Egg Salad Sandwich

This really is the best egg salad sandwich! The basic recipe is creamy, savory, and full of fresh herbs for an insane amount of flavor. Everyone needs solid basic recipes for kitchen standards. And here’s one we think will become part of your repertoire: the perfect Egg Salad Sandwich! It’s the best kind of basic. This is a sandwich you can sink your teeth into, that tastes like an elevated version of what you’re used to. It’s fresh and healthy, not the mayo-laden kind you can find at the store. Another secret? It’s stuffed with fresh herbs, to give you a beautiful pop of flavor. The moment we tried the first bite, looked at each other and said, “Wow!” You’re going to want to try this: stat. Ingredients for the best egg salad sandwich There are lots of spins on ye old egg salad sandwich. Your grandma probably has her own family favorite recipe! This one is new and improved, with a few little tricks to modernize it and infuse the freshest of flavors. Over here we tinkered with this recipe quite a while to get it just right. The ingredients for an egg salad sandwich are: Eggs Greek yogurt […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This really is the best egg salad sandwich! The basic recipe is creamy, savory, and full of fresh herbs for an insane amount of flavor.

Egg salad

Everyone needs solid basic recipes for kitchen standards. And here’s one we think will become part of your repertoire: the perfect Egg Salad Sandwich! It’s the best kind of basic. This is a sandwich you can sink your teeth into, that tastes like an elevated version of what you’re used to. It’s fresh and healthy, not the mayo-laden kind you can find at the store. Another secret? It’s stuffed with fresh herbs, to give you a beautiful pop of flavor. The moment we tried the first bite, looked at each other and said, “Wow!” You’re going to want to try this: stat.

Ingredients for the best egg salad sandwich

There are lots of spins on ye old egg salad sandwich. Your grandma probably has her own family favorite recipe! This one is new and improved, with a few little tricks to modernize it and infuse the freshest of flavors. Over here we tinkered with this recipe quite a while to get it just right. The ingredients for an egg salad sandwich are:

  • Eggs
  • Greek yogurt
  • Mayonnaise
  • Dijon mustard
  • Green onion
  • Fresh dill or basil

Here’s a little more about why this combo works…

Egg salad

Yogurt + mayo makes it light and fresh!

Here’s a trick we use in traditionally mayo-based recipes from the 1950’s to lighten them up. Instead of straight mayo, we use mayo and Greek yogurt! Here’s why it works:

  • Mayo lends a savory richness, but using all mayo can feel too heavy.
  • Greek yogurt cuts back the calories and keeps it light and healthy, while adding a tangy flavor and a creaminess.

This winning combination is the secret behind our Ultimate Tuna Salad Sandwich! It also works great in creamy dressings: try our Homemade Ranch Dressing or Caesar Dressing.

Egg salad

Fresh herbs are key

The other trick to the best egg salad sandwich is using fresh herbs! If you know us, you know our mantra: Fresh herbs are the best way to infuse flavor into your cooking without adding calories. Herbs bring the best nuance and pop of flavor! Here’s a bit about what herbs go well in egg salad:

  • Dill: Use fresh dill for a classic flavor. Dill is often used in egg salad and it brings a delicate herby flavor.
  • Basil: This is our favorite unique variation! Basil egg salad has the best fresh flavor with the peppery pop of bright green basil.
  • Chives: Chives are another natural pair with egg salad. Because this recipe also uses green onion, they’re not as necessary: but they also bring great flavor if you have them on hand.
Hard boiled eggs

Master method: how to hard boil eggs

This egg salad sandwich requires a kitchen mastery skill: how to hard boil eggs! This is a skill that we didn’t learn until later in life. So we know not everyone knows how to do it like the back of their hand! Here’s the method we used:

  • Bring water to a boil: Cover the eggs with 1 inch water in a saucepan and bring the water to a boil.
  • Turn off and stand for 15 minutes. Right when it comes to a boil, turn off the water and let the eggs sit in the water for 15 minutes.
  • Remove to a bowl of ice water and cool. Then immediately transfer the eggs to a bath of ice water. Wait until they’re cool enough to peel.

You can make up a large batch of hard boiled eggs and store them for 1 week refrigerated. It’s best to keep the eggs still in their shell, which keeps them the freshest. We’d suggest boiling them in advance and then making the egg salad right before you make it, because…

Egg salad sandwich

How long can you store egg salad?

