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.
![Vegan Veggie Burger Recipe Up close of southwestern sweet potato veggie burger in a lettuce wrap.](https://amindfullmom.com/wp-content/uploads/2016/05/Green-Chili-Veggie-Burger-1-of-1.jpg)
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 â…“ cup of the mixture into mounds on the baking sheet. Use your hands to shape the burgers into patty-like shapes.
![Egg-Free Veggie Burgers Vegan Veggie Burgers on parchment paper ready to bake in oven.](https://amindfullmom.com/wp-content/uploads/2016/05/burger-patties-2-of-2.jpg)
- 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.
![Vegan Veggie Burger Recipe Gluten free sweet potato burger on lettuce wrap](https://amindfullmom.com/wp-content/uploads/2016/05/Gluten-Free-Mealtess-Burgers-1-of-1.jpg)
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.
![Up close of southwestern sweet potato veggie burgerrap topped with hot sauce.](https://amindfullmom.com/wp-content/uploads/2016/05/Green-Chili-Sweet-Potato-Burger-360x360.jpg)
Bean-Free Veggie Burgers
Ingredients
- â…“ cup ground flax seed
- 2 tablespoons water
- 1 cup sweet potato puree about the flesh of 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 the oven to 425 degrees F. Line a large sheet tray with parchment paper or a silicone baking sheet 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 â…“ 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.
Nick
I think the steps are out of order a little. Gonna try tonight.
Kristen Chidsey
You were right Nick, one of the steps was out of order. Sorry about that, all is fixed now with a few more tips throughout the post. Enjoy!
Kelley
Flavor is terrific, but these were an epic fail. There's nothing to hold the patties together, so they just all blobbed into one big mess on the baking sheet. I scraped the blob into a big bowl, added a whole cup of buckwheat flour, and then molded them into nuggets so that we could eat. I followed the recipe to the letter. How did they go so wrong?
Kristen Chidsey
Kelley, I am so sorry you had an issue with the patties staying together. Let me help you trouble shoot.
Did you make sure you got all the water out of the zucchini?
Did you bake on parchment paper or a silpat?
Did you flip the burgers half-way through?
Let me know if you did all those things, so I can further update this recipe for better tips to make these turn out (because they are always a success when I make them--and I want you all to enjoy that!)
Michaela Kenkel
Wow! these sound amazing!
Kristen Chidsey
Thank Michaela! We love them!
Lauren Gaskill | Making Life Sweet
I did a double take because these look like a real burger! Love the flax seed in this. 😀
Kristen Chidsey
Ha ha! Loved that these fooled you for a minute!
Alyssa
I'm normally a red-meat kind of girl... but I would TOTALLY try this! Looks absolutely delicious!!
Kristen Chidsey
Well my red meat hubbie loved these!
allie @ Through Her Looking Glass
Hey Kristen, these burger look great!!! I love that your kids are such adventurous eaters! I have a few adventurous eaters here, and a few not so adventurous. Thanks for another great veggie burger recipe!
Kristen Chidsey
Allie, they have not always been adventurous--but as they have gotten older they are braver!
Allison - Celebrating Sweets
The flavors in this sound AMAZING. Love it!
Kristen Chidsey
Thanks Allison!
Denise Wright
These sound awesome! I feel the same way about when my husband travels. For me I get to have big salads or anything with eggplant or zucchini. 🙂 I can't wait to try these.
Kristen Chidsey
ha ha! Garrett would prefer me eating my eggplant while he is away too!
Abigail Raines
Hubby loves veggie burgers so have to try this for him! Yum!
Kristen Chidsey
Yes he would love these!
Lane and Holly (With Two Spoons)
These looks SO good!
Kristen Chidsey
Thanks so much!
Caroline | carolinescooking
These sound delicious - I have just been thinking I must try making another veggie burger and sine we became big fans of green chili after our New Mexico trip earlier in the year (plus always a fan of sweet potato) this sounds perfect!
Kristen Chidsey
Oh yes Caroline, these burgers are just what you need!
Sarah
Oh my goodness! I so know you mean about your husband preferring to stick to his favorites. Mine is the same exact way and I'm just dying to get him to try new things for my own sanity. I could definitely get him to eat one of these burgers though - especially with the melted cheese on top! Those crispy edges are calling my name!
Kristen Chidsey
Sarah, glad to know that I am not alone in this battle! Good luck getting your husband to expand his horizons
Jessica @ A Kitchen Addiction
I love trying different veggie burgers! Love the sweet potato in these!
Kristen Chidsey
This one is a winner Jessica!!
Shashi @ RunninSrilankan
I do adore DIY veggie burgers, Kristen, and these sound incredible without any bread crumbs, egg, or oats and packed with zucchini, roasted sweet potato, flax seed, green chilies, and southwestern spices!
Kristen Chidsey
Thanks Shashi!
Catherine
Dear Kristen, these veggie burgers look and sound delicious! What a great recipe to get adventurous with...sometimes, I feel like I need to mix it up too. I haven't had veggie burgers in ages! Craving! xo, Catherine
Kristen Chidsey
Catherine--you need these to mix it up too!
Amy Stafford
My hubby is a meat and potato guy too, so I need to add this to his life.
Kristen Chidsey
Those men of ours 😉