These healthy veggie burgers are loaded with zucchini, potatoes, carrot, and onion for a tasty pattie that’s easy to make.
They are baked, not fried, and hold well together. They’re also vegan, nut-free, gluten-free and oil-free.
These veggie burgers are perfect for building a classic burger, but they are also great for a snack on their own, especially topped with this quick universal cashew sauce. You can also add them to salads, wraps or bowls.
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Simple Whole Food Ingredients
These delicious veggie burgers are made with a few simple everyday ingredients. They are easy to make, nutritious, and healthy. Here’s what you need:
- potatoes – I used 3 medium potatoes
- veggies – I added zucchini, carrot, and onion. You don’t need to peel or drain the zucchini.
- chickpea flour – it helps bind the burgers so they hold well together
- flax seeds – use ground flaxseed, not whole flax seeds, it helps to bind the patties
- spices – you’ll need cumin, garlic powder, oregano, and himalayan salt
For the full ingredients list, measurements, and instructions, please find the recipe card below.
Healthy Homemade Veggie Burgers
These healthy homemade veggie burgers are a great alternative to store-bought veggie burgers.
They are made with clean everyday ingredients and are budget-friendly too. Plus, they are just so easy to make. Just throw some potatoes and other veggies, like zucchini, carrot, onion in a food processor. No shredding or hand chopping, no draining. Bind them with some ground flaxseed and chickpea flour, season with spices and you’re ready!
Perfectly healthy and clean burger patties that are firm on the outside and tender on the inside. Hold together well, and are oven-baked, not fried in oil.
These veggie burgers are low in fat and high in fiber. They are also nut-free, gluten-free, and oil-free.
These Veggie Burgers are:
- vegan (plant-based)
- egg-free
- dairy-free
- gluten-free
- oil-free
- nut-free
- baked, not fried
- high in fiber
- easy to make
- hold well together
- budget-friendly
- suitable for your or your kid’s lunch box
- great on a bun, salads, as a snack on their own
How to Store
You can store cooked patties in the fridge in a sealed container for up to 4 days.
Reheat them before eating for a few minutes in a skillet or on a baking tray in the oven. You can also enjoy them cold.
These veggie patties are not suitable for making in advance as the chopped veggies release more water with time. You may need to drain the veggies, add more chickpea flour, or ground flax seed to bind them after that.
How to Serve
Here are some of our favorite ways to enjoy these veggie burgers, whether as a main meal, appetizer, or snack:
- Enjoy them as a classic burger on a toasted bun with your favorite burger toppings, like lettuce, tomato, avocado, red onion, ketchup, mustard.
- Serve them as a main meal topped with our favorite quick universal cashew sauce and a fresh juicy salad, like this chickpea mediterranean salad and toasted bread.
- As a party appetizer shape them into smaller nuggets and serve with dipping sauce, ketchup, etc.
- Add them to a loaded salad bowl or grain bowl with some fresh leafy greens, colorful veggies, and a sauce.
More Vegan Patties and Nuggets Recipes
- Sweet Potato Quinoa Burger Patties
- Homemade Falafel Recipe
- Baked Chickpea Balls
- Healthy Vegan Nuggets
- Lentil Meatballs in Tomato Sauce
If you try these Veggie Burgers with Zucchini and Potato, please leave a comment and ★★★★★ recipe rating below. If you take a photo and share it on Instagram or Facebook, please tag me with @wellnessdove and use #wellnessdove as I would love to see your remakes!
Veggie Burgers with Potato and Zucchini
Ingredients
- 3 medium (400 g) potatoes
- 1 medium (280 g) zucchini
- 1 large (120 g) carrot
- 1 (110 g) onion
- ½ cup (60 g) ground flax seed
- ½ cup (60 g) chickpea flour
- 2 tsp cumin
- 2 tsp garlic powder
- 1 tsp oregano
- 1 tsp Himalayan salt
Instructions
- Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
- Place the potatoes, zucchini, carrot, and onion in a food processor and pulse for a minute until roughly chopped. Don't over-process it as the veggies will release more water. Leave a few chunky bits and bites, we want the burgers to have some texture.
- Then, add all the ingredients – chopped veggies, ground flax seed, chickpea flour and spices in a large bowl. Stir until everything is well combined. The mixture should be moist but easy to shape.
- Use your hands to lightly press and shape the mixture into 9-10 patties.
- Bake for 30 mins, then let cool for a few minutes until firm.
- Serve on a toasted bun with your favorite toppings like onion, avocado, tomato, lettuce, and ketchup. You can also enjoy them topped with our Quick Creamy Cashew Sauce.
Notes
- If your food processor is small, you'll need to work in batches. Sometimes I chop the potatoes, carrot, and onion first, then the zucchini. After that, mix everything in a bowl.
- If you chop the veggies into very little pieces, they will release more water. If this happens you may need to add more chickpea flour or ground flaxseed to the mixture until it sticks.
- You have to shape the patties right after you prepare the mixture as it becomes more watery with time.
- I prefer to grind my whole flax seeds at home in a blender. Then, keep them in a glass jar in the fridge.
Do you freeze them cooked or raw?
Hi Rita,
You can freeze them cooked. Just let cool then store cooked patties in a sealed container or freezer-safe bag for up to 3 months. I’d suggest placing a square of wax or parchment paper between the patties so they don’t stick together.
Can these be made with sweet potatoes instead of white potatoes and still have the same texture?
Hi Connie,
yes, you can try it with sweet potatoes. Just use the same amount as the white ones and I think they will turn out the same.