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Freezer Friendly Vegan Veggie Burgers made with fresh vegetables, herbs, seeds, chickpeas, and spices! This grain free homemade vegan veggie burger recipe is packed with flavor! Easy to make, healthy, and great for meal prep! Grill option and soy free option included.
This is the story of how the world’s best veggie burger recipe came about.
Okay, I may be bias, but hear me out.
Recently, I’ve had this little voice stuck in my head. It says, “things to remember.” And the voice is from audiobook! It’s a calming, yet articulate voice saying these little words over and over in my head. You see, I’m listening to an audiobook by Joyce Meyercalled OVERLOAD. At the end of each chapter she goes over “things to remember.” What does this have to do with a vegan veggie burger recipe? A lot, actually!
You see, it turns out, this voice is a friendly reminder to not feel OVERLOADED. How does one do that? It might be as simple as planning ahead.
Here’s what goes on in my mind: “I need to start meal prepping more! I need to make more freezer friendly meals for meal prep. Oh, and I while I am it, let’s crank up the veggie intake. I need it! Still trying to get over this dang cold! How can I accomplish all these “needs” so that I don’t feel overwhelmed?”
And you know what? I learned that when you ask yourself these questions your brain automatically looks for answers. Which is how these vegan veggie burgers (that are freezer friendly) came about. Phew, sorry that took some explanation, but I’m sure you can relate. Right?
So here I am today, sharing an updated vegan veggie burger recipe all because of meal prep and spring cleaning my brain. Feels good! Now, let’s chat a little about these burgers, mmm k?
What’s in a veggie burger? Is it Vegan?
This vegan veggie burger recipe seriously is the best because it’s vegan without effort. And the flavor profile is unreal! Did I mention it’s also nutrient dense and loaded with plant-based protein and iron? ? Um, yup. Score!
- Chickpeas
- Raw vegetables – cauliflower, broccoli, onion, carrot or zucchini!
- Herbs of choice – basil is my choice. 😉
- Flaxseed or Chia seed (grounded)
- Sunflower seeds and pine nuts
- Spices
- Garlic cloves
- grain free flour (cassava, arrowroot, or coconut flour all work)
Perfect for your Memorial Day BBQ. Shhhh, just don’t tell anyone these burgers are actually healthy.
How do you make veggie burgers that don’t fall apart?
I know what you’re thinking. Okay, vegan means no egg right? Then how do vegan burgers bind?
Ahh, the power of ground flax! Besides using these seeds as an “egg” binder, other sticky ingredients can help hold the burger together. Ingredients like chickpea and sunflower seeds grinded with the starch (flour).
Here’s one other little trick! Once you blend your batter together, place it in a large bowl, then roll it into a ball and let it chill for 20 minutes. Then make the patties by hand. Easy!
How do you freeze veggie burgers?
I seriously am in love with this homemade veggies burger recipe because for one they freeze so well for meal prep. I know, here I am again talking about make ahead meals and meal prepping, but for me it’s just a reminder to keep doing it!! The planning will get easier and pretty soon batch cooking will be a breeze! Right? It just makes more sense.
To meal prep/freeze these veggies burgers: simply grind the ingredients, form into a patty, bake, wrap in foil or separate each patty with wax or parchment paper, and store in freezer. You can freeze these veggie burgers precooked or raw, either works! I was actually quite impressed at how well these vegan burgers reheated after being frozen.
How to Make Vegan Veggies Burgers (Soy Free) Video:
Freezable Vegan Veggie Burger Recipe {Soy Free}
Alrighty now, let’s get those veggie burgers prepped! RECIPE below.
Freezer Friendly Homemade Vegan Veggie Burgers
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.9 from 9 reviews
- Author: Lindsay Cotter
- Total Time: 50 minutes
- Yield: 5-7 1x
Description
Freezer Friendly Homemade Vegan Veggie Burgers {Grain free and soy free options}
Ingredients
Units Scale
- 1 cup cooked, drained chickpeas beans (or navy beans)
- 1 cup chopped mixed vegetables (carrot, cauliflower, and broccoli work great)
- ¼ cup red onion, diced
- ½ cup sunflower seeds
- 1 Tablespoon pine nuts or pumpkin seed
- ½ teaspoon dried herbs or 2 Tablespoons fresh dill (i.e dill, oregano, etc.)
- ¼ cup fresh basil leaves
- 2 teaspoons ground flaxseed seed
- 1 Tablespoon tamari sauce or coconut aminos for soy free option
- 1 teaspoon minced garlic
- ¼ teaspoon kosher salt
- Optional spices – dash paprika, red pepper, or cayenne (to taste)
- ¼ cup gluten free flour (cassava flour, arrowroot, potato flour, or 1:1 GF all work). Can also use around 3 Tablespoons coconut flour.
Instructions
- Preheat oven to 375F.
- Place all ingredients except the flour in a food processor or blender and blend until almost smooth. Can leave it a little chunky so that vegetable pieces still remain visible.
- Next, add in the flour and pulse gently to mix. If the batter is too thin, add a little more flour (1 Tablespoon at a time). You want to make sure the batter can hold together. Form batter into a ball, wrap in plastic wrap and place in fridge to chill for 20 minutes. This is optional, but it helps hold together better before baking.
- Next, oil a baking sheet or line with parchment paper.
- Shape the veggie/nut mixture into 5-7 burger patties, about ½-inch thickness and width of the palm of your hand. Flatten and place on the baking sheet. The burgers will not expand so line them up close.
- Bake for 15 minutes on one side, then GENTLY take a spatula and flip them over.
- Bake again for another 10-12 minutes or so. Burgers will be a little golden brown and slightly crispy on the edges when they are finished.
- Serve or cool completely before freezing. Place a piece of wax paper between patties when freezing. You may also freeze the uncooked burgers between wax paper to keep/store before cooking.
- For grilling or skillet –> See notes.
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.
- Prep Time: 25 min
- Cook Time: 25 min
- Category: dinner
- Method: bake
- Cuisine: american
Nutrition
- Serving Size:
- Calories: 195
- Sugar: 1.6 g
- Sodium: 465.6 mg
- Fat: 13 g
- Saturated Fat: 1.8 g
- Carbohydrates: 15.4 g
- Fiber: 6.6 g
- Protein: 7.4 g
- Cholesterol: 0 mg
See, no need to feel overloaded now. Just get your buns ready and let’s make the most out of this meatless Memorial Day weekend!!
What’s your go-to veggie burger recipe? Is it a brand or your own recipe? Do share!
Cheers,
LC
MORE HEALTHY 4TH OF JULY RECIPE IDEAS HERE!
This recipe is part ofour 10 Healthy 4th of July Recipes collection. Check it out!
