Grain-free, dairy-free, nut-free, low-carb, Whole-30 approved, paleo, fibre-filled & absolutely full of flavour, these veggie burgers are sure to please!

While I may not be vegan, I have a lot of followers on Instagram who are & I also love a good veggie burger every now & then! However, most on the market are actually packed with inflammatory oils & unnecessary added ingredients. I made it my mission to create one that met all my needs & that was also packed with good-for-you ingredients!

This veggie burger is “free” from pretty much anything you can think of but yet packed with lots of veggies & nutrients that will leave you feeling satisfied & nourished. Not to mention they are actually pretty easy to throw together & only require a good powerful blender.

I am not going to waste any time & let’s get into the recipe! Make sure to tag me over on Instagram if you decide to make these! Also, share it on Pinterest & Facebook so your friends can all get in on the veggie burger action! I cannot wait to hear how they turn out for you!

Prep Time | 15 Minutes |
Cook Time | 30` Minutes |
Servings |
Burgers
|
- 3 Carrots, large
- 3 Garlic cloves
- 1/4 cup Extra-virgin Olive Oil Or avocado oil
- 3/4 cup Fresh Dill Or herbs of choice
- 1 Lemon, juiced
- 1 tbsp Coconut aminos or gluten-free tamari sauce
- 1 tsp Pink or Celtic Sea Salt
- Pepper, to taste
- 1/4 cup Water
- 1/2 cup + 2 tbsp Flaxseed, ground
- 1/4 cup Hemp seeds
- 1/4 cup Nutritional yeast My favourite brand is "Purely Bulk" (linked in my Amazon store)
- 1/4 cup + 2 tbsp Coconut Flour
- 1 Zucchini, small & grated (not blended) 1 cup grated
Ingredients
|
![]() |
- Pre-heat the oven to 350 degrees F & line a baking tray with parchment paper. Set aside.
- In a powerful blender add the carrots (roughly chopped into pieces), garlic cloves, & olive oil. Pulse for a minute.
- Then add the rest of the ingredients, except the grated zucchini & pulse again for a minute or two until the mixture is smooth.
- Then gently mix in the grated zucchini to the mixture. You do not want to blend the zucchini & rather just mix it in with a spatula or spoon.
- I like to put some olive or avocado oil on my fingertips, then roll the 'burgers' into patties. Place them on the prepared baking tray & bake for about 10-15 minutes then flip. Bake them for another 12-18 minutes. Baking time will depend on the size of your patties & how crisp you want them. For a firmer burger you will want to bake them a bit longer. They are done when they are browned well on both sides.
- Let cool & serve however you like to enjoy your burgers! I served these on sweet potato buns (sliced sweet potato baked at 350 F until soft), beet sauerkraut, buffalo hot sauce, tomato, & lettuce. They were absolutely delicious!
- Store them in an air-sealed container in the fridge. Top on salads, add to wraps & get creative!
Leave a Reply