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Home » Recipes » Lunch » Sandwich + Burger » Homemade Veggie Burger Recipe

May 25, 2018(updated September 7, 2019)

Homemade Veggie Burger Recipe

4.61 from 46 votes
By Dani Spies
Jump to Recipe Print Recipe

This post may contain affiliate links.

These simple homemade veggie burgers make a delicious plant based alternative to a traditional burger.

Try adding the to your next cookout menu or make them on the weekend when you do your meal prep, as an easy lunch or dinner option during the week.

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Print Recipe
4.61 from 46 votes

Homemade Veggie Burger Recipe

Course: DIET, DINNER, sandwich + burger
Cuisine: American, gluten free, vegetarian
Author: Dani Spies
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Servings: 6 servings
Calories: 131kcal

Ingredients

  • 1 tablespoon avocado oil
  • 1 onion diced
  • 4 cloves crushed garlic
  • 1 cup baby spinach
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1-15 ounce can of kidney beans drained and rinsed
  • 8 ounces steamed beets
  • 1.5 cups cooked quinoa
  • 1 egg beaten
  • 2 tablespoons coconut flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  • Pre-Heat oven to 350 F.
  • Heat a large non-stick skillet over a medium heat and add oil. Once the oil heats through, add in the onions along with a pinch of salt and cook for about 5 minutes, stirring occasionally, until the onions are translucent.
  • Add in the garlic, spinach, cumin, and oregano along with a mother pinch of salt and pepper. Stir and cook for a couple more minutes or until the garlic is fragrant and the spinach is wilted.Shut off the heat and cool.
  • Transfer cooled ingredients into a food processor along with the kidney beans and pulse until everything is broken down. Be careful not to over-process the ingredients.
  • Grate beets using the large holes of a box growls to squeeze out any excess water and then transfer beets to a large bowl. Add in the ingredients from your food processor along with the quinoa, egg, coconut flour and some more salt and pepper.
  • Gently mix everything together and then using your hands, free-form 6 burger patties (each patty will be about 4 ounces) and place on a rimmed baking sheet that is coated with cooking spray.
  • Pop in to the oven and cook for 15 minutes on each side or until the patties have set up.
  • Remove from oven and grill for two minutes on each side or sauce in a non-stick skillet with a bit of avocado or coconut oil for a couple minutes on each side. (If desired; you can also cover and refrigerate the patties once they are done baking and then grill when ready to eat.)

Notes

*Store patties in the fridge for up to 5 days.

Nutrition

Serving: 1burger | Calories: 131kcal | Carbohydrates: 18g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 357mg | Potassium: 299mg | Fiber: 4g | Sugar: 4g | Vitamin A: 529IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 2mg

Gluten Free, Recipes, Sandwich + Burger, Vegetarian, Video

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

Yum! I love this recipe.

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    If you loved this recipe please leave a comment and star rating below. Questions are also welcome. Cheers!

    Recipe Rating




    Comments

  1. Sindy says

    May 28, 2018 at 11:05 am

    5 stars
    Hey Dani! This recipe looks great! How do these burgers do in the freezer?

    Reply
    • Dani says

      June 4, 2018 at 9:32 am

      5 stars
      They would be a great make ahead and freeze meal.

      Reply
      • Erika says

        July 13, 2019 at 1:32 pm

        Hi Dani, Thank you for all your great recipes ! So far this is the best veggie burger I tried !!!! I already made it twice ( and today I am making it again 🙂 ) I wonder when would you freeze it? B4 or after baking it ?

        Reply
        • Dani says

          July 17, 2019 at 11:44 am

          That’s so great to hear Erika! I’m so glad you liked it. I think I would freeze it after cooking it!

          Reply
  2. Robin says

    June 5, 2018 at 3:25 pm

    5 stars
    Hello…I’m not a fan of beets so I wonder how much of their flavor comes through in these. There seems to be enough other flavors but has anyone tried these and can comment?

    Reply
    • Dani says

      June 7, 2018 at 10:47 am

      5 stars
      I don’ think they have a strong taste in the burgers but am curious what others think!

      Reply
    • Ciera Cloud says

      June 7, 2018 at 8:57 pm

      5 stars
      Hey there! I made these last night for dinner, and they are phenomenal! My family LOVED them!! We were so pleasantly surprised by not only how healthy they were, but also how delicious! The burgers have a VERY mild spicy heat that comes from the combination of the kidney beans and the cumin. The beets in conjunction to the coconut flour also help balance out the flavors with a hint of sweetness which my daughter really enjoyed! Which is also a surprise because we both HATE beets with a passion. Thank you Dani for another amazing recipe!

