Paleo Ultimate Bean Burger
Elevate your burger game with the Paleo Ultimate Bean Burger—a plant-based, nutrient-dense twist on the classic favorite, perfect for clean eaters and Paleo enthusiasts alike. This innovative recipe swaps traditional beans for a wholesome blend of sweet potato, cauliflower, and flaxseed "egg," delivering a patty that's both hearty and flavorful. Toasted walnuts and sunflower seeds add a satisfying crunch, while smoked paprika and coconut aminos inject a savory depth of taste. Baked to golden perfection, these burgers are served on crisp lettuce leaves and topped with creamy avocado and juicy tomato slices for a guilt-free yet indulgent experience. Ready in under an hour, this gluten-free, grain-free delight is your new go-to for a healthy burger night!
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Recipe Information
Ingredients
- 1 medium sweet potato
- 1.5 cups cauliflower florets
- 0.75 cup walnuts
- 0.5 cup sunflower seeds
- 0.25 cup almond flour
- 2 tablespoons ground flaxseed
- 2 tablespoons water
- 0.5 medium, finely chopped onion
- 2 cloves, minced garlic
- 1 tablespoon coconut aminos
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 4 pieces, for serving lettuce leaves
- 1 large, sliced for serving tomato
- 1 sliced for serving avocado
Instructions
Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and cube the sweet potato into small chunks. Steam or boil the sweet potato and cauliflower until tender, about 10 minutes. Drain well and set aside to cool slightly.
While the vegetables cook, prepare the flaxseed “egg.” In a small bowl, mix the ground flaxseed with 2 tablespoons of water and let sit for 5–10 minutes until thickened.
Toast the walnuts and sunflower seeds in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until fragrant. Be careful not to burn them. Remove and let cool slightly.
In a food processor, add the steamed sweet potato, cauliflower, walnuts, sunflower seeds, almond flour, flaxseed egg, onion, garlic, coconut aminos, smoked paprika, ground cumin, sea salt, and black pepper. Pulse until the mixture is well combined but still slightly textured. Avoid overprocessing.
Form the mixture into 4 evenly sized patties. Place them on the prepared baking sheet.
Brush the tops of the patties with olive oil. Bake in the preheated oven for 15–20 minutes, flipping halfway through, until golden and firm to the touch.
Remove the patties from the oven and let cool for 5 minutes before serving.
Serve the burger patties on fresh lettuce leaves and top with tomato slices, avocado, or any other Paleo-friendly toppings of your choice.
Nutrition Facts
Calories |
1827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.8 g | 192% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 70.9 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 3487 mg | 152% | |
| Total Carbohydrate | 102.0 g | 37% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 37.4 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2554 mg | 54% | |
*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.
