• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Olives for Dinner

Recipes for the Ethical Vegan

  • About
    • Photography
    • Privacy Policy
  • Interviews
    • Why I Cook
  • RECIPES
    • Appetizers
    • Breakfast and Brunch
    • Dessert
    • Entrees
    • Reviews
    • Vegetable Sides
  • Work with Us
You are here: Home / Entrees / Burgers / Sweet Potato, Barley + Bean Burgers with Sloppy Sauce

July 22, 2020

Sweet Potato, Barley + Bean Burgers with Sloppy Sauce

Jump to Recipe·Print Recipe

A burger on a wooden board with a beer behind it

These burgers are made from the basics and hit the spot! Easy to make, pantry-friendly, freezable and delicious! They can be prepped in advance, formed into patties and frozen individually to make burgers for later.

Two hands holding a vegan burger

Don’t forget to toast your buns! The crispy edges complement the burgers while the sloppy sauce pulls it all together.

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Burger

Sweet Potato, Barley + Bean Burgers


★★★★★

5 from 1 reviews

  • Author: erin wysocarski
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 10-12 burgers 1x
Print Recipe
Pin Recipe

Description

Easy-to-make, delicious and freezable veggie burgers!


Ingredients

Scale

for the burgers

  • 1/4 cup pearled barley
  • 4–5 cups water
  • 2 cups small-diced sweet potatoes (about 2 small sweet potatoes)
  • 3 TB olive oil
  • salt and pepper
  • 2, 15 oz. can of beans, rinsed (any combo of black, kidney, white)
  • 1/2 cup mozzarella-style vegan shreds
  • one small red onion, diced
  • 4–6 cloves garlic, sliced
  • 1 TB vegan Worcestershire sauce
  • 2 tsp steak seasoning
  • 1 tsp liquid smoke
  • 1 cup panko breadcrumbs
  • 4 TB VeganEgg, whisked with 1 cup freezing cold water

for the sloppy sauce

  • 1 cup vegan mayo
  • 4 TB chopped pickles
  • 2 TB minced shallot
  • 2 TB ketchup
  • 1 tsp vegan Worcestershire sauce

to serve

  • toasted hamburger buns
  • vegan cheese slices
  • lettuce, tomato, mandolined red onion

Instructions

  1. Place the pearled barley and water into a medium-sized saucepan. Cover, bring to a boil, then simmer, uncovered, for about 45 minutes. It should be completely cooked through but still firm to the bite.
  2. Preheat oven to 400.
  3. Toss the sweet potato in 2 TB of the oil and season with salt and pepper. Place on a baking sheet and cook for about 20 minutes, or until it starts developing a little color around the edges. Stir halfway through the bake time.
  4. On a separate baking sheet, place the beans in a single layer. Bake for about 10 minutes, stirring halfway through.
  5. Allow all of the ingredients to cool and place into a large prep bowl.
  6. Add the vegan shreds and stir to combine.
  7. In a medium-sized skillet (I used cast iron), warm the remaining TB of oil over medium heat. Add the diced red onion and allow to soften and slightly caramelize for several minutes. Add in the garlic and allow to soften for a few minutes more. Add the the prep bowl and stir.
  8. Add the vegan Worcestershire, steak seasoning and liquid smoke to the bowl, stir, then add in the panko.
  9. Add in the VeganEgg mixture (it will seem like a lot, but it will all work out) and stir again.
  10. Form into 10-12 patties and refrigerate until ready to use.
  11. If freezing, place patties onto a silpat-lined baking sheet and allow to completely freeze, then transfer to a ziploc or freezer-safe container.
  12. To prepare, add some oil to a hot skillet, place patty into it, cover and allow to cook for a few minutes on each side or until golden.
  13. If using frozen patties, allow them to come to room temp before cooking.
  14. Combine all of the sloppy sauce ingredients beforehand or when ready to serve. Half, double or triple the recipe based on the number of burgers you’ll be making.

If you made this recipe ...

Tag @olivesfordinner on Instagram and hashtag it #olivesfordinner ... thank you!

Filed Under: Burgers, Entrees Tagged With: pantry-friendly recipe ideas, veganized classics

Reader Interactions

Comments

  1. David says

    July 26, 2020 at 1:44 am

    It seems to me that if you substitute say brown rice for the barley, it can be gluten-free. Thanks for this great recipe!

    Reply
  2. Shira Kline says

    December 22, 2020 at 9:46 pm

    absolutely delicious. made it with ¼ of the mayo after discovering an empty jar, and it was still perfect. used yellow onion and cheddar vg cheese, and it was still perfect. glad to have more of these in the freezer.

    ★★★★★

    Reply
    • erinwyso says

      December 23, 2020 at 8:08 am

      Shira, I love to hear that … so happy you enjoyed!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Meet Erin

Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest

VegNews Magazine | Your Ultimate Source For All-Things Vegan!

 
vegnews olivesfordinner

Become a Plant-Based Pro at Rouxbe Cooking School!

rouxbe

Stay Updated

Don’t Miss These!

Perfect Hash Browns

Perfect Hash Browns

Molecular Vegan: Scallops with Carrot-Ginger Caviar

Molecular Vegan: Scallops with Carrot-Ginger Caviar

Easy Refrigerator Pickles with Flowering Chives

Easy Refrigerator Pickles with Flowering Chives

Strawberry Shortcakes with Coconut Whipped Cream

Spork-Fed : Strawberry Shortcakes with a Coconut Whipped Cream Topping

Footer

Hi There!

Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

More Favorites

Vegan Bacon-Wrapped Scallops with Paprika Cream Sauce
Moroccan Tajine from The HappyCow Cookbook
vegan lasagna

stay connected

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS

Copyright© 2021 · Brunch Pro Theme by Shay Bocks