Dairy-Free Garden Ultimate Plant-Based Burger
Experience the perfect harmony of wholesome goodness with our Dairy-Free Garden Ultimate Plant-Based Burger! This hearty, flavor-packed burger combines protein-rich black beans and quinoa with vibrant grated carrots, red bell peppers, and red onions for a beautifully textured patty. Flavored with parsley, garlic, cumin, and paprika, and bound by flaxseed for a vegan-friendly touch, these homemade patties are seared to golden perfection for a satisfying bite. Nestled in toasted whole wheat buns and layered with crisp lettuce, ripe tomato slices, and creamy avocado, this burger is a nutritious, dairy-free delight for plant-based enthusiasts. Ready in just 40 minutes, it’s perfect for a quick and healthy meal that's sure to please vegans and carnivores alike.
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Recipe Information
Ingredients
- 1 cup Black beans, canned and drained
- 1 cup Quinoa, cooked
- 1 medium Carrot, grated
- 0.5 medium Red bell pepper, finely chopped
- 0.5 medium Red onion, finely chopped
- 2 tablespoons Fresh parsley, chopped
- 0.5 cup Oat flour
- 2 tablespoons Flaxseeds, ground
- 5 tablespoons Water
- 2 cloves Garlic, minced
- 2 tablespoons Soy sauce, low sodium
- 1 teaspoon Cumin, ground
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 pieces Whole wheat burger buns
- 4 pieces Lettuce leaves
- 1 medium Tomato, sliced
- 1 medium Avocado, sliced
Instructions
In a small bowl, mix the ground flaxseeds with 5 tablespoons of water and set aside for 5 minutes to thicken. This will act as the egg substitute in the recipe.
In a large mixing bowl, mash the black beans with a fork until a rough paste forms.
Add the cooked quinoa, grated carrot, chopped red bell pepper, chopped red onion, chopped parsley, oat flour, garlic, soy sauce, cumin, paprika, black pepper, and the flaxseed mixture to the bowl.
Combine the ingredients thoroughly until they are well incorporated. The mixture should hold together when pressed.
Divide the mixture into 4 equal portions and shape them into burger patties.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Place the patties in the skillet and cook for about 6-8 minutes on each side, or until they are golden brown and heated through.
Toast the whole wheat burger buns lightly in a separate pan or toaster.
Assemble the burgers by placing each patty on a toasted bun. Top with lettuce leaf, a slice of tomato, and avocado slices.
Serve immediately and enjoy your dairy-free garden ultimate plant-based burger!
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2550 mg | 111% | |
| Total Carbohydrate | 266.3 g | 97% | |
| Dietary Fiber | 60.2 g | 215% | |
| Total Sugars | 31.9 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 721 mg | 55% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 3460 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
