These Bean-Free Veggie Burgers are made with zucchini, sweet potatoes, and seasoned with southwestern flavors. They also happen to be grain-free, bean-free, egg-free, and vegan-friendly as well.
I adore vegetarian burgers. Not pre-bought frozen veggie burgers, made with fillers and unrecognizable ingredients, but homemade veggie burgers.
I have recipes for Black Bean Burgers and Quinoa Burgers, that are delicious, yet are made with eggs and grains. Therefore, they are not suited for every diet.
But this recipe for Southwestern Veggie Burgers is made without grains, without eggs, and without beans--making it suited for just about everyone.
While a bit more fragile in texture, the taste is incredible. They are made with sweet potatoes, zucchini, green chiles, and Tex Mex seasonings, to create a veggie burger that is incredibly flavorful, allergy-friendly, and packed with nutrients.
Notes on Ingredients
- Sweet Potato Puree: Not only does sweet potato add great flavor and nutrients, but sweet potato puree also works as a perfect egg-free binder and helps to hold these veggie burgers together. You can use bake 1 large sweet potato (or 2 smaller sweet potatoes) at 400 degrees F for 20-30 minutes or until tender or prepare Instant Pot Sweet potatoes and then use the flesh of the sweet potato and mash-up until smooth.
- Zucchini: You will need about 1 large or 2 small zucchini for this recipe.
- Flaxseed: Ground flaxseed mixed with water will help the burgers stay together and hold their shape.
- Seasonings: Canned green chiles and cumin, chili powder, onion powder, and garlic powder, will give these burgers a southwestern flavor.
How to Prepare Veggie Burgers
- Mix together flaxseed and 2 tablespoons of water and let sit while preparing zucchini and sweet potato.
- Shred the zucchini using a box grater or food processor. Place the zucchini in a clean kitchen towel, and gently squeeze out any excess moisture.
- In a large bowl, or food processor fitted with an s-blade, mix together the zucchini, sweet potato puree, green chiles, and spices until everything is well distributed and combined. If using a food processor, just pulse until the mixture comes together.
- Line a baking sheet with parchment paper and then scoop out about ⅓ cup of the mixture into mounds on the baking sheet. Use your hands to shape the burgers into patty-like shapes.
- Place the sheet pan into the freezer for at least 30 minutes, or up to 2 hours. This will help the burgers to hold their shape when baked.
- Bake for 30 minutes on first side and VERY carefully flip and cook for additional 10-15 minutes, or until browned.
- To serve, top with cheese if desired, serve on a bun or in a lettuce cup.
Recipe Tips to Remember
While these veggie burgers are much more fragile because they do not have added stabilizers like breadcrumbs or eggs, they will hold together perfectly with a few tips.
- Get rid of excess moisture. Excess water will make these veggie burgers soggy and not stick together. To ensure this does not happen, drain the green chiles AND really wring out the zucchini well to remove all excess water content.
- Measure correctly. Be sure to measure your shredded zucchini AFTER removing excess moisture for an accurate measurement. It is also important to measure the sweet potato puree.
- Freeze prior to baking. Once you shape your burgers, it is crucial to pop them into the freezer for 30 minutes, or they will fall apart when baked.
Reviews on Veggie Burgers
I mentioned I love, I mean LOVE, these Veggie Packed 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, lettuce, and tomatoes.
The bottom line, give these Veggie Burgers a try. Serve them on a bun, in a lettuce wrap, over a salad, in a tortilla with sour cream.
More Vegetarian Favorites
- Lentil Sloppy Joes
- Easy Lentil Tacos
- Sweet Potato Black Bean Burritos
- Vegan Stuffed Portobello Mushrooms
If you tried these bean-free, allergy-friendly veggie burgers, I would love for you to leave a comment and review below.
Bean-Free Veggie Burgers
Ingredients
- ⅓ 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
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
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 flaxseed and 2 tablespoons of water and let sit while preparing zucchini and sweet potato.
- Shred the zucchini using a box grater or food processor. Place the zucchini in a clean kitchen towel, and gently squeeze out any excess moisture.
- Combine the sweet potato puree, zucchini, drained green chilies, flaxseed mixture, and spices together by pulsing together in a food processor fitted with an s-blade, or mixing by hand until well combined.
- Scoop out about ⅓ 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 the 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.
Heidi
I made these tonight with mushrooms, using oat flower instead of flax bc I can’t have flax and omitted onion and garlic powders bc I can’t have those either. I was skeptical but they turned out great! Such good flavor! I had it on lettuce topped with avocado, tomato and ketchup. Yum!
Heidi
I’d love to try this veggie burger but can’t have flax. Do you think chia would work? Or maybe oat flour? Is the flax used as a binder? Thanks!
Kristen Chidsey
Hi Heidi. I would suggest using oat flour to bind it together.
Heidi
I did just that it was great!! Thank you!
Kristen Chidsey
Thank you for letting us know how it worked out Heidi!