Burger & Sandwiches

“Better Than Tuna Salad” Lettuce Bundles

A quick, easy and cool dish perfect for lunch or dinner on a hot summer day. From my cookbook Whole Food American Favorites.









2 1/2 cups cooked garbanzo beans

1 medium carrot, finely grated

2 cups finely chopped celery

4 green onions, thinly sliced (include some green)

1/2 – 1 cup Sun Seed Spread

2 T prepared mustard

2 spears dill pickle chopped

Sea salt and pepper

Romaine lettuce leaves

Sliced tomato for garnish (optional)

Drain beans well. Transfer to salad bowl. Using a pastry cutter or fork, mash beans coarsely. Mix in remaining ingredients. Salt and pepper to taste. Spoon salad on a lettuce leaf, garnish with tomato, roll up, and enjoy!

Black Bean Patty

Enjoy these delicious patties as a burger or a “stack,” topped with a spread of avocado and topped with Simple Kale SaladSimple  Quinoa Salad and garden fresh tomatoes.


2 ½ cups cooked black bean

1 cup oats

1 onion, finely chopped

2 cloves garlic, minced

1 cup chopped button mushrooms

1/4 cup bottled or canned green chilies

1 1/2 t chili powder

1 t cumin powder

1 t onion powder

1/2 t oregano

1/4 t smoked paprika

1/4 cup chopped cilantro

1 t Sea salt


Preheat oven to 350 degrees. Using a pastry cutter, mash all ingredients together until the mixture is sticky enough to hold together in a patty. Form into patties and place on a cookie sheet lined with parchment paper. Bake 25 minutes, flip and cook an additional 5 – 10 minutes. Serve on a bun with your favorite toppings or in a “stack.”

Chipotle Patties/Burgers

1 small onion, finely chopped

1 clove garlic, minced

1 cup chopped mushrooms, baby bella or button

2 cups cooked kidney beans

1 cup rolled oats

1 1/2 t Mrs. Dash Chipotle Seasoning

3 T tomato paste

2 T salsa

1 t oregano

1 t t thyme

1 t cumin

Preheat oven to 350 degrees. Mash all ingredients with a pastry cutter until the mixture becomes sticky and hold together. Measure out 1/2 cup portions and drop on a baking sheet lined with parchment paper. Shape into patties and bake for 25 minutes. Flip and bake an additional 10 minutes. Serve on a bun with your favorite burger toppings. Makes 7 – 8 patties.

April’s note: I love to top the patties with steamed kale or collard greens with ground up pumpkin or sunflower seeds, or mashed avocado mixed in. I grind about 2 – 4 T of seeds to one bunch of kale or collards.  A southwest quinoa salad is also great served on top of the patties.


Italian Patty Melt w/ Mozzarella Seed Cheeze

Italian Patty MeltTopping

2 zucchini, ends trimmed and cut in half and sliced lengthwise in 1/4 inch strips or 1 eggplant sliced in 1/4 inch rounds
2 large tomatoes, sliced in 1/4 inch slices and set aside

Place zucchini or eggplant on a cookie sheet lined with parchment paper. Set aside to bake with the Italian Bean Patties.

Seed Cheeze Sauce

1 cup raw sunflower seeds
1 cup water
1 red bell pepper, seeded and quartered
6 tablespoons lemon juice
3 or 4 tablespoons nutritional yeast
1 teaspoon onion powder
1/2 teaspoon garlic powder
Sea salt

Blend all ingredients until smooth. Salt to taste. If needed, soak seeds in water to soften for 4 hours before blending. For a spicier cheeze sauce, add 1 or 2 red jalapenos, with or without seeds, in place of the bell peppers.

Italian Bean Patties

2 cups cooked kidney beans
1 cup rolled oats
1 onion, chopped
2 cloves garlic, minced
1 1/2 cups chopped cremini mushrooms
3 oz. tomato paste
1 tablespoon Italian seasoning or 1/2 tablespoons each dried basil and oregano
1 tablespoon balsamic vinegar
3/4 teaspoon sea salt
1/4 teaspoon pepper
1/8 – 1/4 teaspoon red pepper flakes

Preheat oven to 350 F. Mash all ingredients together until sticky. Form into patties and lay on cookie sheet lined with parchment paper. Place patties on middle rack of oven and place zucchini or eggplant on rack below patties. Bake for 30 minutes. Flip patties and bake an additional 10 minutes.

To make Italian Patty Melt, spread each patty with Mozzarella Seed Cheeze. Lay baked zucchini or eggplant over each patty. Top with a slice of fresh tomato, and spread more cheeze over tomato slice. Heat for 10 minutes in 350 degree oven.

Another delicious way to enjoy the Italian Patty is in a stack. Top with a spread of Seed Mozzarella, steamed greens dressed with more Seed Mozzarellas, and topped with spaghetti squash with Easy Marinara.      


Cook dry millet according to package directions. Steam fresh spinach and stir in desired amount of cooked millet and desired amount of Cheeze Sauce. Serve on top of an Italian Patty and top with roasted tomato slices. Bake the tomato slices in the oven on a separate baking sheet while the patties are baking. 