Here’s the thing: egg salad tastes best when it’s made fresh. But you can store it: egg salad lasts for 3 to 5 days in the refrigerator. The flavors can dull after refrigeration, so when you serve leftovers, let it come to room temperature and take a taste. Add a pinch of salt and another squeeze of Dijon mustard to taste to revive the flavors.

Make an egg salad sandwich into a healthy meal!

This egg salad sandwich is clutch for a fast and easy dinner recipe or a healthy lunch! Especially if you boil up the eggs in advance, this sandwich comes together in a snap. How to make this into a healthy meal in a rush? Here are some of our favorite non-recipe sides that take no time at all:

Egg salad sandwich

What can I use instead of bread for egg salad?

There are lots of options instead of bread for egg salad! If you eat a gluten free diet or are just looking to mix things up, here are some options:

  • Lettuce wrap: Serve it rolled up into butter lettuce leaves.
  • Stuff in an avocado: A ripe avocado makes for an out-of the box serving vessel.
  • Crackers: Gluten free crackers work well for serving: use your favorite brand or homemade almond crackers.

Variations on egg salad sandwich

There are lots of variations on egg salad! Here are some of our favorites, including a vegan variation:

  • Easy Chickpea Salad Sandwich A fan favorite! This chickpea salad sandwich is a plant based way to get your egg salad fix.
  • Tuna Salad with Egg Combine egg salad with tuna salad in this ultra-filling, protein packed creamy sandwich.
  • Curry Egg Salad Add 1 teaspoon curry powder for a flavorful variation.

This egg salad sandwich recipe is…

Vegetarian. For gluten-free, use the gluten-free serving options listed above.

Print
Egg salad

Ultimate Egg Salad Sandwich


1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 4 sandwiches
  • Diet: Vegetarian

Description

This really is the best egg salad sandwich! The basic recipe is creamy, savory, and full of fresh herbs for an insane amount of flavor.


Ingredients

  • 8 eggs
  • 1 green onion
  • 2 tablespoons chopped fresh dill (or basil)
  • 1/4 cup Greek yogurt*
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • Fresh ground black pepper
  • 8 slices of bread
  • For the toppings: lettuce, red onion, tomato, etc

Instructions

  1. Hard boil the eggs, according to Perfect Hard Boiled Eggs or Instant Pot Hard Boiled Eggs.
  2. When the eggs are cooked and cooled, peel them and chop them roughly.
  3. Thinly slice the green onions. Chop the fresh dill or basil.
  4. In a bowl, stir together all ingredients. Taste and adjust seasonings as desired. (Tastes best freshly made. You can also refrigerate for up to 3 to 5 days; after refrigerating taste and add a little salt and/or mustard to refresh the flavors.)
  5. If desired, toast the bread. Place the egg salad on the bread and top with lettuce, red onion, and any other toppings desired.

  • Category: Main Dish
  • Method: Boiled
  • Cuisine: American

Keywords: Egg salad sandwich

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Tomato Picnic Toast with Blue Cheese Mayo.

This is anything-but-boring tomato toast.  And it is so, so perfect for the next month or two, when tomatoes are at peak ripeness – for both lunch and dinner! And let’s be real… maybe even breakfast. It wasn’t until I started this blog that I knew about the phenomenon of mayo tomato toast. Sure, we’ve […]

The post Tomato Picnic Toast with Blue Cheese Mayo. appeared first on How Sweet Eats.

This is anything-but-boring tomato toast. 

tomato toast with blue cheese mayo

And it is so, so perfect for the next month or two, when tomatoes are at peak ripeness – for both lunch and dinner!

And let’s be real… maybe even breakfast.

sliced heirloom tomatoes

It wasn’t until I started this blog that I knew about the phenomenon of mayo tomato toast. Sure, we’ve had incredible tomatoes come mid-summer here PA (for about five minutes) ever since I was a kid, but we usually served them as salad. Or just sliced with some balsamic. 

P.S. there is a super easy, delicious tomato salad in my next book! It was a staple my mom made when we were growing up. Can’t wait!

crumbled blue cheese in mayo

Let’s just say that since the mayo/toast/tomato meal skipped over me, I’ve felt very deprived ever since discovering it. I mean, it is SO GOOD. So simple. Such a classic. How could I go so long without knowing this was a thing?

