Low Carb Garden Ultimate Plant-Based Burger

Satisfy your burger cravings while staying healthy with this Low Carb Garden Ultimate Plant-Based Burger! Bursting with fresh, nutrient-packed ingredients like cauliflower, zucchini, and red bell pepper, this recipe combines wholesome vegetables with the rich flavors of garlic, parsley, and warming spices like paprika and cumin. A clever flaxseed and chia seed blend acts as a natural binder, while almond flour and nutritional yeast add a hearty texture and savory depth. Pan-fried to a golden perfection in coconut oil, these flavorful patties are served on a crisp bed of mixed greens and topped with creamy avocado, juicy tomato, and zesty red onion slices. Perfect for those following a low-carb, vegan, or gluten-free lifestyle, this easy-to-make burger is a deliciously satisfying way to enjoy plant-based eating.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 150 grams Cauliflower
• 100 grams Zucchini
• 1 medium Red bell pepper
• 2 large Garlic cloves
• 2 tablespoons Ground flaxseed
• 6 tablespoons Water
• 50 grams Almond flour
• 3 tablespoons Nutritional yeast
• 2 tablespoons Chia seeds
• 2 tablespoons Chopped fresh parsley
• 1 teaspoon Paprika
• 1 teaspoon Cumin
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 2 tablespoons Coconut oil
• 375 grams Mixed salad greens
• 1 large Avocado
• 1 medium Tomato
• 0.5 small Red onion

Directions

Step 1

Begin by preparing a 'flax egg' as a binder. Mix the ground flaxseed with water in a small bowl and let it rest for about 10 minutes until it becomes a gel-like consistency.

Step 2

Coarsely chop the cauliflower and zucchini, and cut the red bell pepper into small pieces. Peel and crush the garlic cloves.

Step 3

In a food processor, combine the cauliflower, zucchini, red bell pepper, and garlic, and pulse until finely chopped but not pureed.

Step 4

Transfer the chopped vegetables into a mixing bowl. Add almond flour, nutritional yeast, chia seeds, chopped parsley, paprika, cumin, salt, and pepper. Mix well.

Step 5

Add the prepared flax egg to the vegetable mixture and combine thoroughly. The mixture should hold together well; if needed, adjust with more almond flour.

Step 6

Divide the mixture into 4 equal portions and form each into a patty about 1.5 cm thick.

Step 7

Heat the coconut oil in a large skillet over medium heat. Cook the patties for about 6-8 minutes on each side, or until golden brown and cooked through.

Step 8

While the patties are cooking, prepare the toppings. Slice the avocado, tomato, and red onion thinly.

Step 9

To assemble, place each patty on a bed of mixed salad greens, and top with avocado slices, tomato slices, and red onion rings.

Step 10

Serve immediately for the ultimate low carb and plant-based burger experience. Enjoy this nutritious and flavorful garden delight!

Nutrition Facts

Serving size	(1376.9g)

Amount per serving	% Daily Value*
Calories	1376.2

Total Fat 97.8g	0%
Saturated Fat 31.1g	0%
Polyunsaturated Fat 9.6g
Cholesterol 0mg	0%
Sodium 3761.6mg	0%
Total Carbohydrate 102.7g	0%
Dietary Fiber 47.8g	0%
Total Sugars 33.9g
Protein 44.9g	0%

Vitamin D 0IU	0%
Calcium 622.2mg	0%
Iron 15.5mg	0%
Potassium 4041.2mg	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: 59.9%

Protein: 12.2%

Carbs: 27.9%