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.
I made these with Buttercup squash instead of sweet potatoes and they came out great! Thanks!
Hi, I made your recipe and it was wonderful! I was wondering if anyone has figured out the nutrition information? (Calories, fat, etc)
3 years ago I became a vegetarian and this was one of the first recipes I tried. It was so delicious, it made me happy to be a vegetarian and I’ve never felt the urge to go back to meat-eating. This is still one of my staples, and even my meat-eating parents love them! Thank you for sharing your recipe!
I made these burgers using quinoa, and they were really delicious! Instead of making standard sized burgers, I made small patties and served them with a garlic/herb sauce (from The Minimalist Baker’s website), which is basically hummus with extra garlic, lemon, water, and dill. They were so yummy! I will definitely make this recipe again. Thank you!
Yes!! These are the first veggie burgers I’ve ever made and I don’t think I’ll use a different recipe. SO yummy. Do you think these could be prepared on a grill if I brought them to a barbecue or something?
Thanks for this awesome recipe!
These burgers are DELICIOUS! When I saw the recipe I thought that it sounded yummy so I made them Monday and have one left today! The recipe has a perfect combination of ingredients and you can taste them all. I love that this make about 8 or 9 patties because since it is just my boyfriend and I at home we had plenty leftover and I’ve just been popping them in the microwave for a quick lunch! Convenient and delicious recipe, thank you!
These burgers are slammin! :)
I just made these, baking them at 375 for 20 minutes each side. Absolutely delicious with perfect texture. Thanks so much!
Thanks, Chris! Happy you enjoyed it.
I made the burgers tonight for dinner and Wow! Outstanding. This is a recipe I am going to keep in my file. My meat eating husband loved it too. I fixed my burger up with all the normal stuff. I loved the flavor of the patty too… something you don’t get with traditional burgers. I am curious… the burgers didn’t stay together very well like a traditional burger… any tricks on how to make them how their shape? Feel free to email me… thanks again!
Hi Lauren, I’m sorry to hear that they didn’t hold together. That isn’t a common issue. Next time, I think they might turn out better if you mash up the mixture more. If it’s too wet to shape, you could add more oats. Hope that does the trick!
This is a very delicious burger. Making it took no brain work and just snacking on it while adding the ingredients was a treat. I will. E making it again, and even thinking it will make a great thanksgiving side dish.
I’m glad you enjoyed the whole process, Barbara! Would be a really delicious holiday side.
As a vegetarian for 30 years, I don’t tend to use recipes much. However, having tasted a sweet potato and black bean pattie at school, I had to get the recipe. This one is PERFECT!!! I ditched the chilli as the smoked paprika was more than enough. I have 3 children, one of whom is a bit picky, and everyone loves them. I make them once a week to ‘fantastic, mum’s making burgers!’. They’re ridiculously easy to make (key) and highly nutritious. I have passed on the recipe to a number of friends who are delighted. They go really well in a bap with mango chutney and crunchy lettuce.
Always really nice to hear when one of my recipes makes it to regular rotation :) Happy so many enjoy this, Catherine!
Whoa!!! The best veggie burger ever. Everyone loved them. The texture, the taste everything. Used vegan American cheese and the grand daughter was in heaven. Thanks so much for the recipe.
You’re welcome, Kathy! Love hearing that the whole family enjoyed.
I found this on Pinterest last summer (2016) and I’ve made it over a dozen times… Amazing recipe! It’s my go-to when we’re having meat lovers over for dinner, no one mentions the words “vegan” or “meat”.. they just devour it. Leftovers also keep well. Amazing over spinach & roasted garlic or broccoli rabe, with roasted potatoes. If you add a few drops of liquid smoke it makes it even better for burger fans. Thank you!!
The flavor of these veggie burgers is outstanding, but mine were quite soft and didn’t hold their shape well. When I picked up my burger in a wonderful homemade bun with avocado, tomatoes and onions on top, the burger sorta squished out. Even so, I hugely enjoyed the spicy flavor.
I’m sorry to hear that, Jonny! You might have better luck brushing these with oil and baking them to get them to cook through the middle more. I revisited this recipe for my book and tweaked a few things—hope you’ll check that one when the book comes out mid-May!
Hey, if I want to bake them in the oven, how should I do that? How much degrees and time?
I’m not a fan of spicy meals- is there any substitute for the spices that will keep the original flavor?
Hi, E.S. I have several regular readers who also prefer their meals to be less spicy. I wouldn’t suggest eliminating the spices entirely (that would make the burgers very bland), but I think you should look through the comments here and see if you can find one that discusses cutting back on them for less spiciness.
MUST TRY BURGER! I had to make a gluten-free, dairy free, vegetarian lunch for a group of friends I was hosting at my house.I was very nervous that I might not be able to find anything good and even if I did, I thought I would be terrible at making it. But this burger was perfect! Everyone loved it and it was so filling. I am usually a very devoted meat eater, but after I tried this recipe I am for sure going to keep making this. It’s like my eyes were opened and now I really see not reason in a regular meat burger when this is 100x better!
