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 and then pulse a couple times in the processor to get the grated texture that works so well in these burgers.
This recipe makes 10 patties so you can enjoy them for dinner and then use leftovers for lunch in wraps or on salads throughout the week. I love to top mine with my Vegan Homemade Honey Mustard Sauce and buttery avocado. This combination is also excellent wrapped in large crunchy romaine leaves. You can also pair them with quinoa or brown rice and roasted veggies (such as sweet potatoes) for an even heartier meal.
This recipe is vegan, gluten-free, soy-free, refined sugar-free and nut-free. If you give this recipe a try, please snap a pic and tag #eatingbyelaine and @eatingbyelaine on Instagram, Twitter or Facebook so I can see your creations.
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Turmeric Spiced Millet Veggie Burgers (Gluten-Free, Nut-Free & Vegan)
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 10 patties 1x
Description
This recipe is my perfect version of a veggie burger. They hold up well and have a perfect texture: not too mushy and not too dry. I love all the flavor this recipe provides. These patties are made with millet and garbanzo bean flour – if you haven’t tried this combination you are in for a real treat. They work beautifully together in this recipe, taste great and are naturally gluten-free.
Ingredients
- 1.5 cups water
- 1/2 cup dry millet
- 3 tablespoons avocado oil (or grapeseed or raw coconut oil), divided
- 1 large white onion, finely minced
- 4 garlic cloves, finely minced
- 1.5 teaspoons salt (or more to taste)
- 1/2 teaspoon black pepper
- 1 large carrot, peeled and finely minced
- 2 stalks celery, finely minced
- 3 cups spinach, finely chopped (or sub fresh Italian flat leaf parsley or fresh cilantro)
- 1 teaspoon turmeric
- 3/4 teaspoon smoked paprika
- 1 cup garbanzo bean flour (or substitute amaranth flour)
- 1 tablespoon maple syrup
Instructions
- In a small pot over high heat, bring water to a boil. Add millet, cover and simmer on low for 25-30 minutes until water is fully absorbed. While the millet cooks proceed with the next steps.
- Roughly chop the onion, carrot, celery and spinach. In a 3-cup mini food processor, blend/process the chopped vegetables until finely minced/grated. You want to add the chopped onion, carrot, celery and spinach one at a time. Set the minced veggies aside in a bowl until ready for cooking in next step.
- Heat 1 tablespoon avocado oil in a large saucepan on medium. Add onions, garlic, salt and pepper and cook stirring occasionally until onions are translucent (about 5 minutes). Stir in the carrots, celery, spinach, turmeric and smoked paprika and cook for another 3 minutes.
- Turn off the heat. Add the cooked millet, garbanzo bean flour and maple syrup to the saucepan. Stir until well combined. Taste and adjust seasonings as needed. You may want to add more smoked paprika, salt, pepper or maple syrup. Transfer the mixture to a large bowl and allow the mixture to fully cool. Wash and dry the saucepan so you can reuse for the next step.
- Form the mixture into approximately 10 patties (about 3-4 inches in diameter and about 3/4 inch thick).
- Heat the saucepan to a fairly high temperature (to prevent sticking) and coat with 1 tablespoon of oil. Saute each patty on both sides until firm and golden browned. You will need to do this in 2-3 batches depending on the size of your pan. Do not overcrowd the pan. Transfer finished patties to a plate to cool. Once cooled store in an airtight container for up to one week. These patties can be used on burger buns, wrapped in romaine leaves and also pair well with salads. I enjoy them plain with my 3-Ingredient Homemade Vegan Honey Mustard Sauce and fresh avocado slices.
Hi! I was wondering if theres another veggie you might reccomend in place of carrots? Unfortunately that’s the one thing on the list I cant have. Thanks!
You could maybe try sweet potato instead. If you do please let me know how it turns out. I also have a sweet potato veggie burger recipe on the website and you could add turmeric to that if you want.
Do you think I could use wheat flour or bran instead? These look amazing and I’d love to try them out!
Thank you! I haven’t tried anything like that but you could definitely give it a shot! Oat flour might work well too. Please let me know how it goes for you! Good luck!
