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Homemade Veggie Burgers with Carrot-Celery Slaw

Homemade veggie burgers are easier to make than you might think – and the flavor combinations are endless! These brown rice and walnut burgers are a great basic recipe that goes well with any topping. Here, I’ve topped them with GO VEGGIE’s new sriracha deli slices and a crispy, tangy carrot and celery slaw.
homemade-veggie-burgers-with-carrot-celery-slaw

When I was enrolled in cooking school last year, one of my favorite units was on homemade veggie burgers. It wasn’t because I love them (although I do!) but I loved how once you learned the basic formula, you could combine ingredients to make a burger with just about any flavor you can imagine.

March is National Nutrition Month, so I thought it would be a great time to share on of my favorite combinations.

To build a veggie burger, choose a grain (oats, wheat, rice, barley, etc), a plant-based protein (beans, nuts, or tofu), vegetables , and a binder. You can also add fresh herbs, spices, or acidic elements like hot sauce or tamari to round out the flavor.

Homemade Veggie Burgers with Carrot-Celery Slaw

I like my veggie burgers to be rich and hearty, but I also like them to taste like vegetables. For these burgers, I used a base of brown rice and walnuts – I love the hearty texture and rich flavor this combination gives the burgers. Then I added carrots, broccoli, mushrooms, and fresh cilantro for flavor.

Since any burger is only as good as the toppings you put on it, I thought long and hard about how I wanted to finish these. I was really excited to try GO VEGGIE’s new sriracha deli slices, so those were a given. At first, I didn’t realize that the deli slices were different from the singles, but it turns out they are! The deli slices are drier, with a texture more similar to cheese that’s sliced off the block. They’re lactose and soy free and have 40% less calories and 40% more calcium than dairy cheese. The sriracha flavor has a subtle peppery flavor that isn’t too spicy.

To complement the flavor of the sriracha slices, I made an easy slaw inspired by banh mi. Shredded carrot and thinly sliced celery adds crunch, while grated cucumber has a cool, refreshing flavor.

Homemade Veggie Burgers with Carrot-Celery Slaw

For more homemade veggie burgers, try: Taco Veggie Burgers // Meatball Style Veggie Burgers // Chipotle Lentil and Cauliflower Burgers

Homemade Veggie Burgers with Carrot-Celery Slaw

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Author: Lauren Keating

  • 1 cup cooked brown rice
  • ½ cup walnuts
  • ½ cup broccoli florets
  • ½ cup sliced mushrooms
  • 1 carrot, chopped
  • ¼ cup fresh cilantro
  • Salt and pepper
  • ¼ cup all-purpose flour
  • 4 slices GO VEGGIE deli style sriracha slices
  • 4 sesame seed rolls
  • 2 carrots, grated
  • 2 celery stalks, thinly sliced
  • ½ English cucumber, grated
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons olive oil
  • Salt
  1. Heat oven to 400ºF.
  2. Add the rice, walnuts, broccoli, mushrooms, carrot, and cilantro to a food processor. Process 20-30 seconds, or until the mixture is crumbly. Season with salt and pepper.
  3. Form the mixture into four balls; roll each ball in flour then press them into ¼-inch patties (if the edges crack, simply press them back together). Place the patties on a baking sheet and bake 10-15 minutes, or until the edges are brown.
  4. Carefully flip the burgers and cook another 5 minutes. Top each burger with a deli slice and bake another 2-3 minutes, until the cheese is melted.
  5. Meanwhile, prepare the slaw by combining all ingredients in a small mixing bowl. Let rest 5-10 minutes while the burgers cook.
  6. To serve, place the homemade veggie burgers on the rolls and top with a generous portion of the slaw.

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I created this recipe for my client, GO Veggie! Thank you for supporting the brands that keep me inspired in the kitchen.

Chicken Vol-au-Vent

This is a favorite dinner party recipe
from many years ago.

It takes a little more time, but you can
make it ahead of time. 

I use Pepperidge Farm Puff Pastry Shells.

Saute seasoned chicken thighs in butter.
Set aside to cool and remove the bone and skin.