Granted, I thought I didn’t like mayo until about five years ago. But that’s neither here nor there.

blue cheese mayo on sourdough toast

So. You know I have made just about a million versions of tomatoes on toast right here on this blog. It’s unbeatable in the summer, the perfect lunch or dinner – just so unbelievably good.

tomato toast with blue cheese mayo

Most of my tomato toast varieties include burrata cheese, so I left that out today in order to really switch things up. Hello BLUE CHEESE!

And not just any old boring blue cheese, We’re making blue cheese mayo. Which is really just a fancy way for saying that we’re stirring crumbled blue cheese into mayo. It’s true. 

tomato toast with blue cheese mayo

It.is.everything. 

Especially slathered on sourdough toast!

Especially topped with ripe tomatoes!

Then sprinkle it all with flaked salt and you’re golden.

This is my perfect picnic toast. 

Whether you’re throwing a blanket in the backyard for a weekday picnic lunch or actually venturing to a park, it’s the best way to elevate your tomato toast or sandwich.

Add a sprinkle of fresh chives and you won’t even want to eat anything else all summer. 

tomato toast with blue cheese mayo

Tomato Toast with Blue Cheese Mayo

Print

Tomato Toast with Blue Cheese Mayo

This tomato toast is my new favorite lunch! Toasted sourdough spread with blue cheese mayo, topped with sliced heirlooms and sprinkled with salt. YUM.
Course Main Course
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • ½ cup mayonnaise
  • ¼ cup crumbled blue cheese
  • 4 slices sourdough bread, toasted
  • 1 to 2 heirloom tomatoes, thinly sliced
  • 1 tablespoon fresh chives, for topping
  • freshly ground black pepper
  • flaked salt for sprinkling

Instructions

  • In a bowl, stir together the mayo and blue cheese. Toast the sourdough. Spread it with the blue cheese mayo, then layer with the sliced tomatoes. Sprinkle with flaked salt, pepper and chives. Eat!

tomato toast with blue cheese mayo

But whyyyyy is this so good?

The post Tomato Picnic Toast with Blue Cheese Mayo. appeared first on How Sweet Eats.

Flaming Hot Cheetos Grilled Corn!

Wait! Please don’t leave. I promise there’s a really good reason to make flaming hot cheetos grilled corn. I swear. There is a legitimate reason for covering your corn in these spicy, crunchy crumbs and then eating it. I promise. It might even become one of your favorite summer treats! Let’s be real: it’s definitely […]

The post Flaming Hot Cheetos Grilled Corn! appeared first on How Sweet Eats.

Wait! Please don’t leave. I promise there’s a really good reason to make flaming hot cheetos grilled corn.

flaming hot cheetos grilled corn

I swear. There is a legitimate reason for covering your corn in these spicy, crunchy crumbs and then eating it. I promise.

It might even become one of your favorite summer treats!

Let’s be real: it’s definitely a treat. And if we’re cooking at home all summer, things gotta be good. 

corn on the cob

Now, I didn’t make this recipe up. You may remember two years ago when I was doing a book signing for The Pretty Dish in Boston, we had flaming hot cheetos street corn one night.

It was SO good.

crushed flaming hot cheetos

And guys, here’s the biggest thing. I am not a cheetos fan, and I’m certainly not a flaming hot cheetos fan. As a kid, I liked cheese puff things more than crunchy cheetos. And I’m such a baby when it comes to heat and spice! If things are too spicy, I feel like they just burn out my taste buds and then I can’t, well, TASTE anything. 

You know?

But I had to make it at home. I don’t know exactly how that restaurant made their corn, but the way I’ve made it is incredible. Like holy flavor from heaven. 

grilled corn on the cob

So anyway. Here I am. Covering my grilled corn on the cob in flaming hot cheetos. 2020 has brought me to my knees. And brought me to this.

Let me tell you how insanely good it is. I mean, it is GOOD. 

rolling corn on the cob in cotija mayo

First up, let’s talk about the components:

It’s sweet from the corn.

Creamy and cheesy from the cotija lime mayo.

Spicy and crunchy from the cheetos coating.

Seriously, EVERYTHING you want in one bite? This is it.

I’ve made this recipe a few times over the years, but I was “embarrassed” to share the full “recipe” since it uses the cheetos. 2020 has tossed all embarrassment out the window. You may have seen me post it on instagram stories last summer, but this year I decided that it HAD to have its own space here. It’s just so incredibly good, regardless of how trashed up the concept may be.

flaming hot cheetos grilled corn

Here’s how it goes down:

Grill your corn. Or heck, even roast it. Doesn’t matter to me. I love the charred, smoky bite that you get from a grilled ear of corn. But whatever works! Just cook it.

