Here’s the recipe for a filling, protein-packed, flavorful Veggie Burger enjoyed by writer Sandy Bornstein when she was a guest at Vista Verde Ranch in Colorado. Chef Cholly was generous enough to share his recipe with Sandy and Real Food Traveler readers. 

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Hungry for more? Click to see what else is on the menu at Vista Verde Ranch.

Veggie Burger Recipe from Vista Verde Ranch in Colorado

Ingredients for Chef Cholly’s Veggie Burgers:

2.5 pounds sweet potato
3 TBS olive oil
1 cup sunflower seeds – plain, unsalted
1 onion
14 cloves garlic
56 oz black beans
1 tsp each cumin, coriander, smoked paprika
½ tsp cayenne
1 tsp salt
½ cup chopped parsley
2/3 cup barbeque sauce
2 cups gluten free breadcrumbs

Method:

Cut the sweet potato into medium sized dice.
Toss in the olive oil and then roast the covered sweet potatoes until JUST cooked through.
Cut the onion into small dice.
Mince the garlic and sauté the onion and garlic until cooked.
Drain the black beans.
Toast the sunflower seeds.
Pulse ½ of the black beans in a food processor.
Combine all of the ingredients in a large bowl.
Form the mixture into patties.
Freeze the patties on sheet tray.
Place 12 patties in a Ziplock bag for storage.
Sear the patties in a cast iron skillet on medium low heat, otherwise they burn.
Finish by heating slightly in the oven.

Chef Cholly’s Veggie Burger, which Sandy requested to be served without the bun, topped with a selection of items available on the menu. Photo by Sandy Bornstein

Hungry for more? Get the recipe for Pasta Bolognese from another Colorado destination.