Vegan Burger with Egg
Elevate your plant-based dining experience with our irresistible Vegan Burger with Egg! This recipe combines hearty chickpea patties, enhanced with grated carrot, oats, and bold seasonings like cumin and paprika, for a satisfyingly textured and protein-packed base. The addition of a plant-based egg substitute layers the burger with a creamy, savory touch that's perfect for any time of day. Served on toasted vegan burger buns and stacked with fresh lettuce and juicy tomato slices, this vibrant dish is as visually appealing as it is delicious. Quick to prepare in just 35 minutes, this vegan spin on the classic burger pairs wholesome ingredients with feel-good flavors, ideal for impressing guests or savoring a comforting weeknight meal. Keywords: vegan burger, plant-based egg, chickpea patties, easy vegan recipes, healthy burger recipe.
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Recipe Information
Ingredients
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 0.5 cup oats
- 1 medium carrot, grated
- 0.5 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 tablespoons ground flaxseeds
- 6 tablespoons water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 4 vegan burger buns
- 4 lettuce leaves
- 1 large tomato, sliced
- 4 servings plant-based egg substitute
Instructions
In a small bowl, combine the ground flaxseeds with 6 tablespoons of water. Stir and let it sit for about 5 minutes to form a flax 'egg'.
In a food processor, combine the drained chickpeas, oats, grated carrot, chopped onion, minced garlic, soy sauce, cumin, paprika, salt, and black pepper. Pulse until the mixture is well combined but not pureed, leaving some texture.
Transfer the mixture to a bowl and stir in the flax 'egg'. Mix until everything is well combined.
Form the mixture into four equal patties.
Heat olive oil in a large skillet over medium heat. Add the patties and cook for about 4-5 minutes on each side, or until golden and heated through.
While the patties are cooking, prepare the plant-based egg substitute according to the package instructions.
Toast the vegan burger buns in a separate skillet or toaster as desired.
Assemble the burgers by placing a lettuce leaf on the bottom bun, followed by a chickpea patty, a slice of tomato, and a serving of plant-based egg. Top with the remaining bun.
Serve immediately and enjoy your delicious vegan burger with plant-based egg.
Nutrition Facts
Calories |
495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1252 mg | 54% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 8.8 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 721 mg | 15% | |
*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.
