A Meatless Burger You’ll Absolutely Love

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

If you have a craving for a burger, you can fulfill that desire without the meat or cheese! These super easy, fiber-filled burgers are so flavorful that you won’t be missing the classic order. You can also top it with avocado and a vegan aioli sauce to make them more decadent.

Note: These burgers need to be handled with care as they are soft when forming the ball because there is no strong binding agent. These can be eaten as a burger or eaten on a bed of salad or as a protein serve with a vegetable dish.

Nutrition Info based on 1 serving out of a 4 burger yield (does not include optional aioli sauce — see below)

Aioli Nutrion Info based on 1 Tbsp.


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  • 1 15 oz can (400 g) cooked chickpeas or canned (BPA free)
  • 1/2 bunch of fresh cilantro (coriander), chopped (save some leaves for the burger garnish)
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp coriander ground
  • 2 fresh garlic cloves, crushed
  • ¼ cup of buckwheat flour, plus extra for rolling patties
  • salt and pepper to taste
  • 1 14 oz (400 g) canned corn kernels (BPA-free) or lightly cooked
  • 1 – 2 tbsp coconut or olive oil for cooking

Vegan Aioli (optional):

  • 1/2 cup (75 g) blanched almonds
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 garlic clove
  • 1 tbsp dijon mustard
  • salt and pepper, to taste
  • 6 tbsp water


Burger Directions:

  1. Process chickpeas, fresh coriander, spices, garlic, flour, salt and pepper. Pulse until mixed well.
  2. Add corn kernels and pulse until well combined but it still maintains good texture.
  3. Form 4-6 balls and roll in extra buckwheat flour and form burger patties.
  4. Place in fridge for 30 minutes to help them hold their shape.
  5. Using a non-toxic non-stick pan, heat on moderate heat the oil then lightly fry the burgers for 5 minutes on each side.

Aioli Directions:

  1. Soak almonds in water for 2-4 hours then rinse well.
  2. Add all ingredients except for the water to a blender or food processor and process until smooth.
  3. Gradually add the water until the desired consistency is achieved.
  4. Serve immediately or refrigerate until needed.

You can enjoy this burger and aioli (or Greek yogurt or savoury cashew cream) on healthy bread, or on a bed of baby spinach leaves with homemade tomato sauce, fresh tomato, gherkins, beets, cucumber, spinach, onions or anything else you enjoy.


  • Chickpeas – butter beans, cannellini beans
  • Buckwheat flour – any other preferred flour
  • Almonds – cashews, macadamias

Prep time: 30 minutes

Cook time: 10 minutes

Total time: 40 minutes

Servings: 2 - 4

  • Nutrition per serving:
  • Calories290
  • Fat13g
  • Saturated Fat1.5g
  • Cholesterol0mg
  • Sodium520mg
  • Carbohydrates33g
  • Fiber7g
  • Sugars6g
  • Protein 9g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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