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.
Homemade Veggie Burger Recipe
Yield: Makes 6 burgers
Prep Time:25 minutes
Cook Time:30 minutes
Total Time:55 minutes
Ingredients:
- 1 tablespoon avocado oil
- 1 onion, diced
- 4 cloves crushed garlic
- 1 cup baby spinach
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1-15ounce 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
Directions:
- Pre-Heat oven to 350 Fº.
- 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.)
*Store patties in the fridge for up to 5 days.
Nutrients per burger; Calories: 112; Total Fat: 3.5g; Saturated Fat: 0.9g; Cholesterol: 35mg; Sodium 509mg, Carbohydrate: 15.2g; Dietary Fiber: 5.6g; Sugars: 3.3g; Protein: 4.8g
Hey Dani! This recipe looks great! How do these burgers do in the freezer?
They would be a great make ahead and freeze meal.
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?
I don’ think they have a strong taste in the burgers but am curious what others think!
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!
I’m so happy to hear that you enjoyed them so much!! thanks for taking the time to let me know.
Dani,
Can I use black beans instead of kidney beans?
yes!!
Yummy. My son would love this recipe. I can’t wait make it for him.
Yay! Can’t wait to hear what you think.
Dani – have you ever tried freezing these patties after baking? Wondering if that works.
I have not BUT I am certain they would freeze well!
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.
It’s my pleasure!! I am so glad you enjoyed it.
What would you use instead of egg in this recipe?
You can try a flax or chia egg 🙂
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!
Hi Dani
What substitute could I use instead of quinoa?
I bet brown rice could work.
Can you freeze the veggie burgers?
yes!