These gluten free veggie burgers are packed with vegetables and protein but taste downright indulgent. And they couldn’t be easier to make!
These ain’t no frozen cardboard patties
These gluten free veggie burgers are my new go-to meal when I’m craving something soul-satisfying but nutritious. I have to admit that I have a long, slightly sordid history with veggie burgers. It all started in high school when I’d inhale those “meat” flavored patties from the freezer section of the supermarket, doused in ketchup to mask their cardboard flavor and texture. Gah! Thank god my tastes have evolved since then (in more ways than one—so long wide-legged pajama pants that I’d try to pass off as daytime wear). From there I progressed to bean and grain burgers that were so dry they needed another cup of ketchup to choke down (hmm, I’m starting to understand why I now dislike ketchup so much…). Happily, we’ve finally reached a place in our culture where veggie burgers have transformed from fake-meat substitutes and health food tragedies to vibrant, vegetable-flavored patties that you can even find on trendy restaurant menus.
A streamlined (and naturally gluten free) veggie burger
However, most modern veggie burger recipes for the home cook involve a million ingredients, several skillets and a ton of steps. While I could no longer enjoy one of those soy patties I managed to eat as a young adult, I do believe that veggie burgers should still be a quick and convenient food. Burgers as a category are designed to be fast and easy—that’s part of their charm (along with the fact that you get to eat with your hands, which is probably why I love them so much). Well, guess what? This version gets mixed up in minutes in the food processor with no sautéing of ingredients. Score! (Check out my new video below!)
I adapted the recipe from my black bean burgers in my cookbook. These gals are stuffed with sweet potatoes, beets and chickpeas, and are flavored with garlic, cumin and coriander. They’re bound with chickpea flour and an egg, making them grain free (although, you can omit the egg for a vegan variation—the patties just won’t be as sturdy and might be more of a knife and fork situation). I serve the burgers with a quick and creamy sriracha mayo (no ketchup, thank you very much!), which is also awesome on sandwiches and fries. In fact, my favorite way to serve the burgers is with roasted sweet potato fries and/or asparagus with extra sauce for dipping. Yummmmm.
I couldn’t think of a better way to finish off a meal of these gluten free veggie burgers than with a batch of Chocolate Coconut Ice Cream Sandwiches (which happen to be vegan), because if you’re going to go silverware free, you might as well have an ice cream burger for dessert. 😉
Here are my kitchen essentials for whipping up these burgers:
- Food processor: I couldn’t live without my food processor, which you probably already know, since I wrote a book about her (yes, her name is Betty). The Cuisinart 14-cup model is my favorite, since it’s ultra simple with no unnecessary bells and whistles, but any large processor will do the job!
- Fish spatula: A fish spatula is one of my most used tools in the kitchen. It’s thin flipper is perfect for turning burgers, fish and pancakes, as well as for transferring cookies and cakes.
- Non stick skillet: If you want a safe, teflon-free nonstick skillet that will change your life, you’ve got to get a Scan Pan. It is the best nonstick skillet I’ve ever owned. No more sticky eggs or fish!
Get the recipe!
Gluten Free Veggie Burgers with Sriracha Mayo (Grain Free)
- 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
- 2 tablespoons extra virgin olive oil
- Soft buns(regular or gluten-free), for serving
- Sriracha Mayo, for serving (see below)
- Avocado slices, spinach and tomato slices, for serving
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 the sriracha mayo, avocado, spinach and tomato slices.
Make it Ahead: The uncooked burger patties can be covered and refrigerated for up to 1 day. The cooked burgers can be frozen for up to 2 months, separated by pieces of parchment or wax paper.
- ½ cup vegan or regular mayonnaise
- 1 small garlic clove, grated on microplane
- 1 teaspoon fresh lemon juice
- 1-2 teaspoons sriracha, to taste
- Salt & freshly ground black pepper
Mix everything together, adding sriracha to taste depending on how spicy you like it. Season with salt and pepper.
Make it Ahead: The mayo can be covered and refrigerated for up to 3 days.
I’d love to hear what you’re cooking, and I’m happy to answer any questions! #FromScratchFast
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