Whole30 Ultimate Bean Burger

Savor the hearty satisfaction of the Whole30 Ultimate Bean Burger, a plant-based triumph that’s as wholesome as it is delicious. This recipe swaps traditional beans for a flavorful blend of roasted sweet potatoes, cauliflower, and carrots, making it entirely Whole30-compliant and packed with nutrient-rich veggies. Enhanced with almond flour for structure and a flax "egg" for binding, these patties are infused with smoky paprika and earthy cumin to deliver a bold, savory finish. Perfectly golden and slightly crispy thanks to stove-top cooking, they’re versatile enough to be served over a crisp bed of lettuce, alongside roasted vegetables, or topped with your favorite Whole30-friendly garnishes. Ready in under an hour and with only clean, simple ingredients, this veggie-packed burger is proof that healthy eating never has to compromise on flavor.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 medium Sweet potatoes
• 2 cups Cauliflower florets
• 1 cup Carrots
• 1 medium Onion, finely diced
• 2 Garlic cloves, minced
• 1 cup Almond flour
• 3 tablespoons Ground flaxseed
• 6 tablespoons Water
• 1 teaspoon Cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Olive oil (for cooking)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and dice the sweet potatoes into small cubes. Spread them on a baking sheet along with the cauliflower florets. Drizzle with 1 tablespoon of olive oil and roast in the oven for 20-25 minutes, or until tender.

Step 3

While the vegetables roast, grate the carrots and set them aside.

Step 4

In a small bowl, combine the ground flaxseed with 6 tablespoons of water. Stir and let sit for 5-10 minutes to form a flax 'egg'.

Step 5

Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Sauté the diced onion and garlic until translucent and fragrant, about 3-5 minutes. Set aside.

Step 6

Once the roasted vegetables are done, transfer them to a large mixing bowl. Using a fork or potato masher, mash the sweet potatoes and cauliflower until mostly smooth, leaving a few chunks for texture.

Step 7

Add the grated carrots, sautéed onion and garlic, almond flour, flax 'egg', cumin, smoked paprika, salt, and black pepper to the mixing bowl. Stir until well combined.

Step 8

Divide the mixture into six equal portions and shape each into a burger patty.

Step 9

Heat a non-stick skillet over medium heat and lightly grease it with a bit of olive oil. Cook each patty for 3-5 minutes per side, or until golden brown and firm to the touch.

Step 10

Serve the burgers immediately over a bed of lettuce, alongside roasted vegetables, or with Whole30-compliant toppings of your choice.

Nutrition Facts

Serving size	(954.2g)

Amount per serving	% Daily Value*
Calories	1293.3

Total Fat 85.4g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 2669.7mg	0%
Total Carbohydrate 116.7g	0%
Dietary Fiber 34.8g	0%
Total Sugars 29.9g
Protein 36.0g	0%

Vitamin D 0IU	0%
Calcium 494.8mg	0%
Iron 10.2mg	0%
Potassium 1480.2mg	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: 55.7%

Protein: 10.4%

Carbs: 33.8%