Avocado Veggie Burger

I was craving a good veggie burger today, but Im not a fan of the textures of store bought veggie burgers, plus half the ingredients on the packaging aren’t actually vegetables. This recipe was an experiment but they turned out pretty darn good!  I love avocado so  I decided to make a Mexican southwest veggie burger. Lets just say, I have lots of leftovers, and I’m pretty happy about it! See recipe below!













Veggie Burger Recipe: (makes 8-10)

  • 2 cans of black beans
  • 1 can of garbanzo beans
  • 1 sweet potato
  • 1 red onion (1/4 set aside for guacamole)
  • 1 pkg of baby bella mushrooms, chopped
  • 1/2 jalapeno pepper, chopped
  • 1 cup of rolled oats
  • 2 handfuls of cilantro
  • 1 tbsp cumin
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp paprika
  • pepper to taste
  • Juice from 1 lime
  • 1 tbsp olive oil


  • 2 avocados
  • 1/4 of red onion
  • dollop of plain greek yogurt*
  • 1/2 jalapeno, chopped
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 garlic powder
  • 1/2 tsp chili powder
  • Juice from 1 lime
  • handful of cilantro


Peel and chop up sweet potato into small pieces and roast in the oven on 400 degrees until tender. In a small skillet, cook mushrooms for 3-4 minutes until soft, add chopped onion and cook about 3-4 more minutes, set aside. In a large bowl, mash up black beans and garbanzo beans. Add sweet potato, mushroom and onion and remaining ingredients. Mix all ingredients with hands until mixed well.

In a skillet, heat olive oil over medium heat. Form dough into small hamburger sized patties (make sure to press until firm or they will fall apart in the skillet). Cook each veggie burger on medium-low heat for 3-4 minutes on each side. Once done, I like to broil mine for about 5 minutes on 400 to make them extra crispy!

While veggie burgers are cooling, in a small bowl chop avocados  and mash. Add remaining guacamole ingredients until well blended.

Top veggie burger with guacamole and whatever other ingredients you like (slaw, goat cheese, more jalapeños, etc). Enjoy!


I had lots of leftovers, so I froze the rest to have later in the week! If you don’t need 8-10 veggie burgers, you can cut the recipe in half!

*To make vegan friendly, omit greek yogurt from guacamole






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