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.
Kate,
Thank you so much for all of your great ideas. You have single-handedly shifted our family to a “more” vegetarian diet, which I love.
I have made these burgers several times- always on the grill, but haven’t taken your suggestion of cooking prior to grill (not mentioned in the cookbook) and the burgers tend to fall apart on the grill.
Looking forward to trying again, as they taste amazing regardless of what shape they are in. :)
– Brian
Hi Brian! I’m glad you love them, but sorry to hear they are falling apart on the grill. Let me know if you try again with my notes!
What is your suggestion for freezing the veg burgers…cook before and then freeze or ?
Hi! Yes, this was meant to be cooked prior to freezing. I hope you love them!
Hi. Thank you for your recipe. I find them to be dry. My sweet potato was 2oz short of 1 1/2 pound. Could I reduce the oats or leaveWW it out?
Hi! You really want that exact amount of sweet potato. I’m not sure if reducing the oats will do the trick as the balance of ingredients here is important. Sorry to not be more helpful!
Wow!!!!!! I just made these! Delicious! I’m brand new to vegetarian cooking. So glad I tried your recipe. I used the smoked paprika you mentioned in the notes. It was AMAZING AND SO I ORDERED YOUR Book !
I’m glad you loved them and bough my book, too! Thanks for your review, Susan. Enjoy your cookbook!
These look absolutely delicious but I was just wondering if you think I could make these without quinoa and substitute with more oat flour or something else? I love all your vegetarian dishes and definitely want to try these tonight!
Hi Maddy, this works best as written. You can use millet instead, I know that works instead of quinoa.
Hi Kate ,
Can you tell me What will be a good substitute for the black beans in the burger?
Thanks ,
Hi, you should be able to just omit and shouldn’t have issues with the burger sticking together. Let me know what you think!
I am SO excited about these burgers! Just pulled them out of the oven and could hardly wait. They smelled so good while baking. I’ve been sampling a bunch of different frozen plant-based burgers and found they can be too spicy, too starchy or have unhealthy oils in them. Once we’ve eaten all of the batch, I’ll try making your cauliflower falafel burgers!
Hi Kate,
We LOVE this recipe. I have a tradition of making veggie burgers every Sunday night for my family–so I consider myself a veggie burger aficionado! I really do NOT enjoy store bought, frozen veggie patties with “mystery faux meat” or novel-long ingredient lists, and can be picky about homemade veggie burgers.
I have made this recipe no less than 15 times. They are perfectly hearty, sturdy, and sweet yet spicy. They have plenty of heft. I always bake in the oven (vs. grill or pan) so that it is as hands-off as possible. I blitz rolled oats in my food processor for the oat flour/quick oats.
This is truly a staple in my household! I have never felt so compelled to leave a recipe review.
The best veggie burger I ever had was at a restaurant in Hell’s Kitchen in NYC many years ago. It tasted better than the ground beef burger my husband had ordered. They even used beet juice to give it the look of a medium-rare hamburger. I’m wondering if I could substitute some beet juice for the water in this recipe to obtain the same result. What do you think?
Hi Jan! That sounds interesting. I’m not sure without trying it. The sweet potato and oats may absorb any color.
Okay, thanks, Kate. Maybe I’ll skip the beets this time, but I’d love to find a way to give my veggie burger that color! Can’t wait to try your recipe as it is.
Made these for the family last night and they were a hit, even with my meat-eating husband.
Hi Kate
I love your site and recipes. I have tried lots of veggie burger recipes some OK some dreadful. Today I made these, wow delicious easy and as you say don’t fall apart. My husband said they could make him become vegetarian praise indeed.
Just finished my first homemade veggie burger. It was SOOO Good! I paired it with some mashed cauliflower for a great, filling lunch. I halved the recipe and it came out perfectly. Doing weight watchers so did not put on a bun, but it was great by itself. I used a little ketchup and salsa. Yum! Thanks Kate!
Mine came out dry. I did use old fashioned oats and pulsed them. Any suggestions for next time? Everything else was followed
Hi Dena! I’m sorry to hear that. I wonder if you may have overcooked them a little? Did the fall apart or were they just dry in the center?
Thank you Kate for this great recipe! Really enjoyed making it. I just popped the sweet potato in the oven, black beans in the instant pot and went off to do some yoga… then it was really quick and fun to put the rest together.
I cooked two patties on the stove but will try baking the rest of the batch tomorrow as I found it hard to get a good consistency on the stove. Taste is delicious though, my husband and I both loved them!!
Great recipe – we now have something to serve our vegetarian friends that actually tastes good! I frankly thought they’d fall apart on the grill but they didn’t – don’t neglect the chill step!
Loved this recipe! I did use Bob’s Red Mill GF flour (the garbanzo-based one) and they came out lovely. Thanks!
made these last night and they turned out excellent!
Loved this. I reduced the cilantro (since my husband has a refined pallet and it’s not his cup of tea) and doubled the garlic. I really have loved all of the recipes that I have made from your site
My daughter and I love your recipes and once again these burgers were a huge hit Every recipe we try is a success. Even my carnivore husband has been impressed!