Then, slather it with a mixture of mayo, crumbled cotija cheese and lime zest. This is good enough to eat with a spoon. Super flavorful! Spread it all over the ear of corn because it acts as “glue” (ew?) for the cheetos.

I know, I know. I still can’t get over the cheetos either. 

Then, roll it in the cheetos crumbs. Add a sprinkle of cotija, a spritz of lime.

And you’ve arrived. TRY IT!

flaming hot cheetos grilled corn

Flaming Hot Cheetos Grilled Corn

Print

Flaming Hot Cheetos Grilled Corn

This hot cheetos grilled corn is amazing. Charred, smoky grilled corn slathered in cotija cheese mayo and rolled through crushed flaming hot cheetos. Yum!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 ears of corn
Author How Sweet Eats

Ingredients

  • 6 ears of corn
  • 2/3 cup mayonnaise
  • ¼ cup crumbled cotija cheese, plus extra for sprinkling
  • 1 lime, zest freshly grated (you can use the juice to spritz after)
  • 2 cups flaming hot cheetos

Instructions

  • Preheat your grill to the highest setting. Shuck the corn (I left the husk at the bottom for photos, but honestly, it’s messy to eat this way!). I don’t use olive oil or anything here - I find that it browns nicely on the grill and there is enough flavor with everything else!
  • Place the corn on the grill grates and cook until charred and golden, rotating every few minutes. My corn takes 10 to 15 minutes total, maybe a bit less for smaller ears.
  • While the corn is grilling, stir together the mayo, cotija cheese and lime zest.
  • Place the cheetos in the bowl of your food processor and pulse until small crumbs remain (or place them in a sealed bag and crush them!). Place the crumbs on a plate that is large enough to roll the ears of corn in.
  • Remove the corn from the grill and spread the cotija mayo (about 2 tablespoons each) all over the ears of corn. Roll the corn through the crushed cheetos. Sprinkle with extra cotija cheese. Serve immediately with fresh lime for spritzing!

Hate how much I love it.

The post Flaming Hot Cheetos Grilled Corn! appeared first on How Sweet Eats.

Spinach Artichoke Dip

This hot spinach artichoke dip is irresistibly creamy and tangy! Everyone will park themselves in front of the bowl, then ask you for the recipe. Here’s a spin on spinach artichoke dip that takes this classic to a new level! This tangy, creamy di…

This hot spinach artichoke dip is irresistibly creamy and tangy! Everyone will park themselves in front of the bowl, then ask you for the recipe. Here’s a spin on spinach artichoke dip that takes this classic to a new level! This tangy, creamy dip is such a crowd pleaser that it might interfere with the conversation when you serve it (sorry!). Alex and I recently made this for some guests and in a few minutes, everyone was parked around the bowl exclaiming how good it was. “WOW, this is so good! Can I have the recipe?” was the chorus. Which of course, made us thrilled! Here’s how to make this perfect party snack, and what takes it into addictive territory. How to make spinach artichoke dip Things can get contentious when it comes to people’s opinions about this popular dip! This version is the hot spinach artichoke dip, the kind that’s baked in the oven and served warm. There’s also a cold version of spinach artichoke dip: and we’ve got a recipe for that too. Here’s our Easy Spinach Dip: it’s served cold and only takes 10 minutes to make. For this hot spinach artichoke dip, you’ll make a similar […]

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Cauliflower Schnitzel Sandwiches with Caramelized Onion Mayo.

Cauliflower schnitzel sandwiches are happening!  Get ready. A super crunchy, crisp, flavorful bite is right here waiting for you! This is my trashed up attempt at an Octoberfest recipe. Instead of making any kind of meat schnitzel, we’re using a veggie. I KNOW I KNOW I KNOW. 2009 me is like who are you and […]

The post Cauliflower Schnitzel Sandwiches with Caramelized Onion Mayo. appeared first on How Sweet Eats.

Cauliflower schnitzel sandwiches are happening! 

These cauliflower schnitzel sandwiches are full of flavor! Crispy cauliflower, caramelized onion mayo, pickled cabbage and microgreens. Delish!

Get ready. A super crunchy, crisp, flavorful bite is right here waiting for you!

