dinner, lunch

Sweet Cashew Veggie Burgers

Sweet Cashew Veggie Burgers
Let me paint a picture for you…

Me, my husband Patrick and two of his friends near the coast of Northern California. We’re walking along a cracked sidewalk, carefully stepping around garbage, discarded cigarettes and homeless-looking people. Every store we walk by seems to be boarded up, closed down or torn to shambles. We find the one restaurant besides TacoTime that seems to be open, and wander inside. Everyone is tatted, pierced and staring into nothingness, adorned in hippy clothes with beers in hand. The smell of marijuana drifts around our heads…

This is a typical scene from a night in Garberville, California…also known as the “marijuana heartland of the U.S.”

It’s these kinds of situations where you find the best surprises. Like a) the bearded man in the corner strumming Bob Dylan songs on his guitar, and b) the veggie burger I ordered that turned out to be completely delicious, despite my skepticism. (Pretty sure my waitress was high…)

Sweet Cashew Veggie Burgers
My meal inspired me to create my own version of that scrumptious sandwich…and this is what I dreamed up…

A Sweet Cashew Veggie Burger, piled high with sprouts, avocados, tomatoes and feta cheese, drizzled with Creamy Ranch Dressing and garlic mayonnaise.

I’d say my visit to Garberville was a success.

Sweet Cashew Veggie Burgers

Sweet Cashew Veggie Burgers

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 6 small veggie patties


    Veggie Burgers
  • Olive oil
  • ¼ yellow onion, diced
  • 2 medium-sized beets
  • ½ cup cashews
  • 1 cup chickpeas
  • 1 tsp. minced garlic
  • 2 tsp. paprika
  • ½ cup carrots, peeled and shredded
  • Salt pepper to taste
  • ½ cup quinoa
  • Toppings
  • Tomatoes
  • Sprouts
  • Avocado
  • Creamy Ranch Dressing
  • Garlic mayo (mix 3 Tbsp. mayo with 1 tsp. minced garlic. Adjust to taste.)


  1. Cook the quinoa according to the directions on the package.
  2. Dice the onion and sauté in oil over low heat until translucent and soft, about 5 minutes.
  3. Add the beets, cashews, chickpeas, garlic and paprika and cook for 5 minutes, stirring often.
  4. Transfer the mixture to a food processor or high-powered blender. Add the shredded carrots and pulse until a sticky dough forms.
  5. In a medium-sized bowl, mix the quinoa, mixture from the blender and salt and pepper, and mix with a spoon until combined. Taste and add more salt and pepper if needed.
  6. Divide the dough into 6 even balls and form into patties.
  7. Heat a skillet over medium-high heat and add some olive oil until the pan is coated. Place the burgers in the skillet and cook for 5 minutes. Gently flip the burgers over and turn down the heat to low. Cook for an additional 8-10 minutes, until the burgers are firm on the outside.
  8. Serve on a whole-wheat bun and top with your favorite toppings. (See suggestions above).

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  • Reply Katie Crenshaw October 19, 2015 at 8:11 am

    Your Sweet Cashew Veggie Burgers sound devine! I will be making these very soon!

    • Reply Sarah October 19, 2015 at 9:20 am

      Thanks Katie! If you make them, I’d love to hear what you thought about them!

  • Reply Brittany October 19, 2015 at 8:11 am

    This looks so yummy!

    • Reply Sarah October 19, 2015 at 9:19 am

      Thanks Brittany! 🙂

  • Reply Vicky @ Avocdo Pesto October 19, 2015 at 8:34 am

    Never heard of Garberville, California before and did not know it was the marijuana capital of the US! So odd! Love the ingredients in this veggie burger YUM!

    • Reply Sarah October 19, 2015 at 9:17 am

      Yes, it’s a very interesting place to visit haha. But at least it provided me with some food inspiration!

  • Reply Kallee October 19, 2015 at 12:32 pm

    What a great looking burger. I love all the avocado!

    • Reply Sarah October 19, 2015 at 1:18 pm

      Thanks! Avocado truly takes things to the next level, know what I mean? 🙂

  • Reply Ginger Marie October 19, 2015 at 4:10 pm

    This looks SO yummy! The toppings alone are enough for me. Awesome recipe, gal!

    • Reply Sarah October 19, 2015 at 9:05 pm

      Thanks so much Ginger! The toppings always make burgers that much better right? 🙂

  • Reply Leslie October 19, 2015 at 6:06 pm

    These are different but they look yummy! I’ll have to try this on my troops, I think they’ll enjoy it. I’m a new follower from the Twitter thread & I’m looking forward to reading your posts. Happy Monday!

    • Reply Sarah October 19, 2015 at 9:04 pm

      Hi Leslie! Welcome to Kiwi and Carrot! I’m so glad you decided to check us out. Yes, these burgers are definitely different, but if you like going meatless once it awhile, they’re a great alternative! 🙂

  • Reply Kami October 19, 2015 at 7:09 pm

    I’m DYING over your photos! They are beautiful and they made my mouth water just by looking at that tasty sandwich! I would be honored to have you check out our conference and affiliate program. We need talented bloggers like you! http://www.foodbloggingconference.com/become-an-affiliate/

    • Reply Sarah October 19, 2015 at 9:02 pm

      Thank you so much Kami! It’s so nice to get some encouraging feedback. And YES! My mom and I want to come to your conference! We’ve actually been looking into it for a few weeks…we just need to commit and register for it.

  • Reply Rachel @ The Conscious Dietitian November 17, 2015 at 10:24 pm

    wow I love the looks of the combo of chickpeas and cashews. I have pinned the recipe to try at my next BBQ gathering!

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