These vegan and gluten-free Asian Veggie Burgers have a fun flavor twist!
While I live for the typical black bean burger or chickpea burger, these asian-inspired patties are infused with ginger, garlic and tamari (soy sauce) alongside edamame and veggies! A deliciously fun change of pace, and you can serve different sides other than the usual fries too. Like sesame broccoli or cucumber salad or even brown rice!
I opted to wrap them in fresh lettuce leaves instead of burger buns. Doing this adds crunch and a freshness that you can’t beat. Plus, because the burgers are more dense (like all my other burger recipes), so you really don’t need the bread but go for it if you want the bun 🙂 Terry never says no to a bun haha! If I’m going all out, I can’t resist the bun either.
I drizzled the burgers with drippy tahini but feel free to use a sriracha mayo or spicy sauce of your choice. This recipe makes 8 burgers which may seem like a lot at first but we went through them quickly! Terry ate 2 for dinner and 2 for lunch the next day, while I ate 1 for dinner and 1 for lunch the next 3 days… still with me?! Hah. I recommend cooking them all at once and then refrigerating or freezing any leftovers. Or cut the recipe in half if it’s just you, but they do go fast because they’re that good and I love that you can freeze the cooked burgers and reheat them later!!
Enjoy! Let me know what side you chose to serve the burgers with in the comments below 🙂Print
Deliciously hearty Asian Veggie Burgers that are vegan and gluten-free, and bursting with fresh flavor!
1 tablespoon coconut oil (or avocado oil)
1/2 yellow onion, diced
1 jalapeño, diced
1/2 bell pepper, diced
1.5 tablespoons fresh minced ginger
1 clove garlic, minced
pinch of salt and pepper
2 tablespoons tamari (or soy sauce)
1 zucchini, shredded
1.5 cups shredded carrots
1 cup edamame
1 15-ounce can white cannelini beans, drained and rinsed
lettuce leaves and tahini, for serving
3/4 cup all-purpose gluten free flour (or oat flour)
1/2 cup coconut flour
2 tablespoons ground flaxseed
1/2 teaspoon sea salt
1/2 teaspoon black pepper
On the stovetop, add the oil to a pan and heat over medium-high heat. Once hot, sauté the onion until soft and translucent, about 3-4 minutes. Add the jalapeño, chopped bell pepper, minced ginger and garlic, pinch of salt and pepper and the tamari to the pan. Sauté for 5-7 minutes, or until soft. Turn off heat and set aside.
Meanwhile, finely shred the zucchini, carrots and edamame in a food processor until loosely shredded. Transfer to a large bowl. Next, rinse and drain the beans and add to the food processor to blend until mostly mashed. You may have to scrape the sides down in between blending. Transfer to the same large bowl.
In a small bowl, combine and mix all ingredients for the dry mixture (gluten free flour, coconut flour, ground flax, sea salt, black pepper). Transfer this dry mixture and the sautéed onion and veggie mixture to the large bowl.
Mix everything together until well combined (your hands will work best!). It also helps a lot if your hands are wet to prevent sticking. Then form into 8 patties. Lay them flat on a plate and cover with plastic wrap.
Refrigerate for 20 minutes to set.
Remove veggie patties from refrigerator and heat up the same pan on medium heat. Spray with nonstick spray or melt coconut oil and cook each patty until golden/browned, about 4 minutes on each side. You can also grill them!
Serve on a large lettuce leaf or a bun with tahini or sauce and whatever other toppings you would like.
Keywords: asian veggie burger, vegan asian burger recipe, vegan veggie burger, edamame burger, gluten free burger recipe, asian inspired vegan burgers