Vegetarian Juicy Lamb Patty
Discover the irresistible charm of the Vegetarian Juicy Lamb Patty—a plant-based twist on the classic lamb patty that’s bursting with bold flavors and hearty textures. Crafted with a satisfying blend of baby portobello mushrooms, chickpeas, walnuts, and aromatic spices like cumin, coriander, smoked paprika, and oregano, this patty delivers the rich, savory depth you love without the meat. A clever flaxseed meal mixture binds the ingredients beautifully, while soy sauce and fresh parsley lend a perfectly balanced umami kick. Pan-seared to golden perfection and finished in the oven, these patties boast a crispy exterior and a tender, juicy center. Serve them on toasted buns with your favorite toppings for an unforgettable vegetarian burger experience that's protein-packed, nourishing, and utterly delicious. Perfect for impressing guests or elevating a weeknight dinner, this recipe caters to health-conscious foodies and burger enthusiasts alike!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 8 ounces baby portobello mushrooms
- 15 ounces canned chickpeas, drained and rinsed
- 1 cup walnuts
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons soy sauce
- 3 tablespoons olive oil
- 2 tablespoons flaxseed meal
- 6 tablespoons water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
- 1 cup breadcrumbs
Instructions
Preheat the oven to 350°F (175°C).
In a small bowl, combine flaxseed meal with water and let it sit for 10 minutes to form a flax egg.
In a food processor, pulse the walnuts to a coarse crumb and transfer to a large mixing bowl.
Add mushrooms to the food processor and pulse until finely chopped but not mushy. Transfer to the mixing bowl with the walnuts.
Add chickpeas, onion, garlic, cumin, coriander, smoked paprika, oregano, soy sauce, and olive oil to the processor and pulse until everything is well combined and forms a chunky dough. Do not over-process; it should still have texture.
Transfer this mixture to the mixing bowl with the walnuts and mushrooms. Add in the flax egg, salt, pepper, parsley, and breadcrumbs. Mix thoroughly with your hands until everything is well combined.
Shape the mixture into 4 equal-sized patties.
Heat a non-stick skillet over medium heat with a splash of olive oil. Cook the patties for about 3-4 minutes on each side until golden brown.
Transfer patties to a baking sheet and bake in the preheated oven for 10 minutes to finish cooking through.
Let patties cool slightly before serving with your choice of bun, sauce, and toppings.
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1184 mg | 51% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 7.1 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 787 mg | 17% | |
*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.
