The BEST Veggie Burger

These Southwestern Veggie Burgers are made with zucchini and sweet potato and happen to be bean free, soy free, gluten-free, dairy-free, vegan, egg-free, and grain-free–making them the perfect allergy friendly Veggie Burger.  

If you are looking for more Vegan Recipes, check out  Sweet Potato Black Bean Chili, Lentil Tacos, and Vegetarian Stuffed Peppers.

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Confession: When a veggie burger is made correctly, I will ALWAYS choose it over a traditional beef burger.

Now don’t get me wrong, I love a good old fashioned beef burger now and then, but veggie burgers have my heart.

Vegan Veggie Burgers

This recipe for Veggie burgers are unlike any veggie burger you have had before.

These Veggie Burgers are:

• Bean-Free
• Vegan
• Gluten-Free
• Made with ACTUAL vegetables!

And the taste my friends is incredible. Savory, spicy and filling–just perfect.

Gluten Free Vegan Veggie Burger Recipe

Step One: Prepare flax mixture

• Mix together 1/3 flax seed with 2 tablespoons water and let sit while preparing vegetables.

Step Two: Prepare Sweet Potato

• Bake 1 large sweet potato (or 2 smaller sweet potatoes) at 400 degrees for 20-30 minutes or until tender.
• Alternatively, use this recipe for Instant Pot Sweet potatoes, to save time.
• Once sweet potato is baked and cool enough to handle, remove flesh from skin. Discard skin of potato.
• Measure out 1 cup of sweet potato puree.

Step Three: Prepare Zucchini

• Using a food processor or hand-held grater, shred zucchini.
• Place shredded zucchini in a clean kitchen towel and wring out all the excess moisture–VERY IMPORTANT STEP!
• Measure out 1 cup tightly packed zucchini.

Step Four: Prepare Veggie Burgers

• Drain 1 can of green chilies over fine mesh strainer. Use the back of a spoon to get out any excess moisture.
• Pulse the zucchini, roasted sweet potato, flax seed, green chilies, and southwestern spices in food processor until just combined.
• Line a sheet pan with parchment paper or a silpat and spray with nonstick spray.
• Scoop out 1/3 cups into mounds.
• Gently press down the sweet potato zucchini mixture to form a patty shape and roast in the oven.
• Place prepared sheet pan in freezer for 30 minutes to help burgers set up.

*Remember: These vegan veggie burgers do not have the traditional binding agents like bread crumbs, egg, or oats, so they are a bit more delicate to work with.

Step Four: Bake Veggie Burgers

• Bake for 30 minutes on first side.
• Gently flip and bake for 10-15 minutes, or until burgers are set.
• Let burgers rest on baking sheet for 15 minutes before serving.

Step Five: Serve

• At this point, you can serve these veggie burgers on lettuce for a vegan and gluten free veggie burger that is filled with out of this world flavor–not to mention incredible nutrition.
• However, if you are NOT vegan, I would highly recommend once burgers have cooked through topping them with Colby Jack Cheese and broiling until the cheese is just melted.

Reviews on Vegan Veggie Burgers

I mentioned I love, I mean LOVE, these Paleo Veggie Burgers, but what about my kids? Or the bigger critic—my Midwestern meat-loving husband?

• My son loves these veggie burgers, if I serve with cheese and on a bun.
• My daughter thinks they are a bit spicy, but when paired with mild cheddar and served on a bun, she does enjoy them.
• My husband actually REALLY likes these burgers. Especially if I serve them with cheese, pico and lettuce and tomatoes.

Bottom line, give these Egg Free Veggie Burgers a try. Serve them on a bun, in a lettuce wrap, over a salad, in a tortilla with sour cream. You will enjoy them!

How to Freeze Veggie Burgers

• To freeze leftover veggie burgers
  • Allow to cool
  • Lay on parchment paper lined sheet tray in the freezer and freeze until solid
  • Transfer to freezer safe container or bag and store in freezer for up to 3 months.
  • Reheat these Green Chile Veggie Burgers by heating frozen burgers in oven at 400 degrees for 15 minutes.

