Favorite Veggie Burgers
Truly the best veggie burger recipe! These veggie burgers are absolutely delicious and easy to make. Gluten-free, vegan and nut free.
Updated by Kathryne Taylor on September 5, 2024
Have you met my favorite veggie burgers? If not, it’s about time! I have high standards for veggie burgers, and these put all the rest to shame. I have a feeling they’ll become your favorite veggie burgers, too.
These veggie burgers are hearty and satisfying, and feature an irresistible combination of flavors. They start with a base of quinoa, black beans and oats. Then we amp up the volume with sweet potatoes, fresh herbs, and some carefully chosen seasonings. They’re a little sweet and a little spicy, in the best of ways.
You may recognize this recipe as the “Sweet Potato and Black Bean Veggie Burgers” that have been hidden in the archives for quite some time. There’s a chance you’ve enjoyed these burgers in my cookbook, Love Real Food, sandwiched between buns with a crisp lime-cilantro cabbage slaw and guacamole (page 177).
Or maybe you’re seeing these burgers for the first time right now! If so, I’ll share why this veggie burger recipe is my favorite:
- These burgers are absolutely delicious. In fact, these are the best veggie burgers I’ve ever had. They’re better than any restaurant’s, and far better than store-bought frozen veggie burgers.
- These burgers retain their shape before, during and after cooking. Many veggie burgers are a chore to make or to eat, but these are totally fuss-free.
- You can cook these burgers in the oven, on the stove, or yes, even on the grill. They also freeze well, so you can make a full batch and enjoy them over time.
- These veggie burgers are perfect for serving to friends who follow special diets. These burgers are vegetarian, of course. They’re also conveniently vegan, gluten free, nut free, egg free and soy free.
Watch How to Make Veggie Burgers
Veggie Burger Cooking Options
You have three cooking options for these veggie burgers, and we’ll start with my favorite one.
1) Oven-Baked
I love baking these veggie burgers in the oven. It’s the easiest way to cook a bunch at once, and they turn out beautifully cooked through and golden on each side.
2) Grilled
These burgers grill well, too! I’ve successfully grilled them on the grates without the burgers falling apart. (If you do run into any trouble, just chill the burgers for a bit before trying again.)
3) Stovetop
Lastly, you can cook these veggie burgers in a skillet on the stovetop. The stovetop isn’t my favorite method because it requires more babysitting than the oven, but it’s totally doable. These burgers are extra moist inside. Check the recipe notes for details.
Veggie Burger Ingredients
These veggie burgers are made with easy-to-find, healthy ingredients. Here’s what you’ll need:
- Sweet potatoes: For the best results, weigh your sweet potatoes at the store to ensure you’re starting with the right amount. Ideally, choose smaller sweet potatoes because they’ll cook a little quicker. We’re going to slice them down the middle and roast them until tender.
- Quinoa: We’ll start with raw (uncooked) quinoa, and you’ll find instructions on how to cook it within the recipe. Or, if you happen to have 1 1/2 cups leftover cooked quinoa, you can use that instead. Millet will work in place of quinoa, too (check the recipe notes for details).
- Black beans: Canned or home-cooked will work, as long as they are rinsed and well-drained. Though I have’t tried, I bet you could substitute an equal amount of pinto beans, chickpeas or white beans in a pinch.
- Red onion, cilantro, and garlic: If you’re sensitive to any of these flavors, don’t worry, they mellow during cooking and produce a delicious end result.
- Spices: Adobo sauce (from a can of chipotle peppers in adobo) or smoked paprika lend some smoky grilled flavor. We’ll also add cumin, chili powder, and salt.
- Quick-cooking oats: Oats absorb excess moisture and offer a dose of whole grains. You can also use old-fashioned oats, pulsed briefly in a food processor or blender to break them up.
Veggie Burger Serving Suggestions
Burger Accompaniments
Serve these burgers as, well, burgers! Find some great buns, or use butter lettuce leaves for a low-carb, gluten free options. Add any of the following:
- Ripe, juicy sliced tomato
- Crisp lettuce or fresh sprouts
- Pickles
- Sliced cheese
- Onion, very thinly sliced
- Avocado or guacamole
- Ketchup and mustard
- Maybe even fried eggs
Side Dish Suggestions
These burgers would go nicely with my Simple Healthy Slaw or Gaby’s Cucumber Salad.
