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    Home » Main Meals

    The BEST Veggie Burger

    June 10, 2016 by Bailey Sissom 2 Comments

    Jump to Recipe·Print Recipe
    The BEST Veggie Burger. Simple, gluten-free vegan burgers that are actually grill-able. Twelve ingredients, tender, hearty, flavorful, delicious.

    The BEST Veggie Burger. Simple, gluten-free vegan burgers that are actually grill-able. Twelve ingredients, tender, hearty, flavorful, delicious.

    The BEST Veggie Burger. Simple, gluten-free vegan burgers that are actually grill-able. Twelve ingredients, tender, hearty, flavorful, delicious.

    If you follow along with the blog you may have noticed that there have been more plant-based recipes happening lately. I’m kinda into the idea. Don’t get me wrong, I can’t give up dairy, meat and sugar all the time, but I gotta admit, when I eliminate those food groups, I eat a lot more veggies, whole-grains and fruits. There isn’t any denying that’s a good thing. As a mom and resident household chef, I can’t justify making 2 entirely different meals each night so that I can stick with the plant-based thing. Buuuut, making a daily plant-based lunch for myself is more than manageable. I like to think of myself as ⅓ Plant Based? (i.e. 1 out of 3 meals per day). I spend about 1 hour on Saturday prepping my lunches for the week, and you guys.. they are filling, delicious and contain plenty of protein. I don’t feel like I’m missing out a bit. I did this throughout the month of May (no other changes to my diet) and dropped 5 lbs. Pretty crazy.

    I've taken what I learned and put together a  FREE 7 Day challenge for anyone who is interested in learning a bit more about plant-based eating. I put SOOOO much time into it. The idea being, now you don't have to?. In a nutshell, I’ll email you a grocery-list, prep guide, recipes with nutrition info (and photos), and meal plan. You just grocery shop, spend about an hour prepping and lunches for the week are DONE. The challenge recipes are designed to be enough for 2 people.. so invite a friend to do it with you and prep together (it's more fun that way!).   If plant-based isn’t your thing.. no worries, Simply Sissom will continue offering TONS of real whole-food meals (meat and diary included!) If you are interested in being a part of the challenge just CLICK HERE or on the image below to get more details and learn more about why plant-based eating (even part time) can be such a great thing!

    FullSize Plant Based Challenge copy (1)

    Now... The BEST Veggie Burgers!!! These are an easy tie in to the ⅓ plant-based challenge because.. well, they're part of it!! You guys they are just So. Good. Even Joe eats them.. without complaint (and that is saying something). He's not usually on board with my "hippy dinners" as he likes to call them. Yep, he's a meat and potatoes kinda guy.

    These burgers are loaded with flavor, substantial enough that you can throw them on the grill if you want (you could also bake them), come together in 30 minutes and require only 1 bowl. I'm not even finished.. they are also make-ahead and freezer friendly!!! Definitely my kind of dinner (or lunch)!!

    The BEST Veggie Burger. Simple, gluten-free vegan burgers that are actually grill-able. Twelve ingredients, tender, hearty, flavorful, delicious.

    Time Saving Tips and Tricks:

    Prep: If you want to get a jump start on these burgers you can chop/grate the veggies in advance. Cover in store in the fridge for up to 3 days.

    Make Ahead: These burgers are make-ahead friendly. Follow directions, but don't bake. Instead place burgers in a sealed container (with parchment between layers) and store in the fridge. They will be fine for up to 3 days. When ready to serve, simply following baking directions.

    Freezer: Veggie Burgers are also a perfect freezer food. Follow recipe directions, but don't bake. Instead place burgers on a baking sheet and freeze for 2-4 hours, or until frozen through. Remove burgers from freezer and place in an airtight labeled Ziplock bag. Store in the freezer for up to 3 months. When ready to serve, pull burgers from freezer and allow them to thaw in the refrigerator overnight. Following regular baking directions.

    The BEST Veggie Burger. Simple, gluten-free vegan burgers that are actually grill-able. Twelve ingredients, tender, hearty, flavorful, delicious.

    Print
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    The BEST Veggie Burger

    • Author: Bailey Sissom
    • Prep Time: 15 mins
    • Cook Time: 10 mins
    • Total Time: 25 minutes
    • Yield: 6 burgers 1x
    Print Recipe
    Pin Recipe

    Description

    The BEST Veggie Burger. Simple, gluten-free vegan burgers that are actually grill-able. Twelve ingredients, tender, hearty, flavorful, delicious.