We have only recently became vegetarians and thanks to you I can honestly say we are loving our new diet. Thank you for sharing!
I love it! Thank you for sharing, Claire.
Hi Love the book and use it almost daily. Unfortunately the binding is coming loose and pages are falling out. Do you have paperback or spiral bound versions available and if so where can we order or pick one up? Thanks!
Hi Justin! I’m so glad you love it so much, and so delighted to hear that. That was my hope that people would get a lot of use out of it! I’m sorry to hear it’s breaking. I don’t have either of those, just the version you have or a Kindle version. Thank you for your support and reivew!
Disappointed:( I was so excited to try this recipe, especially after reading all the great reviews. It smelled so good while mixing all the yummy ingredients. I left overnight before baking them. My patties fell apart while flipping them over. Tried to put them back together but still crumbly after baking. They taste just ok, nothing special I will not make again. Bummer after all the prep!
Guess I did something wrong:(
Hi Kate!
I made these and used smoked paprika. I made sure to weigh the sweet potatoes, which I see you suggest. It helps with the flavor ratio ( if you know what I mean?)
Man, these are good!! I’ve shared the recipe.
I also made a tomato salsa (greek) from Andie Mitchell. It paired well. Delish! I LOVE your recipes! Thank you. ❤
Christine
I’m glad you loved it, Christine! Thank you for sharing.
Yummy! I got about 10 out of the mixture. Took me about 30mins each side to cook in the oven. Unsure if it was because there was a few things in the oven at once??
Hi Alana, I’m sorry it seemed to take so much longer! Did you switch positions of the other items in the oven?
I made your delicious veggie burgers and LOVED them! I followed your recipe exactly, except for leaving out the cilantro because I don’t like it! I baked them, using your measurement and they came out exactly as your said they would! I took some to work and did a sample plate; everyone raved about them!
I even have some in the freezer now! I will make these often, as they are so easy to make, freeze, toss in my lunch bag and reheat at work. No bun required! Thank you for this easy to make, delicious recipe!
Love these veggie burgers. We make a batch every few weeks and eat them throughout the week. This time I accidentally bought white sweet potatoes so I didn’t use as much oats, because the white sweet potatoes are a little drier. Turned out just as delicious.
We made these exactly as the directions called for and they were delicious!! We will make them again and again. Thank you, Kate for another delicious recipe!
Kate – wonderful recipe! Great flavor, holds together well. I especially love baking them in the oven so they were all ready at the same time.
Topped like a regular burger (been a vegetarian for 4 years now), with lettuce, tomato, and Heinz 57 (yup, Jimmy Buffett style). Thanks!
I love it! Thank you for sharing, Larry.
I love these burgers! I’m going to try adding corn in my next batch for a southwestern burger. I have made these many times and it looks like there may be a change to the quinoa quantity? I think it used to call for one cup cooked quinoa, right? I have some made already and don’t know how much to add. This now calls for 1 cup uncooked quinoa.
Hi Abbie! You will want one cup uncooked and then cook it according to directions. See my notes on any changes that have been made. Thank you for your comment!
I made the baked version of these “Favorite” burgers and I agree they are the best home made vegan burgers I’ve tried. I made up a batch and stuck in fridge overnight – this made making the patties a breeze. Once they warm up a bit they get a bit too sticky. Next time I may put more adobe sauce in them to make a bit kickier!
Thanks – I’ll make again.
These are absolutely fantastic!! Thank you so much for the lovely recipe!
I made this recipe for the weekend at the lake, and they were fantastic! My 12 and 13 year old both loved them! And my husband enjoyed his as well. I will be adding this into my recipe roster. I’m so happy to have found such a great burger recipe! Love the chipotle flavor from the adobo sauce! Great recipe!
HELP! I love the flavor of this recipe, but they turned out really gummy! Texture and mouth feel has been my problem with pretty much every veggie burger recipe I’ve tried that uses starchy ingredients as a base. Perhaps I made the patties too thick? Maybe I over roasted the potatoes? Maybe a larger grain such as brown rice or millet instead of the quinoa to give more separation? I really really want these to be a success, but it was like eating a mouthful of wallpaper paste. It was really delicious wallpaper paste, but still. Any suggestions?
Hi Andrew! I’m sorry you didn’t love these. It sounds like you may have made them a little big and not cooked them long enough. There shouldn’t be a gummy texture to these if cooked all the way.
Thank you for this tip! Yesterday I made a few fresh patties from the reserve mix, and they turned out great! You are so right, the first batch (that I did on the stovetop) was too thick and not cooked long enough. I tried a second batch, made thinner and done in the oven and they turned out great! I think I will try a larger grain next time (millet or brown rice) to experiment. Thank you for taking the time to respond, and thank you for so many amazing recipes! I’ve so enjoyed your blog over the past few years and appreciate what you share. Thanks!
Great to hear, Andrew! I’m happy you found it helpful. Thank you for taking the time to review.
Hello
This is THE BEST black bean, sweet potato burger recipe EVER!!!
