Plant Burgers with Baked Fries (plant-based, gluten-free)

5 from 1 vote
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!
For today’s inspiration, 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
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Vegan
Keyword comfort food, gluten-free, plant-based


Plant burgers

  • cup gluten-free rolled oats
  • cup almond meal / ground almonds
  • ½ onion, chopped finely
  • ¾ cup grated carrots or beets
  • 1 cup baby spinach/kale, finely chopped (optional)
  • ¼ 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
  • ¼ 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! 
Did you make this? Please let me know by tagging @maitricooks on Instagram and leave a rating in the comments below. Happy cooking, and lots of love! ❤️🤗🙏
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4 thoughts on “Plant Burgers with Baked Fries (plant-based, gluten-free)”

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