Vegan Beet & Quinoa Burger Recipe – Vegan Burger Recipe

Prep: 10 mins – Cook: 60 mins – Total: 70 mins


For the Burgers

  • 2 cups beetroot peeled
  • 1 cup quinoa cooked
  •  ¼ tsp chilli flakes
  • 1 white onion finely diced
  • 2 garlic cloves diced
  • 2 tbsp wholemeal bread crumbs
  • 1 tbsp olive oil
  • 2 tsp lemon juice
  • 1 tsp table/Kosher salt

For the Dressing

  • 2 large avocados ripe
  • 3 tbsp lime juice
  • 1 garlic clove diced
  • red onion sliced into rings
  •  ¼ tsp table/Kosher salt


  • 4 Wholemeal buns


  1. Preheat your oven to 350°F/180°F. Line a deep baking dish with parchment paper.
  2. Slice the beetroot into medium-sized cubes, and place in the lined baking dish. Pour olive oil over and bake for 25-30 minutes.
  3. Remove from oven and allow to cool for a few minutes.
  4. Place the cooked beets in a food processor or blender. Pulse only a few times.
  5. Add all the other burger ingredients in a large bowl and add the beets. Combine thoroughly. If the mix starts to become too mushy or liquidy, add more breadcrumbs.
  6. Once the mix is ready, start shaping it into burger patties one by one. When each one is done, transfer the patty onto a newly lined baking tray.
  7. Bake the patties for 30 minutes. Flip them at 15 minutes to allow even cooking across the entire burger.
  8. Prepare the dressing by combining the ingredients in a large bowl. Try to mash the avocado as best as possible until you’ve achieved your desired consistency.
  9. When cooked, remove the beet patties from the oven. Allow to cool for a few minutes.
  10. Assemble the burgers by placing the patties in the buns, and top with the avocado mix and red onion.
  11. Serve immediately and enjoy!

This delicious vegan burger recipe and photos were created by, we simply shared it. Check them out for more great ideas!

Vegan Food Atlanta – Top Places In Atlanta For Vegan Food

There is so much great vegan food in Atlanta, it can really be a challenge to pick where you’re going to order from! Whether it be Vegan Month, or just an ordinary Tuesday, we came up with an ultimate list of vegan restaurants you have to try when you’re in Atlanta!

CafeSunflower – Cafe Sunflower Restaurant

For over 25 years, Cafe Sunflower has consistently been voted one of Atlanta’s best vegan restaurant. It’s easy to see why as they offer excellent vegan entrees, salads, and starters. You’ll have to try either the tofu benedict, spicy pad thai noodles, or vegan supreme nachos and let us know what you think!

Cinnaholic – Cinnaholic Restaurant

Cinnaholic has three locations in the metro Atlanta area, Dunwoody, Edegwood, and Peachtree Corners. All three allow you to create your own vegan cinnamon rolls where you get to pick from 20 different toppings and frosting combinations. You might have even seen them on “Shark Tank” where they first got national recognition.

Grass VBQ Joint – Grass VBQ Joint Restaurant

Chef Terry Sargent started this vegan BBQ joint which specializes in “mock” meats which include cold smoking for over five hours! Some of their most popular items include the smoked lobstah roll, oyster mushroom po’boy, and a smoked chili cheeze dawg which is 10/10 delicious. They really bring creativity to the vegan scene which we so appreciate. Check them out, you won’t be sad that you did!

Loving Hut – Loving Hut Restaurant

Loving Hut is one of the largest vegan restaurant chains in the world with over 200 locations in 35 countries! Of these 200 locations, two are in the metro Atlanta area. Loving Hut is primarily asian-inspired cuisine and you can order delicious vegan dishes such as wonton soup, curry stir-fry, and spicy vegan pizza to name just a few!

Slutty Vegan – Slutty Vegan Restaurant

Probably the most well known vegan restaurant in Atlanta, is Slutty Vegan. The restaurant was started in 2018 by Chef Pinky Cole who started the restaurant on Instagram! Three months into her adventure, she opened her brick and mortar location which frequently requires you to wait up to a few hours for a burger. The wait is definitely worth it, however, as it just gives you more time to pick which burger you’re going to pick. With options such as the One Night Stand, Fussy Hussy, and or Super Slut you literally cannot go wrong.

While this list is no way all encompassing, we hope it at least gives you a starting point when trying to pick a vegan restaurant in Atlanta!

