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The Ultimate Veggie Burger (Vegan/Gluten Free/Grain Free/Low Carb)

Filed Under: 100-150, Chickpeas, Eggs/Egg Whites/Egg Replacer, Entrees, Gluten Free, Grain Free, No Bake, Recipe Makeover, Recipes, Single Serving, Sugar Free, Vegan

By 98 Comments Jump to Recipe

I’m going to be honest here. I didn’t think it would actually happen.

I have been on the hunt for “the one” veggie burger for years. Years. YEARS! Do you know how many beans, veggies, and other random mix-ins I’d rather not talk about have been wasted in this process? On second thought… don’t tell me. I don’t want to know.

You have to understand how big this is. It’s monumental really. LIke, seriously. They should erect a monument to this burger and I should be the one to cut the red ribbon.(I’ve always wanted to hold those big scissors!) This is big enough for me to say “like”. And I never say like. Except when I do. Which is not often. Like, really.

But there is a word I throw around even more seldom than like, and that word would be ultimate. I say it when I mean it. If a recipe doesn’t rock your socks off, I’m not going to call it ultimate. If I’m still wearing socks at the end of the meal, then I don’t call it ultimate! (Kids, don’t try this at home.)

You know the expression “when pigs fly”? Yeah, I haven’t used it. You know why? I’ve been using “when I find the ultimate veggie burger” instead because it was even less likely.

Folks, I am looking for a veggie burger that is vegan, gluten free, grain free, LOW CARB, and doesn’t taste like the socks it rocked off. And I found it.

Not only do these miraculous patties of joy meet all my criteria, they are also endlessly customizable to whatever you want. Add in different veggies, beans, flavors… you have no excuse not to make these because they adapt to whatever you have on hand. So actually… you should go make these now.

I used these fantastic peppers from TJ’s I had in the freezer. You definitely don’t need them, but I thought they were fantastic and can’t believe I haven’t found them sooner!

Wait, did I just see a pig fly by?

 

Yield: 2 patties

Serving Size: entire recipe (2 patties)

The Ultimate Veggie Burger (Vegan/Gluten Free/Grain Free/Low Carb)

5 minPrep Time:

10 minCook Time:

15 minTotal Time:

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Ingredients

  • 1/2 cup chickpeas prepared using the Low Calorie Beans Method (You can use canned beans instead. Perhaps another type of bean would work too?)
  • 3/4 cup veggies, fresh or frozen and defrosted (see note below)
  • 2 Tablespoons chickpea flour
  • 1 egg white or 1 1/2 teaspoons egg replacer plus 2 Tablespoons water
  • salt and pepper, to taste

Instructions

  1. In a food processor, combine all ingredients and pulse until blended (but not completely pureed; you still want the burgers to have some texture). Heat a greased or nonstick sprayed skillet over medium high heat. Spoon half the chickpea mixture onto the pan and spread it out with the back of a spoon to form a patty shape. Repeat with the other half of the chickpea mixture. Cook for 3-5 minutes, or until golden, and flip. Cook on the other side for a few more minutes or until golden and beautiful then turn off the heat, transfer to a plate, and devour.

Notes

One of the great things about these veggie burgers is that they are completely customizable to what you want/like/ have on hand. This recipe calls for 3/4 cup of veggies, but the sky is the limit to what those could be. You can use veggies that are fresh or frozen and defrosted (measure after defrosting). You can also use a mixture of veggies totaling to 3/4 cup. Let your imagination (and your taste buds) run wild!

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https://www.foodiefiasco.com/the-ultimate-veggie-burger-vegangluten-freegrain-freelow-carb/

Nutrition

Calories: 125 cal
Fat: 1.5 grams g

 

I have a feeling these patties and my homemade sandwich thins would be a perfect match. Just a suggestion.

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P.S. The winner of the Hemp seed giveaway is… Audrey!  (Comment #21) Congratulations! You should be receiving an email shortly. Thank you so much to everyone who participated!

