Gluten-Free Veggie Burgers

Gluten-Free, Main Dishes, Recipes

Gluten-free veggie burger

I wasn’t sure how my husband, a complete carnivore, would react to me telling him I was making veggie burgers for his birthday barbecue.  I mean, I can’t blame him for being a little miffed.  After all, it’s HIS birthday, right?  So we settled on a compromise with veggie burgers being just one of the options and he was back to being a happy man.

Our parties, like most, include a variety of people with a mish-mash of food intolerances and preferences, with one of those involving gluten.  Now I’m not talking the ‘I don’t eat gluten because I’m trying to lose weight’ kind of issue, this is celiac disease.  So making food that truly is gluten-free is clearly important!  I thought I would be super efficient and make veggie burgers that were also gluten-free, but those recipes are hard to find!  So I made my own.  I used the Whitewater Cooks as inspiration and went from there.  The verdict?  The carnivore LOVED them;).

I actually skipped the bun completely and wrapped mine in crisp lettuce and topped it with fresh tomato, red onion, tzatziki and sriacha – I highly recommend it!

Gluten-free veggie burger with lettuce and tomato

Please be careful, if you are making these for someone with celiac disease it’s important to use true gluten-free ingredients such as wheat free oats,  and gluten-free soy sauce and spices as some brands contain fillers.

You can freeze extra patties, just press each ‘burger’ between a sheet of wax or parchment paper and place in a freezer bag.

Makes about 12 patties


  • 2 Tbsp. olive oil
  • 1 small onion, diced
  • 2 cloves garlic, crushed
  • 1 large can of black beans (598ml), drained, rinsed and roughly chopped
  • 2 cups grated carrot
  • ½ cup finely chopped fresh parsley
  • ½ cup toasted, roughly ground almonds
  • 2 Tbsp. nutritional yeast
  • 2 Tbsp. tahini paste
  • 2 Tbsp. sesame oil
  • 1 cup roasted pumpkin seeds, ground
  • 1 Tbsp. cumin
  • 1 Tbsp. Mexican chili powder
  • 1 cup oats
  • 1 ½ cups cooked quinoa
  • ¼ cup soy sauce
  • 4 eggs, beaten


  1. In a small frying pan, heat the olive oil on medium heat and add the onion. Cook, stirring, for 2 minutes or until the onions start to soften and add the garlic. Cook for an additional 2 minutes or until the garlic becomes fragrant and transparent. Remove from the heat and cool.
  2. Combine all ingredients, including the cooked onion and garlic, together in a large bowl and mix well.
  3. Shape into patties and cook in a frying pan with a bit of olive oil until crisp on each side, about 2-3 minutes a side.

Veggie burger in bun with lettuce, tomato and pickle

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4 Comments on “Gluten-Free Veggie Burgers”

  1. Joanne Grant

    Love your recipes Tori!! I only wish you had a “print” option for the recipe. I don’t like using electronics when cooking/baking in the kitchen & actually hand write notes on my printed recipes ~ the old fashioned way. Just a consideration for your site.

    1. Tori Wesszer

      Hi Joanne, thank you so much for the feedback. The team was supposed to integrate it during the site upgrade so I will find out what happened, thanks for reminding me! I’m kind of the same about having paper:) Have a great weekend!

  2. Natalie

    Hi Tori!
    Wow, this recipe looks good! I’m wondering, how many veggie patties does this yield, and do you think that they would freeze well, say if I froze them after I shaped them into patties?

    1. Tori Wesszer

      Sorry for the late reply Natalie I was on the road! It makes about 12 patties, and I just pre-make them and place a piece of wax or parchment paper between the patties if you don’t have use for all of them right away. They froze well for me!

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