Veggie Burger Recipe (Vegan, Gluten Free)

Name: Veggie Burgers
Prep time: 25 min
Cook time: 25 min
Total time: 80 min
Ingredients: 1/2 cup red quinoa, rinsed; 1 cup water; 2 tablespoons ground flax seeds; 2 tablespoons tamari or soy sauce (see recipe note); 1 (15-ounce can chickpeas), drained (save 2 tablespoons of liquid); 1 cup rolled oats (not instant); 2 medium scallions, chopped; 1/2 cup walnuts, roughly chopped; 1/2 cup shredded beet (from one 2-inch beet); 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 3/4 teaspoon salt; Canola oil; 6 hamburger buns, for serving

Veggie Burger on a Plate and More on a Tray in the Background — Simply Recipes / Mike Lang

This veggie burger lets its Veggie Burger flag fly, not pretending to be anything but a delectable patty made from wholesome veggies, beans, nuts and seeds. You’ll want to put it on repeat for its yum factor and ease of preparation.

No Fooling, Just Good Veggie Burgers

Meatless burgers are everywhere these days, many engineered to eerily mimic beef. If you like a hearty burger that’s built from natural, healthful foods you enjoy, this burger is for you. All the ingredients are available in your grocery store. You don’t have to roast ten different vegetables, or use a high-powered blender, or have a lab in your kitchen to make your patty look “beefy.”

Simple Tip!

Bake, grill, or pan-fry: you decide! These patties can stand up to each preparation. Baking is the most hands-off.

Veggie Burger on a Plate — Simply Recipes / Mike Lang

Your Back-Pocket Burger Recipe

Every plant-based eater needs a veggie burger recipe so packed with textures and flavors that you’ll savor every bite. With quinoa, chickpeas, walnuts, grated beets and hints of smoky paprika and cumin, this will become your go-to burger, easy to prep ahead and even freeze for visiting vegans or Meatless Mondays. Serve with ketchup, dress it up with sliced avocado, caramelized onions, or one of our best burger sauces.

10 Best Burger Sauces and Spreads

Veggie Burger “Hacks” That Work

When it comes to homemade vegan burgers, the challenge is to make a patty that holds together without crumbling or mushiness, without using eggs or dairy.

A blend of ground flax and the liquid from the canned chickpeas form a plant-based “egg” sub to hold it together.
Coarsely ground oats also bind and give the burger a good chew, and cooked quinoa and chopped walnuts lend a bit of burger texture.
Grated beets likewise contribute some texture and earthy sweetness, plus tint the patty with a hint of rare-burger pink.

Tips for Cooking

Don’t skip the chilling step. It gives all those ingredients time to hydrate and meld into a patty.
Baking the burgers is a great way to get a nice crust without much oil, and avoid any breakage of the patties.
If you're pan-frying, remember that these are not “smash” burgers, so let the patties sear on each side in plenty of oil before gently turning.

Meat Free Marvels

Veggie Burgers

Prep Time 25 mins

Cook Time 25 mins

Chill Time 30 mins

Total Time 80 mins

Servings 6 servings

Yield 6 burgers

Bake, grill, or pan-fry: you decide! These patties can stand up to each preparation. Baking is the most hands-off. Cook time ranges from 10 minutes on the stovetop to 25 minutes in the oven.

For totally gluten-free veggie burger patties, use tamari instead of soy sauce, and check to see that it’s wheat-free.

1/2 cup red quinoa, rinsed
1 cup water
2 tablespoons ground flax seeds
2 tablespoons tamari or soy sauce (see recipe note)
1 (15-ounce can chickpeas), drained (save 2 tablespoons of liquid)
1 cup rolled oats (not instant)
2 medium scallions, chopped
1/2 cup walnuts, roughly chopped
1/2 cup shredded beet (from one 2-inch beet)
1 teaspoon ground cumin
1 teaspoon smoked paprika
3/4 teaspoon salt
Canola oil
6 hamburger buns, for serving

Cook the quinoa:

Bring 1 cup water to a boil in a small pot, then add the quinoa. Return to the boil, then reduce to low and cover. Cook for 15 minutes, until water is absorbed. Take off the heat, fluff, and let cool.

Simply Recipes / Mike Lang
Make the burger mixture:

In a glass measuring cup, stir the flax, tamari, and the 2 tablespoons of chickpea liquid and let stand to thicken.

Place the oats in the food processor bowl and grind until powdery but still a little chunky. Transfer to a large bowl.

Place the drained beans in the processor bowl and add the scallions, walnuts, beet, cumin, smoked paprika, salt, and flax mixture and pulse several times, stopping to scrape down as needed to make a chunky mash.

Add the contents of the processor to the oats in the bowl, then add the cooled quinoa. Using your hands, mix well. Using a dampened 1/2 cup measure, divide the mixture into 6 even portions and form each into a 3/4-inch thick patty and place on a plate or a sheet pan.

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang
Chill the burgers:

Refrigerate, uncovered, for 30 minutes or cover tightly and refrigerate for up to 24 hours.
Cook the burgers:

To bake, preheat the oven to 400° F. Preheat a heavy sheet pan for 5 minutes, then quickly brush or spray with canola oil. Place the burgers on the hot pan, then brush them with oil. Bake for 10 minutes, then use a metal spatula to gently flip the burgers and bake for 10 minutes longer.

Simple Tip!

If you prefer a veggie burger with more of a golden-brown crust, bake 15 minutes per side, though know that the center of the patty will be less moist.

To pan fry, place a large skillet over medium heat and allow it to heat for about 2 minutes. Drizzle oil over the hot pan and tilt to coat. Place four of the patties in the pan and let them come to a sizzle, then reduce to medium-low. Cook for 3 minutes, using a metal spatula to carefully slide under each patty to make sure it isn't sticking. Turn at 2 minutes, and cook for about 2 minutes longer.

Turn and cook for another minute on each side. Repeat with remaining patties.

To grill, preheat the grill to medium-high. Carefully place a sheet of foil on the grate, piercing it in a few places with a paring knife. Just before grilling, spray or brush the hot foil with oil, then cook until browned and firm, 7-10 minutes per side, using a thin metal spatula to turn.

Simply Recipes / Mike Lang
Serve:

Serve immediately on buns, if you like.

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Simply Recipes / Mike Lang

Nutrition Facts (per serving)
249	Calories
11g	Fat
31g	Carbs
10g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	249
% Daily Value*
Total Fat 11g	14%
Saturated Fat 1g	5%
Cholesterol 0mg	0%
Sodium 844mg	37%
Total Carbohydrate 31g	11%
Dietary Fiber 8g	28%
Total Sugars 4g
Protein 10g
Vitamin C 5mg	26%
Calcium 71mg	5%
Iron 3mg	19%
Potassium 395mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.