Paleo Vegan Hamburger

Looking for a guilt-free burger that’s as nourishing as it is delicious? This Paleo Vegan Hamburger is the ultimate plant-based comfort food, combining wholesome ingredients with bold flavors to create a satisfying, nutrient-packed meal. The base is a hearty patty made from roasted sweet potato, shiitake mushrooms, and almond flour, bound together with flaxseed for a grain- and gluten-free alternative. Infused with smoky paprika, cumin, and a touch of garlic, these patties deliver a mouthwatering, savory depth. Served on crisp lettuce leaves instead of a traditional bun and topped with creamy avocado slices, fresh tomato, and crunchy red onion, this burger is perfect for those following paleo, vegan, or clean-eating lifestyles. Ready in just under an hour, this recipe is a must-try for anyone craving a healthier twist on a classic favorite!

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 large Sweet potato
• 0.5 cup Almond flour
• 2 tablespoons Flaxseed meal
• 5 tablespoons Water
• 1 cup Shiitake mushrooms
• 0.5 cup Spinach
• 0.5 medium Onion
• 2 cloves Garlic
• 1 tablespoon Coconut aminos
• 2 tablespoons Avocado oil
• 1 teaspoon Cumin
• 0.5 teaspoon Smoked paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 4 large Lettuce leaves
• 1 medium Tomato
• 1 medium Avocado
• 0.25 medium Red onion

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Pierce the sweet potato with a fork and bake for 40-50 minutes or until tender. Let it cool, then peel and mash it into a smooth puree.

Step 3

Prepare the flax 'egg' by mixing the flaxseed meal with 5 tablespoons of water in a small bowl. Allow it to sit for 10 minutes until it thickens.

Step 4

Finely dice the onion, shiitake mushrooms, spinach, and garlic.

Step 5

Heat one tablespoon of avocado oil in a skillet over medium heat and sauté the onion, garlic, and mushrooms until softened, about 5-7 minutes. Add the coconut aminos, spinach, cumin, smoked paprika, salt, and black pepper, stirring well. Cook for another 2-3 minutes until the spinach wilts. Remove from heat and let it cool slightly.

Step 6

In a large mixing bowl, combine the mashed sweet potato, cooked vegetables, almond flour, and flax 'egg'. Mix until a thick, moldable mixture forms. If the mixture feels too wet, add a little more almond flour, one tablespoon at a time.

Step 7

Divide the mixture into 4 equal parts and shape them into burger patties.

Step 8

Heat the remaining tablespoon of avocado oil in a large skillet over medium heat. Cook the patties for 3-4 minutes per side until golden brown and firm. Alternatively, bake the patties at 375°F (190°C) for 15-20 minutes, flipping halfway through.

Step 9

While the patties cook, prepare the toppings: slice the tomato, avocado, and red onion.

Step 10

Assemble your Paleo Vegan Hamburger by using lettuce leaves as a bun alternative. Place the patty on one lettuce leaf, followed by tomato slices, avocado, red onion, and any additional toppings of choice. Top with another lettuce leaf to complete the burger.

Step 11

Serve immediately and enjoy your healthy, flavorful Paleo Vegan Hamburger!

Nutrition Facts

Serving size	(873.7g)

Amount per serving	% Daily Value*
Calories	1190.7

Total Fat 88.2g	0%
Saturated Fat 11.5g	0%
Polyunsaturated Fat 5.2g
Cholesterol 5.4mg	0%
Sodium 3018.6mg	0%
Total Carbohydrate 92.0g	0%
Dietary Fiber 29.4g	0%
Total Sugars 33.0g
Protein 24.3g	0%

Vitamin D 12.6IU	0%
Calcium 306.4mg	0%
Iron 8.2mg	0%
Potassium 2073.3mg	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: 63.1%

Protein: 7.7%

Carbs: 29.2%