You could make extra quinoa while you’re at it (you’ll need a total of 1 1/2 cups cooked quinoa for the burgers), and make my Sun-Dried Tomato, Spinach and Quinoa Salad or Favorite Quinoa Salad.
Ideas for Leftovers
Keep these burgers on hand for quick, healthy meals. Leftover cooked patties store well in the freezer for several months.
Warm one up and serve it with a simple green salad, or a quesadilla, or any hodge-podge of ingredients you may have. However you serve them, these burgers will add some additional veggies, fiber and protein to your meal.
Please let me know how your veggie burgers turn out in the comments! I love hearing from you.
Favorite Veggie Burgers
These sweet and spicy veggie burgers are both vegan and gluten free. You can bake them, grill them, or cook them on the stovetop! For best results when choosing the grill or stovetop method, prepare the burger mixture in advance and let it chill in the refrigerator (you can let it chill overnight or longer if you’d like). Recipe yields 8 patties.
Ingredients
- 1 ½ pounds sweet potatoes (2 medium or 3 small)
- ½ cup quinoa, rinsed in a fine-mesh colander
- 1 cup water
- 1 can (15 ounces) black beans, rinsed and drained (or 1 ½ cups cooked black beans)
- ½ cup chopped red onion (about ½ small red onion)
- ⅓ cup chopped fresh cilantro
- 2 cloves garlic, pressed or minced
- 2 tablespoons adobo sauce* or 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- 1 ¼ cups quick-cooking oats** (use certified gluten-free oats if necessary)
- Extra-virgin olive oil, for brushing (or avocado oil, if using stovetop method)
- 8 whole wheat hamburger buns (optional)
- Your favorite burger fixings: Avocado or guacamole, tomato, onion, lettuce, pickles, cheese, sprouts, ketchup, hot sauce, mustard, fried eggs…
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up.
- Roast the sweet potatoes: Slice the sweet potatoes down the center lengthwise. Place the sweet potatoes, cut side down, on the prepared baking sheet. Roast until they yield to a gentle squeeze, 30 to 40 minutes or longer. Set aside for now. (If you’ll be baking the burgers, reserve the parchment-lined pan and leave the oven on.)
- Meanwhile, in a small saucepan, combine the quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 11 to 14 minutes. Remove the pan from the heat, cover, and let the quinoa steam for 10 minutes.
- Once the sweet potatoes are cool enough to handle, remove and discard the skin (it should pull off easily) and roughly chop the insides. In a large mixing bowl or the bowl of your electric mixer, combine the cooled sweet potatoes and quinoa, black beans, onion, cilantro, garlic, adobo sauce, cumin, chili powder, and salt. Use a potato masher, pastry cutter, large spoon or the paddle attachment of your mixer to mix really well. It’s ok if the black beans get smashed in the process.
- Sprinkle the oats over the mixture and mix well with a large spoon until the mixture holds together when you shape a portion into a patty. If you won’t be making the burgers immediately, cover the mixture and refrigerate for later.
- When you’re ready to cook, shape the burgers: Use a measuring cup to measure out ½ cup of the mixture. Gently shape it into a patty about 3 ½ to 4 inches in diameter. Use your hands to gently flatten the burgers and smooth out any jagged edges. Repeat the process for each patty; you should end up with 8.
- If you’re baking the burgers (see recipe notes for alternate options), brush both sides of each patty generously with olive oil and place them on the lined baking sheet, leaving a few inches of space around each one. Bake at 400 degrees Fahrenheit until the patties are deeply golden on the outside, about 35 minutes, flipping halfway.
- Serve burgers as desired. Leftover burgers keep well, refrigerated, for 4 days. Or, freeze them in a freezer bag for up to 3 months (thaw in the microwave for about 1 minute or in a 400 degree oven for 12 to 15 minutes, until warmed all the way through).
Notes
Recipe adapted from the Cafe Flora Cookbook. Cafe Flora is a wonderful vegetarian restaurant in Seattle with an ever-changing seasonal menu—check it out if you’re nearby.
