This soy-free, freezer-friendly Vegan Veggie Burger is packed with flavor, made with fresh vegetables, herbs, seeds, chickpeas or white beans, and spices! Gluten-free, easy to make, healthy, and great for meal prep! Oven, skillet, grill, and air fryer options.
Personal Note – These were actually the very first veggie burgers I created way back in 2009 — and I still make them to this day! They’ve stood the test of time for a reason. I love how customizable they are. Whether you’re switching up the beans, adding different spices, or tossing in whatever veggies you have on hand, they’re easy to make your own.
They’re also packed with protein and fiber, and naturally gluten-free. So if you’re looking for a go-to veggie burger recipe, keep this one in your back pocket. And don’t worry — I’m sharing all my favorite tips below to help you make them just right!
Prep Tips Before You Begin
- Avoid high-moisture veggies: Skip watery vegetables like zucchini or mushrooms. Too much moisture can make the patties fall apart. Stick to carrots, broccoli, cauliflower, or leftover roasted veggies.
- Freeze-friendly: These veggie burgers freeze well both cooked and uncooked. Double the batch if you want extras for later.
- Use what’s in your pantry: The recipe is flexible. No sunflower seeds? No tamari? Try using pumpkin seeds and coconut aminos or a little miso paste.
- A food processor is helpful, not essential: A high-speed blender or even mashing by hand can work. Just make sure everything is well-combined.
Ingredients and Notes
Below is an overview of the ingredients and instructions for this recipe. Please be sure to scroll down to the recipe card below for the complete details!
- Chickpeas (A.K.A. Garbanzo Beans) – Make sure they’re cooked and drained well if you are using canned chickpeas. Or, substitute navy beans.
Note: If you use chickpeas, they’ll give the veggie burger a heartier, more “meaty” texture. White beans (like navy beans or cannellini) make the patty creamier and smoother. Sometimes the best texture comes from using a mix of both — half chickpeas, half white beans. It really just depends on your preference!
- Veggies – Use one or a combination of carrot, cauliflower, or broccoli. Then, add red onion, green onion, and garlic cloves.
- Seeds – A combination of roasted sunflower seeds and ground flax seeds adds a gritty, meat-like texture along with omega fats. The flax reacts with the moisture in the veggies, creating a flax egg substitute that helps bind the patties.
- Herbs and Spices – Use any combination of dried or fresh herbs, fresh basil leaves, kosher salt, black pepper, smoked paprika, and cumin to create a warm, savory flavor.
- Tamari or Coconut Aminos – This adds a little smokiness. Use coconut aminos to keep this veggie burgers recipe soy-free. Or, if you don’t mind soy and don’t need these burgers to be gluten-free, soy sauce also works.
- Gluten-Free Flour – This takes the place of regular and panko breadcrumbs found in many recipes. I typically use my all-purpose gluten-free flour blend, but a store-bought 1:1 all-purpose gluten-free flour is totally fine. Or, use oat flour for a little more fiber and a slightly different taste.
Customize the Flavor By:
- Adding 1–2 teaspoons of nutritional yeast
- Amp up the heat with a dash of chili powder or hot sauce
- Replacing ¼ cup of the sunflower seeds with toasted pine nuts, and blend them into the batter with the remaining sunflower seeds
- Using roasted veggies or even sautéed aromatics (onions/garlic) for extra depth.
How to Make the BEST Vegan Burger Recipe (3 Ways!)
The process for combining the ingredients and shaping the patties always remains the same. Then, the cooking method is up to you! (See the recipe card below for notes on how to cook patties from frozen.)
Prepare the Burger Patties
- Combine. Add all the ingredients except the flour to a food processor or high-speed blender. Pulse until mostly smooth. At this point, you’ll still have a few small pieces of veggies or seeds!
- Pulse. Add the gluten-free flour, and pulse again to combine.
Note: If you don’t have a food processor or blender, you can also just mash the ingredients in a bowl. It will require a little more prep time, but your burgers will taste just fine.
