These Sriracha Veggie Burgers are not your typical veggie burger. They’re healthy, gluten-free, and kick the heat up a notch with the awesomeness of sriracha. No one will call these burgers ordinary!
In general, I feel like veggies burgers get a bad rap, sometimes for good reason. There are a number of veggie burgers sold in grocery stores that are bland little patties with not much taste.
People buy them for BBQs or cookouts and when non-veg people see that sad little burger on the grill they make fun of it – which doesn’t help the “vegan food can be delicious” argument.
That’s why I always bring a tasty side dish to BBQs for everyone to try too (like some Vegan Ramen Noodle Salad or Street Fair Corn).
Don’t get me wrong, I love that grocery stores are offering veggie burgers (and some of them are actually really good) but I always like a little more flavor that homemade veggie burgers provide to prove they can be fun, tasty, and filling.
To kick things up a notch and show we vegans can eat well too, I made these Sriracha Veggie Burgers.
Versatile Veggie Burgers
My favorite kind of veggie burger is one that is flavorful, delicious, and hearty. Making my own version allows me to be creative.
Many times I use whatever veggies I have lying around the house and some of the combos are so good! This time around I wanted to add some spice and since I’m obsessed with Sriracha sauce, I thought I’d make a burger based on my obsession.
My Sriracha Veggie Burgers start with oats and chickpeas. I add carrots, onion, and some spices along with the sriracha to make the patties extra tasty. They’re easy to make and no one will call these veggie burgers boring.
I also love to add all sorts of sauces to my veggie burgers to take them to the next level so for this burger I used some vegan ranch to be a cooling factor from the sriracha. I have two ranch versions: one for my Buffalo Quinoa Balls and one that I use on my Vegan Ranch Pasta Salad – either one would be tasty.
I also used a little extra sriracha on the burger because, well why not? (Yes, that is how obsessed I am but feel free to leave that off if you have enough spice from the patty itself.)
Sriracha Veggie Burgers
A note about cooking these. While I love grilling my veggie burgers, I usually fry or bake them first so the coating becomes more solid to make sure they hold together on the grill.
The burgers will keep a few days pre-cooked in the fridge or a few weeks in the freezer and then you can heat them up or grill them when you’re ready to eat.
If you make this Sriracha Veggie Burgers recipe, let me know what you think by ★ star rating it and leaving a comment below.
Share your pictures of any of my recipes on Instagram and use #vnutrition or tag @maryellenvalverde so I won’t miss it!
Sriracha Veggie Burgers
These Sriracha Veggie Burgers are not your typical veggie burger. They kick the heat up a notch with the awesomeness of sriracha. No one will call these burgers ordinary!
Ingredients
- 1 cup gluten free rolled oats or regular if not gf
- 1 can chickpeas (14 oz) - save the juice!
- 1/2 onion chopped
- 1/2 cup carrots grated
- 1/4 cup sriracha
- 4 TB aquafaba (juice from the can of chickpeas)
- 1/2 tsp garlic powder
- 1 TB nutritional yeast
- olive/coconut oil for frying
Toppings
- vegan ranch dressing (optional)
- sriracha
Instructions
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Add oats to a food processor and process until it becomes a fine powder/flour.
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Add rest of the ingredients (not including oil) and pulse until chopped/mixed well. You don't want the mixture fully smooth - keep things a little bumpy.
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Refrigerate for at least 15 minutes for the patties to harden. I find this helps them to keep their shape and not fall apart when cooking.
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Coat the bottom of a large skillet with oil, add burgers (leaving room so they don't touch), and cook for about 4 minutes on each side until they are slightly browned. Cook remaining burgers, adding oil to the skillet if needed.
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Top burgers with ranch and sriracha (if you like) and enjoy!
Recipe Notes
*Nutritional information is for the veggie patty only. It does not include any sauces or bun info.
* The burgers will keep a few days pre-cooked in the fridge or a few weeks in the freezer and then you can heat them up or grill them when you're ready to eat.
You may also enjoy...