I normally don’t comment online about recipes, but this one is so good I have to! This really is the perfect veggie burger. It holds its shape so well and tastes amazing. The moisture in the spinach and celery balances the dry ingredients and the millet (I’ve found that grains can sometimes cause other burger recipes to taste pasty). I served with the recommended honey mustard sauce (which I did make with actual honey substituted for the maple syrup, and half the volume to give the sauce more tang and spice than sweetness) and avocado slices. What a delicious combination (although my mother ate hers plain and was just as satisfied)! I’ve thrown this recipe into the rotation! Next time I’m thinking of trying a topping of micro greens or radish sprouts.
Thank you so much for taking the time to let me know! I really appreciate the feedback. I actually haven’t made this one in awhile so I will have to add it back into my weekly rotation. I love that honey mustard sauce with so many things. It is one of my favorite condiments for sure. I like how you played around with the ratios to make it tangier. Nice. And I LOVE your topping ideas – sounds really good! Best to you and your mom during these crazy times!
These millet burgers are my favorite & the 2 people i cook for every month are always asking me to make triple the recipe. I used the cilantro & parsley mixture & I air-fried my millet-veggie burgers. I didn’t use maple syrup (to sweet for me) instead I used “Lakanto golden monk fruit” I do not like the taste of amaranth flour so i used arrowroot flour instead.
Thank you so much, Terry! I’m so happy you and the people you cook for have been enjoying these! Air frying is genius! I’ll have to try that the next time around! Best, Elaine
These patties were very good. I will definitely be making these again. Delicious
Thank you so much! Glad you enjoyed them and plan to make again! 🙂
My husband loved these! I made them as listed except, on a whim, I through in 1/3 cup of toasted almonds ground fine in my food processor and 1 tablespoon of brown sugar since I didn’t have any maple syrup. I served them with the sliced avocado and honey mustard as suggested. By the way, I used my 12 cup food processor to mince everything and it worked just fine. Thank you for this recipe. It was different from anything I had ever tried before, and very good.
I’m so happy to hear that, Kalpa! Thank you so much for leaving this positive review! I agree – it is definitely a unique recipe!
I have never used millet before and this recipe made me a believer!! I followed it to the tee and am getting ready to make my second batch. And so healthy. Thanks!!
Thanks, Page! So happy to hear you oved it so much and are making a second batch. I love how nutritious they are too. And millet is a fun new grain to work with for sure. Thank you so much for taking the time to leave a review/rating! Best, Elaine
I made these tonight for my picky family and they loved them! I left out the turmeric but seasoned both sides of the patties with extra salt, pepper, and garlic seasoning before frying. I was thinking of making them the size of tater tots for another occasion. Thank you so muck for using millet in a recipe. It’s one of the few grains that I can eat. I would love it if you could incorporate it in some more of your wonderful creations as I am loving your ideas!! You’re awesome!!
Awesome thank you so much for letting me know! Glad the fam loved them! Love your extra seasoning touch! And I LOVE the idea of tater tots. Definitely check out my sweet potato quinoa tots – I wonder if you could add millet to those in place of the quinoa! Or in addition too! If you do please let me know. And I will definitely try and add more millet recipes to the blog. Such a great gluten-free grain that is so underutilized!
Hi, I was just wondering why you put maple syrup in veggy burgers. I am looking for meals or recipes without sugary stuff. The rest of the recipe is fine, thanks
Hi Ria, Great question! It is not critical to the consistency of the veggie burgers. I just personally love the balance of thew sweetness against the spicy earthy turmeric flavor. It works well from a flavor perspective but you can totally leave it out if you prefer!
This is a very nice recipe. If someone cannot use carrots I would try replacing it with grated sweet potato. I made this recipe & i didn’t use spinach; instead i used 1+1/2 c. chopped parsley & 1+1/2 c. chopped cilantro + it came out so fantastic + instead of salt I used “San-J low sodium, GF soy sauce” + all my ingredients are organic. Yummy!!!
I am enjoying many of your recipes. Thanks so very much.
Thank you so much, Terry! I’m so glad you liked it and are enjoying my recipes! Sweet potato is the perfect substitution for carrots – great idea! Thank you! and herbs are fantastic substitute for spinach – I will try that out myself next time I make them! Thanks, again!
Look amazing! Has any tried baking instead of frying?
Hi, Helen! Thank you so much! I haven’t tried baking these recently (or maybe ever) but I ‘m sure it would work fine. I love to pan fry them in olive oil for added texture and flavor. Up to you though! Eager to hear what you think! Thanks, Elaine