Veggie burgers served 3 ways with grain-free “buns”. Serve with your choice of baked sweet potato, seared portobello mushroom, or lettuce wrap.
How was your Labor Day?
My long weekend was pretty good.
I went outdoor climbing for the first time.
You can read all about it on Instagram!
Yesterday, for Labor Day, I actually mostly spent, ironically, laboring.
I cleaned the house from fans to baseboards and conquered a meal prep of the likes my fridge hasn’t seen since 2019.
I’m talking pre-made quinoa, fresh chopped celery, gleaming clean berries, and fresh baked sweet potato rounds.
I even made a batch of my Sweet & Spicy Tomato Jam to properly send off summer.
But before you put away your grill, here are my current go-to burger combos.
These Hilary’s Burgers with Grain-Free Buns (3 Ways!) are my favorite ways to enjoy my favorite vegetable patties grain-free!
Marco is always teasing me about my veggie burger consumption.
Specifically, my Hilary’s Eat Well World’s Best Veggie Burger consumption.
Literally the best veggie burger out there, packed with whole grain millet, sweet potato, and leafy greens in an easy breezy vegan and gluten-free patty.
Many days I have a fridge full of leftovers and I put a Hilary’s Eat Well World’s Best Veggie Burger on the stovetop burner anyway, because honestly, they always make the leftovers taste better.
But they’re also fantastic in their own right.
I rarely eat my Hilary’s on a “real” bun.
You know, the whole breaded wheat bun thing.
If you’ve been here a while you know I avoid gluten and make gluten-free recipes, and I haven’t found a gluten-free bun yet that I’m in love with.
Until that day, let’s get creative with some veg-centric alternatives that make wrapping up my favorite burger easy, delicious, and grain-free!
First off we have the classic sweet potato bun.
I first tried this in my Sweet Potato Sliders recipe and I’ve been hooked on sweet potato buns since then.
In my opinion, they’re the perfect carb swap out.
Depending on the size of your sweet potato, you can make one large bun with the horizontal sweet potato or use several small rounds to create a base.
Larger potatoes are obviously preferred here, but I only had small ones when creating this post.
I usually bake my sweet potato rounds for the bun base, but you can also heat them in the microwave for a sweet shortcut.
Marco showed me how to do this recently and I was kind of amazed how the microwave softened and perfectly cooked the potato slices.
For this version, I added tons of quick made guacamole with my Hilary’s!
Smash avocado with fresh squeezed lime and Himalayan sea salt and load it on top of your patty.
Next, there’s the Portobello Mushroom Bun.
It can’t be a coincidence that Portobello Mushrooms are the perfectly paired size for patties!
I first debuted these in my Tempeh Burgers with Portobello Mushroom Buns recipe.
Larger portobello caps are better for this recipe because the mushroom caps shrink significantly when heated.
You can marinade the mushrooms in advance or simply pan sear with minimal seasoning like I did in this recipe.
I love pairing the umami mushrooms flavors with those of a class reuben sandwich!
Try adding vegan mayonnaise, melted vegan cheese, and sauerkraut on top.
The sandwich is a little messy to pick up, but can easily be cut into slices with a fork and knife.
Lastly, we end with the classic low-carb lettuce wrap.
Grab the big leaf romaine lettuce for this pairing.
Place one leaf under the patty and one on top or wrap one extra large leaf around the whole thing.
This is my favorite option when you’re looking for a really light meal.
Or, if you’re craving a salad and a burger and can’t quite decide which to go with.
I went greek inspired with my lettuce wrap by adding sliced tomato, hummus, and olives!
The lettuce is surprisingly sturdy to contain condiments!
Enjoy these Hilary’s Burgers with Grain-Free Buns (3 Ways!)
Make one of these combinations in 30 minutes when you need a creative late-summer plant-based main.
The fixings are up for grabs, so feel free to mix and match with what you’re craving and have on hand.
Feel free to squeeze on any other toppings here that sound good to you.
I think fresh herbs would be a nice addition to any of these, as well.
You can also go completely classic with mustard, pickles, and ketchup!
Don’t forget to add the top “bun” and smush down a little to make sure the burger stays combined.
If you make these Hilary’s Burgers with Grain-Free Buns (3 Ways!), let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Check out my Pinterest page to pin more recipe like this one to make later.
For more epic plant-based sandwiches, check out my Oh Em Fee Tempeh Burgers with Portobello Mushroom Buns and Hilary’s Sweet Potato Sliders.
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Veggie burgers served three ways with grain-free veg-based buns. Serve with your choice of baked sweet potato buns, seared portobello mushroom buns, or lettuce wrap.
SWEET POTATO BUNS
- 1 large sweet potato, peeled and sliced into 1/2” rounds
- 1/2 avocado, smashed
- 1/2 lime, squeezed
- Himalayan sea salt
PORTOBELLO MUSHROOM BUNS
- 2 large portobello mushroom caps, patted dry and gills scraped out
- 1 slice vegan cheese
- 2 TBSP sauerkraut
- 1 TBSP vegan mayo
- 2 large leaves of romaine lettuce
- 1 slice of beefsteak tomato
- 2 TBSP hummus or tahini
- 5 olives, sliced
- Select your bun choice in advance before preparing the Hilary’s Eat Well World’s Best Veggie Burger. If you’re making the sweet potato buns, begin those before heating the patty. If you’re doing the portobello mushroom buns, start those at the same time as the patty. If choosing lettuce wraps, begin cooking the patty first.
- For the sweet potato buns, preheat the oven to 350°F and line a baking sheet with parchment paper. Scrub the sweet potato and slice into 1/2″ rounds. Place the rounds on the baking sheet and bake for 30-40 minutes, flipping once halfway, until the rounds are fork tender and slightly brown underneath. While the sweet potato buns are baking, prepare the Hilary’s Eat Well World’s Best Veggie Burger according to package instructions. To serve, add several small rounds or one large round to a plate and top with your cooked Hilary’s burger. Smash the avocado with the lime and Himalayan sea salt and add on top of the burger. Top the avocado mash with another sweet potato round.
- For the portobello mushroom buns, add the cleaned and de-gilled mushrooms to a large pan with a drizzle of avocado oil and the Hilary’s Eat Well World’s Best Veggie Burger. Heat for 5-6 minutes on each side, flipping the burger and patty at the same time. In the last minute, add a slice of vegan cheese on top of the patty and allow it to completely melt. To serve, place one portobello mushroom cap on a plate and top with vegan mayonnaise, the veggie patty, sauerkraut, and vegan mayonnaise. Top with the remaining mushroom cap.
- For the lettuce wraps, begin by preparing the Hilary’s Eat Well World’s Best Veggie Burger on the stovetop. To serve, place the rinsed lettuce leaf on a plate and top with a smear of hummus. Add the veggie patty on top and garnish with tomato and sliced olives. Add another lettuce leaf on top to finish.
- Category: Dinner, Entree
- Method: Stovetop
- Cuisine: Gluten-Free, Vegan
This post is brought to you by Hilary’s Eat Well, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!