Veggie Burger

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Veggie Burger

Jill Dalton
Who doesn’t love a good plant based vegan veggie burger? This veggie burger is a bit different than a standard burger because of being cooked into a loaf. The reason we chose to make it this way is because we always struggle to find a gluten free, vegan burger bun that doesn’t taste like sawdust and holds together when you eat it. We end up eating our veggie burgers on bread. Well, I know you all know where I am going with this. A round burger on square bread leaves many bites with only bread and no burger.
By making this burger recipe in a bread loaf pan, you have a burger that is the same shape as your bread and has the added benefit of being able to slice your burger to your preferred thickness. We use our Gluten Free Bread recipe with these veggie burgers.
4.75 from 4 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 8 people
Calories 249 kcal



  • At least 6 hours before starting the recipe, soak buckwheat groats and quinoa. Drain and lightly rinse them right before using.
  • Preheat oven to 350°.
  • Sauté onions and mushrooms until all of the moisture is cooked out, about 5 minutes adding the garlic during the last couple minutes of cooking.
  • Add all of the ingredients to a food processor and blend just until mixture is uniform but not so far that it is pasty.
  • Let mixture sit for 15 minutes.
  • Pour mixture into a silicone bread pan or a bread pan lined with parchment and smooth the top.
  • Second Option: If you want regular round burgers, shape into burger patties and place on a parchment lined baking sheet.
  • Bake for 1 hour. (If making round burgers bake for 15 minutes on each side).
  • Once baked let cool for 10 minutes before removing from the pan.
  • Let cool for another 20 minutes. This gives the loaf time to set up more firm. If is even better if you make this the day before and let it cool completely in the fridge. It will be much more firm.
  • Slice the desired thickness of your burger. Optional: Fry both sides for a few minutes either on a well seasoned cast iron skillet, a non-stick pan or on the grill .
  • Loaf will keep in the fridge for up to a week.
  • You can also slice off the desired amount for one meal and freeze the remaining portion for another meal.


Calories: 249kcalCarbohydrates: 38gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 258mgPotassium: 554mgFiber: 14gSugar: 4gVitamin A: 2987IUVitamin C: 4mgCalcium: 62mgIron: 3mg

18 thoughts on “Veggie Burger”

  1. Veggie burger looks great. Gotta try it. I think I would try to have my burger slices at little bit thinner but not too thin that they would crumble. Seems like you put a lot of work into perfecting the recipe, Jill. Much appreciated. Thanks for all you and your husband do.

  2. Hello . Your recipe looks wonderful. I must be on a low histamine diet ( also gluten free, no egg, no soy, almost no dairy) Low histamine means no tomato, no dried herbs or spices no mushrooms, no vinegar- from your recipe. I can substitute coconut aminos for Bragg aminos & more fresh onion for dried onion. No cumin or paprika. After taking out these items – would it be worth trying to make this? I have Mast Cell Activation Disease and there are so few foods I can tolerate. This recipe sounds wonderful. Thank You so much. ???

    1. Hello Susan, I think the burgers would be pretty bland if you didn’t have the spices, tomato paste and vinegar.

    2. Martha Johnson

      You are living with more than one persons load of challenges. I hope you find the right help for the food you can enjoy. I know nothing about your disease but will be researching it. I know there are recipes out there for almost every life style. I hope you find your answers

    1. To Susan K. Can you do Red Bell Peppers? I substitute roasted red bell peppers for tomatoes in recipes. I just blend them first for same consistency as tomato sauce. I also do low histamines, but I don’t have your condition so I can use some spices, such as basil and lemon verbena together (instead of Italian seasoning). Just thought I’d throw that out there in case you could do it. Good Luck. Karey Spirit

  3. Hi Jill I made your veggie loaf today. It was a little much for my food processor. So I took halve out and processed separately. and combined together in one loaf pan. It filled the pan to the brim. Does this sound right or have I done something wrong? I may have processed it to much. It came out firm. Which I liked. I found it a little bland. Hope it will be better tomorrow as if sits in the fridge. The picture shows a tomato sauce to go on top as with a regular meat loaf? I could not fine that in the recipe. It said to combined all together.. I want to try the suggestion to fry it up, while firms is feels undercooked.. I used all the ingredients you called for and no substitutes I enjoy your videos and recipes. I want to try your vegan chocolate oatmeal bar next. I have tried your oatmeal cookies, your raisin cake,

  4. I made this yesterday & had it with lunch today, absolutely delish! I omitted the cumin as it repeats on me, used on 1 large garlic clove and used black beans as I did not have any kidney beans in the house. Love your idea about the square bun & working on that loaf today, thanks so much for this recipe!

  5. Both the vegie burger and the bread are a lot of food to make, just to try something. How do I make one burger to try and get the same cooking result, doneness wise?

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