Cheeseburger Pie Recipe

Prep: 10 mins – Cook: 55 mins – Total: 65 mins


  • 16 ounce bag shredded hash browns, frozen
  • 1 tablespoon oil
  • 2 teaspoons salt, dividied
  • 1/2 teaspoon ground black pepper
  • ½ cup milk
  • 1 cup (5 ounces) finely diced butternut squash
  • 1-1/4 teaspoon garlic powder, divided
  • 1/4 teaspoon ground black pepper
  • 3/4 cup (3 ounces) shredded sharp cheddar cheese
  • 1 medium onion, very finely diced
  • 1 lb. ground beef
  • 2 tablespoons ketchup
  • 1 tablespoon mustard
  • 1 teaspoon cornstarch
  • ½ cup beef broth


To Make Potato Crust:

  1. Preheat an oven to 400ºF.
  2. Lightly oil a 9″ pie dish.
  3. Pour frozen hash browns into the pie dish, and sprinkle with oil, 1 teaspoon of salt and pepper. Toss lightly to combine and then bake as is, in the lower rack for 20 minutes.
  4. Remove from oven. Using a spoon, carefully form the pie crust by pushing the potatoes up the sides of the pie plate to form the edges. Then, using a spoon push down the potatoes on the bottom of the pie plate.
  5. Return to the oven and bake for an additional 20 minutes, or until the potatoes are fully cooked through.

Make Butternut Squash Cheese Sauce:

  1. Add milk, butternut squash, 1/4 teaspoon garlic powder and pepper to a small pot. Cook over medium low heat until the butternut squash is tender, about 10-12 minutes. Watch carefully so the mixture doesn’t boil over.
  2. Carefully puree squash using an immersion blender or a stand blender (make sure to vent it, and return the mixture to the pot).
  3. Add the cheese to the hot mixture and whisk together, until fully melted.

Cook Burger Meat:

  1. Cook ground beef, over medium-high heat, until no longer pink.
  2. Add onion, remaining 1 teaspoon salt, 1 teaspoon garlic powder, ketchup and mustard and continue to cook for 3 minutes.
  3. Add in cornstarch and stir to combine. Deglaze the pan with the beef broth, and cook for an additional minute. Shut off heat and taste and adjust seasoning.

Assemble and Bake:

  1. Transfer the ground beef mixture to the potato crust then pour over the cheese sauce. Smooth the top, and sprinkle with additional shredded cheddar, if desired.
  2. Bake for 15 minutes, until cheese is melty.
  3. Let cool for 5-10 minutes before serving. Serve with all of your favorite burger toppings such as lettuce, tomatoes, crispy bacon, pickles, ketchup and mustard.

This delicious recipe and photos were created by, we simply shared it. Check them out for more great ideas!

Bacon Cheeseburger Cup Recipe

Prep: 10 mins – Cook: 15 mins – Total: 25 mins


  • 1 pound ground beef , (85/15)
  • 1 tablespoon Worchestershire sauce
  • 1/2 teaspoon coarse ground black pepper
  • 1 teaspoon kosher salt
  • 1/3 cup bacon , cooked and crumbled
  • 12 slices American cheese , chopped
  • 2 cans refrigerated biscuits , 6-oz (10 total biscuits)
  • 1/4 cup ketchup


  1. Preheat oven to 400 degrees.
  2. Add beef, salt and pepper to a large skillet on high heat and crumble as you cook, 6-8 minutes then stir in the Worchestershire sauce and turn off the heat to let cool for 5 minutes.
  3. Split each biscuit into two layers, making 20 total biscuit rounds.
  4. Spray muffin tin with baking spray then lightly press in the biscuit rounds.
  5. When beef has cooled mix it with the cheese and bacon and spoon it into the muffin tins on the biscuit dough.
  6. Bake for 15-18 minutes, or until biscuits are browned.
  7. Serve with just a bit of ketchup on top of each bite.

This delicious recipe and photos were created by, we simply shared it. Check them out for more great ideas!

Cheeseburger Soup Recipe

Prep: 45 mins – Cook: 15 mins


  • 1/2 pound ground beef
  • 4 tablespoons butter, divided
  • 3/4 cup chopped onion
  • 3/4 cup shredded carrots
  • 3/4 cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 1-3/4 pounds (about 4 cups) cubed peeled potatoes
  • 3 cups chicken broth
  • 1/4 cup all-purpose flour
  • 2 to 4 cups shredded Velveeta
  • 1-1/2 cups whole milk
  • 3/4 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 1/4 cup sour cream


  • In a large saucepan over medium heat, cook and crumble beef until no longer pink, 6-8 minutes; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
  • Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.