Thank you so much, Sabrina! I’m glad it was so flavorful and persuasive.
These were absolutely, positively, 100% THE VERY BEST Veggie Burgers that I have ever had, at any time in my life, anywhere, in this whole big wide world. SWEAR! THANK YOU!!!!!
Thank you, Shauna! Such a great compliment.
I have been reading about your adorable dog Cookie. I had my dog Cookie for 17 years. My youngest daughter was 20 months when we got Cookie. My daughter just started calling her Cookie and it stuck. I am thinking because her fur looked like Cookie Monsters. Cookie was a mix. The Mom was a Cockapoo and she got mixed up with a Bassett Hound. She looked like a Coker Spaniel. The chest bone of a Basset Hound, shorter legs, and a little longer. She was the best dog ever. Very smart adn so great with kids.
Ivie, I love that you had a Cookie, too. She sounds like she was really wonderful. Dogs are the best!
Hi there! This recipe looks wonderful.
I don’t have a food processor. What would you suggest in place of the oats?
Thanks.
Hi Jenie! You can use 1 1/4 cups quick-cooking oats instead of processing old-fashioned oats in the food processor.
Hi Jenia,
I used pestle and mortar instead of a food processor and it was really easy to ‘process’ them this way.
Thanks, D!
These burgers are amazing!
Thanks, Heather!
I made this for dinner for the first time and it was amazing. I was too impatient to roast the potatoes in oven so I just steamed them for 10 min and added olive oil and salt to them afterwards. Followed the rest of the recipe and used goat cheese as my topping. Thank you for this recipe!
Sounds really tasty, Andrea! Thanks so much.
Wow, so good! I have to say that this is one of the best meals I’ve ever made. I ate them on fresh honey whole wheat buns and topped them with some tofu bacon (Tofu sliced as thinly as possible and marinated in EVOO and soy sauce for a few hours, then baked at 400 on each side for 10min.) They were so amazing I’m going to have to make them for some friends tomorrow night.
Yum! The tofu bacon sounds like a delicious addition, Andre. I hope your friends enjoy them!
Thank you for this geogious recipe!
I made them with butternutsquash instead of sweetpotatoes and kidneybeans instead of the black ones because thats what I had at hand and they turned out delicious. My kids loved them. My sixteenyearold even said I should open a vegan restaurant…
I baked them in the oven and the ones I forgot to brush with oil turned out even better. Now the leftovers are waiting in the freezer for the next time. If someone is looking for perfekt homemade buns, please try these: https://www.ploetzblog.de/2013/02/09/leserwunsch-hamburgerbroetchen-hotdogbroetchen-nach-peter-reinhart/
Thanks, D! Those buns look fluffy and delicious.
AMAZING. best vegan burger I’ve ever tried!!!
YES! Thanks, Maysa!
Would love to try these! Can I substitute for another type of bean though? Hubby isn’t a fan of black beans!
I think pinto beans should work!
Made them for the first time, really simple just took some time to make because the cooling, refrigerator time, and cook. They smell amazing, and taste really good too. They were my first homemade vegetarian burgers, I usually just buy a frozen pack, but I will definitely make these again.
I’m so glad your first go-round went so well, Samantha! Thanks for the kind comment.
Hi Kate!
I realize this is an old recipe, but was thinking about making these last for more than one day if I am cooking for 1 or 2. Would it be possible to reuse the (unbaked) ingredients and stuff them into bell peppers and bake? If so, do you have a suggestion for timing?
Thanks,
Terra
Hey Terra, that’s a cool idea. I’m not sure on timing, but stuffed peppers are tricky because generally the insides will be cooked through before the peppers have softened enough on the outside. You can just make the full batch and freeze leftover burgers for later; I know that works!
I made these for a party as a vegan option but made them fritter size served with harissa and a corn relish I got out of the Cafe Flora cookbook. I pan fried them and the reheated in the oven. Fantastic and the most popular dish of the party.
Oh my goodness, that sounds delicious! I’ll have to try that, Ann. Thanks!
These were amazing! I made them with oats, and a combination of black and kidney beans. The sweet potatoes make them sweet and the quinoa gives a great crunch. I baked them at 350F for 20 minutes on each side. I loved that the recipe calls for no flour or eggs.
Wonderful! Happy to hear that these worked out so well for you, Abigail.
I’ve made numerous veggie burger recipes, and these are by far the best tasting. I make double batches so I can have them ready in the freezer. My only question is, these squish out when I bite into my burger. Is there something I can do to make them more firm? Am i doing something wrong? Either way I will continue to enjoy these. Thank u so much!
Hey Emily! I’m so glad you’re enjoying these. I actually have a revised version of this recipe in my cookbook that you might like better. They’re baked, so they’re cooked through a little more and are less “squishy.”
