veggie burger

Kasbah Burger from "Veggie Burger Atelier" by Lindsey | Dolly and Oatmeal

veggie burgers aren't something that i naturally gravitate to.  at home, they can be somewhat labor intensive for our dinner-in-a-flash lifestyle at the moment. and on past occasions, they have proven hard for me to develop a texture and flavor that i really like.  most times they fall apart on me (which, admittedly, can be fun salad toppers), and the idea of risking to flip them over on the stove gives me way too much anxiety.  so i leave the veggie burgers to more seasoned professions.

case in point, this burger recipe, and many others, from nina olsson's ( nourish atelier) newest cookbook, Veggie Burger Atelier.  if you don't already know nina, she is a master of combining vibrant flavors in her dishes, while making them plant-based gems.  and her photography will make you want to eat the pages of both her books, and her blog.  in her latest book, nina takes you on an absolutely clever tour of world, via veggie burgers!  

the book's first chapter begins in northern europe. then the chapters weave through the middle east and north africa. next, it heads east to asia, then to the US, and ends in south america.  each chapter/part of the world, contains burger patty recipes as well as recipes for homemade condiments such as: asian bbq sauce, hoisin sauce, harissa, vegan feta cream, etc.!  there are also recipes for homemade buns, dressings, and burger accompaniments.  nina take care of it all!

a couple weeks ago, i took on poll on instgram stories asking which burger i should make (they all sounded so good, i couldn't choose).  it was between  this kasbah burger, and the grill burger.  the winner of the poll was the grill burger, BUT so many people dm'ed me asking what the kasbah was, so i decided to flip it and share the underdog here (if you voted, forgive me!).  the kasbah burger (which, i can't not sing the clash song: rock the casbah, in my head when i say the title of this recipe) is a mix of eggplant, mushrooms, onion, and freekeh (which i subbed with rice as a gluten-free alternative) at its base.  it's then pulsed with ingredients like: pistachios, raisins, nutritional yeast, harissa, smoked paprika, and cinnamon.  all pantry staples that come together to make a mega tasty veggie patty.  frank, who's a meat-loving guy, loved these burgers! so i know it will win the hearts and bellies of so many diets/lifestyles :) 

xo, friends! 

**and be sure to tag @dollyandoatmeal when you're making any recipes from the site or my book!  i love regramming you all on instagram stories! xo!

kasbah burger | v

recipe by Nina Ollson from Veggie Burger Atelier

NOTES: nina notes to make these with muhammara sauce (a red pepper, walnut, and bread-based dip/sauce), shredded cabbage, fired or baked sweet potatoes, and sliced avocado.  i took a couple of shortcuts, and topped my burgers with store-bought red pepper hummus and beet kraut, sliced avocado, and microgreens.

| makes 4 burgers |

for patties

  • 2 3/4 cups (193 g) mushrooms
  • 1 small eggplant, halved
  • 1 medium-sized red onion, thinly sliced
  • 1 teaspoon salt
  • freshly ground black pepper, to taste
  • 1 cup (228 g) cooked freekah or bulgar (*gluten-free option below)
  • 1/2 cup (78 g) rolled oats
  • 3 cloves garlic, crushed
  • 3 tablespoon (27 g) pistachios, ground
  • 2 tablespoons (18 g) raisins, finely chopped
  • 2 tablespoons (8 g) nutritional yeast or grated parmesan cheese
  • 1 tablespoon (15 g) harissa**
  • 1 teaspoon pimenton (smoked paprika)
  • 1 teaspoon ground cinnamon
  • vegetable oil or ghee, for frying
  • 4 buns, halved and warmed


  • muhammara
  • thinly shredded red cabbage
  • fried or baked sweet potato slices
  • avocado

*gluten-free option: substitute the 1 cup freekah or bulgar, with 1 cup brown rice.

**i didn't have harissa on-hand, nor did i have time to make it.  in lieu, i added a pinch of ground cayenne pepper (which is not similar flavor wise) for some heat.