This delicious recipe and photos were created by, we simply shared it! Check them out for more great recipes!

Vegan Chickpea Burgers Recipe

Prep: 20 mins – Cook: 10 mins – Total: 30 mins


  • 1 Medium Onion White, Yellow or Brown, Chopped
  • 3 Cloves Garlic
  • 1 tsp Avocado Oil
  • 15 ounce (425g) Can Chickpeas Drained
  • 1/2 tsp Paprika
  • 1/2 tsp Coriander Powder
  • 1/2 tsp Cumin
  • 1/2 cup Fresh Chopped Cilantro loosely packed
  • 3 Tbsp All Purpose Flour use gluten-free for gluten-free version – plus more for rolling**
  • 2 Tbsp Avocado Oil or other oil


  1. Finely chop the onion and crush the garlic and add to a frying pan with 1 tsp avocado oil and fry until just before they start to brown.
  2. Drain the can of chickpeas and add the chickpeas to a food processor with the cooked onions/garlic, paprika, coriander powder, cumin, freshly chopped cilantro and flour and process it into a thick burger batter.
  3. Sprinkle flour over a baking tray and cover your hands with it as well. Scoop the batter out onto the tray in 4 even sections, roll in the flour and form into 4 balls.
  4. If the batter is very sticky or too wet, add more flour so that it easily forms a ball.
  5. Take a square of parchment paper, place on top of each ball and press down on it with the bottom of a glass to flatten it into a burger shape.
  6. Place the baking tray with the 4 burgers into the freezer to firm up for 30 minutes.
  7. After 30 minutes add 2 Tbsp avocado oil to a frying pan and heat up until hot.
  8. Add all 4 burgers to the frying pan and fry on each side turning regularly until browned and crispy, roughly 5 minutes on each side.
  9. If you want your burgers extra firm and crispy you can place on a parchment lined baking tray and bake in the oven at 400°F (200°C) for a further 20-30 minutes.
  10. Serve on hamburger buns with sliced avocado, crispy lettuce, sliced tomato, ketchup and mustard.

This delicious recipe and photos were created by, we simply shared it! Please check them out as they have so many great ideas!

Portabella Mushroom Veggie Burger Recipe

Prep: 20 mins – Cook: 15 mins – Total: 35 mins


  • 2 cups Portobello mushrooms, cubed (smaller pieces); gills removed
  • 2 cups cooked black beans, rinsed and divided
  • 1 cup minced broccoli, fresh only
  • 1/2 cup red onion, minced
  • 3 XL eggs, beaten
  • 1/2 cup plus 2 tablespoon Panko, or Gluten Free Panko
  • 1 tablespoon Montreal Steak Seasoning
  • 1 tablespoon Worcestershire *for full vegetarian or vegan style use one that does not contain anchovies
  • 2 tablespoon minced garlic
  • 3/4 cup fresh grated Parmesan *Look for vegetarian or vegan Parmesan cheese if you do not eat animal products
  • Olive oil


  1. In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).
  2. Next, add in the mushrooms (preferred sauteed), the rest of the beans, broccoli, garlic, onion, Worcestershire and steak seasoning.
  3. Mix just until coated.
  4. Add in the eggs, cheese and bread crumbs and mix gently with a large spoon until the mixture is combined.
  5. Set aside while you place a medium non-stick pan over medium heat and add in 2 tablespoon of oil.
  6. Once the oil starts to shimmer (about a minute or two), using dampened hands (the mixture will stick to you if you don’t), scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger all the while pressing together. The mixture should hold a burger shape. If it doesn’t add just a tablespoon more of bread crumbs.
  7. Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side.
  8. Serve with hummus, guacamole or steak sauce.

This recipe and photos were created by, we simply shared it! Check them out for more awesome recipes!

Vegan Sloppy Joes

PREP: 5 mins – COOK: 25 mins – TOTAL: 30 mins



  • 2 cups water (I used half water, half vegetable broth)
  • 1 cup green or red lentils, well rinsed (red lentils for quicker/more tender result or green lentils for more bite/texture)


  • 2 Tbsp olive or grape seed oil
  • 1/2 medium white or yellow onion, minced (plus more for serving)
  • 2 cloves garlic, minced (2 cloves yield ~1 Tbsp)
  • 1/2 medium red or green bell pepper, diced
  • Sea salt and black pepper (to taste)
  • 1 15-ounce can tomato sauce*
  • 1-2 Tbsp coconut sugar (plus more to taste)
  • 1-2 Tbsp vegan-friendly Worcestershire sauce* (// ensure gluten-free for GF eaters)
  • 1-2 tsp chili powder (plus more to taste)
  • 1 tsp ground cumin (plus more to taste)
  • 1 pinch smoked or regular paprika (optional)

