Soy-Free Vegan Hamburger
Looking for a mouthwatering burger that’s both vegan and soy-free? This Soy-Free Vegan Hamburger is the perfect solution for a satisfying, plant-based meal packed with flavor and texture! Made with wholesome ingredients like protein-rich chickpeas, hearty rolled oats, and crunchy walnuts, these patties are seasoned with a bold mix of paprika, cumin, and smoked paprika for a smoky, savory kick. Grated carrots and diced onions add freshness and subtle sweetness, while a flaxseed egg helps bind everything together. Quick to prepare and cooked to golden perfection in a skillet, these burgers are great for anyone avoiding soy or gluten, as they pair perfectly with gluten-free buns and all your favorite toppings like lettuce, tomatoes, and vegan mayo. With only 20 minutes of prep and 15 minutes of cooking, this recipe makes four delicious patties that are perfect for a lunch, dinner, or even your next backyard BBQ!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Cooked chickpeas (drained and rinsed)
- 1 cup Rolled oats
- 0.5 cup Walnuts
- 1 medium Carrot (grated)
- 0.5 cup Yellow onion (finely diced)
- 2 cloves Garlic (minced)
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil (for cooking)
- 4 Gluten-free burger buns
- 4 large leaves Lettuce (for serving)
- 1 medium Tomato (sliced)
- 0.25 cup Vegan mayonnaise or preferred topping
Instructions
In a small bowl, mix the ground flaxseed and water to create a flax egg. Let it sit for 5 minutes to thicken.
In a food processor, add the cooked chickpeas, rolled oats, and walnuts. Pulse a few times until the mixture is slightly coarse but well combined (avoid over-processing).
Add the grated carrot, diced onion, minced garlic, flax egg, paprika, ground cumin, smoked paprika, salt, and black pepper to the food processor. Pulse again until everything is well incorporated and the mixture begins to hold together. Scrape down the sides as needed.
Transfer the mixture to a bowl. Divide it into 4 equal parts and shape them into burger patties about 1/2 inch thick.
In a large skillet, heat the olive oil over medium heat. Once hot, add the burger patties and cook for 5-7 minutes per side, or until golden brown and firm.
Toast the gluten-free burger buns if desired. Assemble the burgers by layering each bun with a lettuce leaf, a chickpea patty, slices of tomato, and a dollop of vegan mayonnaise or your preferred topping.
Serve immediately and enjoy your delicious soy-free vegan hamburger!
Nutrition Facts
Calories |
2695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.7 g | 159% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 28.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3355 mg | 146% | |
| Total Carbohydrate | 350.3 g | 127% | |
| Dietary Fiber | 58.7 g | 210% | |
| Total Sugars | 51.2 g | ||
| Protein | 72.6 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 555 mg | 43% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 3140 mg | 67% | |
*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.