  1. preheat the oven to 350°F (180C). place the mushrooms, eggplant, and red onion on a rimmed baking sheet and sprinkle with salt and pepper.  bake for 30 minutes.  let cool.  transfer the cooked vegetables to a large bowl and the remaining ingredients (through cinnamon) and mix to combine.  transfer to a food processor and pulse for a few seconds until the mixture is sticky.  refrigerate the mixture for 15 minutes, or up to 24 hours covered.
  2. place a skillet over medium-high heat and add a drizzle of vegetable oil or 1 tablespoon (14g) ghee.  fry the patties for 3 to 4  minutes per side.  lightly season again with salt and pepper.  place the patties on a rimmed baking sheet and bake for 8 to 10 minutes.
  3. serve the patties between the warm buns topped with muhammara. 

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Sprouted Quinoa & Ramp Sliders w/ Garlicky Cucumber Slaw by Lindsey | Dolly and Oatmeal

this time last year i was in full on meltdown mode.  we were just about to move and i was in the middle of finishing up the manuscript for my cookbook.  there was a month long dispute with our new landlords over the apartment we were supposed to move into, and we were essentially forced to move into the adjacent apartment.  all the things worked out, but the apartment was the smaller unit, so aside from our couch taking up what you would call a living room, everything worked out quite nicely.  if you've followed along here you know i've talked about some of the work we've done to our backyard.  but after some gnarly finds in the soil (oh, hello rusted metal, and partially broken down plastic randomness!) we decided that if we were going to grow any edibles this year they were going to have to be in pots or a raised bed.  

frank took on the challenge and whipped up a pretty sizable and impressive raised bed (all the muscle arm emojis!).  and since the weather's been super lovely we've been gardening and sprucing everything up!  i say this every year, that spring is just the best feel-good season! the market is alive with all the green things, birds so chirpy, flowers popping up, buds, and sprouts - too much to love! and is it just me or are you so much more inclined to be a happier cook?  there's such a difference when the windows are cracked, the door to the backyard is open, and you feel that pulse of life in the air.  

while we've had some days that reached temps in the 80's (!!!), there are also the days where it's cool in the morning and evening, so a nice warm breakfast or supper is still in order - be it spring veg pasta, or roasted strawberry breakfast bowls.  but i'm enjoying mixing those springy greens, especially one of the first greens that hits NYC, ramps.  they're a great mix of spring onion meets spring garlic - subtle but flavorful and fragrant.  

these sliders are mix of a recipe i developed for a client and these falafel sliders from a few weeks ago.  they're made with sprouted quinoa which really helps on 2 levels: one, because sprouted quinoa is awesome for digestion; and two, because i'm terrible at remembering to soak my grains and even worse at sprouting beans and grains : /  so, thank goodness for truRoots who has a really awesome line of sprouted and germinated grains, among other products!  these sliders are super tasty, fluffy but firm, and so easy to put together; and the coating of breadcrumbs makes them less mushy veggie burger, and more crisp, sturdy burger. plus, the quinoa adds just enough protein to make these a substantial meal on their own, and adds such great texture and a sweet nutty flavor.  sometimes i forgo the bun altogether on plop these guys on a bed of greens with a good drizzle of the garlic tahini yogurt sauce. i see them as a forever go-to adding whatever seasonal produce available :)

happy spring! xo. and you can follow me over on snapchat for some garden snaps, pup photos, and daily life :) @dollyoatmeal

* this recipe was created in partnership with truRoots, all opinions, as always, are my own.  thank you so very much for supporting dolly and oatmeal's sponsors!

sprouted quinoa & ramp sliders w/ garlicky cucumber slaw | v + gf

look for sprouted quinoa to help save overnight soak time, if you have to use regular quinoa remember to soak overnight to start the sprouting process.  i really enjoy the cool cucumber slaw here, but any vegetable will work in its place.    

cucumber slaw

  • 1 small cucumber, julienned 
  • half of a small red onion, sliced paper thin on a mandolin
  • 1 teaspoon chopped dill
  • 2 tablespoons sherry vinegar
  • 1 tablespoon garlic tahini-yogurt
  • 1 tablespoon extra virgin olive oil
  • fine sea salt & fresh pepper, to taste

| makes 12-14 small patties |

  • 1 cup truRoots sprouted quinoa, rinsed
  • 2 cups water (preferably filtered)
  • big pinch of salt
  • extra virgin olive oil
  • 1 bunch ramps, stems and leaves roughly chopped (about 1 cup)
  • 1 cup sweet potato puree
  • 1/2 cup italian seasoned, gluten free bread crumbs (or bread crumbs of choice)
  • 2 tablespoons nutritional yeast
  • 1 1/2 teaspoons sumac
  • fine sea salt & fresh pepper




  1. spread the julienned cucumbers on a dishtowel and allow the towel to soak up any moisture, let sit for about 5 minutes.  place cucumbers in a bowl and mix together with the red onion, dill, vinegar, yogurt, and oil.  season to taste with salt and pepper, and set aside.


