Nut-Free Garden Ultimate Plant-Based Burger
Bite into the irresistible Nut-Free Garden Ultimate Plant-Based Burger, a flavor-packed vegan masterpiece that's as hearty as it is wholesome. Perfect for those with nut allergies, this recipe combines protein-rich chickpeas and nutty brown rice with sautéed veggies like carrots, zucchini, and mushrooms for a nutrient-dense patty full of texture and earthy flavors. Seasoned with smoky paprika, aromatic cumin, and a hint of soy sauce, these golden-brown patties deliver bold, savory notes in every bite. Served on toasted buns with crisp lettuce, juicy tomato slices, and creamy vegan mayonnaise, this plant-based burger is proof that satisfying comfort food can be 100% vegan and completely nut-free. Ready in just 35 minutes, it's the ultimate crowd-pleaser for weeknight dinners, BBQs, and more!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, finely diced Red onion
- 3 minced Garlic cloves
- 1 large, shredded Carrot
- 1 medium, shredded Zucchini
- 200 grams, finely chopped Button mushrooms
- 1 400 grams, drained and rinsed Canned chickpeas
- 1 cup, cooked Brown rice
- 2 tablespoons Flaxseed meal
- 2 tablespoons Soy sauce
- 1 teaspoon Smoked paprika
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Breadcrumbs
- 4 whole Burger buns
- 4 large Lettuce leaves
- 1 large, sliced Tomato
- 4 tablespoons Vegan mayonnaise
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced red onion and sauté for about 3 minutes until softened.
Add the minced garlic, shredded carrot, shredded zucchini, and chopped mushrooms, and cook for another 5 minutes until the vegetables are soft and most moisture has evaporated.
In a large mixing bowl, mash the drained chickpeas with a fork or potato masher, leaving some texture.
Add the cooked vegetables, cooked brown rice, flaxseed meal, soy sauce, smoked paprika, cumin, salt, and black pepper to the mashed chickpeas.
Mix in the breadcrumbs and thoroughly combine everything until the mixture holds together. Adjust seasoning if necessary.
Form the mixture into four equal-sized patties.
Heat the remaining olive oil in the same skillet over medium heat.
Cook the patties for about 4-5 minutes on each side, until golden brown and firm.
While the patties are cooking, lightly toast the burger buns.
Assemble the burgers by spreading vegan mayonnaise on each half of the toasted buns.
Place a lettuce leaf on the bottom half of each bun, followed by a patty, a slice of tomato, and top with the other half of the bun.
Serve immediately and enjoy your Nut-Free Garden Ultimate Plant-Based Burger.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 1543 mg | 67% | |
| Total Carbohydrate | 84.7 g | 31% | |
| Dietary Fiber | 12.2 g | 43% | |
| Total Sugars | 13.5 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 860 mg | 18% | |
*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.