These cauliflower schnitzel sandwiches are full of flavor! Crispy cauliflower, caramelized onion mayo, pickled cabbage and microgreens. Delish!

This is my trashed up attempt at an Octoberfest recipe. Instead of making any kind of meat schnitzel, we’re using a veggie.

I KNOW I KNOW I KNOW.

2009 me is like who are you and how is this happening and how is this your life?

These cauliflower schnitzel sandwiches are full of flavor! Crispy cauliflower, caramelized onion mayo, pickled cabbage and microgreens. Delish!

Well it is and it’s good. You’re going to be into it! I promise.

These cauliflower schnitzel sandwiches are full of flavor! Crispy cauliflower, caramelized onion mayo, pickled cabbage and microgreens. Delish!

There are a couple steps here and the finished product is a flavorful sandwich stack that you won’t be able to stop thinking about. 

First, we have to bread and crisp up our cauliflower. Easy! Slice it into big pieces, like this.

In order to make it delicious (and, well, bite-able) in our sandwich, we have to bake it too. This will help keep the crispy exterior while softening the inside. Sort of like a big crispy, roasted cauliflower slab.

These cauliflower schnitzel sandwiches are full of flavor! Crispy cauliflower, caramelized onion mayo, pickled cabbage and microgreens. Delish!

While that’s all going on, we can chop some red cabbage and do a quick pickle on it. You can make this ahead of time or about an hour before you eat. I love the briney flavor and the little crunch that comes along with it too. 

OH and of course, the COLOR. Hot neon-y pinkish purple that is… natural? Sold. 

Throw a few micro greens on the bottom of the sandwich for health. Or enjoyment. Whatever. 

These cauliflower schnitzel sandwiches are full of flavor! Crispy cauliflower, caramelized onion mayo, pickled cabbage and microgreens. Delish!

Um, can we talk about this caramelized onion mayo?

OMG.

It is insane. It is my new favorite thing. I don’t care about mayo that much and this is the best mayo I’ve ever had!

And all you have to do is caramelize some onions and whip them into your favorite mayo.

Okay okay, it does take a bit of time to do that. But the best part is that you can make it ahead of time if you wish. After all, this mayo is a sliiiightly high maintenance because, you know, to caramelize your onions, it takes patience. 

But it’s WORTH IT too.

These cauliflower schnitzel sandwiches are full of flavor! Crispy cauliflower, caramelized onion mayo, pickled cabbage and microgreens. Delish!

Then you assemble it into this masterpiece! That isn’t really very fancy at all but looks very fancy. Because hello.

These cauliflower schnitzel sandwiches are full of flavor! Crispy cauliflower, caramelized onion mayo, pickled cabbage and microgreens. Delish!

Self care in a sandwich! That’s what it is.

These cauliflower schnitzel sandwiches are full of flavor! Crispy cauliflower, caramelized onion mayo, pickled cabbage and microgreens. Delish!

Cauliflower Schnitzel Sandwiches

Cauliflower Schnitzel Sandwiches

These cauliflower schnitzel sandwiches are full of flavor! Crispy cauliflower, caramelized onion mayo, pickled cabbage and microgreens. Delish!

pickled cabbage

  • 1 small head red cabbage, (chopped or shredded into thin pieces (about 1 1/2 cups))
  • ½ cup warm water
  • 1 1/2 tablespoons sugar
  • 1 teaspoon coarse salt
  • 3/4 cup apple cider vinegar

caramelized onion mayo

  • 2 tablespoons unsalted butter
  • 1 sweet onion, (thinly sliced)
  • ¼ teaspoon salt
  • ¾ cup your favorite mayonnaise

