A totally delicious, easy-to-make Veggie Burger Recipe which has no soy and no beans and is just as perfect gluten free as made the ‘normal’ way. They’re so good in fact, that even the meat-eaters will be fighting to eat them.
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The BEST Veggie Burger Recipe… Mastered!
I don’t know about you, but I think every kitchen needs a great Veggie Burger recipe. As a family, we are increasingly eating meals that intersperse meat and fish with vegetarian and vegan dishes. I would hesitate to define that as ‘flexitarian’… or any other ‘arian’. It seems there are now a plethora of terms springing up to define what is essentially a varied and healthy diet. Nonetheless, these Gluten Free Veggie Burgers are super-delicious. So, whether you are predominantly a meat-eater or choose to eat less of the ‘beefy’ stuff, I promise these burgers will hit the spot!
How do I know? Because Mr GF and several other veggie-sceptics have tried them, loved them and declared them to be ‘at least as good as’ a standard meat burger. As a result, they have quickly become a frequently requested recipe here at GFHQ.
Does this Veggie Burger taste like meat?
That of course leads to the question ‘does this veggie burger taste like meat?’ And the answer is a clear no! This is not a burger designed to taste like or mimic a beef burger. There is no soy or pea protein or anything else that pretends to be something it isn’t. And to be honest, I just don’t get this thing about ‘alternatives to meat’ having to look and taste like meat.
THESE Veggie Burgers are utterly delicious because and not ‘in spite of’ their ingredients… In fact, I’d go further and say they are more flavoursome and just as filling as many standard meat-burgers out there. AND they can be made Gluten Free!
Is this recipe Vegan?
Which leads to the next question… So, I’ll be clear at the outset… This is NOT a Vegan recipe.
I have nothing against vegan burgers and indeed, there are some great alternatives to be had. But… This particular veggie burger recipe has been carefully crafted to ensure a balance of nutrition, depth of flavour and textural interest. Like I said… it is delicious because and not ‘in spite of’ its ingredients.
What’s in these Gluten Free Veggie Burgers?
So… What’s in the burger?
The ingredients used in this Gluten Free Veggie Burger Recipe are based on my previous Gluten Free Vegetarian Sausage Rolls Recipe… Which also proved to be quite a hit with meat eaters and vegetarians alike. Essentially there are 7 key ingredients (plus seasoning), all of which are easy to source or already in your larger/fridge…
- Fresh Breadcrumbs – I always use bread crumbs ground from my gluten free Wholemeal Bread-Machine Loaf (or the hand-baked version). They are more nutritious and flavoursome and a lot less dry than most commercial gluten free bread. Click the following link to find full instructions on how to make Fresh Gluten Free Bread Crumbs.
- Grated Cheese – A combination of mature Cheddar and grated Mozzarella (the pre-grated pizza variety) work perfectly. But alternatives should be just as good… Cheese adds a gentle tang and salty savouriness to the burger.
- Walnuts – Chopped… To give the veggie burger bite and earthiness as well as some great nutrition and nut-based protein.
- Onion – Finely-chopped and added to the mix without the need to pre-cook.
- Apple – Fresh or dried (chopped), to bring a gentle sweetness against the savoury nuts and cheese.
- Eggs – To bind, support the veggie burger structure and provide some important nutrients and protein.
- Cream Cheese and a drop of milk – Adding a little rich creaminess. And supporting the binding of the burgers as well as the nutritional content.
- Seasoning – Although this can be varied to suit your personal taste, I used a combination of mixed dried herbs, smoked sweet paprika and salt and pepper.
Are these Veggie Burgers safe for People with Coeliac (Celiac) Disease?
Yes. Other than the bread crumbs, there are no gluten-containing ingredients used in my Veggie Burger recipe. So, providing the bread used to make the fresh breadcrumbs is gluten free, the recipe is definitely safe for people with Coeliac Disease (Celiac Disease).
Of course, as always… It is important to check any ingredients labels for risk of cross-contamination or ‘may contain’ warnings.
I’m not gluten free… Can I make this Veggie Burger recipe with wheat breadcrumbs?