  1. preheat oven to 375°F, line a baking sheet with parchment and brush with olive oil to coat; set aside.
  2. place the rinsed quinoa in a saucepan with the water and salt.  bring the quinoa to a boil, stir, cover, and turn heat to low.  simmer the quinoa for 20-25 minutes, until the water has completely evaporated. remove from heat and let the quinoa come to room temp.
  3. while the quinoa is cooking saute the ramps.  heat a fry pan over medium heat, once it's hot add enough oil to coat the bottom of the pan.  add the ramps, a pinch of salt and pepper, and stir.  cook for about 1 minute, until wilted and bright green.  remove from heat and set aside.
  4. in a large bowl, thoroughly combine 2 cups cooked quinoa, ramps, sweet potato, 1/4 cup bread crumbs, nutritional yeast, sumac, 3/4 teaspoon salt, and fresh pepper to taste.  
  5. place the remaining bread crumbs in a shallow dish, set aside.  using a tablespoon measure, scoop 2 tablespoons worth of the mixture and form into patties.  dip the tops and bottoms of the patties into the bread crumbs and place on the prepared baking sheet.  gently brush tops of patties with a light coating of oil and bake for 25-30 minutes, flipping patties over halfway through, until edges are lightly brown and crisp.  
  6. schmear 1 or both sides of the bun with garlic tahini-yogurt, then top with microgreens, a slider, and some garlicky cucumber slaw. 


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mung bean - leek burgers w/ shiso + chili mayo by Lindsey | Dolly and Oatmeal

mung bean - leek burgers | dolly and oatmeal

over the weekend i was fortunate enough to attend a discussion (with my mom - total bonus!) between Alice Waters and Dan Barber at Blue Hill at Stone Barns.  (by chance we also witnessed the annual turkey herding at farm, so cute!) it was a really awesome night where there was some pertinent discourse on where food is going; the role of farms, of chefs, of home cooks, of teachers, of students, and importantly us as individuals and our own personal connections to food we buy, cook and eat. these are some of the things that Alice and Dan challenged the audience to be mindful of.  in a time where everything is instantaneously at our fingertips, i think we sometimes lose sight of what's going on in front of us; that we have choices in our connection and relationship with food.  

another part of the conversation focussed on the large percentage of people in the country, and the world, who are food insecure.  the people that don't have the money or resources to buy "local" or to drive to a local farm market.  the people who have no option but to buy the the over-processed, and nutrition-less items at the grocery store, or their local bodega.  both Alice and Dan are supporters of food education; immersing young students in the garden and showing them where food, nutrients, and energy come from.  as a teacher who has worked with students in low socioeconomic areas in new york city, it was inspiring to hear a real discussion between 2 people to whom i look up to, talk about topics that are not so readily discussed.  among other thought provoking topics, Dan Barber announced that he just finished writing his first cookbook (yay!), and Alice Waters spoke about how she was recently introduced to homemade oat flour!  that's right blogger friends, Alice Waters didn't know that pulsing rolled oats in a food processor gives you oat flour!  even Alice learns something new everyday :)

talk about learning something new everyday, i had no idea mung beans didn't require soaking! which made this (somewhat) laborious recipe a bit easier and less time consuming.  i don't know about you, but i never remember to soak my beans, lentils, what have you, so this non-soaking step was super! i have to say, i really love this burger's texture and consistency.  oftentimes i look past the veggie burger option on the menu because i find that they all have a similar mushiness, most times contain way too much sodium and always consist of the same vegetables.  call me partial, but these here burgers did the trick for me!  the mung beans lent their own subtly sweet flavor (plus mung beans are super easy to digest!), i found that the mildness of the leeks really came through for some great flavor as well.  however, the shiso is really the star here.  normally found at the farmers' market in the spring, i chose to incorporate it here because of the flavors i was trying to recreate from a restaurant i visited in Berlin.   in my Berlin roundup i mentioned the restaurant, Shiso Burger as one to check out if you ever found yourself there.  me and the husband found ourselves ordering 3 different types of burgers just to get a good flavor for what they had going on over there.  seriously awesome stuff, i can't wait to go back some day.  in the meantime, these veg burgers will keep my mind and mouth occupied with some lovely flavorful notes.  

