Nut-Free Garden Ultimate Plant-Based Burger

Savor the hearty, wholesome flavors of the Nut-Free Garden Ultimate Plant-Based Burger—a vibrant, allergy-friendly twist on the classic veggie burger. Packed with colorful garden-fresh ingredients like shredded carrots, zucchini, finely chopped mushrooms, and hearty chickpeas, this plant-based burger offers a nut-free option that doesn’t skimp on taste or texture. The combination of smoky paprika, cumin, and soy sauce adds a rich umami depth, while breadcrumbs and flaxseed meal help bind the patties to perfection. Crispy on the outside and tender on the inside, these burgers pair beautifully with vegan mayonnaise, fresh lettuce, and juicy tomato slices, all nestled in a toasted bun. With just 35 minutes from prep to plate, this recipe is the ultimate choice for a quick, nutritious, and satisfying plant-based meal that’s perfect for weeknight dinners or weekend cookouts.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium, finely diced Red onion
• 3 minced Garlic cloves
• 1 large, shredded Carrot
• 1 medium, shredded Zucchini
• 200 grams, finely chopped Button mushrooms
• 1 400 grams, drained and rinsed Canned chickpeas
• 1 cup, cooked Brown rice
• 2 tablespoons Flaxseed meal
• 2 tablespoons Soy sauce
• 1 teaspoon Smoked paprika
• 1 teaspoon Cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Breadcrumbs
• 4 whole Burger buns
• 4 large Lettuce leaves
• 1 large, sliced Tomato
• 4 tablespoons Vegan mayonnaise

Directions

Step 1

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 2

Add the diced red onion and sauté for about 3 minutes until softened.

Step 3

Add the minced garlic, shredded carrot, shredded zucchini, and chopped mushrooms, and cook for another 5 minutes until the vegetables are soft and most moisture has evaporated.

Step 4

In a large mixing bowl, mash the drained chickpeas with a fork or potato masher, leaving some texture.

Step 5

Add the cooked vegetables, cooked brown rice, flaxseed meal, soy sauce, smoked paprika, cumin, salt, and black pepper to the mashed chickpeas.

Step 6

Mix in the breadcrumbs and thoroughly combine everything until the mixture holds together. Adjust seasoning if necessary.

Step 7

Form the mixture into four equal-sized patties.

Step 8

Heat the remaining olive oil in the same skillet over medium heat.

Step 9

Cook the patties for about 4-5 minutes on each side, until golden brown and firm.

Step 10

While the patties are cooking, lightly toast the burger buns.

Step 11

Assemble the burgers by spreading vegan mayonnaise on each half of the toasted buns.

Step 12

Place a lettuce leaf on the bottom half of each bun, followed by a patty, a slice of tomato, and top with the other half of the bun.

Step 13

Serve immediately and enjoy your Nut-Free Garden Ultimate Plant-Based Burger.

Nutrition Facts

Serving size	(1786.2g)

Amount per serving	% Daily Value*
Calories	2183.4

Total Fat 64.6g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 8.9g
Cholesterol 13.5mg	0%
Sodium 10629.3mg	0%
Total Carbohydrate 341.3g	0%
Dietary Fiber 41.8g	0%
Total Sugars 68.0g
Protein 68.1g	0%

Vitamin D 0IU	0%
Calcium 552.8mg	0%
Iron 20.9mg	0%
Potassium 2952.0mg	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: 26.2%

Protein: 12.3%

Carbs: 61.5%