Plant Burgers with Baked Fries

These burgers and fries are one of the treasured recipes I kept from my first adventures in vegan cooking several years ago.

So healthy and delicious with oats, almonds, onions and carrots – they’re very satisfying even for the meatiest of meat-eaters.

It’s better to cook them gently in a pan or griddle than on the BBQ because they need a flat surface. Other than that, treat them as you would a normal burger!


Plant burgers

  • 2/3 cup gluten-free rolled oats
  • 2/3 cup almond meal / ground almonds
  • 1/2 onion, chopped finely
  • 3/4 cup grated carrots or beets
  • 1 cup baby spinach/kale, finely chopped (optional)
  • 1/4 cup water
  • 1 tsp tamari
  • Salt and pepper to taste
  • Olive oil for frying

Baked fries

  • 8 yellow potatoes
  • hot water to cover cut potatoes
  • 1/4 cup olive oil
  • Salt, pepper, rosemary, thyme, garlic powder to taste, depending on how you like your fries!


Slice the potatoes into long, thin pieces that look like french fries. Put the sliced potatoes into a bowl, cover with hot water, and let sit at room temperature for about 1 hour. Drain in a colander and pat them dry with a paper towel to remove as much moisture as possible. Arrange on a parchment-lined baking sheet, drizzle with the olive oil, salt and pepper, and toss to coat all the fries with the oil and seasonings.

Bake the fries at 475F for 10 minutes covered in foil, then another 10 minutes uncovered. Turn the fries over with a flapjack or spatula. Cook for 10 more minutes, stir the fries again, and if you like them crispy, cook for another 10 minutes. If they get too dark, feel free to take them out of the oven.

While the fries are cooking, in a large bowl, mix all the plant burger ingredients except the olive oil. Stir with a wooden spoon until well combined and somewhat sticky.

Use your freshly washed hands to shape the mixture into 8-10 patties. They will need to be a bit thicker than meat burgers in order to hold together well over the heat.

Heat the olive oil (about 2 Tbsp per batch) in a pan over medium-high heat. Cook the burgers about 4 minutes each side or until they are nice and toasty and brown, then let them rest on a paper towel while the others are cooking. I like to serve these with ketchup, vegan mayo, or chili sauce (mayo, ketchup, and chili powder mixed together). Feel free to eat it on a bun or serve with veggies on the side. So good!


Here is an Irish blessing from my childhood that wishes us all ease on our journey through life:

May the road rise to meet you

May the wind be always at your back

May the sun shine warm upon your face

May the rain fall softly on your fields

And until we meet again

May love hold you in the hollow of her hand

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

5 responses to “Plant Burgers with Baked Fries”

  1. […] decided to make our hearty meatless burgers the other day (using beets instead of carrots since that’s what we had on hand). With only […]

  2. […] kalamata olives, and some delicious spices? A nourishing and delicious veggie burger, much like our hearty meatless burgers and experimental garbanzo burgers. This recipe comes from the legendary post-punk kitchen. Check it […]

  3. maitricookswithlove Avatar

    A regular family favorite! 🙂

  4. […] Make baked fries according to this recipe […]

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