      Reply
      • Dani says

        June 8, 2018 at 9:14 am

        5 stars
        I’m so happy to hear that you enjoyed them so much!! thanks for taking the time to let me know.

        Reply
  3. Katie says

    June 12, 2018 at 8:47 am

    5 stars
    Dani,
    Can I use black beans instead of kidney beans?

    Reply
    • Dani says

      June 13, 2018 at 9:27 pm

      5 stars
      yes!!

      Reply
  4. [email protected] says

    June 20, 2018 at 12:28 am

    5 stars
    Yummy. My son would love this recipe. I can’t wait make it for him.

    Reply
    • Dani says

      July 17, 2018 at 10:44 am

      5 stars
      Yay! Can’t wait to hear what you think.

      Reply
  5. Cheryl Senum says

    August 16, 2018 at 10:59 am

    5 stars
    Dani – have you ever tried freezing these patties after baking? Wondering if that works.

    Reply
    • Dani says

      August 16, 2018 at 11:04 am

      5 stars
      I have not BUT I am certain they would freeze well!

      Reply
  6. Beauty says

    September 5, 2018 at 12:42 pm

    5 stars
    I made these with my son today, they were amazing. We used carrots, corn and peas instead of beats. Thank you for sharing your wonderful recipe.

    Reply
    • Dani says

      September 18, 2018 at 10:45 am

      5 stars
      It’s my pleasure!! I am so glad you enjoyed it.

      Reply
  7. Robin says

    September 11, 2018 at 1:21 am

    5 stars
    What would you use instead of egg in this recipe?

    Reply
    • Dani says

      September 18, 2018 at 10:56 am

      5 stars
      You can try a flax or chia egg 🙂

      Reply
  8. Kandi says

    December 11, 2018 at 12:21 pm

    5 stars
    Hi Dani, I made a batch of these burgers last week and I love them! I steamed raw beets and just guessed at how much 8 oz was and I guess I added more than that because my burgers are definitely a pretty shade of pink! But I don’t even taste the beets, I taste garlic first then the rest of the spices. I didn’t have avocado oil so I used extra virgin olive oil and I did not have coconut flour so I used chia seeds, other than that I followed the recipe. This made 7 burgers so I decided I had better freeze some. They heat up nicely in the microwave and taste great! I just finished one as a matter of fact. Great recipe and a keeper! Will tag you on a instagram photo.
    Thanks!

    Reply
  9. Jenny says

    January 27, 2019 at 4:38 pm

    5 stars
    Hi Dani
    What substitute could I use instead of quinoa?

    Reply
    • Dani says

      February 7, 2019 at 11:58 am

      5 stars
      I bet brown rice could work.

      Reply
  10. Julie Lugar says

    February 28, 2019 at 10:08 am

    5 stars
    Can you freeze the veggie burgers?

    Reply
    • Dani says

      February 28, 2019 at 11:36 am

      5 stars
      yes!

      Reply
  11. Liz says

    May 24, 2019 at 11:42 am

    5 stars
    I tried making these this morning and am having a hard time getting them to set up. I’ve had them in the oven for nearly 30 minutes and they still crumble. Any tips? Thanks!

    Reply
    • Dani says

      May 28, 2019 at 7:42 pm

      5 stars
      If you are having a hard time with them binding, you can always add a bit more coconut flour. I hope they worked out for you!

      Reply
  12. Janei says

    July 17, 2019 at 1:42 pm

    5 stars
    These were great the 1st time. Made them again. Didnt measure the quinoa, they arent staying to gather at all. Guess this batch, becomes hamburger for casseroles.
    Uggh. After all the work!

    Reply
    • Dani says

      July 18, 2019 at 7:37 am

      Oh no! You have to be sure to follow the measurements if you want the recipe to work, lol!

      Reply
  13. Charles Castro says

    February 16, 2021 at 5:55 pm

    5 stars
    I made this almost the same as yours but with a twist. I had left over Cauliflower, Beets, Carrots from another dish. I decided to make a burger out of it. I used all of the same ingredients as you ask for and it came out so good and it’s sticking together. Thank you

    Reply

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