Vegan & Gluten Free Burgers

vegan and gluten-free burgers

Is anyone else 100% over the summer weather & ready for autumn already?

Or flat has been like a greenhouse all summer. I know that sunlight is good for you, I know it’s supposed to make you cheerful, but it just makes me sticky and irritable.

As a girl who lives for cute wool tights & fluffy socks & cardigans, who has piles of blankets in every room and a hot water bottle with a name, Summer is not my time of year.

One thing I am going to miss about summer now that the cold nights are drawing in? Eating outside.

  • Al-fresco coffee at tables on the street (very Parisian).
  • A bowl of chips with a pint in a beer garden (somehow chips & a beer counts as a meal in how weather)
  • A thrown-together dinner on the balcony (which seems to be every dinner in hot weather – who has the motivation to actually cook?).

One iteration of outdoor dining I especially love? Family barbecues. My folks live out in the countryside, in a big ole house with a big ole garden, and summer weekends will regularly find me and my husband, siblings, extended family and any friends who happen to be passing by passing by, out in their garden.

gluten-free and vegan burgers

Well have a dip, play a little ball, break out an icy cold beer and, inevitably, around four o’clock, someone will suggest an impromptu barbecue.

Now, barbecues aren’t typically full of plant-based (hi, beefburgers) or gluten-free (burger buns, anyone?). But they can be.

My family don’t do barbecues by halves:

A table heaving with salads (potato salad, green salad, tabboula & slaw Are all favourites).

Skewered chunks of veggies and tofu (or halloumi if you’re not vegan) marinated in herbs and olive oil and grilled.

And then there’s the burgers.

Often friends or family will bring their own mea to grill. My family are vegetarian so brands like Quorn and Linda McCartney are an easy reach.

By they’re not always gluten free and plant based.

And, much as I love salads & veggie kabobs, have you really had a barbecue if you’ve not almost dislocated your jaw trying to take a full bite out of a burger in a bun with all the trimmings?

Stuff into a vegan and gluten-free bun, load up with lettuce, pickles, veganaise, and beef tomato and join in the barbecue.

These vegan and gluten-free burgers are a bit of a faff to make though – they’re not something you can whip up at five minutes notice before an impromptu barbecue. The good news is that this mixture makes 8-10 burgers, and freezes really well. Make them on a rainy Sunday afternoon, so you can enjoy them on a sunny Sunday afternoon.

How to make gluten-free and vegan burgers
Vegan and gluten-free burgers
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr

These vegan and gluten-free burgers are the perfect plant-based and coeliac-friendly barbecue food. Prepare in advance & freeze for up to 6 weeks.

Course: Main Course
Cuisine: American, Gluten-Free, Vegan
Wet ingredients:
  • 70 ml gluten-free soy sauce
  • 35 ml. Vegetable oil
  • 2 tbsp. Tomato puree
  • 350 ml. Cold water
Dry ingredients:
  • 50 g Rice flour
  • 50 g Potato starch
  • 50 g Buckwheat
  • 50 g Gram flour
  • 50 g. Cornflour
  • 2 tbsp. Xanthan gum
  • 6 tbsp. Nutritional yeast
  • 4 tbsp. Onion powder
  • 2 tbsp. Garlic powder
  • 1 tsp. Chili flakes
  • 2 tsp. Cumin
  • 2 tsp. Coriander
  • 1 tsp. Oregano
  1. Add all the wet ingredients to your bowl and combine

  2. Add the flours and spices, then start mixing slowly

  3. If you’re using a freestanding electric dough mixer, you’ll want to gradually increase the speed to about half-way, then allow the mixer to do its thing for about five minutes

  4. If you’re going old-school, slowly stir the ingredients together with a big wooden spoon, then move on to mixing with (clean) hands until you’ve got a dough. Knead on a hard surface (dusted with rice flour) for a good five minutes or so

  5. Once you have a well-kneaded dough, split it out into 8-10 individual burgers. Wrap each one in cling-film, and steam (in a sieve or colander suspended over boiling water, covered by a lid) for an hour and a half, turning halfway through cooking. You’ll probably need to do this in two batches – keep the second batch in the fridge whilst the first batch cooks.

  6. Once your burgers have steamed and are solid to the touch, allow to cool completely and refrigerate for 3-5 days, or freeze for up to six weeks.

Recipe Notes

These are best made in a dough mixer, but if you don’t have one (because why would you), start by mixing by hand in a big bowl with a wooden spoon, then knead on a flat surface for a good few minutes once its formed into a dough.

If you want to learn more about getting started on your gluten-free and vegan journey, check out my:

How to make a vegan and gluten-free burger

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