I don’t know why this picture keep loading up-side
down, but I wanted you to see the breakfast
sausage I used to fill the chicken thighs.

Ingredients for the sour cream mushroom
sherry sauce.

Saute the mushrooms, blend in flour, add broth,
then sour cream and sherry.

Roll out the pastry shells on a
flowered surface.

Lay a chicken thigh on the pastry and place
a sausage where the bone was. Add a bit of
mushroom sauce and enclose.

I make these ahead of time.

Bake seam-side down at 400º until golden;
about 30 minutes.

Serve with rice and a fresh vegetable.

Spoon on the heated mushroom sauce.
I cut the recipe in half for just the two
 of us and we had the extra 2 bundles for
dinner on another night. That made us happy.

Perfect little bundles. Similar in
technique to beef wellington.

Chicken Vol-au-vent
2 pkgs. frozen patty shells (Pepperidge Farm)
8 chicken thighs, skinned 
8 brown and serve sausages
(prepared per package instructions)
1/4 C butter
1 C chicken broth
1/2 lb fresh mushrooms, diced
1/4 C flour
1/2 t salt
1 4 t pepper
1/4 t paprika (optional)
1 C sour cream
1/3 C sherry
2 T milk
Thaw 8 patty shells. Seasoned the chicken thighs
with salt & pepper and brown all around in butter.
Cover and simmer for 20  minutes. Remove
chicken from the pan. Saute the mushrooms in
 the pan drippings. Blend in flour and seasonings.
Add broth and whisk until thickened and smooth.
Whisk in the sour cream and sherry. Turn off heat.
Remove the bones from the thighs and place a
 browned sausage in the bone cavity of each thigh.
 Roll each thawed patty shell into a 6″ square
on a lightly floured surface. Place a stuffed
 thigh in the center of each pastry square and top
with 2 T of the mushroom sauce. Fold pastry and
place seam-side down in a baking sheet. Brush the
 tops with milk. Bake @400º for 30 minutes
until golden brown. Serve with hot mushroom
sauce. Good with a green vegetable, salad,
 French bread, wine, white or wild rice.
Enjoy!


Links: Facebook, Between Naps On The Porch,

Turkey & Rice Meatballs (Albondigas) – Perfect for Spanish Thanksgiving

Making delicious meatballs with fatty, flavorful beef is no great feat, but creating something as delectable using ground turkey is another story. As the old joke goes, it may be bland, but at least it’s dry. So, you’re going to need a very specialized strategy, and by “specialized strategy,” I mean some cold, leftover rice.


As these simmer in your sauce or soup, the grains of rice absorb moisture, swell up, and create a relatively tender, moist meatball. Above and beyond that, you’ll also want to look for ground turkey thigh meat (available at most of your higher-priced grocery chains).

By the way, like all meatball/meatloaf recipes, you can test your seasoning by cooking a small piece of the mixture before rolling your ball. Even though the meat hasn’t simmered in the sauce yet, at least you can see if it needs more salt. I’ll just fry up a little patty, and adjust if need be, and suggest you do the same.


I didn’t intend this recipe to be a Thanksgiving dinner alternative, but now that I think about it, these could actually work. Maybe you have a small group, or don’t like looking at a giant carcass on the table (hey, some people are weird like that), or your in-laws are Spanish, and you want to show them you can pronounce “albondigas.”  Whatever the occasion, I hope you give these a try soon. Enjoy!


Ingredients for about 20-24 small meatballs:
1 pound ground turkey thigh meat
1 packed cup cooked white long grain rice
3 cloves crushed garlic 
1/4 cup chopped Italian parsley
1 large egg
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/8 teaspoon cayenne
1/4 teaspoon dried oregano
1 tablespoon olive oil

For the sauce (I didn’t measure these ingredients, so these are just guesses)
2 1/2 cups prepared tomato sauce
1 cup chicken broth, plus more as needed
1 teaspoon paprika
1/3 cup crème fraiche or heavy cream
1 tablespoon sherry vinegar
2 tbsp chopped Italian parsley
salt and pepper to taste
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