TIPS on Southwestern Veggie Burgers:

• To decrease on the spiciness of these Southwestern Sweet Potato Burgers, cut the chili powder to 1 teaspoon.
• Be sure to get rid of any excess moisture in the zucchini by placing shredded zucchini in a clean kitchen towel and wringing out all the excess moisture.
• Be sure to shape your burgers BEFORE baking–so they bake up into perfect patty forms.
• It is extremely important to bake these vegan veggie burgers on a silpat OR parchment paper so they do not stick to the baking sheet.
• Remember, these grain-free veggie burgers have no binders (like eggs or bread crumbs), so they will be delicate–handle carefully.
• If you find the veggie burger mixture too wet, you can add in 1-3 more tablespoons of flax seed.
• Because these are gluten-free veggie burgers, they are great served on a lettuce wrap–which keep them gluten-free. But you can serve them on your favorite bun, in a wrap or even on a salad as I did with the leftovers.

More Vegan Recipes

• Lentil Sloppy Joes
• Vegan Tex Mex Stuffed Peppers
• Easy Lentil Tacos with Avocado Cream
• Vegan Sweet Potato Black Bean Burritos

Vegan Veggie Burgers

A bean free, grain free, vegan version of a veggie burger made with sweet potatoes and zucchini and southwestern spices. 

3.84 from 6 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: bean free, gluten free, Paleo Veggie Burger, Sweet Potato Buger, vegan, Vegan Veggie Burger

Prep Time: 20 minutes

Cook Time: 40 minutes

Freezing: 30 minutes

Total Time: 1 hour 10 minutes

Servings: 8

Calories: 66kcal

Author: Kristen Chidsey

Ingredients

• 1/3 cup ground flax seed
• 2 tablespoons water
• 1 cup sweet potato puree about 1 large sweet potato
• 1 cup zucchini shredded, and drained well
• 4.5 ounce can diced green chilies drained well
• 2 teaspoons chili powder I used chipotle chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 8 slices Montery Jack cheese optional

Instructions

• Preheat oven to 425 degrees. Line a large sheet tray with parchment paper or a silpat and gently spray with nonstick spray or very lightly brush with olive oil.
• Mix together the flax seed and 2 tablespoons water and let sit while preparing zucchini and sweet potato.
• In food processor, shred zucchini. Place zucchini in clean kitchen towel, and gently squeeze out any excess moisture. Return zucchini to food processor. 
• Add in cooked sweet potato, drained green chilies, flax seed mixture, and spices into food processor and pulse until just combined.
• Scoop out about 1/3 cup of mixture onto prepared sheet tray. Pat down into burger patties.
• Place pan with veggie burgers into FREEZER for 30 minutes to set up.
• Bake for 30 minutes on first side and VERY carefully flip and cook for additional 10-15 minutes, or until browned.
• If serving with cheese, place a slice of cheese on each patty and return to the oven until cheese is just melted.

Notes

• To decrease on the spiciness of these Southwestern Sweet Potato Burgers, cut the chili powder to 1 teaspoon.
• Be sure to get rid of any excess moisture in the zucchini by placing shredded zucchini in a clean kitchen towel and wringing out all the excess moisture.
• Be sure to shape your burgers BEFORE baking--so they bake up into perfect patty forms.
• It is extremely important to bake these vegan veggie burgers on a silpat OR parchment paper so they do not stick to the baking sheet.
• If you find the veggie burger mixture too wet, you can add in 1-3 more tablespoons of flax seed.

Nutrition Facts

Vegan Veggie Burgers

Amount Per Serving

Calories 66 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Sodium 352mg 15%

Potassium 275mg 8%

Total Carbohydrates 8g 3%

Dietary Fiber 3g 12%

Sugars 2g

Protein 2g 4%

Vitamin A 51.3%

Vitamin C 14.4%

Calcium 3.5%

Iron 5.2%

* Percent Daily Values are based on a 2000 calorie diet.

I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!

This recipe has been modified since so many people have been had issues with these burgers turning soggy to give more tips to allow these Vegan Burgers to turn out well. EXACT amounts have been added instead of 1 sweet potato and 1-2 small zucchini, the flax seed has been soaked in water first as well to give these grain free burgers more binding. Also, the step to freeze the burgers before baking helps tremendously! These gluten free, grain-free burgers are still incredibly fragile, but they should retain their shape if recipe followed. 

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Kristen Chidsey

Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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