mung bean - leek burgers w/ shiso + chili mayo | v + gf 

| makes 10 2 1/2" burgers |

shiso or perilla, can be found this time of year at groceries dedicated to asian cuisine.  if you're located in the city, i found my shiso at Sunrise Mart near Astor Place.  additionally, you can substitute the shiso for thai basil - not exactly the same flavor but close enough.  i provide a recipe for gluten/grain free buns (which were really good!), but feel free to use what you like, these burgers will taste good with just about anything!  


  • 1/2 cup dried mung beans
  • 1/2 cup quinoa, rinsed
  • 3 large leeks, rinsed and sliced (scant 1 cup)
  • 3 small or 1 large garlic clove, roughly chopped
  • 3 tablespoons ground flaxseed
  • 5-7 shiso leaves
  • 1 1/2 teaspoons ground coriander 
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • grapeseed oil for cooking


  • 15 - 20 whole shiso leaves
  • half of a red onion, sliced thin
  • fresh cilantro sprigs
  • *chili mayo (instructions below)
  • shoyu sauce

gluten free hamburger buns (optional)

adapted from here

  • 1 cup + 3 tablespoons almond flour
  • 1/4 cup arrowroot powder
  • 1/2 cup full-fat coconut milk
  • 2 tablespoons extra virgin olive oil
  • 2 organic free range eggs
  • 1 teaspoon coconut palm sugar (or honey)
  • splash of apple cider vinegar
  • 1/2 teaspoon fine grain sea salt
  • 2 tablespoons black + white sesame seeds - for garnishing


make the patties

  • in a medium saucepan cover the mung beans with water reaching 2 inches above beans.  bring to boil, cover, and turn heat to low.  cook for 30 - 35 minutes until beans are soft.  remove from stove and drain.  let the beans cool or run cold water over them to speed up the process.  cook the quinoa according to the directions on container and let it cool - about 15 minutes
  • once cooled, place beans, quinoa, sliced leeks, garlic, flax seed, shiso, coriander, red pepper flakes and salt in a food processor.  pulse, stopping a few times to scrape down the sides.  once mixture is thoroughly combined, transfer to a large bowl, cover with plastic wrap and let sit in the refrigerator for 1 hour or up to a day (if you're pressed for time skip this step)  
  • using a 1/4 cup measure, scoop the mixture and level.  using your hands mold the mixture into a patty; repeat with remaining mixture
  • prepare a plate or platter with paper towels. heat a 10" skillet to medium heat, and cover bottom with a healthy glug of the oil.  carefully place burgers into the skillet (i managed to cook 4 at a time) and cook for 5 - 6 minutes on each side, until brown and crisp.  using a slotted spatula, transfer the patties to the paper towel lined plate.  repeat with remaining patties  

assemble the burgers

  • spread a healthy amount of chili mayo on one side of your bun, top with burger.  place 2-3 shiso leaves, a handful of cilantro and red onion to taste on top of the patty and drizzle with shoyu sauce (if you like more kick, spread chili mayo on both sides of the bun.)
  • alternatively, you can eat the burger without the bun and top with all the fixings - just as good, i promise!

make the buns 

  • preheat oven to 350° and line a large baking sheet with parchment paper
  • in a large bowl, combine almond flour, arrowroot powder and salt.   add the coconut milk, olive oil, eggs, sugar, vinegar and salt - mix until batter comes together (add more almond flour, a teaspoon at a time if you find the batter too runny)
  • pour 2 tablespoons worth of batter onto your prepared baking sheet, leaving 2 inches between each bun.  repeat with remaining batter.  take your sesame seeds and sprinkle the tops
  • place in the middle of your oven and bake for 15 -18 minutes, rotating halfway through.  buns should be slightly browned on top, with lightly browned edges
  • let cool and either use right away or buns can be refrigerated for a week, or stored in the freezer for another time

*chili mayo - ( i took note from sara)

  • using either veganaise, mayo, or tahini (which is my favorite), combine 1 part sriracha to 2 parts "mayo".  if using tahini, a few teaspoons of water may be needed to thin the consistency a bit