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Plant Based Beet and Sweet Potato Burger
Recipe by Corporate Chef Ashley Cunningham


Burger Patties
1/4 red onion
2 cloves garlic
1 sweet potato, roasted
1 cup Melissa’s Steamed Baby Beets
1 cup Melissa’s Cooked Quinoa
1 ½ cups Melissa’s Peeled & Steamed Chickpeas
1/2 Tropical Avocado
2 tablespoons Pepitas, toasted
1 teaspoon fresh ginger, minced
1 teaspoon orange zest
1 cup almond meal
1 egg

Yogurt Dill Sauce
½ cup Greek yogurt
3 cloves garlic, minced
2 tablespoons fresh dill, chopped
½ teaspoon salt
½ teaspoon cayenne pepper
1 tablespoon lemon juice
1 teaspoon olive oil

3 cups watercress
2 cups radish sprouts
2 to 3 Tropical Avocados
1 cup Melissa’s Steamed Baby Beets
2 cups feta cheese, crumbled
Yogurt Dill Sauce
6 buns


To make the sauce
Combine all of your yogurt dill sauce ingredients into a bowl. Place in the refrigerator to marinate until you’re ready to assemble the burgers.

To make the patties
Sauté red onion and garlic in a pan over medium heat. Add to food processor with remaining burger patty ingredients and blend until homogenous. Divide into 6 patties and pan sear on each side over medium-high heat. Finish baking burgers in a preheated 375°F oven for 10 to 12 minutes.

Toast buns and spread about one tablespoon of Yogurt Dill Sauce on each bun. Add patty on bottom bun first, then stack watercress, sliced beets, sliced avocado, feta and lastly radish sprouts. Gently place top bun on and enjoy!

Makes six burgers.