Bean-less Vegan + Gluten-Free Veggie Burgers

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!

Print Recipe

Bean-less Vegan + Gluten-Free Veggie Burgers

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!

Prep Time

15 Minutes

Cook Time

30` Minutes

Servings

Burgers

Ingredients

• 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

Prep Time 15 Minutes Cook Time 30` Minutes Servings Burgers Ingredients 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

Instructions

1. Pre-heat the oven to 350 degrees F & line a baking tray with parchment paper. Set aside.
2. In a powerful blender add the carrots (roughly chopped into pieces), garlic cloves, & olive oil. Pulse for a minute.
3. Then add the rest of the ingredients, except the grated zucchini & pulse again for a minute or two until the mixture is smooth.
4. 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.
5. 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.
6. 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!
7. Store them in an air-sealed container in the fridge. Top on salads, add to wraps & get creative!