Sofrito, depending on where you are, is the base of many many dishes. Typically onion, fat, and a couple of other ingredients, it provides the foundation for other flavors to be layered.  For the base of these veggie burgers, I used an Ecuadorian style sofrito, with onion, toasted garlic, tomatoes, cumin, and cilantro.  The result is a rich and flavorful veggie burger that can stand up to the grill.  I also added oats to provide more structure, since veggie burgers are notorious for falling apart on the grill.




For 4 to 5 burgers

1 sweet onion, finely chopped

3 garlic cloves, minced

1/4 cup tomatoes, diced

2 chipotle pepper, chopped

1 teaspoon chili powder

1/4 teaspoon ground cumin

1/4 teaspoon black pepper

1 15-ounce can black beans, drained, rinsed, and dried on paper towels

1 tablespoon finely chopped canned beets

2 tablespoons cilantro, chopped

1 tablespoon barbecue sauce

1 teaspoon kosher salt

1 egg white (optional, to bind)

1 cup cooked brown rice

1/2 cup oats

2 tablespoons olive oil, plus more for cooking


4 slices white cheddar cheese (optional)


butter lettuce

sliced tomato

chipotle aioli (recipe below)


Heat the oil in a large sauté pan until very hot but not smoking. Cook the onions and garlic, season with a pinch of salt and pepper, stirring occasionally, until browned, about 10-15 minutes.

Combine all of the ingredients except for the oats and half of the brown rice in food processor.  Pulse until combined and slightly broken down (you don’t want mush). In a large bowl, combine the vegetable mixture with the remaining brown rice and oats.  Form into four or 5. Veggie burgers have a habit of falling apart a bit, so don’t sweat it if they don’t make it to the pan in one piece.  You can always smoosh them together with your spatula and no one will ever know.  If you want to help them hold up a bit, let them rest in the fridge for at least 20 minutes before cooking.

Heat olive oil in a cast iron or non-stick skillet over medium. Grill burgers for 2 minutes on one side. Turn and top with cheese, and grill for another 2 minutes or until cheese is melted.  Compile the rest of the toppings onto the bun and enjoy!


1/2 cup mayo

1 tablespoon chipotle adobo sauce (from the can)

1 garlic clove, minced

1 tablespoon olive oil

pinch of salt


Combine all ingredients.

  • Oof, this looks soooo good! Btw, what is the benefit to adding just the egg white as a binder instead of the whole egg?

    • TheKitchyKitchen

      Thanks Lleana! The egg white is just the sticky egg protein, and the yolk adds fat/richness – which won’t help your burger stick together. Hope this helps! xo

  • Wow this looks really yummy.i will surely give this a try.

  • This looks amazing Claire! I love all the spices you’ve put in for that extra kick!

  • i could SO devour one of these right now, definitely recreating this burger in my kitchen.. the vegetarians in my household will love it!

    • Kensy

      Where is the recipe for the Chipotle Aioli? You gotta have that… mmm

  • Hello,

    I was planning on use a large onion. Is that too much? Any tips for freezing the veggie burgers?


    • TheKitchyKitchen

      Hi Arji, I would use maybe 3/4 of a large onion, if it’s super big. For freezing the burgers, I put them in a flat container, separated by wax paper. Hope this helps!

  • Karen

    Hi these look so good! Do you think fresh beets would work? Or do they have to be canned? would it help if I quickly roasted the beer first then diced it? Thanks so much!

  • Karen

    Sorry I meant beet not beer! (Autocorrect!) 🙂