Pro-Tip: If the patties are crumbly, try adding 1–2 teaspoons of tomato paste or olive oil to the mixture before shaping. If the mixture is too wet, add an extra tablespoon of oat flour, rolled oats, or 1 teaspoon flax/chia seeds (they soak up excess moisture and help bind).
- Chill. Form the mixture into a ball, wrap it with plastic wrap, and chill in the fridge.
- Shape. Divide the mixture into 4-5 equal-sized patties, roughly ½ inch thick and roughly the width of your palm. Then, cook as desired!
Baked Option
- Bake. Arrange the burger patties on a baking sheet lined with parchment paper or lightly oiled. Leave a little space between each burger. Bake for 15 minutes.
- Flip. Carefully flip each patty, and continue to bake until the edges are golden brown and slightly crisp.
Skillet or Grill Option
- Heat. Lightly oil a skillet or grill grates, and heat to medium-high.
- Cook. Add the burger patties, and cook on both sides until golden brown and cooked through.
Air Fryer Option
- Air Fry. Working in batches, arrange the patties in a single layer in a greased or lined air fryer basket.
- Air fry until golden and completely cooked, flipping halfway through cooking.
Note: If using denser vegetables like carrot, or if the patties are thicker, cook time may be closer to 15 minutes. For best results, gently press the patties to flatten slightly before cooking to ensure even crisping. Check for doneness around the 10-minute mark.
Serving and Storing
Once you’ve cooked your veggie burgers, serve warm right away with your favorite toppings, or let the patties cool completely before storing. Place them in an airtight container and refrigerate for up to 4–5 days. See recipe card for freezing tips!
My Favorite Pairings
With protein, veggies, carbs, fat, fiber, and protein, this vegan veggie burger recipe is a complete, filling meal on its own. I love to serve them on gluten-free buns with toppings like lettuce, onion, tomatoes, ketchup, mustard, pickles, avocado, etc.
You can never go wrong with a side or two, either! Some of my favorite options include: Air Fryer Sweet Potato Fries, Cauliflower Sweet Potato Tots, Healthy Broccoli Salad, and Summer Berry Salad
More of Our Favorite
Gluten-Free Burger Recipes
Vegan Veggie Burgers Recipe
Print PinIngredients
- 1 cup cooked chickpeas or navy beans. Drained and rinsed if you are using canned.
- 1 cup chopped vegetables use one or a mix of carrot, cauliflower, or broccoli (chop small and avoid high water vegetables like zucchini or celery)
- ½ medium red onion sliced or chopped
- 1 –2 green onion green and white portion (optional)
- 2 garlic cloves about 1 teaspoon minced
- ½ cup roasted sunflower seeds
- ½ teaspoon dried herbs or 2 Tablespoons chopped fresh herbs
- 3 fresh basil leaves
- 2 teaspoons ground flaxseed
- 1 tablespoon tamari sauce or coconut aminos for a soy-free option
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ to ½ teaspoon smoked paprika
- ¼ teaspoon cumin
- ¼ cup gluten-free flour GF oat flour or 1:1 gluten-free blend both work
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil it.
- In a food processor or high-speed blender, combine the chickpeas, chopped vegetables, red and green onion, garlic, sunflower seeds, herbs, basil, flaxseed, tamari, salt, and additional spices. Pulse until mostly smooth, but with some small pieces of veggies or seeds still visible. *
- Add the gluten-free flour to the mixture and pulse again just until combined. If the mixture feels too wet or sticky, add additional flour 1 tablespoon at a time until the texture is firm enough to shape.
- Form the mixture into a ball, wrap it in plastic wrap, and refrigerate for 20 minutes. This helps firm the mixture and makes shaping easier.
- Shape the mixture into 4-5 burger patties, each about ½ inch thick and roughly the size of your palm. Place them on the prepared baking sheet. The burgers won’t spread, so they can be placed close together.
COOKING METHODS
Oven-Baked
- Bake for 15 minutes, then carefully flip each patty with a spatula.
- Return to the oven and bake for an additional 10–12 minutes, until the edges are golden brown and slightly crispy.
Skillet or Grill
- Lightly oil the skillet or grill grates. Bring skillet or grill to medium high heat.
