These vegan veggie burgers are made with a blend of delicious veggies, including sweet potato, mushrooms, and onions. They’re free of grains, gluten, eggs, and dairy. For Paleo/Whole 30 approved, just omit the bun and mayo.
For our family, summer is synonymous with backyard BBQ’s and picnics at the park. Burgers are on the menu a lot this time of year, and although I’m not much of a meat eater, I love me some burgers. I typically just buy veggie burgers at the grocery store, because #lazy, but a quick glance at the crappy ingredient list convicted me enough to begin making my own.
There are a ton of veggie burger recipes out there already, but most of them have beans, rice, or some other grain to hold them together. I’m currently on a strict elimination diet, trying to pinpoint which foods are causing me digestive issues, so I wanted to create a burger that didn’t rely on grains or legumes to hold them together. In this burger, I use sweet potato instead of the traditional mashed beans, and ground flaxseed, instead of rice or oats, to bind the mixture together.
I also added mushrooms and onions for lots of flavor, but instead of mixing the ingredients together raw, I sauté and caramelize them first to bring out even more flavor. What results is a moist and flavorful grain free veggie burger, which even my very picky, meat-loving family enjoyed!
I load my burgers down with alllll the goods—mayo, lettuce, avocado, pickles, and tomato, are my go-tos. I also like to add a little sriracha to my mayo for a spicy kick! It’s an AWESOME addition to these burgers too, for those of you who can take a little heat!
I hope you give these a try! Please let me know how you enjoy them by leaving a review below. 🙂 Enjoy your weekend, friends!
- 1 medium sweet potato, peeled and chopped into cubed (about 2 cups)
- 1 small onion, finely chopped (about 1 cup)
- 1 heaping cup crimini mushrooms or other mushroom of choice, stems removed and finely chopped
- 1 cup toasted walnuts, or other nut/seed of choice
- ¼ cup ground flaxseed
- 1 tablespoon olive or avocado oil, plus more for pan
- generous amount of salt and pepper, to taste
- 1–2 teaspoons cumin, to taste (optional)
- ½–1 teaspoon smoked paprika, (optional)
- regular/gluten-free buns or lettuce, for serving (optional)
- Additional toppings: spinach or lettuce, sliced tomatoes, red onion, spicy mayo (recipe below), avocado, pickles, etc.
- ½ cup vegan mayonnaise of choice
- 1–3 tablespoons vegan sriracha or other hot sauce, to taste
- Drizzle a tablespoon of oil into a sauté pan and place over medium heat. Add chopped onions and potatoes and sauté for 5 minutes, until onions begin to turn translucent. Add in chopped mushrooms and sprinkle with salt and pepper. Continue to sauté for a few more minutes.
- Pour in a few tablespoons of water and cover pan to steam the veggies. When potatoes are fork-tender, remove pan from the heat to cool.
- Place walnuts in a dry skillet and heat over medium-high heat, moving often, until fragrant and lightly toasted.
- Pulse toasted walnuts in a food processor until it's finely ground and resembles bread crumbs. Add vegetable mixture, salt, pepper, cumin, paprika, flaxseed, and a tablespoon of oil. Pulse a few times, until mixture begins to hold together. Don't over-process. You don't want it to be a puree, you want the mixture to be chunky. Stir the rest by hand.
- Taste and adjust seasonings, as needed. (This mixture can be made up to a day ahead of time and refrigerated until needed.)
- Divide mixture into 3 or 4 balls and shape each into a patty. I find the patties firm up a bit better if you refrigerate for a few hours before frying.
- To cook, heat a non-stick skillet over medium heat and drizzle with a little avocado oil.
- Sear burgers for 3–4 minutes on each side, covering pan with a lid in between to thoroughly heat the center of the burger. Serve with your choice of of toppings and on a bun or bed of lettuce.