*Adobo sauce note: Buy canned or jarred chipotle peppers in adobo and use the sauce. You’ll usually find this ingredient in the international or Hispanic aisle of the grocery store. You can transfer leftover peppers and their sauce to a freezer bag, squeeze out any remaining air, and freeze for later use.
**Oats note: You can use old-fashioned oats instead, if you briefly blend them in a food processor or blender until broken into smaller pieces (not as fine as flour).
Stovetop cooking method: Heat 1 tablespoon avocado oil (or other high heat oil) in a large skillet over medium heat. When it’s hot, place several burgers in the pan, leaving enough room to flip them. Cook each patty until browned and heated through, about 3 to 4 minutes per side. Add 1 tablespoon oil to the skillet for each pan of burgers you fry, and dial down the heat as necessary to prevent burning.
Grilling method: Ideally, let the mixture chill in the fridge for a couple of hours before shaping the burgers and grilling. No need to coat the burgers in oil, which might burn on the grill. Shape the burgers as instructed in step 6, and cook on a grill over medium heat, turning once the undersides have turned golden and developed some grill marks. Repeat on the other side.
Make it gluten free: Use certified gluten-free oats and choose your accompaniments carefully. As an alternative to buns, try butter lettuce leaves!
Prepare in advance: Prepare the burger mixture and let it chill in the refrigerator (you can let it chill overnight or up to a couple of days if you’d like). Then assemble the burgers and cook as directed.
Serving suggestions: These veggie burgers don’t have to be served as traditional burgers. The patties are good on their own with toppings like guacamole and pico de gallo, or in a salad with Southwestern flavors. Try serving them with corn on the cob in the summer.
Recipe notes 8/18/20: The original version of this recipe called for ⅓ cup millet cooked with 1 cup water (yielding 1 cup cooked millet) and 1 cup old-fashioned oats, lightly ground in a food processor or blender until the flakes are broken up, but not as fine as flour.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
This is the first veggie burger I’ve seen that has made my mouth water… I love sweet potatoes too, so perfect here!
Just made these and they are very good and I am not a vegetarian. I used quinose instead of millet cause it is what I had.
Thank you! Glad you enjoyed the burgers.
This is a total “must try”! Yum!
I am such a huge supporter of Be the Match and am so excited to read your story! I joined the registery when I was 18 and I have not been contacted, but I think it is such an incredible thing to do for someone. You rock :)
Thanks, Kim! I really felt like someone would need me someday, and it came true. Thank you for joining the registry!
If you were okay with eggs, could you substitute instead of the millet? These look divine!! Looking forward to trying them out!
Thanks, C. I’m not sure about substituting eggs for millet as the recipe originally called for millet and no eggs. I suspect the millet helps absorb some extra moisture and provides substance. If you don’t like the taste of it, I really couldn’t discern the flavor here. It should be pretty cheap at a health food store (a few dollars), hope you’ll give it a shot!
I couldn’t find millet in my grocery store, but strangely enough found sorghum. Fingers crossed it works bc I’m making these on Wednesday for guests! Thanks for the recipe! I’ll let you know how the substituion works.
It does not. lol.
Sorry, Claire! I’ve heard from several commenters that quinoa works great if you want to give that a shot.
Glad to hear quinoa works! I have a lonely 1/2 c. of it sitting around and was contemplating this substitution.
For grain substitutions, bugler works well too. I think it gives it a nice, hearty crunchy texture. Great recipe!
Great idea. Thanks, Nicole!
OH! P.S. I just bought “understanding exposure” and “lightroom 4” as per your FAQ page (and a good friend who takes outstanding pictures of her daughter) and I am SO excited. Love your blog.
Hope you love the book and Lightroom, Claire! Adobe has some great videos on how to use Lightroom you might like to check out.
The story of you and Bill is quite amazing. You a fabulous! I am working on a post on veggie burgers and this one will certainly be included in the post and on my list of things to make!
These burgers are totally up my ally! Can’t wait to try them out!
Kathryne,
What an amazing story! What a gift you gave Bill and so crazy that he inherited things like your allergies and food preferences. That is a serious deep connection you two have.
I hope you are well and that spring is being good to you. I could seriously go for one of your sweet potato and black bean veggie burgers right about now:)
xoxo
E
what a sweet story, kate <3 i love sweet potatoes and black beans together. can't wait to try these!
