Gluten-Free Garden Ultimate Plant-Based Burger

Dive into a hearty and wholesome dining experience with our *Gluten-Free Garden Ultimate Plant-Based Burger*! Packed with nutrient-rich quinoa, protein-packed black beans, and fresh veggies like grated carrot, red bell pepper, and red onion, this burger is a plant-based powerhouse. Chickpea flour and a flax egg bind everything together, while smoky paprika and tamari add a flavorful punch. Crispy on the outside and tender on the inside, these patties are cooked to golden perfection in a skillet and served on fluffy gluten-free buns. Perfect for vegans, vegetarians, and gluten-free eaters alike, this recipe is a delightful balance of taste and nutrition that’s easy to prepare in just 40 minutes. Customize with your favorite toppings like creamy avocado, juicy tomato, or crisp lettuce, and make every bite as vibrant and satisfying as the ingredients themselves!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 15 oz can Black beans, drained and rinsed
• 1 medium Carrot, grated
• 0.5 medium Red bell pepper, finely chopped
• 0.5 medium Red onion, finely chopped
• 2 cloves Garlic, minced
• 0.5 cup Chickpea flour
• 2 tablespoons Ground flaxseed
• 6 tablespoons Water (for flax egg)
• 2 tablespoons Tamari (gluten-free soy sauce)
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Olive oil
• 4 Gluten-free burger buns

Directions

Step 1

Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed. Set aside to cool.

Step 2

Prepare the 'flax egg' by mixing 2 tablespoons of ground flaxseed with 6 tablespoons of water in a small bowl. Let it sit for 5 minutes to thicken.

Step 3

In a large bowl, mash 1 can of black beans with a fork or potato masher until mostly smooth.

Step 4

Add the grated carrot, chopped bell pepper, red onion, minced garlic, cooked quinoa, chickpea flour, flax egg, tamari, cumin, paprika, salt, and black pepper to the mashed beans. Stir well until all ingredients are thoroughly combined.

Step 5

Divide the mixture into 4 equal portions and form into patties.

Step 6

Heat the olive oil in a large skillet over medium heat. Once hot, add the patties and cook for 5-7 minutes on each side, or until crisp and cooked through.

Step 7

Serve the patties on gluten-free buns and top with your choice of condiments and vegetables such as lettuce, tomato, and avocado.

Nutrition Facts

Serving size	(1824.6g)

Amount per serving	% Daily Value*
Calories	2432.5

Total Fat 69.0g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 5571.6mg	0%
Total Carbohydrate 381.4g	0%
Dietary Fiber 49.1g	0%
Total Sugars 37.3g
Protein 84.4g	0%

Vitamin D 0IU	0%
Calcium 424.9mg	0%
Iron 23.0mg	0%
Potassium 2679.0mg	0%

*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.

Source of Calories

Fat: 25.0%

Protein: 13.6%

Carbs: 61.4%