cauliflower

  • 1 head of cauliflower
  • 1 egg, (lightly beaten)
  • 1 cup seasoned bread crumbs
  • ½ cup panko bread crumbs
  • pinch of salt and pepper
  • 2 to 3 tablespoons olive oil
  • 1 large or 2 small baguettes, (sliced for 2 or 4 sandwiches)
  • 1 cup microgreens
  1. Preheat the oven to 400 degrees F.
  2. Line a baking sheet with parchment or foil and top it with a wire rack. Spray the rack with olive oil spray (or nonstick spray).
  3. To make the cabbage, place the cabbage in a large jar or bowl. In a smaller bowl, whisk together the water with sugar and salt until they dissolve. Whisk in the vinegar. Pour it over the cabbage. Let it sit at room temperature for 30 minutes to 1 hour. If making it ahead of time, you can stick it directly in the fridge.
  4. Heat a large skillet over medium-low heat and add the butter. Add the sliced onions and salt, then toss to combine. Cook, stirring often, until the onions are caramelized, about 30 minutes.
  5. To make the cauliflower, slice the cauliflower from the top down into 1-inch pieces, like big cauliflower slabs. If some pieces fall apart, that’s fine too! You can bread all the pieces.
  6. Place the egg on one plate (and lightly beat it) and the breadcrumbs on another with a generous pinch of salt and pepper. Stir the bread crumbs. It’s easier to use a plate than a bowl for both of these since the cauliflower pieces are large.
  7. Heat a large skillet over medium-high heat and add the olive oil. Dip each piece of cauliflower in the egg, then coat it in the bread crumbs, pressing gently to adhere. Place the cauliflower in the skillet and cook until it’s golden and crunchy on both sides, about 3 minutes per side. Remove the cauliflower gently with tons and place it on the wire rack. Repeat with the remaining cauliflower. If needed, you may need a little more oil!
  8. Once the cauliflower is all breaded and on the baking sheet, place the sheet in the preheated oven. Bake for 15 to 20 minutes, until the cauliflower inside is tender. Once the cauliflower is finished, everything else should be ready too!
  9. Stir the caramelized onions into the mayo.
  10. To make the sandwich, spread the mayo on the bottom of the bun, then top with the microgreens. Place the cauliflower on top – you might need to bread it into pieces or add a few if the pieces are smaller. Top with the pickled cauliflower. If desired, you can spread the top bun with more of the caramelized onion mayo!
  11. Serve immediately with chips!

These cauliflower schnitzel sandwiches are full of flavor! Crispy cauliflower, caramelized onion mayo, pickled cabbage and microgreens. Delish!

Holy flavor punch to the face.

The post Cauliflower Schnitzel Sandwiches with Caramelized Onion Mayo. appeared first on How Sweet Eats.

Broccoli Cheddar Quinoa Burgers.

Yes, we’re doing it. We’re making broccoli cheddar burgers! If you would have told me ten years ago that I’d be making broccoli cheddar burgers for my blog, I would have laughed in your face. Maybe even five years ago. Crazy! But here we are. Making these darn broccoli cheddar burgers and LOVING THEM.  Remember […]

The post Broccoli Cheddar Quinoa Burgers. appeared first on How Sweet Eats.

Yes, we’re doing it. We’re making broccoli cheddar burgers!

These broccoli cheddar burgers are a veggie burger dream! A little high maintenance, but packed with flavor and can be made ahead of time!

If you would have told me ten years ago that I’d be making broccoli cheddar burgers for my blog, I would have laughed in your face. Maybe even five years ago.

Crazy!

But here we are. Making these darn broccoli cheddar burgers and LOVING THEM. 

broccoli cheddar burger patties

Remember last year when I made these (slightly controversial, hahaha) veggie burgers? They are the BEST veggie burgers I’ve ever had (though p.s. I have an incredible black bean burger coming in my next book!), with tons of texture and flavor and bite. I never expected to love veggie burgers like I love them. Oddly enough, I actually find myself craving them!

And I used the base of that recipe for these. So they are a little high maintenance. But in years of testing (I mean, literally, years), I’ve found that the best veggie burgers ARE a little high maintenance. They contain a few wild ingredients (cashews! oats!) to give them texture. But it’s all worth it in the end because the flavor is fantastic. 

And while it’s never my goal to replicate the texture and feel of a beef burger, it is my goal to make sure I don’t have a veggie burger that resembles mush on a bun. No thank you. 

These broccoli cheddar burgers are a veggie burger dream! A little high maintenance, but packed with flavor and can be made ahead of time!

ANYWAY.

The inspiration from these burgers came from Emilia. Yes, my adorable little chubba bug toddler who eats EVERYTHING in the universe. It’s the best thing ever. Makes my heart so happy.

One of her favorite things to eat are the broccoli cheese “nuggets” that I make when I’m pressed for time. She absolutely loves them and honestly… they are pretty great if you enjoy the broccoli cheese combo. 

I mean, cheese. Who can resist?

These broccoli cheddar burgers are a veggie burger dream! A little high maintenance, but packed with flavor and can be made ahead of time!

