Ultimate Veggie Burger

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


1 large sweet potato
Day old loaf of Italian bread to make 2 cups bread crumbs
½ of a 10 oz package frozen baby peas
4 T. Extra virgin olive oil, plus extra to brush rolls
1 cup grated carrots
¾ cup baby bella mushrooms, finely chopped, about ½ of a 10 oz. package
1 red bell pepper, finely chopped
¼ cup scallions, finely chopped
3 eggs, fork beaten to combine
1/3 cup fresh cilantro, chopped
Juice of two limes
3 t. salt
2 cloves garlic, minced
1/8 teaspoon crushed red pepper flakes
6 fresh crusty whole wheat rolls
1 avocado, halved and thinly sliced



Pierce sweet potato with fork, wrap in foil, place on indirect heat on barbeque about 45 minutes or until it pierces easily with fork; mash and set aside. Meanwhile, in the bowl of food processor, process the bread into crumbs, remove and set aside. Remove peas from freezer to defrost. Heat oil in sauté pan. Then, in food processor, finely chop carrots and add to hot oil and saute for 5 minutes. Meanwhile process mushrooms, then red bell pepper, then scallions. Measure and add all processed vegetables to pan, cook an additional 2 minutes, then remove from heat. Add mashed sweet potato, beaten eggs, breadcrumbs, whole baby peas, cilantro, juice of 1 ½ limes, salt, garlic and red pepper flakes and mix to combine. Form into 6 patties, cook on pre-oiled grill grates on medium hot barbecue 3-4 minutes each side. Toast both sides of split rolls on grill then brush with olive oil. Place burger on toasted roll, top burger with sliced avocado and sprinkle avocado with remaining lime juice.