- Cook patties over medium to medium high heat for 8–10 minutes on one side, flip carefully, and cook for another 5–8 minutes until golden and cooked through.
Air Fryer
- Preheat your air fryer to 375°F (190°C) for about 3 minutes.
- Lightly spray the basket with oil or use parchment liners designed for air fryers to prevent sticking.
- Place the patties in a single layer in the air fryer basket (don’t overcrowd). Air fry at 375°F (190°C) for 12–15 minutes, flipping halfway through. Note: If using denser vegetables like carrot, or if the patties are thicker, cook time may be closer to 15 minutes. For best results, gently press the patties to flatten slightly before cooking to ensure even crisping. Check for doneness around the 10-minute mark.
Can I use egg to bind? My daughter is veggie, gluten and dairy intolerant and doesn’t need to be vegan. Egg would also add more protein.
Hi Barbara! I haven’t tried making these with egg to boost protein but I’m sure it would work with a few adjustments. I would try adding egg white vs egg to boost protein it doesnt make the burgers too dense. Just mix in 1 egg white with the other ingredients. If the mixture feels a little wetter, reduce the flour slightly or add 1–2 tbsp more as needed to balance. They might come out a bit firmer but should still hold together really well.
I made these yesterday..ate one hot and thought ok..pretty good
ate 2 this morning cold and I like them even more.
delicious..no bun needed.
will make again
thank you
Haha, you’re just like me! I’m a big fan of eating certain foods cold. Like these! I’ve even crumbled the burgers and mixed them into a salad.
This recipe looks promising, but actually I’m looking for veggie burger crumbles so I’m wondering if this would work if I leave out the flax seed? Are there any other changes I should make if I don’t want to stick it together into a patty? Thanks!
Hi Essie!
I haven’t tried leaving out the flax and making crumbles, but I’d imagine it should work. Just pulse the mixture a little less so it keeps some texture, then cook it in a skillet and break it up as it browns.
Another option is to cook the patties as written and then crumble them afterward — I’ve done that before and it works great for topping salads, pasta, or bowls.
Let me know if you give it a whirl!
Hi is there away to make it with less sodium and nut free? Also how’s adding in some Quinoa?
Hi Andy! Yes, you can absolutely use low-sodium canned chickpeas and low-sodium tamari or gluten-free soy sauce. The recipe is already nut-free if you go with sunflower or pumpkin seeds—are you looking to swap those out too? I also have a Greek-style veggie quinoa burger if that’s more your style, but honestly, this one’s super customizable, which is why I keep coming back to it!
Oh yea very good idea and just letting for seed and nut free option. I’ll take a look at that one.
You could also try replacing the seeds with gluten-free quick oats. And if the batter gets too dry, just add a bit of tomato paste.
How do u cook these from frozen
Hi Jess! I actually just retested this recipe and I’ll email you details. But to cook these from frozen in the oven or air fryer. Air fryer is my favorite.
Oven (even cooking)
Preheat oven to 400°F (204°C).
Line a baking sheet with parchment paper or lightly grease it.
Arrange frozen patties in a single layer.
Bake for 20–25 minutes, flipping halfway through.
Optional: Broil for the last 2–3 minutes to crisp the edges.
⸻
Air Fryer (quick and crisp)
Preheat air fryer to 375°F (190°C).
Lightly spray basket or use parchment liners to prevent sticking.
Place frozen patties in a single layer (do not overcrowd).
Air fry for 14–17 minutes, flipping halfway through.
Check around 12 minutes. Thicker patties or denser veggies (like carrots) may need closer to 17 minutes.
Where did you get those hamburger buns? Assuming they’re gluten free? Do you have a good gluten free hamburger bun? If so, please share.☺️
Hi Angie! These are actually Trader Joe’s gluten free hamburger buns, but this photo was taken a few years ago so I’m not sure if they changed their ingredients at all. I also like canyon bakehouse. Hope that helps!
Made these for a vegan gluten-free friend. Very easy to make. Made seven patties, six of which I baked, and 1 did in a cast iron skillet. Very yummy. Held together nicely.
Yes, so easy to make! Glad they turned out well! So nice of you to make these for your friend!
