These vegetable burgers are packed with hearty nuts, healthy vegetables, and an alluring blend of spices that makes them absolutely incredible. But that's not all that's amazing about this recipe. These patties keep in the freezer perfectly so that you can make a batch over the weekend and not have to worry about meal prep for the rest of the week.
Freezer-Friendly Veggie Burgers [Vegan, Gluten-Free]
- 1 cup cooked, drained chickpeas (or navy beans)
- 1 cup chopped mixed vegetables
- 1/4 cup red onion, diced
- 1/2 cup raw sunflower seeds
- 1 tablespoon pine nuts (you can use pumpkin seed if you don't have pine nuts)
- 1/2 teaspoon dried dill weed (or any herb mix)
- 1/2 teaspoon dried chives
- 1/4 cup fresh basil leaves
- 2 teaspoons chia seeds
- 1 tablespoon tamari or gluten-free soy sauce
- 1 teaspoon minced garlic
- 1/4 teaspoon fine sea salt
- dash curry and cayenne, to taste
- 1/4-1/3 cup coconut flour (or other gluten-free flour of choice)
- Preheat oven to 375°F.
- Place everything except the flour in a food processor or blender and blend it until it's almost smooth. You can leave it a little chunky so that the vegetable pieces still remain visible.
- Next, add in a little of your flour and pulse the mixer gently to mix. If the batter is too thin, add a little more flour. You want to make sure the batter can hold together.
- Line a cookie sheet with parchment paper.
- Shape the vegetable/nut mixture into 6-8 burgers. I made mine about a 1/2-inch thick and about the size of the palm of my hand. Flatten them and place them on the cookie sheet. They will not expand so you can line them up close.
- Bake them for about 15 minutes on one side, then gently take a spatula and flip them to their other side.
- Bake them again for another 10-minutes or so. The burgers will be a little golden brown and slightly crispy on the edges when they are finished.
- Feel free to freeze them in foil or parchment paper but let them cool first before doing so.