We’re so excited to bring you today’s post because one: we love to eat (obviously), and two: these are really f*$king good. If you’ve ever tried to make your own veggie burger at home you know, it ain’t easy. We’ve had our fair share of veggie burger fails, but these are a total success. Dare we say, the best veggie burgers EVER… according to our standards, yes. They hold up incredibly well, are super easy to make, actually contain veggies (which most veggie burgers lack), and taste insanely delicious. Plus, they’re vegan, gluten-free, nut-free, seed-free, and again, really f*$king good.
Our favorite way to serve these is wrapped in a collard leaf with homemade sauerkraut, a dollop of dijon mustard, and a side of sweet potato fries.
Other serving ideas include:
Chopped up and tossed in a salad. (These are way better than croutons.)
Served between two pieces of perfectly toasted ezekial grain bread with sunflower sprouts, sliced avocado and fresh tomato.
As an open faced sandwich on a bed of hearty greens.
The best veggie burger EVER
Makes: 6 burgers
Serving suggestion: 1-2 burgers
1 medium zucchini, chopped
1 cup sweet onion, chopped (about 1 large)
1 cup carrot, chopped (about 1 large)
3 cups mushrooms, chopped
2-3 cloves garlic, minced
1 cup chickpea flour
1 cup oat-bran (gluten-free if needed)
salt + pepper to taste
1 tsp coconut oil (for sauteeing)
Wash, clean and chop all veggies (zuke, onion, carrot, mushrooms + garlic).
Coat a large saute pan with 1 tsp coconut oil. Add chopped veggies to pan and saute until tender (about 10-15 minutes) stirring occasionally.
Take off heat and allow the veggie mixture to cool.
Leaving any excess water/ juices in the saute pan, add cooled veggie mixture to a large mixing bowl with 1 cup chickpea flour, 1 cup oat-bran + salt and pepper (or spices of choice [see notes below]) to taste, and mix well.
Taste and adjust seasonings if needed.
Divide the mixture into 6 balls and place on a parchment lined baking sheet. If the dough is too sticky to handle, place it in the freezer for a few minutes to set. Once shaped, you can either flatten the veggie burger balls and go straight to cooking them (instructions below) or place in the freezer (see notes [these freeze extremely well]).
If serving immediately, lightly coat a cooking skillet with coconut oil. Add veggie burgers (1-2 at a time) and cook for 5 minutes per side (or until crisp). Alternatively, you can bake these in the oven. For baking: preheat oven to 350F. Place burgers on a parchment lined baking sheet. Bake for 40 minutes flipping the patties halfway through.
(Read BEFORE making.)
-To freeze, transfer veggie burger balls to a freezer-safe bag or container. Keep in the freezer until ready to cook. They’ll keep for about a month in the freezer. To thaw, place frozen burger balls in the refrigerator overnight (or during the day) before proceeding to cook.
-To save time, we sometimes use a mini food processor instead of chopping the vegetables by hand. Both methods work though we do not recommend running the zucchini through the food processor as it gives off too much moisture. (Stick to chopping the zucchini by hand.)
-Oats are inherently gluten-free but are often processed on the same equipment as wheat. To avoid cross-contamination or if you have Celiac disease, choose certified gluten-free oat-bran.
-This recipe is easily adaptable. Adjust & season to your tastes by adding additional herbs and spices. We love these with crushed red pepper flakes.
-This is a vegan, gluten-free, nut-free, seed-free recipe.
-And for our protein happy readers (hi mom!), 2 patties = 18 grams protein.
-Recipe adapted from this one. (Which is also really good.)
We’d love to know what you think of this recipe! Please share your feedback in the comments below. And.. we would love to see your creations! Make these burgers, take a pic, and tag us on instagram at @thedailyalchemy using the hashtag: #thedailyalchemy, so we can like your photo.
What’s the best veggie burger you’ve ever had? Share with us in the comments below. These definitely rival the epic double “cheeseburger” Erika dined on at Cafe Gratitude, Venice.
Erika & Jess
PS. Like this recipe? Have this one for dessert.
Want more healthy recipes? Come cook with us! Join us for Nourished By Nature, where you’ll learn how to cook quick, simple, delicious, plant-based meals that nourish you from the inside out. And the best part? It’s 100% online so can participate from anywhere. To learn more about Nourished By Nature, click here, or email us at firstname.lastname@example.org.
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