Kimchi “Fried” Rice
Buffalo Quinoa Balls
Tofu in Chili Garlic Sauce
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who helps clients regain their energy, confidence and health by adapting and enjoying a plant-based diet. By uniting her functional nutrition education with her passion for plants and mindfulness, Mary Ellen offers a completely holistic and science-based approach to designing a healthy, plant-based life. When she’s not reading up on the latest nutrition research, you can find Mary Ellen doting on her two rescue shih tzus, creating the perfect vegan mac & cheese, or exploring the world with her husband.
These look amazing! I usually don’t make my own veggie burgers because it seems so time consuming, but yours sound really easy! I love the flavors, too.
Thanks so much Amy! I’ve made others that can be time-consuming but these aren’t bad. I will make a few batches at once and then freeze some so I have them on hand for later. 🙂
Oh yum! Sriracha + veggie burger sounds incredible.
Thanks so much Sarah!
Sriracha is one of my favourite things. Anything I can get away with putting it on I do so these burgers are right up my street. Those dribbles of sriracha and ranch…..😋
Thanks Mel, I’m totally with you, I will put sriracha on anything!
I like a little sriracha but not too much – these look really tasty but easy on the spice for me please – though I would be delighted to see these at any bbq
Yes, I remember you telling me you weren’t too into the hot stuff. You could use a little less sriracha for these if you’d like and the ranch really cools things down. 🙂
Oh my goodness, you had me at sriracha, and I love that you smothered these in even MORE hot sauce goodness!
I always feel that I can never use enough sriracha!
Looking forward to trying these Mary Ellen!
Thank you so much Pam! I really hope you enjoy them! 🙂
This looks perfect, love the flavors and flare. Need to try making my own veggie burger with this recipe, thanks!
You had me at sriracha! These look so good. Love the crunchy outside!
These sound incredible! I love each of the individual ingredients and am sure in a burger they would be amazing. Thanks for the idea Mary Ellen 🙂
Oh wow! Irving loves all things spicy—I bet he’d love these!!!
I’m with Irving on the things spicy! I hope he likes them if he gives them a try!
These look and sound delicious. Love the sriracha addition. And yes, those packaged ones can be rough.
I just found your site and subscribed. These veggie burgers look great. I ‘d like to make them, but not fried. Any suggestions on how to bake them? Thank you.
Hi John, I’m so glad you subscribed! I have not tried to bake them yet, so I can’t tell you for sure (I fry them a bit to make sure they stick together) but you could probably bake them for like 20 mins or so at 350 flipping carefully half way through. If you do decide to try it let me know how they turn out!
I keep wanting to make my own burgers… I have tried so many times. But I always fail. I try following the recipe and it just turns out badly and makes me sad. But I have never had any issues with any of your recipes, so maybe I should give this a try. Although the sriracha scares me a bit 😉
These burgers look SO GOOD!
I thoght of you when making these burgers thinking, “Kimmy will not like the sriracha part” haha. You could probably use a little less sriracha if you think it might be too hot.
This was very good and I would make it again. Next time I think I’ll use a binder to see if it holds together a little better.
Thanks so much Renee! Yes, veggie burgers can be tough. I used the aquafaba and thought it held together pretty well once I cooked them but let me know if you try them with a different binder.
It held together fine to make it to the frying pan… but I would love to see if I can make it for the BBQ. I’m going to definitely try because it really tasted good! Sometimes I freeze them and then put them on the BBQ, so that may work with this one. I have one in the freezer now to try the weekend. Just for fun, I also coated one in Panko and fried it. It was yummy!
Oh yes, I’d love to try them on the grill too! I’ll try freezing them as well, that’s a good idea. Ooooh, yes, I love panko! Let me know how they turn out if you do try them on the grill. 🙂
These have seriously been a staple for me!!!! I make them at least twice a month and they even hold up well to pack for lunch at work. Thank you so much for this recipe! I’ve alsp used it to make nuggets instead of burger patties. It’s so simple to make a batch and absolutely delicious!
I’m so glad you’re enjoying them Meghan! That’s such a good idea to make them into nuggets. Totally going to try that soon!