Freezer Friendly Vegan Veggie Burgers made with fresh vegetables, herbs, seeds, chickpeas, and spices! This grain free homemade vegan veggie burger recipe is packed with flavor! Easy to make, healthy, and great for meal prep! Grill option and soy free option included.
This is the story of how the world’s best veggie burger recipe came about.
Okay, I may be bias, but hear me out.
Recently, I’ve had this little voice stuck in my head. It says, “things to remember.” And the voice is from audiobook! It’s a calming, yet articulate voice saying these little words over and over in my head. You see, I’m listening to an audiobook by Joyce Meyer called OVERLOAD. At the end of each chapter she goes over “things to remember.” What does this have to do with a vegan veggie burger recipe? A lot, actually!
You see, it turns out, this voice is a friendly reminder to not feel OVERLOADED. How does one do that? It might be as simple as planning ahead.
Here’s what goes on in my mind: “I need to start meal prepping more! I need to make more freezer friendly meals for meal prep. Oh, and I while I am it, let’s crank up the veggie intake. I need it! Still trying to get over this dang cold! How can I accomplish all these “needs” so that I don’t feel overwhelmed?”
And you know what? I learned that when you ask yourself these questions your brain automatically looks for answers. Which is how these vegan veggie burgers (that are freezer friendly) came about. Phew, sorry that took some explanation, but I’m sure you can relate. Right?
So here I am today, sharing an updated vegan veggie burger recipe all because of meal prep and spring cleaning my brain. Feels good! Now, let’s chat a little about these burgers, mmm k?
What’s in a veggie burger? Is it Vegan?
This vegan veggie burger recipe seriously is the best because it’s vegan without effort. And the flavor profile is unreal! Did I mention it’s also nutrient dense and loaded with plant-based protein and iron? ? Um, yup. Score!
- Chickpeas
- Raw vegetables – cauliflower, broccoli, onion, carrot or zucchini!
- Herbs of choice – basil is my choice. 😉
- Flaxseed or Chia seed (grounded)
- Sunflower seeds and pine nuts
- Spices
- Garlic cloves
- grain free flour (cassava, arrowroot, or coconut flour all work)
Perfect for your Memorial Day BBQ. Shhhh, just don’t tell anyone these burgers are actually healthy.
How do you make veggie burgers that don’t fall apart?
I know what you’re thinking. Okay, vegan means no egg right? Then how do vegan burgers bind?
Ahh, the power of ground flax! Besides using these seeds as an “egg” binder, other sticky ingredients can help hold the burger together. Ingredients like chickpea and sunflower seeds grinded with the starch (flour).
Here’s one other little trick! Once you blend your batter together, place it in a large bowl, then roll it into a ball and let it chill for 20 minutes. Then make the patties by hand. Easy!
How do you freeze veggie burgers?
I seriously am in love with this homemade veggies burger recipe because for one they freeze so well for meal prep. I know, here I am again talking about make ahead meals and meal prepping, but for me it’s just a reminder to keep doing it!! The planning will get easier and pretty soon batch cooking will be a breeze! Right? It just makes more sense.
To meal prep/freeze these veggies burgers: simply grind the ingredients, form into a patty, bake, wrap in foil or separate each patty with wax or parchment paper, and store in freezer. You can freeze these veggie burgers precooked or raw, either works! I was actually quite impressed at how well these vegan burgers reheated after being frozen.
How to Make Vegan Veggies Burgers (Soy Free) Video:
Alrighty now, let’s get those veggie burgers prepped! RECIPE below.
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Freezer Friendly Homemade Vegan Veggie Burgers
- Total Time: 50 minutes
- Yield: 5-7 1x
Description
Freezer Friendly Homemade Vegan Veggie Burgers {Grain free and soy free options}
Ingredients
- 1 cup cooked, drained chickpeas beans (or navy beans)
- 1 cup chopped mixed vegetables (carrot, cauliflower, and broccoli work great)
- ¼ cup red onion, diced
- ½ cup sunflower seeds
- 1 Tablespoon pine nuts or pumpkin seed
- ½ teaspoon dried herbs or 2 Tablespoons fresh dill (i.e dill, oregano, etc.)
- ¼ cup fresh basil leaves
- 2 teaspoons ground flaxseed seed
- 1 Tablespoon tamari sauce or coconut aminos for soy free option
- 1 teaspoon minced garlic
- ¼ teaspoon kosher salt
- Optional spices – dash paprika, red pepper, or cayenne (to taste)
- ¼ cup gluten free flour (cassava flour, arrowroot, potato flour, or 1:1 GF all work). Can also use around 3 Tablespoons coconut flour.
Instructions
- Preheat oven to 375F.
- Place all ingredients except the flour in a food processor or blender and blend until almost smooth. Can leave it a little chunky so that vegetable pieces still remain visible.
- Next, add in the flour and pulse gently to mix. If the batter is too thin, add a little more flour (1 Tablespoon at a time). You want to make sure the batter can hold together. Form batter into a ball, wrap in plastic wrap and place in fridge to chill for 20 minutes. This is optional, but it helps hold together better before baking.
- Next, oil a baking sheet or line with parchment paper.
- Shape the veggie/nut mixture into 5-7 burger patties, about ½-inch thickness and width of the palm of your hand. Flatten and place on the baking sheet. The burgers will not expand so line them up close.
- Bake for 15 minutes on one side, then GENTLY take a spatula and flip them over.
- Bake again for another 10-12 minutes or so. Burgers will be a little golden brown and slightly crispy on the edges when they are finished.
- Serve or cool completely before freezing. Place a piece of wax paper between patties when freezing. You may also freeze the uncooked burgers between wax paper to keep/store before cooking.
- For grilling or skillet –> See notes.
Notes
These veggie burgers may also be cooked on a skillet or grill, but be sure to oil it well in order to prevent veggie burgers from sticking, and flip them very carefully. Grill/fry 8-10 minutes on one side, then flip and cook another 5-8 minutes on the other side.
- Prep Time: 25 min
- Cook Time: 25 min
- Category: dinner
- Method: bake
- Cuisine: american
Nutrition
- Serving Size:
- Calories: 195
- Sugar: 1.6 g
- Sodium: 465.6 mg
- Fat: 13 g
- Saturated Fat: 1.8 g
- Carbohydrates: 15.4 g
- Fiber: 6.6 g
- Protein: 7.4 g
- Cholesterol: 0 mg
Keywords: veggie burgers, vegan, gluten free, burgers, healthy, dinner, soy free, vegetarian, grill
See, no need to feel overloaded now. Just get your buns ready and let’s make the most out of this meatless Memorial Day weekend!!
What’s your go-to veggie burger recipe? Is it a brand or your own recipe? Do share!
Cheers,
LC
MORE HEALTHY 4TH OF JULY RECIPE IDEAS HERE!
This recipe is part of our 10 Healthy 4th of July Recipes collection. Check it out!
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