Since Emilia already loves broccoli and since it took me nearly 30 years to enjoy it, I am adamant on keeping this love going. I’ve been making allll the broccoli things that I can while occasionally throwing some cheese in there.

By occasionally, I mean almost always.

For myself, at least. 

These broccoli cheddar burgers are a veggie burger dream! A little high maintenance, but packed with flavor and can be made ahead of time!

These burgers work great on a bun. Top them with a chipotle honey mayo like I have listed in the recipe or even eat them as a patty without a bun. They are delish that way, especially when crumbled on a salad.

These broccoli cheddar burgers are a veggie burger dream! A little high maintenance, but packed with flavor and can be made ahead of time!

Now maybe if I had eaten my broccoli like this way back when…

These broccoli cheddar burgers are a veggie burger dream! A little high maintenance, but packed with flavor and can be made ahead of time!

Broccoli Cheddar Burgers

Broccoli Cheddar Quinoa Burgers

These broccoli cheddar burgers are a veggie burger dream! A little high maintence, but packed with flavor and can be made ahead of time!

  • 1 cup cooked quinoa, (cooled)
  • 1 14 ounce can of chickpeas or cannellini beans, (drained)
  • 16 ounces broccoli florets, (chopped)
  • 1 1/2 tablespoons olive oil
  • 1 sweet onion diced
  • 4 garlic cloves minced
  • ½ cup chopped unsalted cashews
  • 1 tablespoon old fashioned oats
  • ¼ cup mayonnaise
  • 1 large egg yolk
  • 1 teaspoon smoked paprika powder
  • ½ teaspoon honey
  • 1 cup freshly grated sharp cheddar cheese
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • sliced sharp cheddar or your favorite cheese for serving
  • 4 to 6 buns for serving

chipotle honey mayo

  • 1/2 cup mayonnaise
  • 2 teaspoons honey
  • 1 chipotle pepper
  • 1 teaspoon adobo sauce
  1. Preheat the oven to 350 degrees F.
  2. Line two baking sheets with aluminum foil and spray with nonstick spray. Spread the beans on one sheet in a single layer. Spread the chopped broccoli on the other sheet in a single layer. Sprinkle the broccoli with salt and pepper. Roast the beans and broccoli for 12 to 15 minutes, until the beans split open and the broccoli cooks a bit.
  3. While the beans and broccoli are roasting, heat a skillet over medium low heat. Add the olive oil, diced onion and garlic and cook until softened, about 5 to 6 minutes.
  4. At this time, you can also pulse the cashews and oats in your food processor until they are finely chopped. Don’t wash the food processor because we will be using it again!
  5. In a large bowl, stir together the mayo, egg yolk, smoked paprika and honey. Stir in the sautéed onion mixture, quinoa, the beans and the broccoli. Add in the oats and the cashews. Use a potato masher or fork to smash the mixture together until it is somewhat combined. Take 1/3 of the mixture and place it back in the food processor. Pulse it a few times until it’s all very finely chopped and combined, then transfer it back to the large bowl. Stir in the cheddar cheese, salt and pepper. Mix everything together (I suggest using your hands – it will be sticky!) until combined.

  6. At this point, form the mixture into patties or burgers – whatever the size of your bun is! You can go with 4 or 6 patties – or even smaller for slider size. You can stick the patties in the fridge until it’s time to use them, meaning that you can make them ahead of time. You don’t have to refrigerate them before cooking, but sometimes I find that refrigerating them for 20 minutes can be helpful.
  7. When you’re ready to cook, heat a large nonstick skillet over medium heat. Add a high heat oil – like canola, grapeseed or coconut. Once the oil is hot, add the patties and cook them for 5 to 6 minutes on each side. Be gentle when flipping to ensure they don’t fall apart! A minute or so before removing them from the skillet, add a slice of cheddar on top so it melts.
  8. Serve on buns with the spicy mayo and tomato.
  9. As a note, these cannot be grilled on an outdoor grill (like most homemade veggie burgers can’t!) – they will fall apart. You can, however, place a cast iron skillet on the grill and cook them outdoors that way.

chipotle honey mayo

  1. Whisk all ingredients together in a bowl until combined.

These broccoli cheddar burgers are a veggie burger dream! A little high maintenance, but packed with flavor and can be made ahead of time!

So much serious flavor.

The post Broccoli Cheddar Quinoa Burgers. appeared first on How Sweet Eats.