Vegan Holiday Burger

Vegan Holiday Burger

Sandwiches made with holiday leftovers are one of the top parts of Thanksgiving or Season. But why act for leftovers to relish holiday sandwiches? We're exploit uninterrupted to the characteristic with these vegan pass burgers.

The dish is adapted from one of our most favourite leisure recipes, our Highest Vegan Thanksgiving Loll with Cranberry Render. With a duad of minor adjustments, the direction is perfect for making veggie burger patties. This recipe is inundated of nutritious ingredients equal brown lyricist, vegetable lentils, oats, cabbage, carrots, and walnuts, but many importantly, it's inundated of spend flavours! They level a perfect equilibrium of savoury + tasteful: lusty alkali with tangy pops of quality from preserved cranberries and a cranberry supply.


  • 6 dinner rolls or burger buns
  • mushroom gravy
  • vegan mayo
  • 2 cups cranberry sauce, canned or homemade, blended smooth

Holiday Burger Patties

  • 1 tbsp olive oil, plus extra for brushing patties
  • ½ onion, finely chopped
  • 3 cloves garlic, minced
  • 1 medium-large carrot, grated
  • 1 rib celery, thinly sliced
  • 1½ cups kale, stems removed, shredded and tightly packed
  • 1½ cups mushrooms, thin-sliced
  • ¼ tsp dried thyme
  • ¼ tsp dried oregano
  • 1 tsp salt, to taste
  • black pepper, to taste
  • 1 cup slightly overcooked green lentils
  • 1 cup cooked brown rice
  • 2/3 cup oat flour (ground oats)
  • 3 tbsp ground flax seed
  • 2 tbsp nutritional yeast
  • ½ cup chopped walnuts
  • 1/3 cup dried cranberries
  • 1/2 tbsp caper brine (or lemon juice/vinegar)

Brussels Sprout Slaw

  • 1/2 tbsp olive oil
  • approx. 20 Brussels sprouts, ends removed, shredded
  • 2 cloves garlic, minced
  • salt, to taste
  • black pepper, to taste


Holiday Patties

  1. Preheat oven to 400°F.
  2. Heat 1 tbsp oil in a large frying pan and heat over medium-high. Add onion, garlic, carrot, celery, and kale. Sauté until the onion is translucent.
  3. Add the mushrooms, thyme, oregano, salt and pepper. Continue cooking until vegetables are tender.
  4. In a large bowl, combine the sautéed vegetables, cooked green lentils, cooked brown rice, oat flour, ground flax seeds, nutritional yeast, walnuts, dried cranberries, and caper brine. Mix VERY well, mashing the mixture to helps the ingredients bind together. Taste and adjust seasoning as necessary.
  5. Note: If the mixture doesn't hold together easily, blend about 1/3 of the mixture using a food processor or immersion blender. Recombine.
  6. Refrigerate for 30 minutes.
  7. Portion mixture into 1/2 cup patties approx. 1/2" thick. Brush both sides of patties with olive oil. Bake on a parchment lined baking sheet for 15 minutes, flip and bake for another 15 minutes. Spread with cranberry glaze and bake for 5-10 minutes or until glaze appears set.
  8. Brussels Sprout Slaw
  9. In a large skillet, heat olive oil over high heat. Add shredded Brussels sprouts and minced garlic. Sauté briefly, until slaw is tender but crisp. Season with salt and pepper and remove from heat.
  1. Lightly toast buns if desired, cut side down in a hot skillet with butter (optional).
  2. Spread the top bun with a light coat of vegan mayo. Top bottom bun with a generous amount of mushroom gravy, add the patty and additional cranberry glaze if desired, top with Brussels sprout slaw and the top bun. Enjoy!

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