Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Botanical Burgers Vegan Gluten Free

Makes: 8 burgers

Delicious light vegetable patties with a creamy lime tarragon sauce.


  • 8 whole wheat or gluten free buns
  • 2 tbsp olive oil
  • 1 yellow onion, minced
  • 3 garlic cloves, minced
  • 1 cup grated carrot
  • 1 cup grated turnip
  • 1 cup grated beets
  • 1 cup grated zucchini (in winter, substitute with chopped kale)
  • 2 tsp salt
  • 1 tsp dried dill weed
  • 1 tsp cracked pepper
  • 1 cup mashed potatoes
  • 1 cup cooked brown rice
  • ½ cup hazelnuts, roasted
  • 2 tbsp soy sauce (tamari or Braggs for gluten free)
  • 2 tbsp nutritional yeast
  • 2 tbsp minced tarragon
  • 2 tbsp minced parsley
  • bread crumbs (optional)
  • Creamy Lime Tarragon Sauce
  • 1 cup regular, homemade or eggless mayonnaise
  • zest of 1 lime
  • 2 tbsp minced tarragon


  • Heat oil in a wide-bottomed pan and sauté onion until translucent.
  • Add garlic, grated vegetables, dill, salt and pepper.
  • Stir thoroughly and cook for 10 mins over medium-high heat, stirring regularly.
  • Transfer to a large bowl and cool.
  • Place cooled veggies, rice and hazelnuts in a food processor and pulse until coarsely combined.
  • Transfer to a large bowl and mix in all of the remaining ingredients. Season to taste. Take a handful of the mix and test to see if it holds together. If not add breadcrumbs (or extra ground hazelnuts if gluten free), ½ cup at a time until the mixture firms.
  • Shape into patties and sauté in olive oil until browned on both sides.
  • While the patties fry, stir together the mayonnaise ingredients and assemble your favourite burger condiments.
Taken from: "Rebar: modernfoodcookbook," by A. Alsterberg & W. Urbanowicz (2001)