I made a siracha veg mayo for Litl extra spice and avocado yogurt sauce for softer taste. I put one on top & other on bottom. Had first in multigrain wrap, next as a sandwich & today as a panini w/roasted squash mix!!!,,,,ohhhhh…..I’m drooling already
I have a question…….I mixed together This past Sat. Grilled 6 & have 2 left to cook, is it still good to cook last 2 burgers 3-4 days later????
Hi Melissa! I’m glad you loved them and they were such a hit. I would guess the shelf life would be pushing it, sorry! Check for signs of spoilage and make your best call.
Never have I ever… made homemade veggie burgers. I always thought they’d be a pain to make and so I just used Boca burgers at home. I am so glad I came across your recipe, as it *is* very easy; in fact, the “hardest” part was making the patties, and that was still easy.
One question, however… I do find that a lot of homemade (e.g., at a restaurant) veggie burgers are a bit too soft for eating without them squishing. I had a similar experience with the one of yours I’ve had so far and would like some advice on how to get them to be a bit firmer. Maybe my potatoes were too juicy, or could I add more oats/quinoa? Flavor is great so I don’t want to mess too much with things.
Thanks!
Hi Jennifer! I’m really glad you made these and enjoyed them. Make sure your burgers are not too thick. Ovens can vary sometimes so you may need to add a little more time to your baking time.
Hello
May I say…..these are THE BEST & ONLY black bean sweet potato burgers I will EVER make again!!!
I grilled them, without brushing oil on them & they came out PERFECT. I have one left & been drooling all morning for lunch
I made my siracha vegan mayo for bottom and my avocado yogurt sauce for top. I made wraps, oven sandwiches and today as panini!!!
The only question I have is……, I didn’t want to take up grill space so I made 6/8 patties, how long does the burger “blend” last before goes bad, or is it, or patties freezeable?
Thank You,
Melissa
Hi Melissa! I’m glad you love them. These patties freeze great once cooked.
We have never eaten veggie burgers before. We were impressed. Are you suppose to use all the quinoi that I made with the 1/2 cup? the burgers were a little to moist for turning. Also needs a little more flavor.
Made the carrot and apple muffi
ns. Delicious and moist. They fall apart when cut in half, did I do something wrong or is that normal?
Hi Pat, I’m sorry you didn’t love these. Yes, you are to use all the quinoa that was listed. There shouldn’t have been any water left in the quinoa after it was ready. How long did you bake them for?
These patties are so delicious! It’s not always easy to find tasty recipes that fit my partner and my opposite dietary restrictions (vegan, gluten free, nut free) and this was such a winner! I’ve made this recipe twice and was so certain I had previously processed the oats, but the recipe didn’t call for it. I see now a note that there was a change to the recipe, I highly recommend pulsing the oats in a food processor before mixing them into the patties, as I thought it made the mixture hold together better. They’re delicious either way though, if you skip that step.
Am I losing my mind or did this recipe used to call for millet?
You aren’t loosing your mind! See my notes :) I did change it and liked quinoa better, but you could still use millet too.
Couldn’t believe it but my very picky 3 year old loved these burgers and ate a whole one! He’s normally very good at finding my hidden vegetables in his food but these are so delicious he didn’t mind. I used the leftover quinoa bowls I had made earlier in the week (which he had turned his little nose up at) so they were even easier/faster to make. The potato gave it good structure and rich flavor. Yum! Thanks!
Next time I will use more sweet potato (my sweet potatoes were just a little bit too small) or a little bit of egg as a binder and maybe a bit more spice but overall these are quite yummy and I like that I can make several and eat them later. They are so much better than frozen.
AMAZING – BEST VEGGIE BURGER I EVER HAD.
I am loving your vegan and vegetarian recipes as well as your adorable pup:) I made the veggie burgers and tried them baked and stove top and then I tried the air fryer. They were amazing I rolled them into balls like falafel. Any ideas for a dipping sauce?
Thank you:)
Hi Natalie! I’m so glad you have enjoyed them. As for dipping sauce, the possibilities are endless! You could use my aioli, or make a spicy mayo. My guacamole would also be a great addition!
Loved these! Have made them twice. Do you know how the nutritional value of the recipe? In particular, how many grams of protein in each patty?
Hi Janine! The nutritional information can be found below the recipe notes. I hope this helps!
Made the recipe exactly as written except for skipping the cilantro (my daughter hates it), and they were a huge hit! I baked them in the oven and the texture was just right. The flavor was wonderful. Will definitely make them again. Thanks!
You’re right – these are the best!
We tried these burgers for family dinner last night and they were very tasty. I had cooked both vegetable and some meat patties because we are a ‘mixed bunch’. The vegetable patties won out. Next time there will only be vegetable patties. We served with guacamole and some left over salsa I had on hand. Dinner was a winner!
These were great! I added some corn and liquid smoke
I plan on making these for the first time soon. I will need to freeze some. Will they freeze okay uncooked?
Hi Leah! I would freeze these once they are cooked. I hope you love them!
I made them tonight. They are amazing.
My wife claims this is her favorite meal that I make for her. Not just favorite C+K, but favorite period. We love the flavor combination. Serve on a yummy potato bun with frozen Trader Joe’s French fries.