Paleo Vegan Hamburger
Indulge in the ultimate guilt-free comfort food with this Paleo Vegan Hamburger! Perfectly crafted for those embracing a paleo lifestyle or seeking a plant-based twist on a classic favorite, this recipe combines wholesome ingredients like roasted sweet potato, nutrient-packed flaxseed, shiitake mushrooms, and fresh spinach to create hearty, flavorful burger patties. Spiced with cumin and smoked paprika and held together with almond flour, these tender patties are cooked to perfection for a satisfying bite. Opt for crisp lettuce leaves instead of traditional buns and top with vibrant slices of tomato, avocado, and red onion, completing a burger that's both grain-free and dairy-free. Ready in under an hour, this Paleo Vegan Hamburger is a deliciously healthy choice for any occasion!
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Recipe Information
Ingredients
- 1 large Sweet potato
- 0.5 cup Almond flour
- 2 tablespoons Flaxseed meal
- 5 tablespoons Water
- 1 cup Shiitake mushrooms
- 0.5 cup Spinach
- 0.5 medium Onion
- 2 cloves Garlic
- 1 tablespoon Coconut aminos
- 2 tablespoons Avocado oil
- 1 teaspoon Cumin
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 large Lettuce leaves
- 1 medium Tomato
- 1 medium Avocado
- 0.25 medium Red onion
Instructions
Preheat your oven to 400°F (200°C).
Pierce the sweet potato with a fork and bake for 40-50 minutes or until tender. Let it cool, then peel and mash it into a smooth puree.
Prepare the flax 'egg' by mixing the flaxseed meal with 5 tablespoons of water in a small bowl. Allow it to sit for 10 minutes until it thickens.
Finely dice the onion, shiitake mushrooms, spinach, and garlic.
Heat one tablespoon of avocado oil in a skillet over medium heat and sauté the onion, garlic, and mushrooms until softened, about 5-7 minutes. Add the coconut aminos, spinach, cumin, smoked paprika, salt, and black pepper, stirring well. Cook for another 2-3 minutes until the spinach wilts. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the mashed sweet potato, cooked vegetables, almond flour, and flax 'egg'. Mix until a thick, moldable mixture forms. If the mixture feels too wet, add a little more almond flour, one tablespoon at a time.
Divide the mixture into 4 equal parts and shape them into burger patties.
Heat the remaining tablespoon of avocado oil in a large skillet over medium heat. Cook the patties for 3-4 minutes per side until golden brown and firm. Alternatively, bake the patties at 375°F (190°C) for 15-20 minutes, flipping halfway through.
While the patties cook, prepare the toppings: slice the tomato, avocado, and red onion.
Assemble your Paleo Vegan Hamburger by using lettuce leaves as a bun alternative. Place the patty on one lettuce leaf, followed by tomato slices, avocado, red onion, and any additional toppings of choice. Top with another lettuce leaf to complete the burger.
Serve immediately and enjoy your healthy, flavorful Paleo Vegan Hamburger!
Nutrition Facts
Calories |
1191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.2 g | 113% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 3019 mg | 131% | |
| Total Carbohydrate | 92.0 g | 33% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 33.0 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 306 mg | 24% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2073 mg | 44% | |
*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.
