Chipotle Veggie Burgers + Wine Pairing
As the vegan diet becomes more mainstream, it's easier than ever to find a delicious veggie burger at nearly any grocery store. Whether you prefer a "meatier" texture, or one filled with chunks of broccoli and edamame, there is a veggie burger somewhere in the world that you would love. This smokey sweet potato, black bean, quinoa patty is that veggie burger for me.
This veggie burger is packed with plant proteins and has the perfect texture for cooking right on the stovetop in a little oil. When the patties are cooked, there's a light crust on the outside and they're hearty and squishy on the inside. I've had a huge continued success of freezing these burgers and defrosting/cooking them as needed. My freezer always has a batch of these ready to go for an easy weeknight dinner or weekend lunch.
Now let's talk wine. First, I need to say, I'm not a huge fan of Merlot. It's not a wine I ever order when going out, and I will normally wouldn't pick up a bottle to drink at home. That being said, this Merlot is delish. It's ripe, smooth, and has an inviting sweet cherry smell to it, without actually tasting super sweet. The burger I put together here has caramelized onions, lettuce, Follow Your Heart vegan American cheese, red onion, Light Life vegan bacon, avocado, and Just vegan mayo. I think what works so well with this wine pairing is the melty cheese, the smokiness of the chipotle peppers, and the jammy-ness of the caramelized onions that reflects itself in this approachable Merlot.
The Merlot I paired this recipe with is 2015 Gen5 (Clarksburg, CA). I found it at my local grocery store and recommend you try it, too. You can certainly use another Merlot that you like or can find locally.
If you try this recipe, let me know! If you pair yours with a different wine, let me know how it goes! Leave a comment below, or share a picture on instagram with #datkindlife . Stay kind, bbs!
Chipotle Veggie Burgers
Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins
· 2 tablespoons oil
· 1 medium onion, diced
· 1-2 cloves garlic, minced
· 2 teaspoons salt
· 1 ½ cup sweet potatoes, small diced
· ½ cup water
· ½ cup corn (fresh off cob, or frozen/defrosted)
· 3 chipotle peppers in adobo, finely chopped (only use 1-2 if you prefer less spicy)
· 1 ½ cup black beans, cooked
· 2 tablespoons adobo sauce from chipotle pepper can
· 1 teaspoon cumin
· 1 teaspoon chili powder
· ½ teaspoon black pepper
· 1 cup quinoa, cooked
· ½ cup panko bread crumbs
1. Heat 2 tablespoons oil in large skillet on medium-high heat. Add the onion, garlic, and salt and cook until the onion is translucent (about 2 minutes). Add sweet potato and water and cook until soft, stirring frequently, about 10-12 minutes. Add in the corn, and chipotle peppers and mix until well incorporated.
2. Add the cooked veggie mixture into a food processor and add all remaining ingredients, besides the panko and the quinoa. Pulse the mixture a few times to combine, so it’s all well-incorporated but not an ugly paste.
3. In a large bowl, add the blended mixture, the quinoa, and the panko breadcrumbs and stir until combined. Add salt and pepper to taste.
4. When you squeeze the mixture between your hands, it should form a patty. If it just crumbles, add a little water a teaspoon at a time, until it can form a patty. If the mixture is too wet, add more panko bread crumbs a tablespoon at a time until it’s just right.
5. This will make about 5-8 patties depending how big you want them. I use a little less than ½ cup of the mixture for one patty. Once you form your patties, place them on a baking sheet lined with parchment paper and refrigerate them uncovered for 30 minutes.
6. When you’re ready to cook these guys, heat 1 tablespoon of oil in a skillet over medium-high heat. Cook patties about 3-4 minutes on each side, until they’re a happy brown color and have a slightly crispy crust going on.
7. Add them to a bun with all the toppings you like!
8. Any leftover burgers can be stored, cooked or uncooked, wrapped in plastic wrap in the freezer.