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Comments

  1. Your burgers look delicious! I love veggie burgers, but I've never tried making my own before. These look like they'll be so much better and less expensive than the frozen ones. I can't wait to try them. The ingredients are all things I usually have on hand, so I think I'll make some for lunch today. Those peppers from Trader Joe's are the best. I always have a supply of them in the freezer!
    Reply

  3. I cannot tell you how many beans and mushy lackluster burgers Ive either wasted or made in my quest for the perfect veggie burger, too! Yours sounds great and love that you didn't just flippantly throw the title of 'ultimate' around. There can only be one ultimate and this one sounds like a winner!
    Reply

    • Averie, it is always such a pleasure hearing from you. Thank you so very much for saying hello! Ugh. There are just so many veggie burger recipes that simply are not worth the time/ingredients/heartache! I do hope this makes looking for "the" recipe to make easier. ;)
      Reply

  5. I just made these patties for dinner tonight. I didn't have any bread or buns to make burgers so I made them as a side dish with potatoes and they were so yummy! It was so nice to find a simple recipe that tasted so good. Thanks for sharing it with all of us. -Holly PS: I added sunflower seeds and whole chickpeas to my second batch and it tasted great :)
    Reply

      • Hi I turned vegetarian two years ago and I. am strictly veggies and raw foods no oil no fat no sugar nothing! But I crave bread not actual bread but something to hold my veggies between . I want a veggie bread or crackers and just cant find anything that's not mixed with oil or egg or things I dont want. Anyway do you know of such a thing? Maybe a dehydrated recipe? Thanks
        Reply

  6. These look so delicious! I found this link while searching "paleo" on Foodgawker. However, I must point out that the chickpeas are classified as a legume, and, sadly makes this recipe not paleo friendly.
    Reply

    • Hi Chris, and I am so sorry for the confusion! You're right and I'm wrong; legumes are not paleo. I do have to ask- are all beans not paleo? If not, then you could sub in a paleo-friendly bean and make this recipe paleo. Thanks!
      Reply

    • Thank you! You certainly don't have to be a veggie to enjoy veggie burgers. I'd say the patties about four to five inches, give or take. They're a very decent size.
      Reply

  9. Wow! I created my own veggie burger base recipe tonight and it's pretty much the same as yours. I used chickpeas and lentils, egg whites, browned garlic, and then I added steamed cauliflower because the mix was a bit dry. I then made two different recipes. 1. With carmelized onions, steamed and chopped kale,sliced and sauted crimini mushrooms and roasted and then chopped strawberry tomatoes (or whatever small tomato you can find). This recipe was a bit wet so I added chickpea flour. 2.With carmelized onions, steamed chopped kale, diced organic dried apricots, chopped pecans with indian spices (no chickpea flour needed). Both Excellent! I am researching frozen veggie patties and there are no really good ones that I have found. I am thinking about starting a business making these burgers with this vegan, gluten-free, soy-free, grain-free, low carb model.
    Reply

    • Your recipes are delicious but please stop calling them vegan! Vegan=egg-free, dairy-free, honey-free. Otherwise, you are doing a great job! Keep cooking and sharing your awesome recipes! I'm making the cauliflower version tonight! ~Nicole
      Reply

      • Oh I thought egg replacer just meant like egg beaters or something. I didnt know there was such a thing. Still getting the hang of all this :) thanks
        Reply

    • Hi Candice! I have not tried subbing in corn starch, but I imagine it would work. You can also make your own chickpea flour by using the recipe here. Hope this helps!
      Reply

  12. The vegan diet doesn't allow for the eggwhites that are in the recipe. Anything you'd suggest? I was really wanting something vegan, and I thought this was!
    Reply

    • Hi Meredith. In the recipe, I specify that you can substitute egg replacer for the egg whites for a vegan version. I use Ener-g brand. Hope this helps!
      Reply

  13. Thank you for sharing your wonderful recipe! I am always on the look-out for low-carb, low-fat vegetarian protein options so was thrilled to try this. I doubled the batch and spooned it into a loaf pan--my batter was too goopy for forming into patties due to my veggies being on the watery side--baked 40 min at 400 degrees, then allowed it to cool in the pan before slicing. It was delicious. This is going to be my new favorite main course!
    Reply

