Home » Recipes » Lunch » Sandwich + Burger » Homemade Veggie Burger Recipe
(updated September 7, 2019)
By Dani Spies
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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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4.64 from 49 votes
Homemade Veggie Burger Recipe
Course: DIET, DINNER, sandwich + burger
Cuisine: American, gluten free, vegetarian
Author: Dani Spies
Prep Time25 minutes mins
Cook Time30 minutes mins
Total Time55 minutes 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
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.
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Reader Interactions
Yum! I love this recipe.
Sindy says
Hey Dani! This recipe looks great! How do these burgers do in the freezer?Reply
Dani says
They would be a great make ahead and freeze meal.Reply
Erika says
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
That’s so great to hear Erika! I’m so glad you liked it. I think I would freeze it after cooking it!
Reply
Robin says
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
I don’ think they have a strong taste in the burgers but am curious what others think!Reply
Ciera Cloud says
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
I’m so happy to hear that you enjoyed them so much!! thanks for taking the time to let me know.Reply
Katie says
Dani,
Can I use black beans instead of kidney beans?Reply
Dani says
yes!!Reply
Baxter@Foodtalko says
Yummy. My son would love this recipe. I can’t wait make it for him.Reply
Dani says
Yay! Can’t wait to hear what you think.Reply
Cheryl Senum says
Dani – have you ever tried freezing these patties after baking? Wondering if that works.Reply
Dani says
I have not BUT I am certain they would freeze well!Reply
Beauty says
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
It’s my pleasure!! I am so glad you enjoyed it.Reply
Robin says
What would you use instead of egg in this recipe?Reply
Dani says
You can try a flax or chia egg 🙂Reply
Kandi says
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
Jenny says
Hi Dani
What substitute could I use instead of quinoa?Reply
Dani says
I bet brown rice could work.Reply
Julie Lugar says
Can you freeze the veggie burgers?Reply
Dani says
yes!Reply
Liz says
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
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
Janei says
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
Oh no! You have to be sure to follow the measurements if you want the recipe to work, lol!
Reply
Charles Castro says
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 youReply
Dannielle says
Hey Dani,
Thank you for this recipe. I haven’t made it yet because of the coconut flour . Is there a substitute for the coconut flour?
Reply
Dani Spies says
Yes! You could sub in an almond flour or a wheat flour instead of coconut flour for this recipe to work.
Reply
Christine says
what is the total ounces for 1.5 cups? Any substitute for coconut flour?
Reply
Jolene Vandolah says
I made these veggie burgers and they’re soooooo delicious!!! I highly recommend them! They took a little while to make, but so worth it. And the recipe makes quite a few burgers so they’re good for several meals! Make these burgers…you won’t be sorry!Reply
Dani Spies says
Thanks, Jolene! I’m so glad you enjoyed them and appreciate you taking the time to let me know.
Reply
