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These gluten free veggie burgers are packed with vegetables and protein but taste downright indulgent. And they couldn’t be easier to make!
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Gluten Free Veggie Burgers with Sriracha Mayo

This streamlined gluten free veggie burger recipe comes together quickly with minimal steps! The burgers 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 gluten-free (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, 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.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Keyword: easy veggie burger recipe, gluten free veggie burgers, veggie burger recipe
Servings: 4 people

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
  • 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

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 the sriracha mayo, avocado, spinach and tomato slices.

Notes

Do 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.
Tips:
  • 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. 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!
  • Cook the burgers in a non-stick skillet. 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.