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A gluten free beet and sweet potato burger topped with sriracha mayo sauce.
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Gluten Free Veggie Burgers with Sriracha Mayo

This streamlined 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 (or rice flour) and an egg, making them gluten free and grain free. For a vegan version you can omit the egg—the patties won’t be as sturdy and will be more of a knife and fork situation (but will still taste delicious). 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 with extra sauce for dipping! If you’re sensitive to garlic you can omit it from the recipe.
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


  • 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


  • 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.


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. Reheat the burgers in a toaster oven (or regular oven) until warmed through. 
  • 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.