FOR SERVING optional

  • Gluten-free or whole-wheat hamburger buns*


  1. If using green lentils: To a small saucepan, add liquid (I used 1 cup water, 1 cup vegetable broth for added flavor // amount as original recipe is written // adjust if altering batch size) and rinsed green lentils and heat over medium-high heat. Bring to a low boil, then reduce heat to a simmer and cook covered for about 18-22 minutes, or until tender. The water should have a constant simmer (not boil). Drain off any excess liquid and set aside.
  2. If using red lentils: To a small saucepan, add liquid (water and/or vegetable broth) and bring to a boil over high heat. Once boiling, add rinsed red lentils and bring back to a gentle boil. Reduce heat to a simmer and cook uncovered, stirring occasionally, for 7-10 minutes, or until just tender. You want them to be cooked through but not mushy. Drain well and set aside.
  3. In the meantime, heat a large skillet over medium heat. Once hot, add oil, onion, garlic, and bell pepper. Season with a pinch each salt and pepper and stir to combine.
  4. Sautè for 4-5 minutes, stirring frequently, or until the peppers and onions are tender and slightly browned.
  5. Next add tomato sauce, coconut sugar, vegan worcestershire sauce, chili powder, cumin, and paprika (optional). Stir to combine.
  6. Once the lentils are cooked, add them to the skillet as well, and stir to combine.
  7. Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally – about 5-10 minutes.
  8. Taste and adjust flavor as needed, adding more chili powder and/or cumin for smokiness, salt for saltiness, coconut sugar for sweetness, or worcestershire for depth of flavor.
  9. Serve the mixture on toasted buns with sliced onion. Best when fresh, though leftover sloppy joe mixture will keep in the refrigerator up to 4-5 days, or in the freezer for 1 month. Reheat in the microwave, or on the stovetop, adding water or vegetable broth if the mixture has dried out.

This awesome recipe and photos were created by, we just shared it! Check them out for more awesome ideas!

Healthy Hamburger

Prep: 15 min – Cook: 20 min – Total: 35 min


  • 1 egg
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/2 tsp salt
  • 500 g medium ground beef
  • 1 avocado , peeled and sliced
  • 1 cup packed mâche greens
  • 1/4 cup sliced banana peppers
  • 1/4 cup coriander sprouts , or cilantro
  • 4 multi-grain buns , cut in half horizontally
  • 1/2 cup Greek-yogurt chipotle sauce


  1. Preheat barbecue to medium. Whisk egg with Dijon, Worcestershire and salt in a large bowl. Season with fresh pepper. Add beef. Gently mix together. Shape into 4 burgers, each about 1/2 in. thick. Press a shallow depression in centre of each to help keep their shape while cooking.
  2. Oil grill and barbecue burgers, lid closed, until cooked through, 5 to 7 min per side. Stack patty, 2 tbsp Greek-Yogurt-Chipotle Sauce, avocado, mâche, peppers and sprouts between buns.

Chipotle Sauce Directions

  • 1/2 cup plain Greek yogurt
  • 2 tbsp finely chopped chipotle peppers in adobo sauce
  • 1/4 tsp Dijon mustard
  • 1/8 tsp salt
  1. Stir yogurt with chipotle, Dijon and salt in a bowl. Season with pepper.

This delicious recipe was created by, we simply shared it! Check them out for more awesome ideas!

Elk Burger Recipe – Elk Burger – How To Make Elk Burger


  • 1 lb. ground elk meat
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 3 Tbsp. (very cold) grated butter, divided*
  • 4 slices Pepper Jack cheese (or cheese of choice)
  • 4 hamburger buns (I recommend brioche)
  • For serving – spicy mayo


  1. Preheat a grill, cast iron skillet or flat top over medium-high heat.
  2. Add the elk to a bowl with the salt and pepper.
  3. Shape the ground meat into 4 evenly sized patties.
  4. Add a quarter of the grated butter to the center of each burger and fold it in half. Shape into a disc again, making sure all of the butter is now in the inside of the burger. Repeat for each burger.
  5. Place the burgers on the grill and grill for about 4 minutes per side or until they’re medium temperature (140-145F). During the last 2 minutes on the second side, add a slice of cheese to each burger.
  6. Serve with any desired toppings on a bun.

This recipe and photos were created by, we just shared it! There are SO many other good recipes, we definitely recommend checking them out!