Gluten-Free Garden Ultimate Plant-Based Burger
Step into a world of vibrant flavors and wholesome ingredients with the Gluten-Free Garden Ultimate Plant-Based Burger! This satisfying vegan recipe combines nutrient-packed quinoa, hearty black beans, and an array of colorful vegetables like grated carrot, red bell pepper, and red onion to create a truly crave-worthy burger patty. Held together with a flaxseed "egg" and chickpea flour, these burgers are naturally gluten-free and perfectly spiced with tamari, smoked paprika, and cumin for a smoky, savory kick. Cooked to crispy perfection in olive oil and nestled between gluten-free buns, it's a gluten-free, dairy-free, and protein-filled option your taste buds will thank you for. Perfect for summer cookouts or a healthy weeknight dinner, this plant-based burger is both nutritious and delicious, ready to shine with your favorite toppings like avocado, lettuce, or tomato!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 15 oz can Black beans, drained and rinsed
- 1 medium Carrot, grated
- 0.5 medium Red bell pepper, finely chopped
- 0.5 medium Red onion, finely chopped
- 2 cloves Garlic, minced
- 0.5 cup Chickpea flour
- 2 tablespoons Ground flaxseed
- 6 tablespoons Water (for flax egg)
- 2 tablespoons Tamari (gluten-free soy sauce)
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 Gluten-free burger buns
Instructions
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed. Set aside to cool.
Prepare the 'flax egg' by mixing 2 tablespoons of ground flaxseed with 6 tablespoons of water in a small bowl. Let it sit for 5 minutes to thicken.
In a large bowl, mash 1 can of black beans with a fork or potato masher until mostly smooth.
Add the grated carrot, chopped bell pepper, red onion, minced garlic, cooked quinoa, chickpea flour, flax egg, tamari, cumin, paprika, salt, and black pepper to the mashed beans. Stir well until all ingredients are thoroughly combined.
Divide the mixture into 4 equal portions and form into patties.
Heat the olive oil in a large skillet over medium heat. Once hot, add the patties and cook for 5-7 minutes on each side, or until crisp and cooked through.
Serve the patties on gluten-free buns and top with your choice of condiments and vegetables such as lettuce, tomato, and avocado.
Nutrition Facts
Calories |
2432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5572 mg | 242% | |
| Total Carbohydrate | 381.4 g | 139% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 37.3 g | ||
| Protein | 84.4 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 2679 mg | 57% | |
*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.
