Just in time for the holiday weekend, we are serving up something you can sink your teeth into…a good, old-fashioned veggie burger with a side of sweet potato fries. Don’t let all of the veggies fool you – this burger has tons of flavor and great texture, making it a winner for veg heads and omnivores alike. If you’re still not convinced, take it to the next level with Smoked Gouda style Cheese, mashed avocado, and grilled onions. Cheers!


Vegan, dairy-free

Recipe by Jentry Lee Hull adapted from No Meat Athlete’s Veggie Burger Formula 

Yields 12-14 veggie burger patties



  • ¾ cup cooked grains (I used a combination of rainbow quinoa and wild rice)
  • 1 large onion, roughly chopped
  • 3 large carrots (I used rainbow carrots), peeled and sliced into coins
  • 2 cups mushrooms (I used cremini), trimmed and sliced
  • 1 cup frozen kale
  • 3 cloves garlic, minced
  • 1 ½ cups cooked chickpeas (or 1-15oz. can rinsed and drained)
  • ½ cup roasted sweet potato
  • 1 cup rolled oats
  • 1 Tbsp. ground flax meal
  • 2 Tbsp. oat flour (or other GF flour)
  • 1 Tbsp. vegan Worcestershire sauce (I used Whole Food’s brand)
  • 2 Tbsp. balsamic vinegar (4% acidity)
  • 2 tsp. red pepper flakes
  • 1 tsp. ground turmeric
  • 1 tsp. paprika
  • ½ tsp. pink Himalayan salt, or to taste



  • 2 large sweet potatoes, scrubbed and trimmed (eyes and funky spots removed)
  • pinch of salt
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. smoked paprika



  • Cook rice/quinoa according to directions, if you don’t have any on hand.
  • If you don’t have any cooked sweet potatoes, cook ahead of time or use canned sweet potato puree.
  • In a large pan over medium heat, water/broth sauté onion for about 5 minutes or until onion is tender and slightly caramelized.
  • Stir in carrots and cook another 5 or so minutes, or until carrots are just tender (not overcooked). Add broth/water to prevent sticking.
  • Incorporate mushrooms, cook another few minutes.
  • Add kale and garlic. Cook another 1-2 minutes to thaw kale.
  • Add chickpeas, stir and remove from heat.
  • Incorporate remaining ingredients in with veggie mixture and stir to evenly distribute spices, etc.
  • Transfer mixture into food processor – you may have to do this in 2-3 batches, depending on the size of your food processor – and pulse until mixture is blended into a chunky not quite paste-like texture.
  • Adjust seasonings to taste.
  • Set mixture in fridge overnight or for a few hours.*
  • Line a baking sheet with parchment paper.
  • With clean, dry hands form mixture into small balls, about the size of a ping pong ball. Place on lined baking sheet and flatten into patties.
  • Once the patties are prepared, cook in a large non-stick skillet over medium heat. Cook on each side for 2-4 minutes, or until crispy and cooked through.



  • Preheat oven to 450 °
  • Line a large baking sheet with parchment paper.
  • Cut 2 large sweet potatoes into long French fries.
  • In a large mixing bowl, toss potatoes with salt and spices to evenly coat
  • Bake at 450 °F for about 20-25 minutes, until slightly brown on around the edges. Turn halfway through.



  • These veggie burgers take some serious prep work and some time, but they are totally worth it! I recommend making the mixture 1 day before you want to eat them so when you’re ready to go, you just form them into patties and cook. If you want to cook them on the same day, let the uncooked mixture set, so the flax meal has time to bind.  This will prevent your burgers from crumbling.
  • And, since this recipe makes a lot of patties, cook all the patties and refrigerate leftovers for up to 1 week or freeze for up to 1 month. These are great on salads, wraps, or buns.

Thrive on,

Coach Jentry