A hearty meatless burger that will please even the biggest meat-eater! Spicy Vegan Celeriac Pinto Bean Burgers that are gluten-free, top 8 allergy-free, freezable, and won’t fall apart! Loaded with smokey chipotle flavor, this healthy veggie burger recipe well be a star at the dinner table!
With Memorial Day and the impending summer just around the corner, it’s time to break out ALL the burger recipes! But veggie and bean burgers are not just a summer staple for the meatless vegan eaters, but an essential year-round in this Strength and Sunshine house. My freezer is never without a batch of individually wrapped veggie burgers that I can simply grab from the freezer, pop in the microwave for less than 2 minutes, and have my main dish ready to go!
When I’m not making a burger recipe for you guys, and I’m just whipping some up to restock the stash, I have a very simple, haphazard method for making them. Similar to how I make my “non-blog-worthy” granola. There are the staples: beans, some veggies, something grainy, and “egg” replacement, and then anything fun I feel like throwing in. The odds and ends I have in the kitchen, the “everything but the kitchen sink” protocol.
You get a lot of free sample snacks and such when you’re a food blogger and I end up with random chips, nuts, spreads, etc. Granola and veggies burgers are where I end up using those bits up! I don’t snack and need to use those bits up…so random combinations it is! But don’t worry, these “not random” pinto bean burgers have actual ingredient measurements and follow an actual recipe; no odds and ends! We have your standard pinto beans, a big ‘ole celeriac root, roasted red peppers, parsley, gluten-free rolled oats, and ALL the spices! Not to mention, a recommended drizzle and addition of Sriracha!
These celeriac pinto bean burgers are blended in a food processor, shaped into patties, and baked right in the oven. Super hearty, durable, and entree-worthy. With the chipotle and smokey (smoked paprika) flavors, these burgers definitely standout and will please any meat-eater (i.e. these are MAN-approved). Bring them to a cookout or summer dinner in. Perfect for all the gluten-free, vegan, and allergy-free eaters you may have on your hands!
Spicy Vegan Celeriac Pinto Bean Burgers
- Preheat the oven to 425°F.
- Add all ingredients to a food processor and process until you have a "chunky" dough mixture.
- Form 6 large patties out of the mixture with your hands and place them on a Silpat or parchment paper lined baking sheet.
- Bake the patties for 20 minutes, flip, and bake another 20 minutes.
- Serve with a drizzle of Sriracha or allow the patties to cool completely before wrapping each in wax paper and freezing in a plastic bag.
Easy and chock-full of plant protein and veggies! You can increase or decrease the amount of spice in these pinto bean burgers to suit your preferences. I guess these burgers were a bit random, but they are mighty delicious and far from any boring meatless burger mess! Impress the guests, or if you’re like me, just stock the freezer!
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