This is what I’ll be grilling up on the 4th! These are the BEST veggie burgers I’ve ever had. My kids are not burger people, regardless of the brand or restaurant, I have tried every burger from every place you can think of and they only eat the roll! My husband and I also don’t eat/like the Impossible or Beyond burgers (we aren’t big eaters of fake food/fake meat) but these veggie burgers were delicious. And each of my kids devoured these too!

I love that they are chock full of veggies. Literally, they are mostly fresh veggies, chopped, add some beans and roast, add some quinoa for protein, walnuts for healthy fats and just grill them up! They are easy, so yummy and healthy. A WIN all around!

Veggie burgers are lower in calories and fat, have more fiber and vitamins as compared to a meat burger. And making your own has the added benefit of skipping out on the preservatives, sodium and processed ingredients most store-bought veggie burgers have!

I served them will grilled red onion, lettuce, tomato, sliced avocado and my home made potato salad,  coleslaw, sweet potato fries and grilled zucchini. They are SO good!

Finally veggie burgers made from REAL veggies! 

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Homemade Veggie Burgers (Vegan & Gluten Free)

Ingredients

• 8 ounces mushrooms
• 1 medium carrot
• 1 ½ cups broccoli florets
• 3-4 shallots
• 2 medium garlic cloves
• 2 tablespoons avocado oil, plus more for cooking
• 1 tsp paprika
• ¾ tsp pink Himalayan salt
• ¼ tsp black pepper
• 1 can black beans, drained and rinsed
• ⅓ cup walnuts
• 2 cups packed spinach leaves
• Handful fresh parsley (optional)
• 2  flax eggs (2 tbsp flax, 6 tbsp water)
• 1 tbsp tomato paste
• ¾ cup cooked quinoa

Directions

1. Heat the oven to 400 F.
2. Line two baking sheets with Silpat or parchment paper
3. Roughly chop the mushrooms, carrot, broccoli and shallots and add them into a food processor
4. Add the garlic cloves, olive oil, paprika, salt and pepper
5. Pulse a few times, until chopped but not pureed
6. Pour the chopped vegetables onto a baking sheet and smooth with a spatula until you have a thin layer
7. Spread the drained black beans onto the other baking sheet.
8. Roast the beans for 15 minutes and the veggies for 30 minutes, stirring once when you remove the beans
9. Take out the veggies and let them cool for a few minutes
10. Add the walnuts, spinach and parsley to the food processor, and pulse until a few times until chopped
11. Add beans and give another few pulses
12. Add the roasted veggies, flax egg and tomato paste and pulse until just combined (not pureed)
13. Pour into a mixing bowl and mix in the quiona
14. Form into patties and cook over an oiled cast iron skillet or grill pan on medium heat, 4-6 minutes per side
15. Enjoy!

* Note: these patties are a little on the fragile side, so they work better in the skillet than the grill. But I plan to try grilling them next!