Whole30 Loaded Veggie Burgers that are gluten-free, paleo and Whole30-approved! A healthy and easy plant-based burger!Whole30 Veggie Burgers

Whole 30 + veggie burgers honestly sounds like an oxymoron to me.

Whenever I think of veggie burgers, I assume there are beans or gains or even both in them! When I had to watch my grain and legume intake for awhile, it was really hard for me to find a veggie burger I could eat.

This resulted into me making my own, which luckily for me I don’t mind. But sometimes making your own anything sounds so tedious and like 100x more work than we want to do.

These Whole30 Loaded Veggie Burgers aren’t too fancy or complicated though. They are so delicious, satisfying and they satisfied my hearty veggie burger craving.

I love that they are filled with cauliflower, sweet potatoes and GREENS! I use Organic Girl Baby Spinach to add some extra nutrients and greens to the patties. You can also use their romaine lettuce as a wrap when you eat it if you are actually on Whole30 or cannot do bread or buns right now.

Any of Organic Girl’s varieties will be delicious in these burgers. Especially the baby arugula (yum!).

What I also love about these homemade veggie burgers is how well they freeze. I made a bach and froze half of them for later. A few weeks went by and I didn’t know what to make for lunch. Went into my freezer and found these! I defrosted them in the microwave then reheat over the stove top. SO GOOD.

I have eaten them with a bun, lettuce wrap, tossed into salad and even scrambled in my eggs. They are so versatile and such a crowded pleaser! I hope you guys love them.

Whole30 Veggie BurgersWhole30 Veggie BurgersWhole30 Veggie Burgers

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Whole30 Loaded Veggie Burgers (gluten-free)

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Yield: 6 burgers 1x

Ingredients

Scale
  • 2 and 1/4 cups cooked cauliflower florets (I have used both steamed and roasted)
  • 1 cup roasted sweet potatoes/mashed sweet potatoes
  • 1/3 cup Organic Girl Baby Spinach
  • 1 egg
  • 1/3 cup paleo baking flour (can likely sub almond flour)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder

Instructions

  1. Before making theses veggie burgers, please cool the cooked cauliflower and sweet potatoes, these will not work if they are hot out of the oven.
  2. Add 2 cups of cauliflower and the roasted sweet potatoes to food processor (if using steamed cauliflower please make sure you squeeze excess water or it will be liquidy)
  3. Pulse together under well combined and in a “mashed” consistency
  4. Add to a large bowl and add the egg, flour, spinach, leftover cauliflower and spices and mix with wooden spoon
  5. Line a baking tray with parchment paper and form burger patties using your hand and add to tray (should make about 6 burgers)
  6. Add the tray to fridge for at least 1 hours so the burgers chill a bit and set into place
  7. Preheat oven to 425 degrees and bake for 10 minutes then flip burgers and bake for another 10 minutes
  8. Remove from oven and enjoy!
  9. *I usually pan sear the burgers right after the oven to crisp them up a bit but totally optional. They also reheat well on stove top in a skillet
  10. **Store in fridge for a week or freezer for a month
  • Author: rachel mansfield
  • Category: Whole30, paleo, vegetarian
  • Cuisine: burgers, entree

xx, Rach

Thank you Organic Girl for sponsoring this post! It means so much to me to work with brands that I love and believe in!

 

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