Love hamburgers but want a plant-based option? Try this recipe for ‘Our Favorite Vegan Burger’ from the new cookbook Sweet Laurel Savory: Everyday Decadence for Whole-Food, Grain-Free Meals: A Cookbook.

Find the recipe for ‘Our Favorite Vegan Burger’ below.


Vegan burgers and the grain-free lifestyle don’t usually go hand in hand, since they’re often loaded with legumes and other starchy items. We decided to make an all-veggie burger filled only with paleo-approved vegetables like sweet potatoes, mushrooms, and zucchini. We love serving this up with a side of our delicious ketchup and some fries, but you could also serve the patty on a bed of lettuce with our Green Goddess Dressing (page 183).

Makes 6 Burgers 


1 tablespoon avocado oil 
1½ cups chopped mushrooms 
¼ medium yellow onion, finely chopped 
1 medium carrot, finely chopped 
 ½ medium zucchini, finely chopped 
½ medium sweet potato, peeled and finely chopped 
1 garlic clove, minced 
¼ cup almond flour 
1 tablespoon flax meal 
½ teaspoon ground cumin 
1½ teaspoons tomato paste 
½ teaspoon Himalayan pink salt 
¼ teaspoon freshly ground black pepper 
6 vegan pretzel buns 

Optional Toppings:

2 avocados, sliced 
6 slices dairy-free cheddar cheese, homemade or store-bought 
6 slices red onion 
6 slices heirloom tomato 


1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper.

2. In a large skillet, heat the avocado oil over medium heat. When the oil is shimmering, add the mushrooms, onion, carrot, and zucchini and cook, stirring, for about 5 minutes, until just tender. Add the sweet potato and garlic and cook for 5 minutes more, or until lightly golden brown and tender. Take the pan off the heat and let the vegetables cool for about 5 minutes, just long enough that they’re not piping hot.

3. Transfer the sautéed vegetables to a food processor and pulse until finely chopped but not puréed. Transfer the mixture to a large bowl. Add the almond flour, flax meal, cumin, tomato paste, salt, and pepper and mix well using your hands. Form the mixture into 6 patties and place them on the prepared baking sheet.

4. Bake for 15 minutes, then carefully flip the patties and bake for 15 minutes more, or until golden brown. Remove the pan from the oven and let the patties cool slightly.

5. Place each patty on a bun and top with avocado, cheddar cheese, onion, a tomato slice, and ketchup, if desired, and close the buns.


Reprinted with permission from Sweet Laurel Savory. Copyright © 2021 by Laurel Gallucci and Claire Thomas. Photographs copyright © 2021 by Claire Thomas. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.

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