The Thanksgiving Veggie Burger
Prep time
Cook time
Total time
Recipe from The Best Veggie Burgers on the Planet by Joni Marie Newman.
Serves: 8 servings
  • 1 tablespoon dairy-free buttery spread
  • 1 cup diced onion
  • 2 tablespoons minced garlic
  • 4 cups cooked mashed potatoes
  • 4 cups prepared bread stuffing
  • 1 14-ounce can cut green beans, drained
  • 1 cup French’s French fried onions
  • Salt
  • Black pepper
  • Oil, for frying (optional)
  1. In a skillet over medium-high heat, melt the buttery spread. Add the onion and garlic, and saute until just beginning to brown, 3 to 5 minutes.
  2. Transfer to a bowl, add the potatoes, stuffing, green beans, fried onions, and salt and pepper to taste. Knead to combine.
  3. Form into 8 patties. Cook as desired.
  4. Pan-fry in oil for 3 to 5 minutes per side, or until crispy and golden. Or bake at 350ºF, on a baking sheet lined with parchment or a silicone baking mat, for about 20 minutes, flipping halfway through. Everything is already cooked – you just need to heat them up!
I use boxed stuffing, but any bread-based stuffing [including gluten free] will work fine. In fact a few slices of stale bread, cut into cubes and mixed with dairy-free butter and vegetable broth then baked, makes a pretty darn good stuffing!
Recipe by Go Dairy Free at