Whole30 Vegan Hamburger

Satisfy your burger cravings while staying Whole30-compliant with this delicious Whole30 Vegan Hamburger! This plant-based twist on a classic burger features a flavorful patty made from nutrient-packed sweet potato, cauliflower, and tahini, with a touch of coconut aminos and smoked paprika for a savory, smoky kick. Bound with a flax "egg" and coconut flour, these patties are perfectly tender yet hold their shape as they cook to golden perfection in a skillet. Instead of traditional buns, crisp lettuce leaves cradle the juicy patties, creating a gluten-free, grain-free, and vegan-friendly alternative. Topped with fresh tomato slices, crunchy red onion, and tangy dill pickles, this burger is a satisfying and healthy meal packed with natural flavors and textures. Perfect for those following Whole30, vegan, or paleo diets, this recipe proves you don’t have to compromise on taste to enjoy a wholesome burger experience!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 2

Ingredients

• 1 medium sweet potato
• 2 cups cauliflower florets
• 2 tablespoons tahini
• 1 tablespoon coconut aminos
• 2 tablespoons ground flaxseed
• 3 tablespoons water
• 2 tablespoons nutritional yeast
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 2 tablespoons coconut flour
• 4 large lettuce leaves
• 1 medium tomato
• 1 small red onion
• 2 slices dill pickles

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.

Step 2

Pierce the sweet potato with a fork several times and bake it on the prepared tray for 30-35 minutes, or until soft. Alternatively, microwave the sweet potato for 5-7 minutes until tender. Set aside to cool.

Step 3

While the sweet potato cooks, steam the cauliflower florets in a steamer basket over boiling water for 5-7 minutes until soft. Remove and let cool slightly.

Step 4

In a small bowl, combine the ground flaxseed and water. Stir well to create a flax 'egg' and let sit for 5 minutes to thicken.

Step 5

Peel the sweet potato and mash it in a large mixing bowl. Add the steamed cauliflower and mash until well combined. A few small chunks are fine for texture.

Step 6

Add the tahini, coconut aminos, nutritional yeast, onion powder, garlic powder, smoked paprika, sea salt, and black pepper to the mixture. Mix well until everything is evenly incorporated.

Step 7

Stir in the flax ‘egg’ and coconut flour. Mix until the mixture holds together but is not overly wet. If the mixture is too sticky, add an additional 1 tablespoon of coconut flour.

Step 8

Form the mixture into 4 equal-sized patties, about ½ inch thick.

Step 9

Place a large non-stick skillet or cast-iron pan over medium heat. Lightly grease the pan with avocado oil if needed (Whole30-compliant).

Step 10

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

Step 11

Assemble the hamburgers by using large lettuce leaves as the ‘buns.’ Place each patty on a lettuce leaf and top with slices of tomato, red onion, and dill pickles. Cover with another lettuce leaf to complete the burger.

Step 12

Serve immediately and enjoy your Whole30 Vegan Hamburger!

Nutrition Facts

Serving size	(770.0g)

Amount per serving	% Daily Value*
Calories	717.6

Total Fat 32.9g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 1.8g
Cholesterol 3.9mg	0%
Sodium 3052.9mg	0%
Total Carbohydrate 85.7g	0%
Dietary Fiber 27.2g	0%
Total Sugars 31.2g
Protein 27.7g	0%

Vitamin D 0IU	0%
Calcium 2510.8mg	0%
Iron 10720.3mg	0%
Potassium 1979.5mg	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: 39.5%

Protein: 14.8%

Carbs: 45.7%