These gluten free veggie burgers are loaded with vegetables and protein yet feel indulgent. They make a satisfying, healthier option when you’re craving a hearty meal. The streamlined method uses a few simple ingredients and comes together quickly. (See the step-by-step video below.)
Ingredients:
These easy gluten free veggie burgers are made from beets and sweet potatoes. Garlic and scallions add brightness while cumin and coriander provide warm, aromatic notes. Chickpeas, chickpea flour and an egg bind the patties, keeping them gluten free and grain free; a vegan option is noted below.
How to make gluten free veggie burgers:
Many veggie burger recipes call for long prep and lots of pans. This version is different: everything is processed raw and mixed in minutes, so there’s no need to precook vegetables. It’s ideal for busy weeknights.
- In a food processor, chop the garlic and scallions. Add diced raw sweet potato, diced raw beet and drained chickpeas, pulsing until the mixture is very finely chopped.
- Transfer the mixture to a bowl and stir in lemon juice, cumin and coriander. Season with salt and pepper. Fold in a beaten egg, then add chickpea flour (or brown rice flour) to bind.
- Shape the mixture into four patties. You can form them up to one day ahead and refrigerate.
- Heat olive oil in a large nonstick skillet over medium-high. Add patties and cook until golden and crisp on the bottom, about 4–5 minutes. Flip, cover, and cook another 3–4 minutes until browned through. Let rest briefly before serving.
Serving suggestions
Serve the beet and sweet potato burgers on soft buns with avocado, tomato and lettuce or your favorite toppings. A creamy sriracha mayo elevates the flavors and pairs especially well with roasted sweet potato fries. For a tender patty, choose a soft bun so the sandwich is easy to bite into.
Vegan variation
Omit the egg to make these burgers vegan. They will be a bit more fragile and are best eaten with a knife and fork, but the flavor remains excellent.
FAQs
Yes. Uncooked patties can be formed and refrigerated up to 1 day in advance. Cooked burgers freeze well for up to 2 months.
Cool cooked burgers, then layer them between parchment or wax paper in an airtight container or freezer bag to prevent sticking. Reheat in a toaster oven or regular oven until warmed through.
These patties stay moist because they skip dried grains and use raw vegetables, which release moisture during cooking. Binding with chickpea flour and a little egg (or other binder) keeps them tender.
Tips for this recipe:
- Substitute chickpeas with white beans or black beans if you prefer.
- If you don’t have chickpea flour, use brown rice flour instead.
- A food processor is required to achieve the right texture—any large model will work.
- Cook the burgers in a nonstick pan to prevent sticking and preserve their shape. Use a thin spatula to flip gently.
- Because the patties are tender, soft buns are the best choice for sandwiches.
- Leftover diced sweet potato can be used in soup or sliced into fries and roasted.
- For variety, try other veggie burger recipes such as quinoa and white bean burgers.
Side dishes to pair with the burgers:
-
Homemade Baked Oven French Fries with Parmesan and Herbs
-
Quick & Simple French Green Salad
-
Quick & Easy Red Cabbage Coleslaw with Sweet Corn
-
Life-Changing Grilled Potatoes
Watch the video!
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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 (omit for vegan)
- ½ cup (55 g) chickpea flour or rice flour
- 2 tablespoons extra virgin olive oil
- Soft buns, for serving
- Sriracha mayo, for serving
- Avocado slices, spinach and tomato, for serving
Instructions
- In a food processor with the motor running, drop garlic cloves through the feed tube to chop. Add green onions and process to chop. Add sweet potato, beet and chickpeas and pulse until very finely chopped, about 15–20 pulses. Transfer to a bowl and add lemon juice, cumin and coriander. Season generously with salt and pepper. Fold in the egg, then the chickpea flour. Form into four patties about ½ inch thick.
- Heat olive oil in a large nonstick skillet over medium-high. Add burgers and cook until browned and crisp on the bottom, about 4–5 minutes. Flip, cover and cook until browned on the other side, about 3–4 minutes longer. Transfer to a plate and let cool slightly. Serve on buns with sriracha mayo, avocado, spinach and tomato slices.
Notes
Do Ahead: Uncooked patties can be refrigerated up to 1 day. Cooked burgers freeze for up to 2 months; separate with parchment. Reheat in a toaster oven or regular oven until warmed through.
Tips:
- Swap chickpeas with white or black beans if preferred.
- Use brown rice flour instead of chickpea flour if needed.
- A food processor is essential for the right texture.
- Cook in a nonstick skillet and use a thin spatula to flip gently.
- Soft buns work best because the patties are tender.
- Use leftover sweet potato in soup or slice and roast as fries.
Check out @nickisizemore for more!