The Perfect Veggie Burger


YEILD: approx 24 small or 12 large burgers | Time: 1 hour 


  • 1 ½ c. Millet (soaked overnight & rinsed)

  • ½ c. quinoa (soaked overnight & rinsed)

  • 2-3 Red-skinned or (1)Xtra-Lg Sweet potato (peeled & chopped) - approx 2-3 cups

  • 1 c. cauliflower (evenly chopped)

  • 4 c. vegetable broth or water (or combination)

  • ½ med Red onion (finely chopped)

  • 2 cloves garlic (finely chopped)

  • 3 Tbsp Coconut Oil

  • 2 Lg Carrots (peeled/finely shredded)

  • 2 tsp ACV

  • 1tsp Arrowroot

  • 2 tsp sea salt

  • ½ tsp dried dill weed

  • Black pepper/Cayenne pepper to taste



Combine millet, quinoa, potatoes, cauliflower and broth in a large pot and bring to a boil. Lower heat and simmer 20-30 minutes until all ingredients are soft and broth is absorbed into millet and quinoa resembling a mashed potato like texture.

In the meantime, sauté the red onion & garlic in coconut oil until translucent.

Turn heat off millet/quinoa mixture and add the sauté onions & garlic, stirring to combine. Dissolve arrowroot in apple cider vinegar and add to the pot as well as remaining ingredients.  Mash well with a large fork or potato masher, creating a smooth texture for the burgers.

Preheat oven to 350 degrees.

Form burgers using approximately ¼ cup (for small) or 1/2 cup (for large) of mixture from the batch. Using your hands - form into burgers and place each on a pizza stone or other baking tray.

Bake 10-15 min (depending on size of burger), until top layer is slightly crispy and firm.  Flip and bake an additional 10-15 min to gently crisp the other side.

Let the burgers cool before eating.  Serve on a salad or in a lettuce wrap and top with our Basil Balsamic Dressing!

These can be put in the freezer and reheated later by placing in a sauté pan and warming in olive or coconut oil.