Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Course: Main Course
Cuisine: American, Fusion
Diet: Vegan, Gluten-Free
Yield: 8 patties
Intensity: Medium (involves multiple components but steps are straightforward)
Ingredients
For the Caramelized Veggie Patties:
1 cup Brussels sprouts, trimmed and quartered
1 ½ cups sweet potato, peeled and diced into ½-inch cubes
1 ½ cups butternut squash, peeled and diced into ½-inch cubes
1 cup carrot, peeled and diced into ½-inch chunks
2 tbsp olive oil, divided
1 tsp smoked paprika
1 tsp ground cumin
½ tsp garlic powder
½ tsp sea salt, plus more to taste
¼ tsp black pepper
½ cup red onion, finely diced
2 cloves garlic, minced
1 cup old-fashioned rolled oats (certified gluten-free if needed)
2 tbsp ground flaxseed
2-3 tbsp all-purpose flour or almond flour (for binding)
Olive oil or avocado oil, for pan-frying
For the Creamy Avocado Cilantro Sauce:
1 large ripe avocado
½ cup fresh cilantro leaves and tender stems, packed
¼ cup unsweetened plain plant-based yogurt (or substitute with vegan mayo)
2 tbsp fresh lime juice (about 1 lime)
1 small clove garlic
2-3 tbsp water, to thin
Salt and pepper to taste
Instructions
1. Roast the Vegetables:
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large bowl, combine the Brussels sprouts, sweet potato, butternut squash, and carrot. Drizzle with 1 ½ tablespoons of olive oil and toss to coat. Sprinkle with smoked paprika, cumin, garlic powder, salt, and pepper. Toss again until evenly coated.
Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until the vegetables are fork-tender and have deep, caramelized edges. Remove from the oven and let cool slightly. Reduce oven temperature to 375°F (190°C) if you plan to bake the patties.
2. Sauté Aromatics:
While the veggies roast, heat the remaining ½ tablespoon of olive oil in a small skillet over medium heat. Add the diced red onion and a pinch of salt. Sauté for 5-6 minutes until softened and translucent. Add the minced garlic and cook for 1 more minute until fragrant. Remove from heat.
3. Make the Pattie Mixture:
Place the rolled oats in a food processor. Pulse 5-6 times until they resemble coarse breadcrumbs. Transfer to a large mixing bowl.
Add the slightly cooled roasted vegetables and sautéed onion/garlic to the food processor (no need to clean it). Pulse 8-10 times until the mixture is combined but still has plenty of texture—it should not be a smooth puree.
Scrape the veggie mixture into the bowl with the ground oats. Add the ground flaxseed. Mix thoroughly with a wooden spoon or your hands until everything is well combined.
Let the mixture sit for 5 minutes. The oats and flaxseed will absorb moisture. If the mixture feels too wet to hold a shape, add 1 tablespoon of flour at a time until it can be formed into a patty that holds together.
4. Form & Cook the Patties:
Shape the mixture into 8 even patties, about ¾-inch thick.
To Pan-Fry (Recommended for Best Texture): Heat a thin layer of oil in a large non-stick or cast-iron skillet over medium heat. Cook patties in batches for 4-5 minutes per side, until golden brown and crispy. Place on a wire rack after cooking.
To Bake (Easier Option): Place patties on a parchment-lined baking sheet. Lightly brush or spray with oil. Bake at 375°F (190°C) for 20-25 minutes, carefully flipping halfway through.
5. Make the Avocado Cilantro Sauce:
While the patties cook, combine the avocado, cilantro, plant-based yogurt, lime juice, and garlic in a blender or small food processor. Blend until smooth, scraping down the sides as needed.
Add water, one tablespoon at a time, until you reach a creamy, drizzle-able consistency. Season generously with salt and pepper.
6. Serve:
Serve the warm patties immediately, generously drizzled with the creamy avocado cilantro sauce. They are excellent on burger buns, in lettuce wraps, or alongside a simple green salad.
Notes & Tips
Make Ahead: The roasted vegetable mixture can be prepared 1-2 days in advance and stored in the fridge. Patties can be formed and stored uncooked in the fridge for up to 24 hours or frozen for up to 3 months. Cook from frozen, adding a few extra minutes to the cooking time.
Binding: The patty mixture must be cool enough to handle and should rest to allow the oats to absorb liquid. If it remains too soft, add more flour or a tablespoon of breadcrumbs.
Sauce Storage: The avocado sauce is best used immediately but can be stored in an airtight container with a piece of plastic wrap pressed directly onto its surface for up to 1 day. The lime juice helps prevent browning.
Nutrition Information (Per Pattie with 2 Tbsp Sauce)
Calories: ~220 kcal
Carbohydrates: 27g
Fiber: 7g
Sugars: 5g
Protein: 5g
Fat: 11g (Saturated Fat: 1.5g)
Sodium: ~180mg