Hummus Wrap w/ Kale and Eggplant

Hummus Wrap with Eggplant and Kale1 medium eggplant
1 small bunch kale
1 T tahini (sesame seed butter)
Juice from 1/2 lemon
Whole Food Hummus
Sliced red onion
Vine ripe tomatoes
Ezekiel 4:9 Sprouted Wheat Tortillas (or other whole wheat tortilla)

Heat oven to 350 degrees. Slice eggplant lengthwise in 1/4 inch slices. Place slices on a cookie sheet lined with parchment paper. Cover with aluminum foil or another cookie sheet of comparable size. Bake for 20 minutes, uncover and make an additional 10 minutes.

De-stem and finely chopped kale and place in a large bowl. Add tahini and lemon juice. Using your hands, message kale until tender. Add a spoonful or two of hummus if you desire for more moisture. Salt to taste. Set aside.

Spread desired amount of hummus on a whole wheat tortilla. Spread on desired amount of avocado and add onion and tomato slices. Top with 1/2 cup or more of kale. Place 1 slice of eggplant on top. Roll up and enjoy!


Smothered BBQ Mushroom Patty

Make your next barbeque a healthy one with this meatless patty smothered in barbecue sauce with onions and mushrooms. They’re great served open-face on a slice of sprouted whole wheat bread with a spread of avocado and topped with lettuce for an extra nutritional punch!

2 onions, divided
4 cups cremini mushrooms, dividedBBQ-Mushroom-Burger-300x225
2 or 3 cups of Blender BBQ sauce
2 1/2 cups cooked garbanzo beans
1 cup rolled oats
1 tablespoon prepared mustard
1 teaspoon each: chili powder, cumin, onion powder
1/2 teaspoon garlic powder
1/2 teaspoon liquid smoke
1/4 teaspoon black pepper

Heat the oven to 350 F.

Chop half of one onion and place in mixing bowl. Thinly slice remaining onion and place in medium sauté pan.

Finely chop 1 cup mushrooms and add to mixing bowl. Slice remaining mushrooms and add to sauté pan.

Mash together chopped onion, chopped mushrooms, 1/2 cup BBQ sauce, and remaining ingredients with a pastry cutter or fork until mixture holds together.

Measure 1/2 cup portions and form into patties. Place on cookie sheet lined with parchment paper and bake at 350 F for 30 minutes. Flip and bake an additional 5 minutes.

While patties are baking, sauté sliced mushrooms and onions in 1/4 cup water over medium-high heat until they start to soften. Reduce heat to medium, cover, and cook until patties are done. Check periodically and add water if needed.

When they are soft and tender, stir in desired amount of BBQ Sauce. Serve BBQ onions and mushrooms on top of patties.

Cabbage and Lentil Sliders

This recipe is adapted from a recipe by the Happy Herbivore, Lindsey Nixon. Check out her website here.  She has some great recipes! When I first looked over this recipe it was screaming for lentils and mushrooms. So I added them and assembled just a little bit different then Lindsey.  I hope you enjoy this version. 


1 medium onion, sliced

1/2 head cabbage

Vegetable broth or water as needed

2 cups sliced mushrooms

2 cups cooked lentils

1 cup BBQ sauce

Whole wheat buns or bread of choice


Cook onions in a dry skillet over medium high heat constantly stirring until onions start to caramelized. Add a little bit of water or broth if needed to keep from burning. Cook until golden and translucent. Add in shredded cabbage and a 1/4 cup water or broth and cook until cabbage starts to get tender. Add mushrooms and cook until cabbage is good and tender. Stir in lentils. Heat through. Serve on your favorite bread of bun with a spread of avocado and mustard.



Hummus Wrap

This is such a quick and easy lunch or dinner anytime!Humus Wrap

Whole-Food Hummus 

2 ½ cups garbanzo beans (drained and rinsed if canned)
1/4 cup brown sesame seeds         ground in a coffee grinder
3 tablespoons lemon juice
2 cloves chopped garlic
1 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon salt or to taste

Process all ingredients in a food processor or strong blender until smooth. Add water or vegetable broth as needed for smoother consistency.

Home-cooked beans make this taste so much better! To cook beans from scratch, soak dry beans in water to cover for 8 to 24 hours. Drain well, rinse, and transfer to a crock pot. Cover with water about 1 inch above top of beans. Cook on low for 7 or 8 hours or until soft.

To make a wrap

Spread hummus on a whole wheat tortilla. (My personal favorite is a Food For Life sprouted wheat tortilla.) Top with avocado, mustard, dairy-free dressing, and veggies, such as lettuce, spinach, sprouts, red or green cabbage, shredded carrot, onion, tomato, etc.

Chic Pea Burgers

“I have made these often and we love them! Even my husband who is a meat lover!C. Cox

From Whole Food Goodness

 2 cups chic peas (garbanzo beans)
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup chopped parsley
1 cup rolled oats
1/2 cup kethcup
1 T prepared mustard

1.5 t thyme
1/2 t liquid smoke
1/4 t ground pepper
1 T worchestershire sauce

1 t sea salt

Mash it all together with a pastry cutter. Scoop out 1/2 cup portions and form into patties. Bake at 350 degrees for 25 minutes. Flip and bake an additional 5 – 10.

As an alternate to a burger, I love to enjoy these Chic Pea Patties as a “stack.” This patty is topped with a simple kale salad and Summer Quinoa Salad.



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