The “Colombian Hogao Veggie Burger” celebrates the rich culinary heritage of Colombia while embracing a contemporary, plant-based lifestyle. This recipe is a culinary fusion that captures the rustic, authentic flavors of traditional Colombian cooking, particularly through the use of “Hogao”, a classic Colombian sauce, paired with a hearty veggie patty. Together, they create a dish that is both satisfying and deeply flavorful, all while being vegetarian-friendly.
“Hogao”, the star of this recipe, is a beloved condiment in Colombian kitchens. Often compared to salsa, this aromatic, savory sauce is made with simple but fundamental ingredients: fresh tomatoes, onion, garlic, olive oil, ground cumin, and a pinch of salt. Traditionally, Hogao is used as a topping for arepas, rice, or other dishes to add vibrant flavor and moisture. Its textures and flavors—earthy, slightly smoky, and subtly sweet from the tomatoes—make it an ideal complement for the veggie burger. This sauce perfectly embodies Colombian culinary traditions, where fresh, locally sourced, and flavorful components play a pivotal role in every dish.
While the Hogao brings an authentic Colombian essence, the veggie patty builds on a foundation that appeals to global tastes and dietary preferences. Using a combination of “black beans”, “brown rice”, and “breadcrumbs”, the patty is protein-packed and highly satisfying. The black beans provide a creamy yet slightly chunky texture, while brown rice adds heartiness and whole-grain goodness. Flavored with “soy sauce”, “smoked paprika”, and “black pepper”, the patty carries robust smoky and umami notes, giving it enough complexity to stand alone while also allowing the Hogao to shine without overpowering it.
The marriage of these two components—Hogao and the patty—creates a veggie burger experience that transcends any ordinary plant-based burger. The toppings complete the dish: slices of creamy avocado lend richness, fresh lettuce adds a crisp contrast, and the whole-grain burger buns bring everything together with a wholesome, nutty touch.
This recipe is a modern exploration of Colombian street food culture, where bold, approachable flavors reign supreme. While Colombia is known for its hearty, meat-centric cuisine, this veggie burger reinvents those same warm and vibrant flavors for a more plant-centric plate. Beyond the innovative fusion, it reflects an intentional effort to bridge tradition with contemporary dietary trends, particularly for those seeking healthier, plant-based alternatives without sacrificing taste or cultural significance.
This burger is perfect for weeknight dinners or casual gatherings where you can introduce friends and family to Colombian gastronomy in a fun, approachable way. You’ll find it easy to prepare with a little advance planning—especially since the Hogao’s flavors only deepen when made ahead of time.
Whether you’re a vegetarian, a burger lover, or someone simply looking to explore global cuisines, the Colombian Hogao Veggie Burger delivers something special. It’s more than a meal—it’s a tribute to the vibrant, diverse spirit of Colombian food culture, brought to life in a fresh, exciting way.
Colombian Hogao Veggie Burger
Ingredients
Hogao sauce
- 2 tablespoons olive oil
- 1 cup organic heirloom tomatoes diced
- ½ cup white onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon salt adjust to taste
Veggie burger patties
- 2 cups black beans cooked and drained
- 1 cup brown rice cooked
- ½ cup breadcrumbs
- 1 tablespoon soy sauce preferably low-sodium
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper freshly ground
Burger assembly
- 4 medium whole grain burger buns toasted
- 1 cup lettuce leaves washed and dried
Instructions
- To prepare the Hogao, heat olive oil in a medium-sized pan over medium heat. Add the diced tomatoes, chopped onion, and minced garlic. Cook until the vegetables are soft and fragrant, about 8 minutes.
- Add the ground cumin and salt to the Hogao, stirring well to combine. Continue cooking the sauce on low heat for another 5 minutes, allowing the flavors to meld together. Set aside.
- For the veggie burger patties, in a large bowl, mash the black beans using a fork or potato masher until they’re mostly smooth, leaving some texture. Add cooked brown rice, breadcrumbs, soy sauce, smoked paprika, and black pepper. Mix until well combined.
- Shape the bean mixture into four equal-sized patties. Heat a skillet or griddle over medium-high heat. Cook each patty for about 5 minutes on each side, or until they develop a golden-brown crust.
- To assemble the burgers, place a lettuce leaf on the bottom half of each toasted bun. Top with a veggie patty, a generous spoonful of Hogao, and sliced avocado. Crown with the top bun and serve immediately.