Here at the Tavern, we love our Veggie burger, which tastes as good as it looks, and is packed with flavor. Bonus: It’s healthy; loaded with sweet potatoes, kale, black beans and lots of herbs. It remains one of our most popular lunch items, and is surprisingly easy to throw together at home. In the spirit of the holiday season, we would like to share our beloved recipe with our fans — all of you! We hope you enjoy recreating this Tavern hit at home, and if you make it, please do let us know how it turns out, and consider sharing a photo on Instagram with the hashtag “QuicksHole”, so we can see!

Tavern Veggie Burger

Serves 4

4 large sweet potatoes, skin on
½ bunch of tuscano kale, finely chopped
1 red pepper diced
2 portabello mushrooms diced
1 Spanish onion, diced
6 cloves of garlic, diced
Olive oil
Cayenne pepper to taste
Paprika to taste
Fresh thyme, chopped
Fresh rosemary, chopped
Pinch of crushed red pepper flakes (optional)
1 14 oz can of black beans, drained
Panko breadcrumbs

For serving:

Soft hamburger buns
Sharp cheddar cheese
Garlic hummus
Avocado slices

Step 1: Roast the sweet potatoes whole, at 400 F for 20-30 minutes, or until the skin has begun to shrivel and the a knife is easily inserted into the center. Set aside.

Coat a large skillet with olive oil. Sauté the kale in the oil with the diced onion, garlic, mushrooms, pepper, garlic and crushed red pepper flakes, if desired. Season with salt and pepper, then add the spices and herbs. Add the drained black beans. Stir together for a minute or two, until all the ingredients come together. Remove the mixture from the heat, and let cool slightly. Scoop flesh out of sweet potatoes and add to to the veggie mixture, along with panko breadcrumbs, adding a few tablespoons at a time and continuing to stir until the mixture easily binds together. Shape into patties.

Wipe out the same skillet, then add 1 tablespoon of olive oil over medium high heat. Fry your veggie patties, a few minutes per side, or until they’re golden brown. A minute before their ready, add a slice of cheddar cheese and cover the pan for 30 seconds or until the cheese is fully melted.

Serve with soft hamburger buns, garlic hummus, avocado slices, and the toppings of your choice. Enjoy!

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Welcome Back!

Quicks Hole Tavern Reopens March 18th!


NOTICE - 9/10/21


Sorry, the Taqueria is closed this weekend due to short staffing and we plan to re-open next week.

The Tavern remains open.


To our wonderful Quicks Hole community:

In light of recent events, we have made the difficult decision to close the Quicks Hole Tavern through early May.

Being in hospitality, it is in our DNA to serve you, and we deeply regret that current circumstances make that impossible.

We are watching the news as you are, and will announce our intentions here as soon as we know more regarding both Quicks Hole Tavern and Quicks Hole Taqueria opening for summer 2020.

Thanks for your patience, and stay safe everyone!

P.S. - If you would like to help us support our hardworking staff during this time, please click here to buy a gift card.


NOTICE - 9/10/21

Sorry, the Taqueria is closed this weekend due to short staffing and we plan to re-open next week.

The Tavern remains open.




Quicks Hole Taqueria open 10/1, 10/2, 10/3
for LUNCH ONLY 11:30 - 4.

Quicks Hole Tavern open at 4PM thru Sunday 10/3.

Congrats on your wedding, Chef Sarah!