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Healthy Veggie Burgers ~ Gluten-Free & Vegan


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Healthy Veggie Burgers are so easy you will be glad you stuck this recipe on your fridge for busy nights.  These homemade plant-based burgers are loaded with healthy ingredients and lots of awesome flavors too.


What a great discovery Healthy Veggie Burgers turned out to be! My whole family liked these veggie burgers, even the leftovers disappeared. I like to cook them crispy on the outside.
You will love the way they taste and with only one gram of fat per pattie…go ahead and have two!
Tasty Healthy Veggie Burger
      To Make Tasty Healthy Veggie Burgers You Will Need These Ingredients:
  • Red kidney beans ~ I’ve also used 1 -1/2 cup pinto beans with 1/4 cup garbanzo
  • Rolled oats (gluten-free if needed)
  • Fresh mushrooms
  • Onion
  • Carrot
  • Bell pepper, red or green
  • Garlic clove
  • Ketchup (sugar-free for yeast-free diet)
  • Salt
To reheat leftovers use the microwave or my favorite way is to reheat them in the air-fryer for a couple of minutes. Of course, I’ve even been known to take these veggie patties cold in my lunch as a wrap or a gluten-free sandwich.

If you count weight watcher points…these are 4 points each if the recipe is divided into 4 patties, and 3.3 points each if the recipe is divided into 5 patties.

These veggie burgers are quick to make because all the ingredients are whipped up in the food processer.

Everything is mixed up in the food processor to form a lumpy dough-like texture. Then just form patties and fry them up or bake them.



You can’t go wrong with these healthy patties because all of the ingredients are nutritious. Skip the salt if you prefer and try my sugar-free ketchup for a no-sugar option, it has been one of my most popular recipes.


gluten-free veggie burgers



Tasty Healthy Veggie Burgers  

Healthy homemade allergy-friendly veggie burgers loaded with fiber and protein. Serve with all your favorite burger fixings.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Lunch, Main Course
Cuisine: American
Keyword: allergy-friendly, dinner, gluten-free, healthy veggie burgers, meatless monday, vegan
Servings: 4 Servings
Calories: 178kcal
Author: Mary Krick


  • 2 cups red kidney beans drained I've also used 1 -1/2 cup pinto beans with 1/4 cup garbanzo
  • 1/2 cup rolled oats gluten-free if needed
  • 1/2 cup fresh mushrooms chopped
  • 1/4 cup onion chopped
  • 1 carrot shredded
  • 1/2 bell pepper red or green
  • 1 garlic clove minced
  • 2 Tbsp ketchup sugar-free for yeast-free diet
  • 3/4 tsp salt


  • Combine all ingredients in a food processor; mix with pulses until chopped and mixed well but not completely pureed.
  • Shape into 4 or 5 patties. Place patties on a broiler pan prepped with a nonstick cooking spray.
  • Broil 4-6 inches from heat for about 10 minutes or until patties are thoroughly heated, turning once.
  • Serve up with your favorite fixings.
  • *These can also be precooked to help hold their shape in a skillet or on the griddle before broiling. (I always precook the patties and then broil the last few minutes)
  • Serve up in a bun, regular or gluten-free.  I love how fast these burgers can be prepared!!
  • To reheat leftovers, use the microwave or in the air-fryer for a couple of minutes. I even take them cold in my lunch.


Serving: 1Pattie | Calories: 178kcal | Carbohydrates: 33g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 519mg | Potassium: 553mg | Fiber: 9g | Sugar: 4g | Vitamin A: 3052IU | Vitamin C: 22mg | Calcium: 42mg | Iron: 3mg

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