These veggie burgers look amazing and I absolutely love your story! Eric and are on the bone marrow registry and they said the same thing, chances are we won’t get called but we are available if we are a match. That is seriously such a wonderful thing that you took part in and I’m glad you are advocating for it. I’m going to check out the site now.
Thank you, Angela! I’m so glad you’re both on the registry.
I just read through your two posts pre and post stem cell donation. What a great act of generosity and kindness. I am so impressed. And it is so fascinating that he developed your seasonal allergies, and a few of your taste preferences. This is probably the most awesome thing that I have read all week.
What a beautiful story about Bill! Thank you for sharing.
Also, these burgers are a must try.
What a wonderful story, love to you for this wonderful recipe and wonderful gift you have given this guy!
I am Bill. I just wanted to explain how incredible stem cell donation really is, in very simple terms. For me, I would not be alive today were it not for Kathryne’s generosity. And for her, she gets to live the rest of her life knowing that she saved mine. And more than that (and I think this part is kind of crazy), according to my doctors, I still and will always have Kathryne’s stem cells swimming around inside me keeping me healthy. But what she didn’t mention in this post is that I when my Seattle Children’s Hospital doctors took my case to the Seattle Cancer Care Alliance to get their approval for a transplant, they rejected me. That was because there had never been a patient who’d had a rhizopus infection and a stem cell transplant and lived through them both. But my Children’s doctors were persistent and said I had what it took to be the first, but I would need a really good donor. That’s when they found Kathryne. They asked her if she would do it, and my family and I thank God every day that she said yes. So please, please, please sign up to be a stem cell donor. I promise you it would be worth it.
:)
well, i was inspired. just went and registered at be the match!
Gorgeous! Nothing beats a good veggie burger especially when it’s vegan! :)
What a wonderful story. It’s kind of amazing how something so simple as a cotton swab to the cheek, can help someone in such a significant way.
Lovely burgers as well, I love spicy anything, so I’m totally looking forward to making these!
Bill may be a badass but Kate you rock. Both your story and the accompanying recipe took my breath away. Rock on Bill and his donor, Kate.
Till now I had no idea about Be the match..after reading your post, I opened it and I feel strongly about joining it as well. Thanks for letting us know about this and you sure have a big heart dear. Lovely recipe btw!
Thank you, Ami. I hope you’ll decide to join the registry! I’m glad I did.
This was such a touching post to read Kathryne, you did a wonderful thing and I love you and Bill have stayed in touch. You’re always going to have such a strong connection.
These veggie burgers look awesome too – all of my favourite ingredients!
This is amazing. I am totally tearing up, reading this and Bill’s comment. What a beautiful thing to do! You’ve totally inspired me.
This is the sweetest story – I’m really glad you shared it. Now I’m craving both spicy Thai food and these burgers.
All I can say is wow. Bill’s comment above gave me chills. What an amazing thing that you’ve saved someone’s life, Kathryne! As a cancer survivor myself, this also hits home. THANK YOU to everyone out there who gives of themselves to help — be it stem cells, or donating for research. Many of us would not be alive today if it weren’t for your generous gifts. (And, gorgeous photos — the colors really pop!)
Thank you, Sonja! I’m really glad I could help. Modern medicine is a marvel, isn’t it?
What an incredible story! I’m glad to hear how well Bill is doing, nad how interesting that he’s inherited some of your tastes. I’m all about perfecting the veggie burger — these are next on my list to try.
Kate, thanks for sharing your experience with stem cell donation. It’s something I’ve never even thought about and am so glad I know about now. Also, these veggie burgers sound amazing. Cheers!
That’s such a great story! Do you think the two of you will ever meet? That’d be interesting!
But besides the awesome story, I can’t wait to try out this veggie burger. They’re one of my favorites!
I hope to meet Bill someday! He can’t travel just yet so I will have to make my way to Seattle (I love Seattle!). Hope you enjoy the burgers, I’m about to have another one for lunch.
I realize this is 2 years old now, but a great Thai restaurant in Seattle is Thai Star! It was one of our favorite places when we lived there. If it’s still there, it’s a little mom-and-pop place on First Hill – I think it’s on Broadway between Madison and Spring. SO yummy, and run by this really sweet elderly Thai couple and their family!
