Loaded with delicious ingredients such as butternut squash, apples, and brown rice, this Autumn Burger from Vegan Burgers and Burritos by Sophia DeSantis captures all of the flavors of the season. Slather it with Lemon Thyme Mayo for the ultimate sandwich! I have a copy of the book for one lucky reader at the bottom of the post.
Vegan Burgers and Burritos
While I have been known to throw a Field Roast burger on the grill, I know that there’s nothing quite like the taste of a veggie burger made at home by hand. Sophia DeSantis’s new cookbook Vegan Burgers and Burritos is devoted to… well… handmade burgers and burritos… and they’re so much tastier than anything you will find in the grocery store.
The recipes in Vegan Burgers and Burritos are fun and easy to make, and they use flavors you might not necessarily find in a burger or burrito, such as the Thai Peanut Perfection burger and the Kinda A Sushi Burrito. They recipes are all made with easy-to-find whole food ingredients that are readily available at any grocery store. They’re all gluten-free, too, which is a bonus for those with gluten-intolerance
There are 75 recipes in total, and each one has its own mouthwatering photo. Each burger also has its own pairing sauce, because what would a burger be without some sort of dressing? Sophia’s sauces are almost as drool-worthy as her burgers and burritos. I plan on making a few of them, such as the Ultimate Onion Dip and World’s Best Roasted Salsa, to serve with snacks at an upcoming holiday party.
There’s also a chapter devoted to sides, because you have to have fries with your burgers! In addition to fries made with potatoes, sweet potatoes, and carrots, there are recipes for incredible Crispy Zucchini Chips.
The Autumn Burger
The first recipe I made from Vegan Burgers and Burritos was the Autumn Burger. I chose this one, because it uses ingredients that are in season now, and it seemed like a good burger for cold weather. It takes a little bit of time to prepare, but most of it is inactive – and it’s totally worth it. This burger is incredible! A few hours after we finished dinner, Dennis said, “That burger was so good. The more I think about it, the more I love it.”
I made my burgers BIG, and I was able to get five out of this recipe. We ate two for dinner, and I froze the rest for future meals. If you want even more burgers, just make them slightly smaller.
The Autumn Burger is paired with Lemon Thyme Mayo, which is really easy to prepare. It’s loaded with flavor and is the perfect compliment to this delicious burger. I made a little extra so I can enjoy it on sandwiches, too.
Vegan Burgers and Burritos is a must have!
I can’t wait to try some of the other recipes in Vegan Burgers and Burritos. I think the Buffalo Wing Sliders will be next, followed by the Crabless Cake Burgers.
If you like making your own plant-based foods at home, rather than relying on prepackaged products that might contain questionable ingredients, Vegan Burgers and Burritos is a must have for your cookbook library.
- 4 cups (719 g) chopped raw butternut squash
- Low-sodium veggie broth, about 8 tbsp [118 ml] or drizzle of oil, divided, for roasting
- 2 tsp (10 g) sea salt, divided
- ¾ cup (135 g) peeled and chopped apples
- ¾ cup (114 g) sliced leeks
- 1 ½ tbsp (14 g) chopped garlic
- 1 ½ tbsp (2.5 g) dried thyme
- 1 ½ cups (241 g) cooked brown rice
- 6 tbsp (55 g) pumpkin seeds
Lemon Thyme Mayo
- ¼ cup (55 g) Healthy Vegan Mayo, WHAT? (recipe follows)
- 2 tsp (10 ml) lemon juice
- 1 tsp dried thyme
- 4 to 5 buns
- Preheat the oven to 400°F (204°C).
- In a large mixing bowl, mix the squash with 5 tablespoons (74 ml) of broth or a drizzle of oil and 1 teaspoon of salt. Place the squash on a parchment-lined cookie sheet and roast for 15 minutes.
- Meanwhile, place the apples, leeks, garlic and thyme in the bowl and mix well with the other 3 tablespoons (45 ml) of broth or a drizzle of oil. Add this mixture to the cookie sheet with the roasted squash, mix around to incorporate and roast for 30 minutes.
- While the vegetable mixture is roasting, place the rice, pumpkin seeds and the remaining 1 teaspoon of salt into a food processor. Pulse until chopped well.
- To make the Lemon Thyme Mayo, combine Healthy Vegan Mayo, WHAT?, lemon juice and thyme in a small bowl and mix well. Set aside for serving.
- Once the veggie mix is done roasting, allow it to cool a few minutes, then add the mix to the processor and pulse only a few times to incorporate. Don’t overpulse.
- Place the mixture into a bowl, and put it in the fridge for at least 20 minutes; an hour is best. Making this the day before and letting it sit overnight is optimal. This helps all flavors marinate and leads to a sturdier burger.
- To cook, shape the mixture into patties. If you’re not using a nonstick pan, then you may want to prepare the pan by brushing it with a tad of oil to avoid sticking. Place the patties in a pan on the stovetop over medium heat for 15 minutes on each side. Pans and stovetops vary, so begin to check the patties at 10 minutes. If you try to slide your spatula under a patty and it won’t give, then it isn’t ready and needs to cook longer.
- You can also bake the patties on a parchment-lined cookie sheet at 375°F (191°C) for about 20 to 25 minutes on each side. Allow the patties to cool and set for 5 to 7 minutes. Serve on buns with the Lemon Thyme Mayo and toppings of your choice.
Healthy Vegan Mayo, What?
- 1 ½ cups (167 g) raw cashews (see note)
- ¾ cup plus 1 tbsp (192 ml) water
- 2 tbsp (30 ml) distilled white vinegar
- 2 tsp (10 ml) fresh lemon juice
- ¾ tsp sea salt
- ⅛ tsp ground mustard seed
- ⅛ tsp freshly chopped garlic
- Put the cashews, water, vinegar, lemon juice, salt, mustard seed and garlic into a high-speed blender and purée until smooth. Refrigerate the mayo to thicken.
I have a copy of Vegan Burgers and Burritos for one lucky winner this week. Follow the instructions below to enter. U.S. residents only, please. Contest ends at midnight on December 24th. Good luck!
If you liked these Autumn Burgers, you may also enjoy
- Hoppin’ John Burgers with Tempeh Bacon and Spicy Aioli
- Teriyaki Black Bean Burgers with Grilled Pineapple
- Hajiki Tofu Burgers with Ginger Miso Dressing
- Chipotle Lentil Burgers