Low Carb Garden Ultimate Plant-Based Burger
Elevate your burger game with the Low Carb Garden Ultimate Plant-Based Burger, a wholesome and flavor-packed creation that’s perfect for vegan and keto-friendly meal plans. Featuring a vibrant medley of cauliflower, zucchini, red bell pepper, and garlic, these hearty vegetable patties are bound together with a clever flax egg and enriched with almond flour, nutritional yeast, and chia seeds. Seasoned with paprika and cumin, each patty is pan-seared to golden perfection in coconut oil, delivering a satisfying crunch alongside its nutrient-rich profile. Topped with creamy avocado slices, fresh tomato, crisp red onion, and served on a bed of mixed salad greens, this low-carb masterpiece is a healthy, gluten-free alternative that doesn’t skimp on taste. Ready in just 35 minutes, it’s a delightful option for plant-based food lovers seeking a garden-fresh, guilt-free indulgence!
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Recipe Information
Ingredients
- 150 grams Cauliflower
- 100 grams Zucchini
- 1 medium Red bell pepper
- 2 large Garlic cloves
- 2 tablespoons Ground flaxseed
- 6 tablespoons Water
- 50 grams Almond flour
- 3 tablespoons Nutritional yeast
- 2 tablespoons Chia seeds
- 2 tablespoons Chopped fresh parsley
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Coconut oil
- 375 grams Mixed salad greens
- 1 large Avocado
- 1 medium Tomato
- 0.5 small Red onion
Instructions
Begin by preparing a 'flax egg' as a binder. Mix the ground flaxseed with water in a small bowl and let it rest for about 10 minutes until it becomes a gel-like consistency.
Coarsely chop the cauliflower and zucchini, and cut the red bell pepper into small pieces. Peel and crush the garlic cloves.
In a food processor, combine the cauliflower, zucchini, red bell pepper, and garlic, and pulse until finely chopped but not pureed.
Transfer the chopped vegetables into a mixing bowl. Add almond flour, nutritional yeast, chia seeds, chopped parsley, paprika, cumin, salt, and pepper. Mix well.
Add the prepared flax egg to the vegetable mixture and combine thoroughly. The mixture should hold together well; if needed, adjust with more almond flour.
Divide the mixture into 4 equal portions and form each into a patty about 1.5 cm thick.
Heat the coconut oil in a large skillet over medium heat. Cook the patties for about 6-8 minutes on each side, or until golden brown and cooked through.
While the patties are cooking, prepare the toppings. Slice the avocado, tomato, and red onion thinly.
To assemble, place each patty on a bed of mixed salad greens, and top with avocado slices, tomato slices, and red onion rings.
Serve immediately for the ultimate low carb and plant-based burger experience. Enjoy this nutritious and flavorful garden delight!
Nutrition Facts
Calories |
1376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.8 g | 125% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3762 mg | 164% | |
| Total Carbohydrate | 102.7 g | 37% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 33.9 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 622 mg | 48% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 4041 mg | 86% | |
*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.
