Whole30 Ultimate Bean Burger
Discover the vibrant and satisfying flavors of the Whole30 Ultimate Bean Burger, a plant-based twist on the classic burger designed to fit your Whole30 lifestyle. Packed with wholesome ingredients like sweet potatoes, cauliflower, carrots, almond flour, and nutrient-dense flaxseed, this recipe offers a deliciously hearty alternative without any legumes or grains. Roasted vegetables provide a smoky sweetness, while a blend of cumin and smoked paprika adds rich, earthy undertones that make every bite irresistible. These burgers come together with a simple flax “egg” and are pan-seared to perfection for a crispy, golden exterior. Perfect for serving atop a fresh bed of lettuce or paired with roasted veggies, these gluten-free, grain-free, and Whole30-compliant patties make a flavorful addition to your meal rotation. Ideal for meal prepping or a quick dinner, this recipe brings wholesome comfort food to your table in just under an hour!
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Recipe Information
Ingredients
- 2 medium Sweet potatoes
- 2 cups Cauliflower florets
- 1 cup Carrots
- 1 medium Onion, finely diced
- 2 Garlic cloves, minced
- 1 cup Almond flour
- 3 tablespoons Ground flaxseed
- 6 tablespoons Water
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil (for cooking)
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the sweet potatoes into small cubes. Spread them on a baking sheet along with the cauliflower florets. Drizzle with 1 tablespoon of olive oil and roast in the oven for 20-25 minutes, or until tender.
While the vegetables roast, grate the carrots and set them aside.
In a small bowl, combine the ground flaxseed with 6 tablespoons of water. Stir and let sit for 5-10 minutes to form a flax 'egg'.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Sauté the diced onion and garlic until translucent and fragrant, about 3-5 minutes. Set aside.
Once the roasted vegetables are done, transfer them to a large mixing bowl. Using a fork or potato masher, mash the sweet potatoes and cauliflower until mostly smooth, leaving a few chunks for texture.
Add the grated carrots, sautéed onion and garlic, almond flour, flax 'egg', cumin, smoked paprika, salt, and black pepper to the mixing bowl. Stir until well combined.
Divide the mixture into six equal portions and shape each into a burger patty.
Heat a non-stick skillet over medium heat and lightly grease it with a bit of olive oil. Cook each patty for 3-5 minutes per side, or until golden brown and firm to the touch.
Serve the burgers immediately over a bed of lettuce, alongside roasted vegetables, or with Whole30-compliant toppings of your choice.
Nutrition Facts
Calories |
1293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2670 mg | 116% | |
| Total Carbohydrate | 116.7 g | 42% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 29.9 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 495 mg | 38% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1480 mg | 31% | |
*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.
