Person holding a burger wrapped in paper with lettuce and tomato, outdoors with greenery in the background.

The Ranch Veggie Burger

Made with beets, sweet potato, beans, and laver seaweed, this oven-baked patty offers earthy color and deep, savory flavor. Rich in fiber and plant-based protein, it’s satisfying enough to enjoy on its own, no bun required.

Yield 4-6 burgers

Ingredients

  • ½ onion, chopped
  • 1 carrot, chopped
  • 1 cup cooked beets, chopped
  • 1 zucchini, chopped
  • 2 garlic cloves
  • 1 cup cooked beans
  • 1 small cooked sweet potato
  • ¼ cup cooked laver seaweed paste
  • ½ cup quinoa, oat or almond flour
  • ½ tsp chili powder
  • Sea salt & black pepper to taste

Blend the cooked laver until smooth and paste-like. Measure 1/4 cup and set aside.

In a food processor, pulse the onion, carrot, beets, zucchini, and garlic until finely chopped but still retaining some texture.

Add the beans, sweet potato, laver paste, flour, chili powder, salt, and pepper. Process until combined but still slightly textured.

Form into 4-6 patties and arrange on a lined baking sheet. Refrigerate at least 20 minutes to set.

Preheat oven to 425°F. Bake 15-20 minutes until set and golden brown. Serve bunless.