Sandwiches made with holiday leftovers are one of the best parts of Thanksgiving or Christmas. But why wait for leftovers to enjoy holiday sandwiches? We’re getting straight to the point with these vegan holiday burgers.

The patty is adapted from one of our most popular holiday recipes, our Ultimate Vegan Thanksgiving Loaf with Cranberry Glaze. With a couple of minor adjustments, the recipe is perfect for making veggie burger patties. This recipe is full of nutritious ingredients like brown rice, green lentils, oats, kale, carrots, and walnuts, but more importantly, it’s full of holiday flavours! They strike a perfect balance of savoury + sweet: hearty base with tangy pops of sweetness from dried cranberries and a cranberry glaze.

Take this delicious holiday-inspired veggie patty, add a soft dinner roll, a healthy dose of mushroom gravy, a little extra cranberry glaze, a touch of vegan mayo and heaps of garlicky Brussels sprout slaw for the ultimate Thanksgiving or Christmas burger experience.

These burgers are great for getting your holiday feastin’ fix year round. Serve them as a super low key alternative to the whole BIG dinner production or as a fun addition to your holiday menu. Most importantly? Enjoy!

Vegan Holiday Burger ★ ★ ★ ★ ★ 5 from 5 reviews Author: Brittany at ilovevegan.com

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hours 10 minutes

Yield: 6 burgers 1 x

Category: Thanksgiving, Christmas, Burger

Cuisine: Vegan Print Pin Scale 1x 2x 3x Ingredients 6 dinner rolls or burger buns

dinner rolls or burger buns mushroom gravy

vegan mayo

2 cups cranberry sauce, canned or homemade, blended smooth Holiday Burger Patties 1 tbsp olive oil, plus extra for brushing patties

olive oil, plus extra for brushing patties ½ onion, finely chopped

onion, finely chopped 3 cloves garlic, minced

cloves garlic, minced 1 medium-large carrot, grated

medium-large carrot, grated 1 rib celery, thinly sliced

rib celery, thinly sliced 1½ cups kale, stems removed, shredded and tightly packed

kale, stems removed, shredded and tightly packed 1½ cups mushrooms, thin-sliced

mushrooms, thin-sliced ¼ tsp dried thyme

dried thyme ¼ tsp dried oregano

dried oregano 1 tsp salt, to taste

salt, to taste black pepper, to taste

1 cup slightly overcooked green lentils

slightly overcooked green lentils 1 cup cooked brown rice

cooked brown rice 2/3 cup oat flour (ground oats)

oat flour (ground oats) 3 tbsp ground flax seed

ground flax seed 2 tbsp nutritional yeast

nutritional yeast ½ cup chopped walnuts

chopped walnuts 1/3 cup dried cranberries

dried cranberries 1/2 tbsp caper brine (or lemon juice/vinegar) Brussels Sprout Slaw 1/2 tbsp olive oil

olive oil approx. 20 Brussels sprouts, ends removed, shredded

2 cloves garlic, minced

cloves garlic, minced salt, to taste

black pepper, to taste Instructions Holiday Patties Preheat oven to 400°F. Heat 1 tbsp oil in a large frying pan and heat over medium-high. Add onion, garlic, carrot, celery, and kale. Sauté until the onion is translucent. Add the mushrooms, thyme, oregano, salt and pepper. Continue cooking until vegetables are tender. In a large bowl, combine the sautéed vegetables, cooked green lentils, cooked brown rice, oat flour, ground flax seeds, nutritional yeast, walnuts, dried cranberries, and caper brine. Mix VERY well, mashing the mixture to helps the ingredients bind together. Taste and adjust seasoning as necessary. Note: If the mixture doesn’t hold together easily, blend about 1/3 of the mixture using a food processor or immersion blender. Recombine. Refrigerate for 30 minutes. Portion mixture into 1/2 cup patties approx. 1/2″ thick. Brush both sides of patties with olive oil. Bake on a parchment lined baking sheet for 15 minutes, flip and bake for another 15 minutes. Spread with cranberry glaze and bake for 5-10 minutes or until glaze appears set. Brussels Sprout Slaw In a large skillet, heat olive oil over high heat. Add shredded Brussels sprouts and minced garlic. Sauté briefly, until slaw is tender but crisp. Season with salt and pepper and remove from heat. Assembly Lightly toast buns if desired, cut side down in a hot skillet with butter (optional). Spread the top bun with a light coat of vegan mayo. Top bottom bun with a generous amount of mushroom gravy, add the patty and additional cranberry glaze if desired, top with Brussels sprout slaw and the top bun. Enjoy!