Vegan Veggie Burger

Veggie burgers. If you eat these out, you may think you are eating lighter and healthier but the scary truth is you probably aren’t.
Why is that?
Simple – chemicals and processed food.
Most veggie burgers, we can all agree, are low on flavour. So what do restaurants and companies do to make them taste better? They fill them with sugars and chemicals to make them taste “like the real thing”.
Well, it shouldn’t “taste like the real thing” cause it ain’t the “real thing” and I for one, do not want to substitute eating meat with chemicals and other processed crap.
So my mission for some time has been to create a healthy veggie burger. And not just any veggie burger. Dare I say a vegan veggie burger.
This is the real deal. I have made countless vegan veggie burgers only to be left with dry, tasteless, and well, down-right crappy tasting diet food.
But this recipe is my winner.
Try it. You won’t be disappointed, I promise you.
These burgers are a bit on the spicy side. If you prefer not spicy, reduce paprika to 1/4 tsp. and just add a pinch of pepper.


227g cremini Mushrooms
1 zucchini, sliced along the length
1 eggplant, sliced along the length
1 sweet potato, diced
1/2 c. fresh coriander, chopped
4 garlic cloves
4 scallions, sliced, white and green parts
1/2 inch fresh ginger, roughly chopped
1 cup quinoa flour (This acts like the glue. Do not skip this ingredient. You may substitute it for almond flour too)
1 tbsp. ground cumin
1 tsp. smoked paprika
1 tbsp. shawarma seasoning
1 tsp. sea salt
1 tsp. ground white pepper


Heat a gas grill or turn on your broiler.

Clean and remove the stems from the cremini mushrooms and place them on a hot grill or under the broiler of your oven.



Grill or broil on both sides. Reserve in a large bowl.

Do the same thing with the eggplant and the zucchini. Add them to the large bowl once they are done. Let cool a bit.




Next, place all the other ingredients with the spices in a food processor and pulse just until all the ingredients are well chopped and come together. Make sure not to add the water that the mushrooms, zucchinis and eggplants left at the bottom of the bowl. Too much moisture will cause the burgers to collapse.

(I couldn’t hold the processor and pulse and take a picture at the same time. I really need a third arm…)

After you finished with the pulsing, make the veggie burgers. I made medium sized patties. It yielded me 12 burgers. Place on a baking tray lined with parchment paper and place in freezer for at least 1 hour.



I like to make many veggie burgers because they freeze so well. Once completely frozen on the tray, remove and place frozen veggie burgers in a freezer bag for future use. Don’t forget to label the bag with the name and date :)

Once the burgers are either stiff or completely frozen (grill frozen), place in a baking tray lined with parchment paper and put in oven under the broiler and cook for at least 2 minutes on each side.




Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>