Friday Food: Homemade Vegetable Burgers with Sargento Cheese

After being a vegetarian on and off for years, I can comfortably say that I do enjoy to occasionally eat meat, but it is not my first choice at a restaurant nor do I think I really have the best. So, when I asked to participate in a post for Sargento’s “Ultimate Cheeseburger Contest,” which also included a recipe, I immediately thought of making my own vegetable burger using Sargento‘s Swiss Cheese singles.

Having had numerous veggie burgers in the past, I knew I wanted to create one that was veggie-based (and not using soy) where I found one on Cooking Light in their 10 Best Veggie Burger article. With over 10 recipes for inspiration, I decided to create a combination of their Homemade Quick Black Bean Burger and their Vegetable Burger using black beans, carrots, beets, peppers, onion, corn, rice, eggs and breadcrumbs to bind the ingredients.

Creating the patties was really easy (although it did involve a lot of chopping!) and in less than 10 minutes where I then added some Sargento Swiss and avocado in a pita bun. I was heaven with this burger, and really was my ultimate for an easy summer dinner. I also loved the 100 percent natural, never processed Sargento cheese that provided a rich, authentic flavor to this new burger creation.

As part of the contest, you can also enter your favorite cheeseburger recipe using Sargento Natural Sliced Cheeses on the Sargento facebook page. Simply add in your name, description of the burger and a picture and you’re done! There are tons of varieties of Sargento where you can add Colby, Medium Cheddar, Pepper Jack, Colby-Jack, Jarlesburg, Pepper Jack and much more! Also, check out to view more savory burger recipes for your own burger creation!

To get into the spirit of this fun contest, Sargento has challenged chefs at iconic burger joints from coast to coast to create ‘??America’??s Ultimate Cheeseburger” to both create their own signature burger and showcase some of their local culinary flair. Our local burger haunt, 67 Burger created the Pastrami Spiced Swiss Burger for the contest, a combination of  pastrami spices, Sargento cheese, sauerkraut, mustard, and pretzel bun that is the ultimate ode to New York.

Whether you like veggie burgers, turkey burgers, or traditional meat burgers, Sargento has you covered with their diverse selection of cheese products that can enhance and make your burger experience even more memorable.

Vegetable Burger
Modified from Cooking Light
1 can of black beans, rinsed and drained
1 cup chopped fresh cilantro
1 cup chopped fresh dill
1/2 cup chopped fresh rosemary
2 cups of rice
1/2 cup coarsely chopped carrot $
1 ear of corn, shucked
1 1/4 teaspoons kosher salt
4 cloves of garlic, minced
1/2 red pepper, cut up
1/2 green pepper, cut up
2-3 large carrots, cut up
2-3 beets, peeled
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
2 eggs
1/4 cup coarsely chopped red onion
1 cup dry breadcrumbs
2 tablespoons extravirgin olive oil $
4 (6-inch) whole-grain pitas, cut in half
6 slices of Sargento cheese
Optional: 1 avocado sliced

1. Bring water to a boil and add rice; cook for about 30 minutes and drain.
2. Cut up the peppers, onion, carrots, beets, garlic and shuck the corn. Blend with a food processer or mixer.Add to a bowl.
3. Add the beans, fresh herbs, salt, pepper and rice to the bowl. Mix throughly as you add in the bread crumbs.
4. Add in the eggs and mix together. Add some olive oil to pan, along with some garlic and form the vegetable mash into circles. Let cook on a low heat – about 5 minutes on each side.
5. Add the cheese and let cook for a few minutes.
6. Add to a bun of your choice and top with some avocado (optional).
7. Enjoy!

To get into the spirit of summertime cooking, we are giving out two coupons for two packages of Sargento cheese to one food linker! Simply link up your favorite recipes and I will choose one at random to receive this prize!

Be sure to support your local restaurant by visiting the ‘??America’??s Ultimate Cheeseburger’? tab on the Sargento Facebook page to cast your vote! 

