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Vegan veggie burger in sesame seed topped bun with lettuce and micro greens on white plate.

Freezer Friendly Homemade Vegan Veggie Burgers

★★★★★

4.9 from 9 reviews
  • Author: Lindsay Cotter
  • Total Time: 50 minutes
  • Yield: 5-7 1x

Description

Freezer Friendly Homemade Vegan Veggie Burgers {Grain free and soy free options}

Ingredients

Units Scale
  • 1 cup cooked, drained chickpeas beans (or navy beans)
  • 1 cup chopped mixed vegetables (carrot, cauliflower, and broccoli work great)
  • 1/4 cup red onion, diced
  • 1/2 cup sunflower seeds
  • 1 Tablespoon pine nuts or pumpkin seed
  • 1/2 teaspoon dried herbs or 2 Tablespoons fresh dill (i.e dill, oregano, etc.)
  • 1/4 cup fresh basil leaves
  • 2 teaspoons ground flaxseed seed
  • 1 Tablespoon tamari sauce or coconut aminos for soy free option
  • 1 teaspoon minced garlic
  • 1/4 teaspoon kosher salt
  • Optional spices – dash paprika, red pepper, or cayenne (to taste)
  • 1/4 cup gluten free flour (cassava flour, arrowroot, potato flour, or 1:1 GF all work). Can also use around 3 Tablespoons coconut flour.

Instructions

  1. Preheat oven to 375F.
  2. 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.
  3. 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.
  4. Next, oil a baking sheet or line with parchment paper.
  5. Shape the veggie/nut mixture into 5-7 burger patties, about 1/2-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.
  6. Bake for 15 minutes on one side, then GENTLY take a spatula and flip them over.
  7. 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.
  8. 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.
  9. 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

Find it online: https://www.cottercrunch.com/homemade-vegan-veggie-burgers/