    Ingredients

    Scale
    • ¼ cup ground flax
    • ⅓ cup water
    • 1 can black beans, rinsed and drained
    • 1 cup grated carrot
    • 2 garlic cloves, minced
    • ½ cup onion, diced
    • ¾ cup almond flour/meal
    • ½ cup whole wheat bread crumbs
    • 2 TBS liquid aminos
    • 1 tsp paprika
    • 1 tsp garlic powder
    • 1 tsp cumin;
    • 1 tsp salt
    • pepper to taste
    • 6 whole-grain buns, pita pockets or tortillas (your choice)
    • head romaine lettuce (optional)
    • 2 tomatoes, sliced (optional)
    • 6 TBS guacamole (optional)

    Instructions

    1. In a small bowl, combine flax and water. Mix. Set aside.
    2. Pour prepared black beans into a medium size mixing bowl. Use a potato masher or the
    3. back of fork to smash beans. Leave some whole for texture. Add carrots, garlic, onion,
    4. almond flour, bread crumbs, liquid aminos, paprika, garlic powder, cumin, salt and
    5. pepper. Use hands to mix ingredients and then form 6 patties. Bake patties for 15
    6. minutes, flip and cook an additional 15 minutes.
    7. Serve with a whole wheat bun, pita bread or as a wrap. I like to garnish with guacamole, tomatoes and lettuce.

    Did you make this recipe?

    Tag @simplysissom on Instagram and hashtag it #simplysissom

    Helpful Hints:

    1. A burger on a bun is delicious,  but my favorite way to eat these veggie burgers is as a wrap. I like to use Ezekiel Sprouted Grain tortillas.. because, well.. they are REALLY good for you! Think whole grain and no added sugar or oil.
    2. You can make your own bread crumbs if you can't find a whole wheat variety without tons of extra additives. Just use a 100% whole-grain choice (I use Ezekiel). Allow the bread to dry out on the counter overnight (or at least a couple of hours) and then toss it into the food processor and pulse until you have bread crumbs!
    3. Liquid aminos can be swapped out for regular soy sauce if desired.
    4. If you don't want to purchase almond flour, you can make your own! Toss some almonds into the food processor and pulse until almonds are the texture of course sand.
    5. If you are looking for a low-carb friendly version of this burger.. just use a lettuce wrap in place of bread!! You can also eliminate the bread crumbs and substitute with additional almond flour.

    Let's Connect:

    • Join over 200 people and take the ⅓ Plant-Based 7 Day Challenge!! CLICK HERE for more info
    • Looking for more healthy whole-food recipes? Check out Simply Sissom on Pinterest. If you like it, follow! New pins are added daily from my favorite bloggers from around the web!
    • You can also find Simply Sissom on Instagram, Twitter and Facebook . Check it out, if you like what you see.. follow?!

    Other Burger Recipes You Might Like:

    Asian Turkey Burger:Asian Turkey Burger with Sriracha Lime Mayonnaise

    Ultimate Juicy Turkey Burger:

    Ultimate Juicy Turkey Burgers are made from a mix of light and dark meat which makes them incredibly tender and juicy. Almond meal ensures that the burger patties hold their shape and a combination of zesty Italian seasoning, tangy dijon mustard, and a splash of liquid aminos make sure that this twist on an American classic is bursting with flavor.

    Whole Food Sloppy Joes:

    Whole Food Sloppy Joes topped with pickles. They are sitting on top of white parchment paper.

     

     

     

     

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    About Bailey Sissom

    Bailey Sissom is a 3rd grade teacher turned stay-at-home mom and the creator of Simply Sissom, a blog for busy moms who value feeding their kids healthy meals and snacks, but struggle with finding the time to make it happen. On Simply Sissom, Bailey shares practical recipes, tips and tricks to help make preparing whole food meals happen consistently.

    Comments

    1. Valentina says

      June 13, 2016 at 4:08 pm

      Hi I was wondering if you've made the veggie burgers using eggs instead of flax and if so, what would the equivalent measurement be? Also could I use chia seeds instead of flax seeds if I have that on hand?

      Reply
      • Bailey Sissom says

        June 15, 2016 at 8:31 am

        Hi Valentina! I would guess that using a regular egg in place of the flax egg would be fine, but I can't be sure since I haven't tried it. 1 TBS + 3 TBS of water = is equivalent to 1 regular egg. The chia seeds are an interesting idea. I know that you can make "chia eggs." I have never tried. If you give it a shot let me know how it goes.. I would be curious!

        Reply

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    Hi, I'm Bailey! Boy Mom x3 and former teacher turned food blogger. On Simply Sissom you will find simple, tasty, fuss-free recipes that are perfect for busy families.

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