Even meat-eaters will love these baked Broccoli Cheddar Veggie Burgers. Double the recipe and freeze half to use another time.
Our whole family is spending a week at a cottage in a couple of weeks and I needed something for Jenna, my vegetarian Kook partner/daughter. I’m usually not a fan of veggie burgers, but I am definitely OK with these. The combination of broccoli and cheese combined with sweet potato, onion, garlic, Panko and seasonings is really tasty. So I made and froze a batch of these veggie burgers and now think I may even join her while the rest of the family eats beef burgers. They are moist, filling and actually very yummy.
It’s worth paying attention to the toppings to balance and enhance the flavors and textures. I used a simple slaw of chopped purple cabbage with a squeeze of mayo and a splash of lemon and Dijon. It worked really well, but I wish I had used green cabbage for a nicer color contrast. In any case, below are several other topping suggestions below that I think would work equally well.
If you don’t have a food processor (or you want to avoid having to wash it), finely chop the onion, garlic, cooked sweet potato and cooked broccoli with a knife. Then add them to a large bowl to mix with the other patty ingredients.
Try serving your veggie burgers with our beet, orange and goat cheese salad.
Tailor To Your Taste
- Use any cheese or cheese combination you prefer.
- You can fry the veggie burgers on medium heat in a skillet instead of baking them in the oven.
- Suggestions for toppings
- Garlic or Dijon aioli
- Tomato Sauce or roasted tomatoes
- Caramelized Onions or crispy fried onions
- Roasted red peppers or eggplant
- Baked beans
Shortcuts for Veggie Burgers
- Use pre-shredded/grated cheese
- Use pre-cut broccoli florets (or a combination of broccoli and cauliflower)
- Use 12 ounces frozen broccoli, defrosted and squeezed dry with a paper towel (no need to cook)
- Patties can be made a day or two ahead and kept in the fridge before baking. To freeze, place unbaked patties on a tray and put in the freezer for 20-30 minutes. Then wrap individually in plastic wrap or stack with parchment paper in between before placing them in a sealed bag or container. Remove as much air from the bag as possible. Bake from frozen, adding a bit of extra time if needed.
Broccoli Cheddar Veggie Burgers (Baked) Recipe
- 1 small sweet potato
- 3 1/2 cup broccoli florets (from 1 large head)
- 1 small onion, peeled and cut into 3-4 pieces
- 2 garlic cloves
- 2 cup cheddar cheese (or 1 1/2 cups American, 1/2 cup Parmesan), shredded
- 1 egg
- 1 tsp Dijon mustard (optional)
- 2/3 cup Panko bread crumbs (or a bit less)
- 1/4 tsp or 1/2 teaspoon kosher salt, to taste
- 1/4 tsp pepper
- 1 1/2 tbsp vegetable oil
Toppings Options for Veggie Burgers
- Coleslaw, Tzatziki, Garlic Aioli, Dijon Aioli, Tomato Sauce, Alfafa Sprouts, Caramelized Onions, Crispy fried onions or Baked Beans
- Preheat oven to 425F. Position rack in bottom third of oven.
- MICROWAVE SWEET POTATO: Pierce sweet potato a few times and microwave for about 4-5 minutes until tender. Peel and cut in 3-4 pieces.
- PREPARE BROCCOLI: Microwave washed florets for 1 1/2 minutes on High. To maintain bright green color, plunge into ice water to quickly cool down. Pat dry on paper towels.
- PROCESS and MIX PATTY MIXTURE: Process onion and garlic until finely minced. Add sweet potato and broccoli. Pulse 8-10 times, scraping sides part way through, until finely chopped and combined. Transfer mixture to mixing bowl. Add egg, Dijon, Panko, cheese(s) and salt and pepper to taste. Mix to combine. Taste and adjust seasonings. Form into 5 patties about 4 inches wide. Place on pan lined with parchment paper. Brush with oil on both sides.
- BAKE: Bake for 25-30 minutes, turning patties over half way through. Serve in a bun with desired topping(s).
Recipe is adapted from Canadian Living Magazine June 2018.
Other vegetarian mains you might like: