Recipe: Mango & Carrot Veggie Burgers


Say hello to veggie burger patties—with a twist. Developed by Ashley Walterhouse of Fit Mitten Kitchen using our Plant-Rich Meals, these fruit & veggie patties are sure to be a household fave this summer!

A little sweet, a little savory, a whole lot delicious. Serve these on their own or on a bun/roll with your choice of toppings. And don't forget the quick cashew curry sauce! Feel free to substitute your choice of nut/seed butter for the sauce.

Easy, Plant-Rich Burger Patties


Veggie Patties:

  • 1 Once Upon a Farm Mango, Carrot, Navy Bean & Coconut Butter Meal
  • ½ cup canned chickpeas, drained and rinsed
  • ½ teaspoon Thai red curry paste
  • 1.5 tablespoons quick oats

Quick Cashew Curry Sauce:

  • 1 tablespoon cashew butter
  • ½ tablespoon lime juice
  • ½ teaspoon Thai red curry paste


  1. Cook Meal according to package instructions, then transfer to heat-safe medium bowl and place in fridge for 25 minutes.
  2. Preheat oven to 350ºF and line a small baking sheet with parchment paper; set aside.
  3. Once Meal is cool, add ½ cup chickpeas and red curry paste; mash with potato masher to create a sticky mixture. Make sure chickpeas are mashed well and no whole ones remain.
  4. Add in quick oats and stir until evenly combined.
  5. Take about 2 tablespoons of mixture (you can use a medium cookie scoop for ease) and shape into small patties, about ½” in thickness and 2” in diameter. You should get 4-5 patties.
  6. Place on lined baking sheet and bake for 18 minutes.

Allow patties to cool completely before serving. You may need to cut into smaller pieces for babies/toddlers for safe eating.

Serve with quick curry sauce, if you'd like (simply stir to combine ingredients).