Meatless Thanksgiving Burger with Sweet Potato Fries and Cranberry Aioli


  • 25 Hilltop Hearth® Potato Buns, toasted
  • 25 Chef’s Line® 3-Grain Veggie Burgers
  • 1 1/2 qt. Monarch® Garlic Aioli, divided
  • 2 T Monarch Ground Thyme
  • 2 T Monarch Rubbed Sage
  • 4 tsp Monarch Kosher Salt
  • 2 tsp. Monarch Ground Pepper
  • 13 c Prepared Stuffing, warm
  • 3 c Glenview Farms® Spreadable Brie
  • 12 c Monarch Whole Berry Cranberry Sauce, divided
  • 75 oz. Monarch Sweet Potato Fries, fried and kept warm


  1. Make Cranberry Aioli by combining 1 quart of the garlic aioli with half of the cranberry sauce, stirring until well combined. Portion into ramekins and set aside.
  2. Season the 3-Grain Veggie Burgers with salt, pepper, thyme and sage. Grill or sear the burgers until internal temperature reaches 165°F.
  3. As the burgers cook, griddle the potato buns cut-side-down on a warm flat top until lightly toasted. Smear bottom bun with remaining garlic aioli and smear top bun with spreadable brie.
  4. When the burgers are cooked through, assemble your burgers with a pile of stuffing, and a spread of plain cranberry sauce between potato buns. Serve with sweet potato fries and cranberry aioli.

Yield: 25 portions