These smoky gluten free veggie burgers are packed with healthy grains and vegetables. They make for a satisfying, hearty meal, especially served with sliced avocado, spicy vegan mayo and smoky shredded beets!
This post is sponsored by Love Beets. All opinions are our own.
Who else is SO ready for summer and BBQ season? I can’t wait for warm summer nights spent with friends & family. There’s really nothing better! I can already tell these veggie burgers will be a go-to recipe this summer.
They are seriously SO good, you guys. No cardboard-tasting veggie patties here. These are packed with flavor and have the perfect ratio of bun to filling in every bite.
Before we dive into a few tips and tricks to make the perfect veggie burger, we have to talk about these toppings.
Avocado and spicy vegan mayo are a no-brainer (I add them to every veggie burger!) but the real kicker here might come as a surprise. We’ll let ya in on the secret: Sweet & Smoky Shredded Beets from Love Beets!
I can’t explain to you how good these are, especially on top of this veggie burger. If you think you don’t like beets, these will convince you otherwise.
They’re packed with flavor and make for the perfect topping since they’re shredded instead of whole or diced. You get just enough sweet & smoky flavor in every bite! We also used Love Beets cooked beets in the patty, along with all sorts of other veggies.
We adore the Love Beets team and their delicious, high-quality beet products. Aside from beet juice, powder and regular cooked beets, they make some really innovative products that will convince just about anyone that they, too, love beets (ha, ha).
Some of our favorite Love Beets products include this beet salsa (perfect addition to your #TacoTuesday plans) and these honey vinegar golden beets, which we’ve been adding to all sorts of salads and grain bowls.
We had a chance to visit the Love Beets production facility and one of their organic beet farms in Rochester, NY last summer. You can check out a full recap of our experience here, along with all sorts of information about beets and the importance of organic farming. It’s safe to say beets have become one of our favorite vegetables!
Now onto the patties. Cooked rice, black beans and flax seed are the three most important components when it comes to binding everything together. There’s nothing worse than a dry, crumbly veggie burger, and these are most definitely not.
We’ve also added in quite a few different vegetables for flavor and a wide variety of nutrients. While making these, we realized that they’re a great recipe to make when you have a bunch of vegetable odds and ends sitting around.
We’re definitely guilty of letting vegetables sit in the fridge for too long. Unfortunately, we often end up throwing a lot out/composting at the end of the week.
In honor of Earth Month and a general commitment to reduce food waste in our house, we’re making an effort to find ways to use up produce leftovers. This is one of the most delicious ways! Here are a few more ideas:
- Roasted Vegetable and Tofu Sheet Pan Dinner (use whichever vegetables you have on hand)
- Six Homemade Juice Recipes that use up produce odds and ends
- Lentil Bolognese – uses up all sorts of random produce
- Carrot Top Pesto
When it comes to cooking these gluten free veggie burgers, we first sear each side in a pan and then transfer to the oven to finish cooking. Unlike regular burgers, these will probably not work well on the grill.
It’s much better to follow these instructions than to end up with a burger that falls apart when you try to flip it! (Trust us, we’ve been there.)
Looking for a good side dish to serve with these burgers?Print
Say hello to the BEST veggie burger you’ve ever had! The vegetable-heavy patty is flavorful, moist and holds together, and it’s the perfect pair for smoky shredded beets, avocado and spicy vegan mayo.
Veggie Burger Patty:
- 1 1/4 cup cooked short grain white rice (cook 1 cup dry according to package directions)
- 2 tbsp olive oil
- 3/4 cup finely diced onion
- 3/4 cup shredded carrot
- 1/2 cup finely diced red bell pepper
- 1 1/2 cups chopped spinach
- 1 tbsp tomato paste
- 1 3/4 tsp salt
- 1 1/4 tsp chili powder
- 1 tsp garlic powder
- 3/4 tsp smoked paprika
- ½ tsp ground black pepper
- 2 tbsp flax seed meal
- 1/4 cup hemp seeds
- 1 1/2 tbsp miso
- 1/2 cup Love Beets Organic Cooked Beets (mashed)
- 1 15 oz can black beans, rinsed and drained
- 6 buns (we used gluten free)
- 1 package Love Beets Sweet & Smoky Shredded Beets
- 2 ripe avocados
- 1/4 cup spicy vegan mayo of choice
- Preheat oven to 350 F.
- Cook rice according to package directions.
- In a large pan, heat oil over medium heat and add onion. Sauté for 5-6 minutes, stirring often.
- Add carrot, pepper, spinach, and tomato paste and cook for 8-10 minutes.
- Add in salt, chili powder, garlic powder, paprika, and pepper. Stir well, remove from heat and transfer to a mixing bowl.
- Add in mashed beets, mashed black beans, flax meal, hemp, miso, and cooked rice and stir until well combined. Taste and adjust salt if necessary. Let sit for 10-15 minutes to make sure flax is absorbed.
- Make burgers into evenly-sized patties (it’s easiest to use your hands!). Makes 6-8 patties.
- Preheat a large fry pan over medium-low heat. Brush pan very lightly with oil. Cook each patty for 5-6 minutes on each side (don’t over-crowd the pan!) and then transfer to parchment paper-lined baking sheet. Repeat with all patties
- Bake for 30 minutes, until fully cooked.
- Serve on a toasted bun spread with some vegan spicy mayo, top with sliced avocado, Love Beets Sweet & Smoky Shredded Beets & microgreens. Enjoy!
Be sure not to crowd the pan when you sear patties – it will make it very difficult to flip the patties without breaking.
Keywords: veggie burger, gluten free veggie burger