Burgers Archives | Stephanie Dreyer

Burgers Archives | Stephanie Dreyer


These Falafel Burgers might just be my favorite Trader Joe’s meal hack yet! Using their falafel mix as a base, I added in some of my favorite Greek condiments to make a tasty burger (that tastes like an oversized falafel). I topped it with a quick DIY garlic dill aioli and easy pickled red onions for a Mediterranean burger that is bursting with flavor. I’d serve these with homemade steak fries, seasoned with Penzey’s Spice’s Greek seasoning and a drizzle of red wine vinegar. Yum! 

But these Falafel burgers aren’t just for inserting between buns or pita pockets – crumble them on salads, chop them in Mediterranean bowls or layer them in a Greek casserole. I’m excited about all the ways to use these in all kinds of ways! This recipe makes a big batch and they freeze well so store them to reinvent into new recipes again and again.

Falafel Burgers with Garlic Dill Aioli & Pickled Onions (Vegan)

Servings 30 burgers


For the Falafel Burgers

  • 1 box Trader Joe's Falafel Mix
  • 3 1/2 cups water
  • 1 cup spinach chopped
  • 1 cup sun-dried tomatoes coarsely chopped
  • 1/2 cup Kalamata olives coursely chopped
  • 15 pita bread rounds

For the Garlic Dill Aioli

  • 1/4 cup dairy-free mayo such as Wildwood Garlic Aioli
  • 1 Tbsp red wine vinegar
  • 1 tsp dried dill
  • 1 clove garlic grated

Pickled Onions

  • 1/2 cup red wine vinegar
  • 1/2 red onion sliced in rings


For the Falafel Burgers

  1. Combine the falafel mix and water. Cover and refrigerate for 1 hour. If batter is too thick, slowly add in up to a half cup more of water until desired consistency is reached.

  2. Stir the remaining ingredients into the burger "batter".

  3. Using a cookie scoop, spoon a full scoop onto a greased baking sheet. Flatten the scoop so that it looks like a hamburger patty. The patties will be looser than traditional veggie burgers, but they should stay together and not be runny. Continue with the rest of the batter. Bake at 350 degrees for 20 minutes. 

  4. To serve, slice a pita in half. Spread with the Garlic Dill Aioli. Insert a falafel burger and a few of the Pickled Onions. 

For the Garlic Dill Aioli

  1. Combine all ingredients in a small bowl and stir well.

  2. For the Pickled Onions

  3. Combine all ingredients in a small bowl and set aside for at least 20 minutes (the longer, the better).


I have been a little obsessed with Beyond Meat’s Beyond Burger lately. They are delicious on their own, but I’ve been having fun playing with them in all kinds of recipes. My Italian Meatballs were my last creation, and today, I am excited to share this Italian Stuffed Ricotta Burger. Stuffed burgers are all kinds of fun! It’s a surprise inside an already tasty treat.

For this burger, I wanted something creamy and savory to sandwich between the Beyond Burger patties. Kite Hill’s Ricotta is the perfect salty filling for this recipe. I added a few ingredients to the cheese and formed it into a small ball and flattened it between the patties, so it would melt while it cooked. I added traditional Italian seasonings to the burgers with a special shout out to rosemary. I think it makes this Stuffed Italian Ricotta Burger!

To put the burger together, I used a ciabatta roll for a thematic twist on the hamburger bun (focaccia would be tasty too), some doctored up marinara sauce (although regular store-bought works just fine too), and fresh basil leaves. Read on for the recipe below and let me know what you think!

Italian Stuffed Ricotta Burger


For the burgers

  • 1 package Beyond Meat Beyond Burger
  • 1 teaspoon garlic salt
  • 1 teaspoon salt-free Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

For the marinara sauce

  • 1 cup marinara sauce
  • 1/2 tablespoon red wine
  • 1/2 tablespoon balsamic vinegar
  • 1 clove garlic, minced
  • 2 dashed Italian seasoning
  • 2 ciabatta rolls
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  • 6-8 basil leaves

For the ricotta

  • 1/4 cup Kite Hill dairy-free ricotta
  • 1 clove garlic, minced
  • 1/4 tsp dried rosemary
  • 1 leaf basil, finely chopped


For the ricotta

Combine all of the ingredients in a small bowl. Stir well to mix all the ingredients. Form into two small balls and flatten.

For the burgers

  1. Combine the burgers and seasonings in a bowl. Mix well.

  2.  Flatten the mixture into 4 evenly distributed patties.

  3. Take one of the ricotta balls and place on top of one of the patties, flattening to spread it out on top of the burger.

  4. Place another burger on top and form together into one thick patty.

  5. Heat a grill or pan on medium heat with 1 tablespoon of olive oil.

  6. Cook the burgers about 5 minutes on each side.

For the marinara sauce

  1. Heat the marinara sauce and remaining ingredients in a sauce pan.

  2. Simmer for 10-15 minutes.

To assemble the burger

  1. Slice the ciabatta rolls in half. Drizzle with olive oil, salt and pepper.

  2. Toast the bread.

  3. Spread marinara sauce on each slice of bread.

  4. Top with a burger and 3-4 basil leaves.

  5. Top with the other slice of bread.