These gluten free veggie burgers are packed with vegetables and protein but taste downright indulgent. They're the perfect meal when you're craving something soul-satisfying but healthy. Best of all, the streamlined recipe is super easy to make using minimal ingredients and steps! (Don't miss the step-by-step video below.)
Ingredients:
These easy gluten free veggie burgers are made with beets and sweet potatoes. Garlic, scallions, cumin and coriander give the burgers an incredible flavor, and the patties are bound with chickpeas, chickpea flour and an egg (making them gluten free and grain free - see below for a vegan variation).
How to make gluten free veggie burgers:
Most veggie burger recipes involve a million ingredients, several skillets and a ton of steps. Guess what? This gluten free veggie burger recipe gets mixed up in minutes in the food processor with no pre-cooking of ingredients. It's perfect for busy weeknights.
- In a food processor, chop garlic and scallions. Add diced (raw) sweet potatoes, beets and chickpeas, and pulse until very finely chopped.
- Transfer the mixture to a bowl and fold in lemon juice, cumin, coriander, a beaten egg and chickpea flour (or brown rice flour). Season with salt and pepper.
- Form the mixture into 4 patties (you can do this step up to 1 day in advance).
- Cook the veggie burgers in a nonstick skillet until they're golden brown on the bottom. Flip the patties over, cover the pan, and cook until browned on the other side.
Serving suggestions
Serve these beet and sweet potato burgers in soft buns (these paleo buns are pictured in this post) with avocados, tomatoes and lettuce (or your favorite fixings). To take them over the top, slather them with a quick and easy Sriracha Mayo - SO GOOD!
Vegan variation
For a vegan veggie burger you can omit the egg. The patties just won’t be as sturdy and will be more of a knife and fork situation, but they'll still taste delicious.
FAQs
Yes! The veggie burger patties (uncooked) can be made up to 1 day in advance, and the cooked burgers can be frozen for up to 2 months.
Let the burgers cool, then store them in an airtight container (or zip-top freezer bag) between sheets of parchment or wax paper (to prevent them from sticking to one another). Reheat the burgers in a toaster oven or regular oven until warmed through.
The secret to a moist veggie burger is to omit the grains, which can dry them out (these grain-free veggie burgers are bound with just an egg and chickpea flour). Also, using raw vegetables in the patties (instead of cooked veggies) provides liquid, ensuring the burgers turn out tender and moist.
Tips for this recipe:
- You can swap out the chickpeas for other beans, such as white beans or black beans.
- You can swap out the chickpea flour for brown rice flour.
- You'll need a food processor for this recipe. Any large processor will do the job!
- Be sure to cook the burgers in a non-stick skillet so that they don't stick. This Scan Pan is my favorite, as it has a teflon-free, scratch proof surface.
- A thin fish spatula works well for turning the burgers.
- For a vegan veggie burger you can omit the egg—the patties just won’t be as sturdy and will be more of a knife and fork situation (but they'll still taste delicious).
- It's best to use a soft bun, as the burgers are tender. These paleo buns are shown in the photos above.
- Serve the burgers with this Creamy Sriracha Mayo.
- Use the leftover sweet potato in a soup, or slice it into fries and roast it!
- For another veggie burger variation, try these Quinoa & White Bean Burgers.
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
Side dishes to pair with the burgers:
Watch the video!
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Get the recipe!
Gluten Free Veggie Burgers with Sriracha Mayo
Ingredients
- 2 garlic cloves, peeled
- 2 green onions, coarsely chopped
- 1 cup diced peeled sweet potato (about ½ small potato)
- ½ cup diced peeled beet (about 1 small beet)
- ½ cup drained and rinsed chickpeas
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt & freshly ground black pepper
- 1 egg, lightly beaten
- ½ cup (55 grams) chickpea flour or rice flour
- 2 tablespoons extra virgin olive oil
- Soft buns, for serving
- Sriracha Mayo, for serving (recipe link in header)
- Avocado slices, spinach and tomato slices, for serving
Instructions
- In a food processor with the motor running, drop the garlic cloves through the feed tube to chop. Add the green onions and process to chop. Add the sweet potato, beet and chickpeas, and pulse until very finely chopped, about 15-20 pulses. Transfer to a bowl, and add the lemon juice, cumin, and coriander. Season generously with salt and pepper. Fold in the egg, followed by the chickpea flour. Form the mixture into 4 half-inch thick patties.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the burgers and cook until browned and crisp on the bottom, about 4-5 minutes. Flip and cook, covered, until browned on the other side, about 3-4 minutes longer. Transfer to a plate and let cool slightly. Serve the burgers on buns with sriracha mayo, avocado, spinach and tomato slices.
Notes
- You can swap out the chickpeas for other beans, such as white beans or black beans.
- You can swap out the chickpea flour for brown rice flour.
- You'll need a food processor for this recipe. Any large processor will do the job!
- Be sure to cook the burgers in a non-stick skillet so that they don't stick. This Scan Pan is my favorite, as it has a teflon-free, scratch proof surface.
- A thin fish spatula works well for turning the burgers.
- It's best to use a soft bun, as the burgers are quite tender. These paleo buns are shown in the photos above.
- Use the leftover sweet potato in a soup, or slice it into fries and roast it!
- For another veggie burger variation, try these Quinoa & White Bean Burgers.
Kris says
These are the best veggie burgers, I make them every few weeks. I bought a food processor just so I could make them. Thank you Nicki!
Nicki Sizemore says
Hi Kris, thank you for your comment, and I’m so glad to hear!!
MissyG says
I keep seeing buns on some of these sandwiches (these recipes look amazing btw), but I am not seeing a gluten free bun recipe anywhere on your site. Am I looking in the wrong area?
Nicki Sizemore says
Hi Missy! I don't actually have a gluten free bun recipe at this time (I've tested a ton of recipes, but none have lived up to my standards... yet!). All of the buns you see are store-bought, and most are not gluten free (my husband and oldest daughter eat gluten, and those buns photograph so much better). However, my current favorite GF bun is Schar ciabatta rolls, which have a great flavor and tender texture (I just wish they were bigger!). But stay tuned, I haven't given up on GF buns!
Dave says
I loved the flavor of these and they made a really tasty veggie burger. Would there be a way to make them a bit more firm? They didn't fall apart or anything, but I wish they had a little more chew to them like a meat burger. This was a really good recipe and I appreciate you sharing it.
Nicki Sizemore says
Hi Dave, thank you for reaching out, and I'm so glad that you liked the veggie burgers! I was aiming for a grain-free burger with this recipe, but you could try adding cooked quinoa to firm the patties up. Alternatively, you could try these white bean and quinoa burgers instead, which are firmer in texture. https://fromscratchfast.com/quinoa-burgers/ Happy cooking!!
cakespy says
Awesome recipe! I can't wait to try it - I LOVE beets but never would have thought to make patties like this. Inspiring!
Nicki Sizemore says
Thanks so much, and I hope you like them!!!