That sounds great! Thanks, Jenni!
Nice story and recipe. Thank you and have a super-duper day!
Thank you, Liz!
these are the best kind of veggie burgers!!! on a different note, I recently signed up for the stem cell registry. Such a noble thing to do and enjoyed reading the story and how some of your character got transferred.
Thank you, Dixya. I’m so glad you’re a member of the registry. It’s nice to know that you’re there in case someone needs you.
The pictures drew me in- the recipe looks amazing, btw. But I didn’t expect such an amazing story. How incredible that you and Bill have become friends and even more, how wild that he has inherited your allergies and love of spicy food. I’m awed by what you’ve done for him and how hard he’s fought to be here! Thanks for sharing.
That story is amazing! I want to register to donate stem cells! How cool.
I really want to make this recipe. My husband is very picky about his veggie burgers, so maybe I’ll just have to make it and eat them all by myself-no complaints here!
Absolutely incredible, Kate! This post and reading your previous posts about your experience have me in tears. I am inspired!
I also live near Seattle and I love Cafe Flora! I’ve never tried these burgers there but now I’m thrilled to be able to try them at home.
Beautiful history! And fantastic burgers, already in my “to do” list!
Just joined the registry!
Rachel, thank you SO much!
Ok, this is super bizarre but I am reading this post while enjoying some particularly spicy Thai food!! Love this post – the recipe, the photos, and especially your story. The sweet n spicy combo is something I’ll never get enough of, and I’m so pumped to start doing some grilling now that the weather is (slowly but surely) getting warmer. Going to check out the registry now!
What a great story about you and Bill. And the recipe looks great too. Thanks for sharing both.
Thank you for reading, Sandra!
Kate, These look awesome! Where do you buy millet? I have searched for it in our local grocery store (Publix) and they don’t carry it. (I was trying to make the Smitten Kitchen crackly banana bread.) And there is no Whole Foods within 100 miles. Do you think quinoa would work?
Hi Alexia, I’m sorry you’re having trouble finding millet! I found mine at a store similar to Whole Foods. Quinoa might work and I’d be interested to hear how it turns out if you give it a try. I found a package of millet on amazon for a few dollars, so that’s an option if you have plans to place an amazon order any time soon: http://www.amazon.com/Arrowhead-Mills-Organic-Whole-Millet/dp/B00CBT1EVM/ref=sr_1_7?s=grocery&ie=UTF8&qid=1368722361&sr=1-7&keywords=arrowhead+mills+millet
Actually, it looks like that millet might take 3 to 5 weeks to ship. Bother! You could probably buy millet as bird seed from a hardware store, but I’m not sure it would be food grade. Ha.
These burgers look amazing! All my favorite stuff! Thank you & Bill for feeding my soul as well. Question? Do these freeze well? Have vegans coming for TDay & would like to make a bunch. Thanks for sharing.
Great question, Elyzabeth. I haven’t tried freezing them but I think they would freeze well. Other commenters have reported that they intend to freeze them but no one has reported back. I’m assuming that’s because they couldn’t resist eating them all or because they didn’t have any trouble freezing them. :)
They freeze fine. I have put these excellent burgers on the menu in the veggie café I have recently opened inside my health food store in Darlington, England. They are incredibly popular and we have had several requests for the recipe. Great with homemade salsa, spicy rice salad and some homemade chunky fries.
Wow, that’s awesome! Glad your guests enjoy the recipe! I’m intrigued by your mention of spicy rice salad… would love to hear more about it!
I’m just making my third batch right now. I always use quinoa (no millet to be found around here) and bake them in the oven, and freeze the whole batch. The quinoa works really well, you can’t taste it and the patties hold well. I’ve pan-fried them once, and it does make for tastier burgers, but since i make much smaller patties, it takes much less time to bake them all in the oven at the same time. Finally, they freeze (& thaw!) really well. I’ve kept the last batch for 8 months and they were still delicious. Just make sure there isn’t too much air in the bag.
Thank you so much for sharing your feedback, Chloe!
I made these burgers with quinoa instead of millet last night, and they still came out great! Thanks, Kate, for the delicious recipe and the inspiring story!