I enjoy this recipe, however for those of us with less powerful food processors DON’T put the chickpeas in with everything just smash them by hand, took me forever to get this all smashed together.
Wow, my favorite Veggie Burger is here! :)))
woohoo!
Finally, a winner veggie burger recipe! Thank you xxxxx
Ahhh thank ya friend!
Oh my, these burgers look glorious! They look remarkably easy, which is fabulous. Must give these a go with another type of bean! I’ll take mine nicely lettuce-wrapped with DOUBLE the amount of patties, a tomato, lots of onions, sprouts, beet ketchup, avocado, Sriracha, and a side of sweet potato fries please!
what bean do you prefer? I think these work well with navy beans too! 🙂
This recipe is a keeper!
I agree? haha thank you Suzy! It’s a staple in our home for sure
Loved this veggie burger!
Thanks Sommer, glad to hear it!
I am not a huge meal prep girl, but batch cooking is my jam.
I adore the use of seeds and nuts in these. Well played.
Batch cooking for the win!? Thanks friend 🙂
Finally, a veggie burger that I love. I usually use black beans but chickpeas as the base were just as good. Such a great recipe.
Ahh I’m so glad to hear that, Sam! I love a good black bean burger too. 🙂
These look so good! Can’t wait to make some this summer.
Thanks Julie! Enjoy:)
My husband is a carnivore but I love a good veggie burger for lunch! These are delicious and now I have a stash for next week!
We’re big meat fans too, but I love a solid veggie burger now and then! I’m glad you liked them-enjoy lunch next week! 😉
I LOVE, LOVE, LOVE that you can freeze these!
Batch cooking for the win! ??
Fresh and Healthy. Thank you so much for sharing great food.
Any time! 🙂
This recipe definitely sounds fabulous! Love the use of ground flax to bind the burgers together. No crumbly messes! Yay! And all pronounceable ingredients.
Thank you! Yes, crumbly veggie burgers are the worst haha!
I’m confused, how are they soy free if the recipe says to add soy source?
Oh sorry about that. Yes, I will correct it. It should say soy free option. You can use coconut aminos or just take out the soy sauce (tamari)
I actually made this recipe ( pretty sure no one else above did??? All the comments were about aesthetics or that it sounded nice ).
It is quite a soft pattie, will need handling with care! I also went off recipe with the flavours and kept it plain curry flavoured…curry powder and turmeric only. Also just used carrot and onion as no leeks.
Have made a double batch for my teenage daughters breakfast next week. We sampled a Pattie and even the 7yo approves!
Thanks for your feedback Linda. May I ask what flour you used? My patties stick together well but I want to make sure I update recipe it in notes if readers have found it difficult.
I used coconut flour ? I also know though that it seems no two coconut flours are created equal. Pretty much every single online coconut flour recipe I have EVER read has lots of comments around it not working so well for some, while working well for others. I’m in Australia, so my coconut flour was from honest to goodness.
Oh gotcha! Thanks for that info. Makes sense. Every coconut flour does mix differently. some absorb more than others.
Aw, this was a really nice post, what a pretty cake! it looks so amazing.
I am always on the hunt for a vegan burger recipe. So many of them fall apart . This one looks fantastic, and I will definitely have extras to freeze. Thank you! I know I will enjoy this one.
Let me know if you do!
Where do you buy the buns? What brand is good?
Are you looking for a vegan brand or just a gluten-free bun? I love Udis buns but I know they are not vegan.
These look delicious!
thanks Shannon!
The addition of the sunflower seeds and pine nuts is genius. I bet it makes the texture fantastic.
I love having homemade veggie burgers in the freezer for those nights you just can’t handle cooking, which happens more often than not lately. These are ideal.
These look so amazing! I am literally drooling at your beautiful photos. I love that you used pine nuts too 🙂
i’m so with you on not doing the meal prep before the week starts! It’s something I’ve been focusing on more and am feeling better about the flow of the week lately. I bet my whole family would love these- so many fun and flavorful ingredients!
I made homemade vegan meatballs today, totally should have made burgers too, now I have a craving!! Love all the nuts and seeds in this recipe, such great crunch!! Pinning and definitely trying for my next meal prep!!
