results in a great fluffy texture. Hope this helps!

@Jackie - My suggestion would be to let them thaw in the fridge overnight and then microwave on 50% for 30 seconds - 1 minute until heated through. Microwaving isn't ideal but it will work. Just make sure you are freezing the already cooked patties. Cooking them from their raw state will not work in the microwave. You said you don't have access to an oven on campus so I wanted to make sure you don't try to microwave the uncooked mixture. Hope this helps!
September 17, 2012 | Registered CommenterAshley
I made these and they ARE my new favorite all time burger. I love that they stay together too.
September 17, 2012 | Unregistered CommenterChristine
Totally delicious! Subbed winter squash and simplified just a bit; loved it! Thanks so much for the great recipe. Our pics are here if anyone is interested in this variation...
October 28, 2012 | Unregistered Commentersarah @ two tarts
just finished making these, fun to make, and delicious delicious delicious. i'd recommend chipotle mustard and ketchup in addition to the avocados! i can't wait to eat more!
December 6, 2012 | Unregistered CommenterChesney
This is my new favorite recipe! I do need a little help though because mine kept falling apart. How do you keep them in that nice patty form???
January 16, 2013 | Unregistered Commenterlindsay
@Lindsay - I'm so excited to hear you liked them! Sorry they fell apart on you, though. I'm not sure what would make them hold together better. I haven't had any issues with these falling apart before. I usually try to press them in a ball then flatten them with my hands to about 1/2" thick. Making sure the pan is well greased definitely helps so it doesn't stick and also making sure not to overcrowd the pan so there is more room to flip. If they're not holding together before cooking, it's possible the black beans weren't broken down enough or that the quinoa dried out too much. Those are just a few ideas. If you're new to making veggie burgers it can also just take a little getting used to! :) Hope this helps!
January 16, 2013 | Registered CommenterAshley
Hi...this really tasted so good with all the nutrients in it! I grilled it...and it smelled so good! I had it with sesame sauce and chili sauce. Wwonderful! however I still need some improvement on the texture. It seems to break easily. Any tips to this? Is it because the black bean is not soft enough as I need to blender it instead.
January 19, 2013 | Unregistered CommenterELAINE
@Elaine - I haven't had any problems with this recipe falling apart but it could be that the beans and potatoes weren't mashed enough? Also, it's very hard to grill veggie burgers. Typically, I'll bake them to about 70% done and then throw them on the grill to finish. That way, they're a little more together when they go to the grill. Hope this helps!
January 19, 2013 | Registered CommenterAshley
Hi Ashley,
Thanks for the tips:-) Will try it out today.
January 19, 2013 | Unregistered CommenterELAIN
Excited to try these! Love finding recipes whose ingredients I always tend to have on hand!
February 22, 2013 | Unregistered Commenterrunslikesnail
Just made these tonight. I forgot to add the corn...but delicious! And pretty easy to make! Thanks!
March 21, 2013 | Unregistered CommenterChloe
i have been making veggie burgers,at least twice a week,,and i find the palace you are creating concerning the making and cooking of your burgers is quite amusing,,i never measure anything. and the end results are rather yummiest.....thanks querino
April 26, 2013 | Unregistered Commenterquerino de-freitas
I just made these burgers and while they looked and tasted wonderful I must of done some thing wrong and I am not sure what, mine were very mushy not burgerish at all :( what could I have done wrong? Please help because they tasted great.
May 21, 2013 | Unregistered CommenterConnie
@Connie - I would love to help you try and figure out what happened. First, did you make the recipe exactly as stated? If not, what things did you do differently? Was your quinoa wet? Was your baked potato completely mushy? You don't want the sweet potato to be overcooked. Refer to the mashed photo in the post for a texture comparison. Also, did you mash only half of the beans and not all of them? These are 3 of the main things that could result in an overly mushy veggie burger. Have you made/eaten veggie burgers before? I only ask because you said it wasn't "burgerish" at all, so I just want to make sure you're not comparing it to a beef-burger. :) Let me know if you remember any of the details when you made it!
May 21, 2013 | Registered CommenterAshley
I found this recipe through a Google search, and since the reviews were good, I decided to give it a shot. I'm so glad I picked this one. I added zucchini (didn't have enough onion) and chiles in adobo sauce (left out coriander, chili powder, and cayenne), but the quinoa/sweet potato/black bean/corn combo was perfection. Thank you so much! My family loved it.
July 18, 2013 | Unregistered CommenterBecca
I've always loved this recipe! We've made it probably 10+ times! I decided to do a little adaption of it to please the hubby who likes things a little more simple. It's up on my (brand new!) blog and it is delicious! Thanks for taking the time to develop this!
May 2, 2014 | Unregistered CommenterRebecca

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