These are delicious! Our family is converting to vegan and this will definitely be a staple for us. Also, thank you SO much for providing the link for be a match – I am now registered and awaiting my swab kit ;) looking forward to trying some of more of your recipes in the near (VERY near) future!!
Thank you so much for registering, Stephanie! You won’t regret it. I’m happy to hear you love the burgers!
Great taste and very filling! These have a great flavour – sweetness from the sweet potato and then a bit of heat at the end of the bite – awesome texture with crunchy bits of onion. I paired this with corn on the cob for the first night (there’s only two of us, and this recipe yields 8, and we can only eat one each per meal) and topped my burger with fresh tomato, avacado, and salsa. Lunch and night 2, I topped with guacamole and salsa, and I think that was the best! We also ate with chips and salsa and had mango/strawberries/blueberries to pick through on the side as well. Another success, Kate!
YES! I’m such a huge fan of that chipotle and chili powder combination, too. I love that you’re mixing up the toppings– I make a big batch and eat them for lunch throughout the week, too!
I’m not the biggest fan of sweet potatoes, but I picked some up at the farmers market last weekend for a really good price and decided to try these burgers because black bean burgers are my favorite! They were really delicious! The sweet potatoes acted as a great (and healthy) binder. I used quinoa and they held together really well when I cooked them in the frying pan. I served them with spicy vegan cheese and tomatoes and lettuce and they were a hit and very filling! Luckily I have enough mix to make a couple more for dinner tonight, too!
Yum! I’m so glad you enjoyed these, Christina. I think you may officially be a sweet potato fan now? ;)
Who needs meat when you can have something that delicious!!!
So yummy :)
Made them so many times already.
Right? Thanks, Michaela!
My first attempted veggie burgers and it could not have gone better! They held together, it made the perfect amount, and the flavours were on point! I loved them, my boyfriend loved them. Thanks :)
Wonderful! I’m glad your first experience went so well, Rebecca.
Would you freeze these before or after pan frying? Thanks!
Nevermind – I searched the comments and found the answer. Cooking my first batch now. Can’t wait! Thanks!
I’ve frozen them after pan-frying–the crust seems to help them keep their shape once you thaw them out.
My son has recently become vegan and he is coming up for the weekend; I am scouring websites looking for help and this burger recipe is going to one that we will all try! Thank you
I’m so glad you found this, Jane. I hope your son enjoyed the burger!
Delicious! My husband and I saw these in your cookbook and I whipped them up last night. We were happy for the leftovers so we could enjoy them for work lunches. Great recipe!
Awesome! I’m so glad you both enjoyed these.
Looooove this recipe, best vegan patty I’ve found! Such a lovely story too, you just get better and better! <3
Thank you, Cassie! I’m so glad you enjoy the burgers.
Can you provide the calories, carb, protein, fiber?
Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. In the meantime, here’s a nutrition calculator that might come in handy.
Mmmm Yummy!
One of the nicest vegetarian burgers I’ve tried :)
Thanks for sharing such a wonderful recipe Kate.
The taste was very good but with many steps to follow. They are also good in other things like pita, salat and tortillas
Made this last night and it was delish! Had it without the bun. I do recommend frying it as it makes a really nice crust (I usually bake everything)
Thanks, Kim!
This recipe is so awesome that even my no vegan family love it!!!( I’m the only vegan). It’s a healthy, delicious and protein packed recipe perfect for athletes. I usually make this for my son, after a tough football workout. Thank you so much!!! From the beautiful island of Puerto Rico :)
Hello from Kansas City, Johanna! I’m so glad everyone enjoys this recipe. I hope your son has a great season!
These were super good & I will make again! Thanks for the recipe.
Great! Thank you, Diana.
A few years later, I stumbled across this recipe and made it tonight. I’m so proud – my first burger from scratch! It’s a bit in the spicy side for me because I’m super sensitive, so I’ll ease off the paprika next time. I liked how the recipe made several burgers, so I’ve stashed several in the freezer and am glad to know I have some on hand. Thanks for the great recipe!
I donated my bone marrow to a stranger in 2002. Later when we met, she told me she suddenly developed seasonal allergies like me. Oops – saved your life but now you are sneezy! Can’t wait to try your vegan recipes. This is very new to me and will be difficult. Hope these recipes make it easier! Thanks!
Beth, isn’t that funny how that works? I wish Bill hadn’t inherited my allergies, but I’m glad he’s still here and well! Hope you enjoy my vegan recipes. :)
These burgers were super yummy and my family loved them! Thank you!
Sooooo good. I didn’t have all the ingredients to hand so experimented a little with your recipe – main substitutions were kidney beans for black beans and different seasoning. I also used jumbo oats and didn’t grind them up because I wanted to savour the texture.
Anyway, it was easy peasy and turned out so well. Thank you :)
Thank you, for trying it out Alex.
One of the best veggie burger recipes I’ve tried! Used quinoa instead of the millet and chose to bake mine in the oven as your suggested alternative to pan fried. They turned out great!