I’ve got 99 problems and this veggie burger ain’t one! 😉

Finally, my first veggie burger recipe on the blog!  I am extremely particular when it comes to veggie burgers so I didn’t want to share a recipe until I felt it was totally perfect.  I find veggie burgers can be too delicate and fall apart easily, lack flavor, look gross, be too dry or too mushy.  And oftentimes they are just not filling enough.  It is also hard for me to find store-bought veggie burgers that are free of soy, gluten, wheat, corn, coconut and nuts (to accommodate all the allergies in our family).

This recipe remedies all my veggie burger “problems” (if that is a thing).  These veggie burgers are perfectly moist, have great texture and flavor and are also pretty to look at.  They are egg-free, dairy-free, gluten-free, wheat-free, nut-free, corn-free, coconut-free, soy-free and refined sugar-free.  They bind together easily with a combination of grated veggies, cooked millet and garbanzo bean flour.  Millet and garbanzo bean flour are wonderful choices if you are gluten-free, wheat-free and nut-free.  The garbanzo bean flour does not have any flavor and provides plant-based protein.

The veggie burgers get their flavor from the sautéed onions and garlic, a touch of maple syrup and seasonings: turmeric, smoked paprika, salt and pepper.  I find this combination of slightly sweet but mostly savory very crave-able.

Instead of chopping the vegetables by hand (the onions, carrots, celery and spinach), I decided to use a little kitchen hack and grind them in my mini food processor.  This is not only easier and faster but helps the patties stay together better.  If you chop by hand it is difficult to achieve a truly minced texture.  Large chunks of veggies will make the patties fall apart.  To use the mini food processor method, I roughly chop each veggie an