  15. This is incredible! I think I might cry, I too have been on the search for the ultimate veggie burger, I don't like eating the ones from the store because they're processed and have added preservatives and such, but when I try to find recipes to make on my own they all have 380+ calories for one damn patty. I want to thank you so much for giving me this recipe I love it! *Virtual High-five*
    Reply

  16. This evening I made these for me and my bf. We loved it, though only with pepper and salt it felt like we needed to spice it up so we decided to give it another try in a couple of days. Then the door bell rang and a friend came over and liked to join us for diner. So I instantly made two new burgers with more spices.... Heaven! We alle tasted and we are never going to buy the premade stuff anymore :) I used pepper and salt, garam masala and powdered paprika.
    Reply

  17. This evening I made these for me and my bf. We loved it, though only with pepper and salt it felt like we needed to spice it up so we decided to give it another try in a couple of days. Then the door bell rang and a friend came over and liked to join us for diner. So I instantly made two new burgers with more spices.... Heaven! We alle tasted and we are never going to buy the premade stuff anymore :) I used pepper and salt, garam masala and powdered paprika. Thank you for sharing this great recipe :)
    Reply

  18. Me and my boyfriend tried them yesterday and loved them, though decided we needed to spice them up a bit next them. Then the doorbell rang and it turned out I forgot a friend was coming over for dinner. So in an impressively short time I managed to give him a spiced up version we all tasted and loved. Thank you so much! I used pepper, powdered paprika and garam massala with these.
    Reply

  19. The best veggie burger recipe I've ever made (and continually make, 100 patties at a time) is at No Meat Athlete dot com; the cool thing is it's not actually a recipe, but a formula (wet, dry, spices, texture, etc. ingredients) so you can really mix and match depending on either what you have, or the style you're after. They always come out excellent (flavor, they hold together etc.). However, I am starting the keto diet next week to cut my bf down from 17% to 10%, so was hoping to find a way to make low-carb veggie burgers so came upon this site. I was excited to try this, but unfortunately following the recipe didn't quite turn out; my base is very wet and would not hold together into a patty. I haven't modified it yet (it still sits in the Blendtec blender, as I'm making non-low carb veggie burgers too, which I will indulge in this weekend before I start), but I hope to simply add some more dry texture to get it to firm up a bit, but it is a bit hard when I really cannot include carbs. What consistency are you finding in these after blending? P.S. If you want to make these even more low carb, use almond flour instead of chickpea flour... only 3g carbs per 1/4 cup vs 13g. Thanks for sharing!
    Reply

  20. Hey Kelly, What happened to my post? I don't see it after moderation? It was a sincere comment asking for constructive feedback?
    Reply

  24. I made this Veggie burger just a few minutes ago , I do not know if this is the best I ever tasted but it is the best I have ever made! And simple too. I used the trader joe's fire roasted peppers which added so much favour. i used a couple roasted cloves of garlic a little cumin and the rest was you recipe. Thanks awesome
    Reply

  25. The burgers were AWESOME!! I used a bit different vegetables and used A LOT of them but it was delicious anyways :D :D Finally a gluten free veggie recipe that does not taste like paper, or air... or clothing... or plastic... (those were disaster D: ) So THANK YOU SO MUCH <3 :)
    Reply

  26. So I tried this tonight. I must have messed something up because it turned out more like scrambled eggs LOL... I used canned chickpeas but I think there was too much water/moisture and it wouldn't allow the egg to totally stick or i might have went a little over on the veggies so there was not enough egg... I now have some chickpeas out and drying a little better... going to retry this recipe tomorrow... :)
    Reply

    • Ok retried this recipe and the only difference is I was very particular with the amount of veggies making sure to not go over 3/4 a cup and it made ALL the difference.... I also tossed these into the oven for 10 minutes on each side, absolutely PERFECT... now to figure out how to season them to my taste buds but even without much they were fantastic thanks so much for this amazing recipe!
      Reply

