clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
vegan burgers

Freezer Friendly Homemade Vegan Veggie Burgers

  • Author: Lindsay Cotter
  • Prep Time: 25 min
  • Cook Time: 25 min
  • Total Time: 50 minutes
  • Yield: 5-7 1x


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


  • 1 cup cooked, drained chickpeas beans (or navy beans)
  • 1 cup chopped mixed vegetables (I used carrot, cauliflower, and broccoli)
  • 1/4 cup red onion, diced
  • 1/2 cup sunflower seeds
  • 1 Tbsp pine nuts or pumpkin seed
  • 1/2 tsp dried herbs or 2 tbsp fresh dill (i.e dill, oregano, etc.)
  • 1/4 cup fresh basil leaves
  • 2 tsp ground flaxseed seed
  • 1 Tbsp tamari sauce or coconut aminos for soy free option
  • 1 tsp minced garlic
  • 1/4 tsp 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). You can also use around 3 tbsp coconut flour.


  1. Preheat oven to 375F.
  2. Place everything except the flour in a food processor or blender and blend until almost smooth. You can leave it a little chunky so that vegetable pieces still remain visible.
  3. Next, add in a little of your flour (1/4 cup gluten free flour) and pulse gently to mix. If the batter is too thin, add a little more flour. You want to make sure the batter can hold together. Form batter into a ball, wrap in plastic and let it chill in fridge for 20 minutes. This is optional, but it helps hold 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 you can line them up close.
  6. Bake about 15 minutes on one side, then GENTLY take a spatula and flip them to the other side.
  7. Bake again another 10-12 minutes or so. Burgers will be a little golden brown and slightly crispy on the edges when they are finished.
  8. Feel free to freeze them in foil or wax paper, but let them cool first before doing so. You may also freeze the uncooked burgers between wax paper to keep/store before cooking.
  9. For grilling or skillet –> See 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.

  • Category: dinner
  • Method: bake
  • Cuisine: american

Keywords: veggie burgers, vegan, gluten free, burgers, healthy, dinner, soy free, vegetarian, grill