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Veggie Burger & Taro Fries

Veggie Burger & Taro Fries

Who says you can't have burger and fries when you are trying to eat clean and take care of your body?  No one. Well when it comes to burgers and fries that are actually good for you like these in this recipe. Now, all your junk food craving will go to rest when you try this out. When you eat these veggie burgers you will think that you are having a cheat meal, but when in reality, you are still sticking to your diet. And when you are craving fried french fries, these baked taro fries will do the trick on satisfying those cravings. By putting these two together, you get  your typical burger and fries, but with a healthy twist that will leave you wanting to have these every week. Trust you will. Especially since the recipe leaves you with a lot of left overs,  I usually will have one for breakfast with toast and a poached egg on top or for lunch in a sandwich with avocado and spinach. In reality the ways to eat these veggie patties are endless. Don't get me started on the fries, they are ADDICTING especially when eaten with the Sriracha aioli. That is all I have to say about the fries. Now, that I have prepared you for what is to come with these burger and fries, lets get to the recipe. 



6 Button Mushrooms (can sub with portobello, shitake, etc...)

1/2 Red Onion

1 Zucchini

1/2 - whole Jalapeño (depends on desired heat)

1 Garlic Clove

1 Tbspn Olive Oil

1 Carrot

1 Cup of Lentils

Handfull Fresh Parsley

Salt & Pepper

Chili Powder

1 tspn Tumeric

1/2 tspn Cumin

1/2 tspn Coriander

1/2 Cup Whole Wheat Flour or Oat Flour (basically blending up quick oats in blender)

Whole Wheat Burger Buns


1 Cup of Lentils

1 Tomato

1/2 Bell Pepper

1 Garlic Clove

Salt & Pepper


2 Avocados

1 Lime


1 Medium or Large Taro (Depends how much you want to make)

2 Tbspn Olive Oil

Salt & Pepper


1 Egg

1 Tbspn Dijon Mustard

1 SMALL Garlic Clove


1/2 cup  of Grape Seed Oil

Instructions to make an aioli is on my previous post under "Chipotle Aioli"

Instructions: (Makes 10 patties)

1. First, make the lentils. To make the lentils, measure one cup along with 2 cups of water. Also, blend up one garlic clove, 1/2 bell pepper, 1 tomato, and add it to the pot of lentils. Cook until the lentils or tender. NOTE: Do not overcook lentils. Make sure the lentils are still a little hard, so it would not dissolve in the veggie patty mixture.

2. Meanwhile, begin  prepping your veggies for your burger mixture. Dice the zucchini, red onion, jalapeño, garlic, and mushrooms. In a large pan over medium heat, add 1 tbspn olive oil, when the oil is hot, throw in the garlic clove and onion. Cook until onion becomes translucent. Then add in jalapeño and zucchini. Cook that until the zucchini is tender (which is soft enough for you to bite). Season with salt and pepper as you stir to your liking. Add the mushrooms last, cook until mushrooms shrink a little, before the water drains out of the mushrooms. Put this aside. 

3. In a large bowl, add the veggie mixture you just cooked, 1 cup of cooked lentils, diced carrots, 1/2 cup of whole wheat flour or oat flour (I usually use oat flour), cumin, coriander, turmeric, chili powder, salt&pepper (if needed), and parsley. Mix until it is thoroughly combined. Set in the fridge for 30 minutes (This makes forming the patties easier, and the mixture will not fall apart).

3.  Preheat your oven to 425F (This is for the taro fries)

4. While the oven preheats, begin cutting the taro on medium, thick strips, just like french fries  NOTE: Do not cut taro into thin strips because they will end up burning on the oven. Once, the taro are sliced into french fry form, place in a bowl, mix with the salt, pepper, & olive oil. Then lay in one layer on a baking tray lined with parchment paper (NOT WAX paper because it tends to stick). When the oven has preheated, bake for 30 minutes. 

5. Make an aioli as a dipping sauce for the fries. The recipe for an aioli is on the previous post, called "Chipotle Aioli." However, for this recipe I swapped the chipotle for Sriracha, so the recipe is the same aside from the chipotle chilis. 

6. For the guacamole, in a small bowl, smash 2 avocados with a fork (aim for a chunky guacamole). Squeeze in 1 lime and season with salt & pepper to your liking. Set in fridge until assembling the burger. 

7. The fries should be done, leave in oven to keep warm (Make sure the oven is off, so you will not dry out the fries). 

8. Now, take the patty mixture out of the fridge, and begin forming patties. These patties cook pretty quickly, so keep your eyes on them. Cook these patties over medium heat for about 2-3 minutes per side. You should end up with about 10 patties. 

9. By now everything is cooked and ready, so you can start assembling your burger in any way you want and add any extra toppings like spinach, tomato, extra onion, etc..., but remember to keep it CLEAN, so no to bbq sauces, ranch, thousand island, etc...

This may be one of my longest recipes, but you will not regret making them. I promise you. I know I promise a lot, but really these patties are delicious! Hope you enjoy them, and like always let me know in the comments if you try this out.  




Quinoa Salad

Quinoa Salad

Chipotle Aioli

Chipotle Aioli