  27. I don't mean to be rude...but this is hardly vegan...egg whites and even most substitutes come from animals...what can I use other than that? Then below that you have a see other egg recipes?! If you want it to be a vegan recipe, you have to make it animal free without exceptions. If your eating eggs, you are not vegan. Sorry...this is a vegetarian recipe. Even the people boasting in the comments are using "veggie burger". I think you should do the same and use "veggie/gluten free burger"... I'm sure it is good however...
    Reply

  28. I made these this past weekend, and they are fabulous! Used yellow pepper & green onions for the vegetables. Next time I'll use jalapenos for a little bit of fire. I topped with salsa, and ate just like that. Really great recipe. Thanks, I love your site.
    Reply

  30. In place of the egg or "egg-replacer" you can use 3 tablespoons of ground flax seed, soaked in 1/3 C water for 10 minutes. It is an amazing binder!
    Reply

  33. I like to make a big batch of veggie burgers and freeze them so that my daughter and I can have one whenever we want. Do these freeze well?
    Reply

  35. Thank you so much for this recipe! My GF and I are both gluten free and vegan and have been struggling to find a veggie burger recipe that we can make quickly at home. I was expecting a fast recipe when I read this post, but I had no idea how delicious and perfectly "held together" these would be! I used fresh broccoli from our farm share with canned chickpeas and the texture and flavor was AMAZING! I topped both burgers with a slice of Daiya pepperjack cheese, dijon mustard and dill pickle chips, which all complemented the burger nicely. With a Schar GF bun (these toast really well!) the burger was the best veggie version I've ever had. Bravo!
    Reply

  36. Just made these, with the addition of cumin. They are a little too pancake-like for me to call them burgers, but I could tell that in the pictures and made them anyways so can't complain! I'm going to just chop everything and mash the beans by hand next time to see if that makes them more burger-like. I'm also going to put them on foil on a baking sheet and let the oven do the work since I dirtied 2 pans with mash glued to them and burned the bottoms. Also, didn't have chickpea flour so I used psyllium husk powder instead. Can't tell, it just added tons of fiber! What a tasty, healthy meal at 200 cal, 13.5g fiber, and 10g protein! Perfect.
    Reply

    • I'm so sorry Andrea! Did you use eggs or egg replacer? Did the batter seem watery? Maybe you need to squeeze the moisture out of the veggies first...
      Reply

  38. I just made these and they are a floppy mess. Anyone have any ideas of what went wrong. They look amazing on here.
    Reply

  40. Thank you for this recipe. I'd like to try it this weekend. Can you tell me what the Garbanzo Bean Flour does? I'm having trouble finding it, so I was wondering if I could replace it with something else if I'm not able to find it. I'm not a vegan or vegetarian; I just need to keep the calories as low as possible :-) Thanks!
    Reply

    • Thank you for your interest, Linda! Garbanzo bean flour serves as a thickening agent as well as binds the other ingredients together. Chickpea flour is difficult to replace, but you can roast and then grind chickpeas in a food processor to make your own flour. Here is a helpful link: http://moroccanfood.about.com/od/tipsandtechniques/ht/How-To-Make-Chickpea-Gram-Flour.htm!
      Reply

    • Thanks for asking, Shweta! Garbanzo fava bean flour can certainly be used as chick pea flour because it is another term for the same thing! However, I would recommend leaving sweet potato flour out of the equation. Enjoy:-)
      Reply

  44. Chickpea Flour can be found at any Indian Grocery store and is called Besan. I made a large batch of these and added garam masala, a ton of different veggies,like roasted mushrooms, carrots, bell peppers, cilantro, onions, garbanzo as well as black beans and a hot chili. They tasted amazing but were a little soft so I added flax and a little more chick pea flour. LOVE LOVE
    Reply

Trackbacks

  1. [...] Y. Your favorite food? That’s an impossible question. But some of my most favorite eats are apples with almond butter, microwaved sweet potato with gallons of cinnamon and hemp seeds, cereal with almond milk, and homemade chickpea/veggie burgers (my own adaptation of this recipe). [...]
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