I received products and compensation from Sargento Foods Inc. and The Motherhood as part of my participation in this campaign. All thoughts and opinions expressed in this post are my own.

This entry was posted in Uncategorized by Serena. Bookmark the permalink.

About Serena

A writer and mom of two, Serena Norr is the managing editor of Momtrends. She is also the creator of Seriously Soupy, a website devoted to soup making. She also loves to write about healthy living, fashion, beauty and lifestyle topics on her blog Mama Goes Natural. She can be reached at
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    I shared my Grilled Tuna as well as an article about Baby’??s First Foods and the problem with the conventional approach.

    Check out my featured homestead this week: Shalom Farms!

    Get more traffic to your blog ‘?? get featured!

    Thanks for hosting!

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  • Devin @ Nom Yum & Free

    Your veggie burgers look delicious! I’m going to have to try making these soon. Any thoughts on a good binder that I could substitute for the eggs? Maybe a flax egg? I can eat eggs primarily due to my nursing daughter’s food allergies.

    This week I shared some chocolate chunk granola pretzel bars that are free of the top 8 most common food allergens.

    Happy Friday and thanks again for hosting!

    • Devin @ Nom Yum & Free

      Oops typo I meant I can’t eat eggs . . .

  • Pingback: Chocolate Chunk Granola Bar & Enjoy Life Chocolate GIVEAWAY! | Nom Yum & Free()

  • keri @ shaken together

    Those veggie burgers look AWESOME and I would love to win the cheese … we’re pretty much cheese-aholics in our house :) Thanks for hosting!

  • Happier Than A Pig in Mud

    Your burgers sound great and thanks for the fun give-away! Happy Friday:@)

  • Lauren @ Empowered Sustenance

    Thank you for hosting! I’ve posted a recipe for a vegan, allergen free Creamy Zucchini Leek Soup. It is thick, luscious, and packed with flavor!

  • April @ The 21st Century Housewife

    What a delicious post! I’m like you in that I do eat meat, but not every day and it isn’t always my first choice. I love veggie burgers. Yours sound fantastic, particularly with that yummy Sargento cheese. I’ve shared some blueberry muffins with lemon and a streusel topping – they really do make a lovely breakfast. Thank you for hosting!

  • Beth @ Hungry Happenings

    I love veggie burgers and your cheeseburger looks great. I linked up my Almond Nougatine Spoons topped with Chocolate ganache and am giving away three edible spoon making kits this week too.

  • Pingback: Vegetable Burger Recipe | Momtrends: Vege Bun ~ Vege Food on Vege Bun, Vegetarian Bun, Veggie Bun, Vegan Bun, Vege Life Products, Vege Baking Buns, Vege Pastry Buns()

  • Sherry

    These look great will have to try the black beans!
    Thank you for hosting!

  • island girl

    Well, now I am starving! These really look fantastic..going to try them out at Saturdays BBQ! Have a fun weekend, and thank you for the link up!

  • amber

    Hello There,

    Hope this Friday finds you well.

    This week I am sharing three recipes:

    (1)Raw Mexican Chocolate Ice Cream (vegan, cane-sugar free, dairy free)

    (2) Chewy Grain Free Granola Bars (dairy free, cane-sugar free, SCD)

    (3) Easy and Delicious Lasagna (dairy free, gluten free, vegan)

    Have a great weekend!

    Be Well,

  • Michelle

    Great looking burgers! Thank you for hosting.

  • Pat

    Your veggie burgers look amazing and even more so with the cheese melting on top! I also love Smuttynose beer–I’ve visited Portsmouht NH a couple of times –it is a charming place. Thank you for hosting Friday Food Trends!

  • Winelady Cooks

    I’m always looking for a good veggie burger. This recipe looks delicious. Thanks so much for sharing it this week.

  • shari@myjudythefoodie

    yum…interesting spin. I linked up two really tasty recipes: Grilled Kale w/Ricotta and Plums and a No Bake Cherry Cheesecake Pie. enjoy

  • Pingback: Creamy Zucchini Leek Soup | Empowered Sustenance()