Sunshine Burgers

By the Gracious Vegan

This gluten-free, oil-free, plant-based burger has the two characteristics most needed in a good veggie burger: the right texture and an interesting flavor combination. Homemade vegan burgers with beans can be mushy, a real turn-off. These burgers get their structure from sturdy legumes, ground chia “eggs,” oatmeal, and seeds. The flavor comes from ketchup, mustard, and a good dose of dry spices.

These burgers work qwll with my Healthy, Tangy BBQ Sauce or other barbecue sauce, or as part of a pizza burger, Hawaiian burger, or any other fun combination.

Makes about 12 burgers

Preheat the oven to 425°F. Line a sheet pan with parchment paper.

Prep. In a small bowl, fork-whisk the ground chia seeds and water together and let them sit for about 5 minutes. The mixture will be very thick.

  • 1/4 cup water

  • 1 Tablespoon chia seeds, white (if you have them), ground (in a coffee grinder or spice grinder)

Grate the zucchini and carrots (I do this in the food processor). Set aside.

  • 1 cup grated zucchini (1 small zucchini)

  • 1 cup grated carrots (2 medium carrots)

Assembly. Add the following ingredients to the food processor (I add them in this order so the chia seeds get well incorporated). Pulse (do not process continuously) the ingredients together until they are well combined but still a bit chunky.  

  • One 15-ounce can chickpeas, soybeans, or other sturdy white beans, drained *

  • 3/4 cup quick-cooking oats (or quinoa flakes)

  • The chia seed mixture

  • 1/2 cup finely chopped onion

  • 1/2 cup roasted sunflower seeds or any nut or seed you prefer, chopped if you like

  • 1 Tablespoon ketchup (or 1/2 Tablespoon tomato paste)

  • 1 Tablespoon prepared yellow mustard (not dried)

  • 2 teaspoons soy sauce or liquid aminos

  • 1.5 teaspoon garlic powder

  • 1.5 teaspoon cumin

  • 1 teaspoon oregano

  • 1/2 teaspoon salt

  • Freshly ground black pepper

Add the grated vegetables and either stir them in by hand or pulse a few times to incorporate them.

  • The grated zucchini and carrots

Form and bake. Form 3-4" patties (fairly thin) with your hands and lay them on the pan. Bake for 17 minutes, then flip them over and bake 15 minutes more, or until firm with light brown surfaces. The burgers are ready to serve and they freeze well.

* Soft white beans like butter beans or cannellinis may lead to mushy burgers.

Timing: between 45 and 60 minutes

Gluten-free

EntreeLinda TylerGluten-free, Freezer meat sub, Anti-InflammatoryComment