Healthy Veggie Burger - Gluten Free Recipe

By the wlr team

This is a grain-free, gluten-free, and dairy-free veggie burger that is not meant to taste like meat. Instead, it has a wonderfully distinctive taste that you?ll never miss meat burgers again.

  • Recipe makes: 8 servings
  • Prep time:
    15 mins
  • Cook time: 40 mins
  • Calories: 114
    per serving


  • 1 Tbsp/15ml Oil, Olive, Extra Virgin, Average
  • 420g Cauliflower, Raw, Average
  • ½ Med/90g Onions, Raw, Average
  • 1 Stalk/40g Celery, Raw, Trimmed, Average
  • 1 Carrot/75g Carrots, Whole, Raw, Peeled, Average
  • 2 Cloves/6g Garlic, Raw, Average
  • 1 Tsp/5g Cumin, Ground, Average
  • ½ Tsp/0.5g Oregano, Dried,
  • ½ Tsp/2.5g Salt, Average
  • ¼ Tsp/0.5g Pepper, Black, Freshly Ground, Average
  • 3 Tbsps/30g Seeds, Sunflower, Average
  • 1 Small/130g Sweet Potato, Raw, Peeled, Average
  • 1 Egg/68g Eggs, Free Range, Large, Average, Weight with Shell
  • 2 Tbsps/30g Seeds, Sesame, Average


Before you start preheat the oven to 200C/400F/Gas Mark 6. Line two baking sheets with parchment paper.

1. Heat a large pan of water on the hob on high heat. Peel and dice the sweet potato and boil until soft (about 10 minutes). Remove from heat, drain, and set aside.

2. Prepare all vegetables. Chop cauliflower into small pieces. Peel and chop onion, celery, carrot, and garlic.

3. Heat olive oil in a large shallow pan over medium heat on the hob. Add the cauliflower, onion, celery, and carrot. Cook for 5-7 minutes, until just tender. Add the sweet potato and garlic to the pan. Mix the veggies thoroughly. Add the cumin, oregano, and black pepper. Mix well and allow the veggies to cook for 5 more minutes, until tender. Remove the pan from the heat and allow the veggie mixture to cool.

4. While the veggies are cooling, grind the sunflower and sesame seeds in a food processor, making sure not to over-process. Pour the seed mixture into a separate bowl and set aside.

5. Place the veggie mixture into the food processor and pulse until all the larger chunks are gone. Add in the seed mixture and pulse a few more times. Finally, add the egg and pulse until the mixture is well combined. Be careful not to over-process.

6. Form the mixture into 8 equal balls with your hands. Place the balls on the parchment paper and lightly press down into 1/2-inch thick round patties. If the mixture is too moist to form balls/patties, place the mixture in the freezer for a few minutes before forming.

7. Place the burgers into the oven. Remove after 15 minutes and turn the patties carefully with a spatula. Return them to the oven and bake for another 10-15 minutes, until the burgers are golden brown. Remove from the oven, and let the patties cool for 5 minutes before serving. Enjoy!

8. Store leftover burgers in an airtight container in the refrigerator for up to 4 days or in the freezer for 1 month. The burgers can be reheated in a low-medium oven or under a low grill (don't forget to turn them half way through heating).

Nutrition information per serving
Calories (kcal)114
Carbohydrate (g)7.4
Fat (g)7.2
Protein (g)5.2
Fibre (g)2.3
Alcohol (g)0.0
Fruit & Veg1.3

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