Homemade Vegan Burger Recipe (gluten-free)

homemade vegan burger recipeWhy a vegan gluten-free burger recipe, from someone who doesn’t follow either diet?

I like a challenge, and it really bugged me, that while my daughter was on the gluten-free diet, I couldn’t find veggie burgers for her.  I was also surprised how many of the ready-made veggie burgers on the market are actually not vegan, and nearly none of the options are gluten-free.  While am not vegan, and my daughter is no longer on a gluten-free diet, I wanted to adapt my recent Southwest bean burger recipe to accommodate everyone. This version features Italian flavors, but can be easily adjusted if you prefer a more Southwest taste.

When putting the recipe together, I opted for quinoa, rather than using gluten free bread crumbs, since it has a better protein profile.  Since egg was a no no, I decided to add chia seeds.  Chia seeds are unusual in that they swell up and create a gelatinous around themselves in liquid.  The moisture in the burger would not be enough to fully swell them, but the seeds did seem to improve the texture of the burger and are an abundant source omega-3 fatty acids too.

Sorry, that lovely wheat roll is not gluten-free.  I picked it up at the bakery before lunch, but you can swap it your gluten-free bread of choice.

gluten-free vegan burger mix

Homemade Vegan Burger Recipe (gluten-free)
Nutrition Information
  • Serves: 6
  • Calories: 148
  • Fat: 4
  • Carbohydrates: 22
  • Fiber: 7
  • Protein: 7
Recipe type: Entree
Cuisine: vegan, vegetarian, gluten-free
Prep time: 
Cook time: 
Total time: 
Gluten-free veggie burger recipe. Homemade Vegan burgers.
  • 1 tsp oil (canola or olive)
  • ½ large sweet onion (diced)
  • 1 small yellow summer squash (diced small)
  • 1 clove of garlic (minced)
  • ¼ cup chopped sun-dried tomato
  • 1 tsp fresh thyme leaves
  • 15 oz. can of black beans (white beans, would go nicely in this as well, but are lower in protein)
  • 1 cup cooked quinoa
  • 2 tbs. chia seeds
  • 2 tbs chopped fresh basil
  1. Place oil in non-stick skillet over medium heat.
  2. Once hot, add the onion, squash, garlic, sun-dried tomato and thyme. Saute until vegetables are soft.
  3. Add beans, and stir. Use a potato masher, on the mixture until roughly half the beans are squashed.
  4. Stir in quinoa, chia and basil.
  5. Refrigerate overnight*. It can then be more easily formed into patties.
  6. Fry the patties in a drizzle of oil over medium heat, until the outsides are crisped, and serve on rolls.
*Chia seeds will thicken the mixture as they absorb moisture.


  1. says

    another great meatless recipe! I use quinoa for this reason too!

  2. says

    Robin, you are such a talented chef. It amazes me that you could make those ingredients look delicious. LOL!

  3. says

    I have to say I prefer my burgers, but I’m glad there are recipes like this for variety.

  4. says

    This looks really good! I want to try and go meatless at least once a week and this might be something that I can “trick” my kids with!

  5. says

    Typically I’m not a fan of veggie burgers but I don’t believe I’ve ever had a real fresh one so who knows, maybe I really do love them.

  6. says

    definitely looks better cooked It’s nice u can give different things a try . I worry too much about wasting food that I might night like

  7. says

    That looks awesome! I have been trying to do more vegan cooking so this is a great one to try.

  8. says

    This sounds terrific. I am totally going to try this one…I happen to love veggie burgers, and the ingredients in this just sound incredible.

  9. says

    I haven’t had a veggie or vegan burger in ages. This recipe looks good enough to change that!

  10. says

    I don’t think I could be both vegan and gluten free – gotta have my meat.

  11. says

    I love that you are putting vegan recipes up. I need oto try this for my family.

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