Whole30 Vegan Hamburger
Savor the perfect fusion of flavor and healthy eating with this Whole30 Vegan Hamburger recipe! Crafted with wholesome ingredients like sweet potato, cauliflower, tahini, and flaxseed, these plant-based patties are packed with nutrition and bold flavors. Seasoned with savory garlic powder, smoked paprika, and coconut aminos, every bite is a celebration of umami goodness. Completely grain-free and gluten-free, these burgers are nestled between crisp lettuce leaves for a satisfying bun-free experience, topped with fresh tomato, red onion, and tangy dill pickles. Ideal for meal prepping, this recipe is ready in under an hour, making it the ultimate choice for a guilt-free comfort food indulgence. Perfect for those following a Whole30 or vegan lifestyle, these hamburgers are a deliciously hearty and healthy alternative to traditional burgers!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium sweet potato
- 2 cups cauliflower florets
- 2 tablespoons tahini
- 1 tablespoon coconut aminos
- 2 tablespoons ground flaxseed
- 3 tablespoons water
- 2 tablespoons nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons coconut flour
- 4 large lettuce leaves
- 1 medium tomato
- 1 small red onion
- 2 slices dill pickles
Instructions
Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
Pierce the sweet potato with a fork several times and bake it on the prepared tray for 30-35 minutes, or until soft. Alternatively, microwave the sweet potato for 5-7 minutes until tender. Set aside to cool.
While the sweet potato cooks, steam the cauliflower florets in a steamer basket over boiling water for 5-7 minutes until soft. Remove and let cool slightly.
In a small bowl, combine the ground flaxseed and water. Stir well to create a flax 'egg' and let sit for 5 minutes to thicken.
Peel the sweet potato and mash it in a large mixing bowl. Add the steamed cauliflower and mash until well combined. A few small chunks are fine for texture.
Add the tahini, coconut aminos, nutritional yeast, onion powder, garlic powder, smoked paprika, sea salt, and black pepper to the mixture. Mix well until everything is evenly incorporated.
Stir in the flax ‘egg’ and coconut flour. Mix until the mixture holds together but is not overly wet. If the mixture is too sticky, add an additional 1 tablespoon of coconut flour.
Form the mixture into 4 equal-sized patties, about ½ inch thick.
Place a large non-stick skillet or cast-iron pan over medium heat. Lightly grease the pan with avocado oil if needed (Whole30-compliant).
Cook the patties for 4-5 minutes on each side, or until golden brown and firm to the touch.
Assemble the hamburgers by using large lettuce leaves as the ‘buns.’ Place each patty on a lettuce leaf and top with slices of tomato, red onion, and dill pickles. Cover with another lettuce leaf to complete the burger.
Serve immediately and enjoy your Whole30 Vegan Hamburger!
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 3053 mg | 133% | |
| Total Carbohydrate | 85.7 g | 31% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 31.2 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2511 mg | 193% | |
| Iron | 10720.3 mg | 59557% | |
| Potassium | 1980 mg | 42% | |
*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.