Thank you, Nicole! So glad you enjoyed the burgers and I’m glad to hear that quinoa worked out well for you.
That registry is such a great idea! I mean, we donate blood, but that’s about it, so…yeah, it looks like we’ll be looking into this soon. And of course the burgers sound just delightful!
Thanks, Eileen! Hope you’ll enjoy the registry soon. I’m glad I did.
YUM! I am definitely making these! I’m always reluctant to make my own veggie burgers, but it’s always SO worth it!
Such an amazing story! I am blow away by not only your incredible story, but also these burgers!! They look awesome!
Whoa you have just increased in awesomeness about a million fold in my book! I always train for my marathons with Team in Training, with the money we raise going to the Leukemia and Lymphoma Society so I know all about the registry and have signed up for it! It’s so crazy that your love of spicy food transferred to him as well…who knew that was somehow encoded in your immune system!
Thanks, Joanne! Thank you for raising money for the Leukemia and Lymphoma Society. I don’t think I’ll ever run a marathon, but I should find another way to contribute! I have no idea how food preferences could transfer over like that, but I want to believe it’s possible. My love for spicy food runs deep, that’s for sure!
Stories like this gives me hope that there’s always good out there. You are awesome, Kate!
And I want to say the same thing about this veggie burgers. Want. Need. Love.
Thank you, Kiran!
You hooked me with your beautiful photos of these burgers, but I ended up loving the story of you and Bill more. I seriously had NO IDEA taste preferences and allergies could transfer with stem cells. How cool! Well, not so much for Bill, since he suffers from allergies now :) But hey, at least he loves Thai food!
Wooh seriously, Kate, what a story! You’re just as much of a badass as Bill for donating stem cells! I hope you get to meet him some day. Also, that’s super cool about the taste preferences transferring to him!
Thanks, Dervla. The food preferences transfer seems almost too crazy to be true, but I want to believe it is! I just found the whole process fascinating.
Kate – this is an incredible story – who KNEW alergies and food preferences could transfer over with your stem cells!?
I’ve been signed upon the registry since 1996, but took the time today to update all my contact info. Thanks for the reminder!
Thank you, Michelle! Glad you’re on the registry with me.
Such an incredible story and these burgers look delicious, can’t wait to try them! Thank you :)
Kate, I saw this recipe on FB yesterday, but only now did I get a chance to read the post. What a WILD story! Wow. Both your generosity to a stranger and the genetic transfers of allergies and food preferences (!) are truly remarkable. I never thought about stem cell donation– mostly because a long time ago when I tried to donate blood (for a very specific purpose) I was asked a million questions about my genetic history. Since I was adopted at 26 days old, I didn’t have any of the answers. It just made me think that it wasn’t something I was able to do. And I lumped stem cell and any other donation of bodily material into the same group. But I’ll look into it :) What an act of kindness. Oh, and the burgers look scrumptious too :)
Thank you, Batya! To tell you the truth, I don’t donate blood because it makes me feel sick. I do believe you could join the registry if you’d like! All they need is a cheek swab and your contact information.
I’m still searching for my perfect veggie burger. This will be next on my list to try! Thanks for sharing.
Ooh, these look fantastic. Sweet, spicy, AND healthy? Sign me up! I’m definitely trying to eat vegetarian more often, and these will definitely go on the to-cook list. I might even make them spicier, maybe with a chipotle-yogurt spread or something on them.
waw so cool to read this amazing story! And also a vegetarian recipe.
I want send you some love back :)
You totally inspired me to join the registry, particularly since I’m 40 and only have a few more years to be considered a prime donor! Sadly I learned when reading the medical requirements that people with fibromyalgia like me can’t be considered as donors. However, I’ll still look for other ways to get involved. Thank you so much for sharing your story (and your delicious veggie burger recipe)!
Kathryn
Kathryn, thank you so much for doing what you can. We really appreciate it.
What an amazing story! I think that is totally crazy that your food preferences are slowly seeping into his day to day. I juts had the most amazing veggie burger over the weekend. My only complaint was it all fell apart! I have to try these. I think the spice and the fact they don’t fall apart will win me over!
Thanks, Stefanie! Please let me know how these burgers turn out for you if you give them a try. Hope you lvoe them.