Vegan Classic Hamburger with Bun
Savor the hearty goodness of a *Vegan Classic Hamburger with Bun*—the perfect plant-based take on a timeless favorite! Crafted with wholesome ingredients like protein-packed chickpeas, rolled oats, and grated carrots, these baked patties are seasoned with bold spices such as smoked paprika and cumin for an irresistible smoky flavor. A flaxseed "egg" binds everything together, creating patties that are tender yet firm. Served on whole wheat buns and topped with fresh lettuce, juicy tomato slices, tangy pickles, and a creamy blend of vegan mayonnaise and ketchup, this recipe is a deliciously satisfying alternative to traditional burgers. Ready in just 40 minutes, it’s ideal for weeknight dinners or casual plant-based cookouts. Perfect for vegans, vegetarians, or anyone looking to enjoy a healthier version of the classic hamburger.
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Recipe Information
Ingredients
- 1 15 oz can Canned chickpeas
- 0.75 cup Rolled oats
- 1 medium Carrot, grated
- 0.5 medium Red onion, finely chopped
- 2 cloves Garlic cloves, minced
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 2 tablespoons Soy sauce
- 1 tablespoon Tomato paste
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 0.33 cup Whole wheat flour
- 4 buns Whole wheat hamburger buns
- 4 leaves Lettuce leaves
- 1 large Tomato, sliced
- 0.25 cup Vegan mayonnaise
- 0.25 cup Ketchup
- 8 slices Pickle slices
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Drain and rinse the canned chickpeas thoroughly and place them in a food processor.
Add the rolled oats, grated carrot, chopped red onion, and minced garlic to the food processor.
In a small bowl, mix the ground flaxseed and water to create a flax egg. Let it sit for 5 minutes to thicken.
Add the flax egg, soy sauce, tomato paste, smoked paprika, cumin, black pepper, salt, and whole wheat flour into the food processor.
Process the mixture until all ingredients are well combined, stopping to scrape down the sides as necessary. The mixture should be chunky but hold together when formed into a ball.
Using your hands, form the mixture into 4 equal-sized patties.
Place the patties on the prepared baking sheet and bake for 10 minutes. Flip the patties and bake for an additional 10 minutes, or until they are firm and nicely browned.
While the patties are baking, prepare the buns and toppings. Slice the whole wheat hamburger buns and spread vegan mayonnaise and ketchup on the inside of the bun tops.
Dress the bottom buns with lettuce leaves, a slice of tomato, and 2 pickle slices per bun.
Once the patties are done, place a patty on top of each prepared bun, add the top bun, and serve immediately.
Nutrition Facts
Calories |
1795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 5841 mg | 254% | |
| Total Carbohydrate | 302.0 g | 110% | |
| Dietary Fiber | 55.9 g | 200% | |
| Total Sugars | 54.8 g | ||
| Protein | 72.5 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 772 mg | 59% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2895 mg | 62% | |
*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.