My mind is on constant overload!!!! 🙂
What a beautiful burger! Big trend at ExpoWest to have food that is plant based!
BTW, your pictures were already great & getting even better!!!
These look SO good! You are the veggie burger queen!
Yummm do these look good! I love bean burgers, even though they don’t always love my stomach back haha. I have a favorite one that uses black beans and white beans and even my meat-loving husband enjoys them. I like the use of seeds in this recipe!
I’m always impressed by folks who make a meal plan for the whole week and do a lot of prep on the weekend. It’s not something I’ve been able to achieve myself. I do manage to get a few things into the freezer now and then, though, and veggie burgers like these would be a good addition to that stock! We tend to use Trader Joe’s veggie burgers, they have a Vegetable Masala and a Black Bean Quinoa one that we like.
You and me both! I manage about 2 recipes to prep but better than nothing right? LOL
I love the way these look! What about using cassava flour in these? I have a big bag and haven’t figured out what to do with it yet!
sure! you mean to add to the patty? Totally will work.
YUM!! these look delish friend! must make!
Let me know if you do friend!
These veggie burgers look fantastic! I love a good veggie burger but rarely do make them. Thanks for the inspiration! Xx
OH yea! Let me know if you do friend. xxoo
I really need to use my food processor more. The only thing I use it for is making almond butter. I still use it like every week, but I never think to make anything else with it!
well I will remind you. Mmm k? haha. or trade you for almond butter?
I haven’t had a veggie burger in FOREVER. Mostly because the once and only time I came home with one for Vegas she threatened to divorce me if I ever made her eat another. I think the was kidding though… LOL! Really, I think she’d eat it as long as I didn’t try to frame it as a burger. She’s a purist like that. These look FABULOUS to me. I should just make some and buy her burger to go. 😉
so I think you should tell Vegas these are Moroccan burgers with chickpeas and chicken to see if she can tell. LOL! I’m evil.
can i seriously live in your kitchen?!?! you make the best creations!! such beautiful photos, too!!! xoxo
yes, bring william! Please! xxoo
Ha ha – yes I sure can relate – my mind would wander to all the things I had to do too – and then it would end on food – just like yours 😉
I adore veggie burgers – mostly the ones I make – but I’m so loving these with the sunflower seeds and pine nuts added in! Yumalicious!
haha yes, food always on the brain. LOL!
There are always too many things to remember and most of them I forget! Interested in the book you’re reading since I’m most definitely overloaded much of the time. I agree having frozen patties ready to go (for me they’re meat, but still!) makes life easier 🙂
Yep, I can totally relate to that OVERLOAD feeling. And I can hardly keep track of what I shove in my freezer! 🙂
Those are the best nights — when you can pull out a home cooked meal that was stashed away without even having to cook. I wish these were in MY freezer right now!
Finding soy free burgers can be such a struggle. Thanks for the fabulous recipe – can’t way to try this one!
These look like fantastic all-purpose burgers! YUM! You know I’m a veggie burger fan 😉
totally a rebecca dish! plus a side of your beet chips would be perfect!
Your serious decisions sound a lot like my serious decisions 😀 These look AWESOME and these photos are on point lady. Pinning!
Thanks twin! <3
I still haven’t found a veggies burger recipe that i am totally in love with because most of them that I made were not sturdy enough! Now this one looks like a total game changer!
I’m always trying to remember a lot of things. I even forget what food I should be making time to time. These burgers look incredible!
haha you sound like me!
I say it every time…this recipe looks so good! It’s been a long while since I’ve had a good veggie burger. All my attempts to make them at home haven’t been very fruitful…maybe I need to come over when you make these next time?!
I’ll freeze some for you next time! xxoo
This reminds me of my vegan savory oatmeal patties/burgers that I did a few weeks ago in the variety of applications. Unfortunately, many veggie burgers kill my stomach, but I love the more “fritter” like burgers out there, or those oat ones that I made.
I think it totally depends on the bean/veggie combo. I picked the easiest to digest ones. NO grain to help as well. Let me know if you try it! xxoo