Healthy Veggie Burger

Healthy Veggie Burger

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 so you'll never miss meat burgers again.

  • Recipe makes: 8 servings
  • Prep time:
    15 mins
  • Cook time: 40 mins
  • Calories: 137
    per serving


  • 1 sweet potato
  • 45g linseeds
  • 420g cauliflower
  • 90g onions
  • 1 celery stalk
  • 1 carrot
  • 1 garlic clove
  • 1 tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • 0.5g dried oregano
  • 0.5g Pepper, Black, Freshly Ground, Average
  • 32g sunflower seeds
  • 32g sesame seeds

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Preheat oven to 200°C / Gas Mark 6 / 400°F

  1. Heat a large pot of water on the stovetop on high heat. Add peeled sweet potatoes and boil until soft (about 10 minutes). Remove from heat, drain, and set aside.
  2. Soak 1 tbsp ground flaxseed (linseed) with 2 tbsp warm water for 10 minutes to make 1 flax egg.
  3. Prepare all vegetables. Chop cauliflower into small pieces. Peel and chop onion, celery, carrot, and garlic. Gather all other ingredients (spices and seeds).
  4. Heat olive oil in a large skillet over medium heat on stovetop. Add the chopped vegetables. Cook for 5-7 minutes, until just tender.
  5. 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.
  6. 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 mix in the ground flaxseeds. Set aside.
  7. Place the veggie mixture into the food processor and pulse until all the larger chunks are gone. Add in the flaxseed mixture and pulse a few more times. Finally, add the flax egg and pulse until the mixture is well combined. Be careful not to over-process.
  8. Line two rimmed baking sheets with parchment paper. Form the mixture into 8 balls with your hands. Place the balls on the parchment paper and form into ½-inch thick round patties. If the mixture is too moist to form balls/patties, place the mixture in the freezer for minutes before forming.
  9. Place the baking sheets into the oven. Remove after 15 minutes and flip 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 the baking sheets from the oven, and let the patties cool for 5 minutes before serving. Enjoy!

Store leftover patties in an airtight container in the refrigerator for up to 4 days or in the freezer for 1 month. The patties can be reheated in a toaster oven.

Nutrition information per serving
Calories (kcal)137
Carbohydrate (g)9.9
Fat (g)8.6
Protein (g)5.4
Fibre (g)3.9
Alcohol (g)0.0
Fruit & Veg1.2

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