Of course! These Veggie Burgers are so good, that even wheat-eaters will love them! (And much as it is tempting, it would be against my better side to keep the recipe just for us). So, if you are able to eat ‘normal’ wheat bread, simply make a straight sub weight for weight of gluten free bread crumbs for standard bread crumbs.
Are Gluten Free Vegetarian Burgers easy to make?
Absolutely. Yes! All it requires is the following…
- Grind/Grate/Chop the ingredients as instructed.
- Stir the whole lot in a large bowl until it binds together as an evenly-blended mixture.
- Chill for 30 minutes or so.
- Shape into burgers (by hand or with a burger press).
- Gently fry, bake or grill until cooked.
- Layer between your favourite burger bun or a toasted Paraguayan Cheese Bread (Chipa) and eat ravenously.
Do I need a burger press to make these Veggie burgers?
No. My gluten free Veggie Burgers can be made with or without a burger press. I’ve made them both ways and they are just as good. The shape may be less ‘uniform’ without a burger press, but they cook the same and taste just as lush.
To make them without a burger press, simply push the chilled mixture together with floured hands and mould into the desired burger shape.
If you haven’t got a press and want to buy one however, there are lots of different types available. This is the Burger Press I use.
Fry, Grill or Bake?
There are various ways to cook my gluten free Veggie Burgers. And to be honest, how I cook them depends on how I plan to eat them and whether I can be bothered to dirty a frying pan. But… although you need very little oil (just a thin brushing on the pan) to fry them, this will still give the silkiest and yummiest-looking, most appetising ‘finish’. Having said that… They are honestly just as delicious baked or grilled. The choice is yours.
Ready to make the best Veggie Burgers?
That’s probably all you need to know… If you have any other questions, please feel free to make contact and ask. Leave a comment or send me an email and I’ll do my best to help. And if you’re not already following on social media, come join me! Find me on Facebook, Instagram, Pinterest and Twitter #glutenfreealchemist
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Other delicious vegetarian recipes at Gluten Free Alchemist
Veggie Burger Recipe
- sharp knife
- fork and mixing spoon
- burger press (optional)
- 150 g fresh breadcrumbs Allowed to go a little stale before blending to crumbs (I used my Gluten Free Wholemeal Bread – See NOTES)
- 100 g mature Cheddar cheese grated
- 100 g grated Mozzarella cheese (the type used to top pizza)
- 100 g walnuts chopped
- 1 medium to large onion finely chopped
- ½ apple (or 40g dried apple slices) de-skinned, cored and chopped into tiny cubes (optional)
- 2 eggs I used UK large – lightly beaten
- 2 tbsp cream cheese eg. Mascarpone or Philadelphia
- 2 tsp dried chopped mixed herbs or alternative
- 1 tsp smoked sweet paprika powder
- salt and pepper to taste
- 1 tbsp milk approx (as required)
- Prepare, weigh and mix the breadcrumbs, grated cheeses, chopped walnuts, onion and apple in a large mixing bowl.
- Lightly beat the eggs in a small bowl (using a fork).
- Add the eggs, cream cheese, herbs and seasoning to the main mixing bowl and (using a wooden or firm silicone spoon), mix all the ingredients together, until evenly combined.
- If the mixture feels too dry to combine well, add a drop of milk.
- Set aside in the fridge to chill for about 30 minutes.
- Once chilled, shape the burgers either with lightly floured hands or using a burger press (as per manufacturers instructions).
- Layer with small pieces of baking parchment to prevent sticking together and store in the fridge until ready to cook.
To cook the burgers – Either…
- Fry in a frying pan rubbed with a light layer of oil to prevent sticking. Cook each side for a total of 8 to 10 minutes (16 to 20 mins total) over a low to medium heat, turning frequently. The slightly lower heat supports cooking the onions until soft without burning.
- Bake in the oven at 200 C/400 F/Gas 6 for 20 to 25 minutes, turning once during cooking and covering with foil if browning (or drying) too quickly.
- Grill – under a medium heat for 15 to 20 minutes, turning frequently until the onions are soft and the surface is nicely browned.
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist