Easy flavorful Vegan Burger patties filled with veggies and bursting with flavor. The perfect gluten-free make-ahead vegan main dish, that is easy and quick to make.
Vegan | SOS friendly | Gluten-free | Soy-free
What a cheeky recipe title, but I’m serious! These are sooooo goood! I’m super picky with veggie burgers; there’s nothing that I dislike more in a burger than a mushy pattie. So, say hello to some serious plant-based, nutrient-packed, veggie burgers.
Another suggested recipe by a lovely reader was to share my Veggie Burger recipe. I figured that it’s been a minute since I made homemade burger patties that I should give my old recipe a try, and also an upgrade. The result was the ultimate healthy burger recipe, that quickly became my favorite.
These patties are filled with grains, peppers, onions, garlic and different herbs & spices, which will make your burgers super filling and loaded with flavor. These will be a guaranteed hit once you try them and will make a nice addition to your next BBQ!
Not only are they super easy to make, but they’re really cost effective considering the number of patties that you’ll get from this recipe. What’s great is that these come together in under 15 minutes; just throw the ingredients together and blend up, shape into patties, cook, and eat, done!
Notes:
- Don’t (for the love of life) over blend the mixture, unless you love mushy burgers. I’m serious a couple of pulses is all you need.
- Want these SOS (salt-oil-sugar) safe? Leave the salt out.
- The flour that I used to keep these patties gluten-free, was chickpea flour.
- Don’t like one of my grain choices? Swap it up for another grain of your liking.
- Can’t find chia seeds? Use ground flaxseed instead.
- Want to save some for later? Freeze them up, but make sure to separate each with a piece of parchment paper in between.
Recipe: Vegan Veggie Burgers
Serves: 6-8 patties
Ingredients:
- 13oz. Chickpeas
- 13oz. Red Beans
- 13oz. Black Beans
- 1 cup of bell peppers
- ½ white onion
- 5 tbsp gluten-free flour, or flour of choice (+more)
- 1 lemon, juice & zest
- 1 garlic clove
- 1 chia egg (1 tbsp ground chia seeds + 1 ½ tbsp water)
- Salt & pepper (leave the salt out for SOS safe)
- Cumin & paprika
Procedure:
- Rinse & drain your beans, make sure to give them a pat with a paper towel to remove excess moisture. Add to your food processor.
- Chop your onions & peppers finely. Mince the garlic. Add to your food processor along with the beans.
- Add the flour, with the lemon juice, zest, chia egg, and the herbs & spices.
- Give the mixture a few pulses in the food processor. Be careful to not over blend, otherwise you’ll end up with a mushy burger.
- When the mixture comes together, remove the blades from the food processor.
- Prepare a baking sheet & line with parchment paper. And prepare a working surface with flour.
- Use the ½ cup (as a measurement) to start preparing the patties. Using the same measurement will give you even patties.
- Take ½ cup of the mixture into your working surface & shape the patties with your hands.
- Place the patties in the onto the parchment paper. If you want to save some patties for later, they can be stored in the fridge for up to a week.
- To cook (unfrozen): Preheat oven to 400F. When ready, season & bake the patties for about 10-15 minutes, or until crispy.
- To cook (frozen): Preheat oven to 450F. When ready, season & bake the patties for about 15-25 minutes, or until crispy.
- Serve with multigrain buns, your favorite toppings & enjoy!
My toppings? Vegan Mayo, Hummus, Spring Mix, Jalapeños, Tomatoes, Avocado Ketchup & Mustard.
Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.
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