Veggie Burger Without Grains

in Breakfast,Lunch & Dinner,Sides,Snacks,Veggies

These burgers take a bit of preparation, but not an overwhelming amount. They are tasty and satisfying and once you mix up a batch, they are super easy to bake. They freeze well  by first wrapping in saran and then tinfoil, individually.



  • 1 T coconut oil
  • 5 garlic cloves, minced
  • 1 medium head of cauliflower, chopped coarsely
  • 1/2 yellow onion, chopped
  • 1 medium zucchini, chopped
  • 1 medium sweet potato, peeled and chopped
  • 1/2 cup almond flour
  • 2 T coconut flour or ground flax seeds
  • 2 tsp cumin
  • 1/4 tsp sea salt
  • 1.2 tsp black pepper
  • 3 eggs
  • 1 tsp paprika or chili powder (optional)

Here’s How:

  1. Preheat oven to 400.
  2. Saute the onion in coconut oil for 2-3 minutes, then add the garlic.
  3. Add the carrots, then cauliflower and zucchini and cook until just beginning to soften.
  4. Add sweet potatoes and cook another 3-5 minutes.
  5. Cool veggies and place in food processor in batches and pulse until finely chopped but not pureed.
  6. Add the rest of ingredients and mix gently.
  7. Form patties (about 10 depending on their size) and place on parchment paper lined baking sheet.
  8. Bake for 15-20 minutes, then carefully flip and do it again.
  9. Let the burgers cool before removing them.

These burgers can be eaten with buns or with steamed veggies or a salad with sliced avocado on the side. They are delicious as lettuce or collard wraps as well.