This Veggie Burger Salad is a quick and easy way to enjoy a burger with all your favorite toppings minus the bun! Gluten-free, grain-free, paleo, low carb and Whole30 compliant.
Red Onion | Garlic Cloves Cremini Mushrooms | Walnuts Paprika | Cumin | Sweet Potato Flax Eggs | Almond Flour Green Leaf Lettuce | Avocado Tomato | Salt & Pepper
Heat oil, add the onions and saute, then add garlic and mushrooms. Season with salt and pepper. Cook until mushrooms are browned. Add walnuts, smoked paprika and cumin and cook for another minute.
Add cooked and mashed sweet potato, flax eggs, salt, pepper and almond flour. Mix well until combined. Chill in the fridge if needed. Divide the mixture into 4-5 balls, then gently flatten into patties.
Spray the patties with some avocado oil spray on both sides and place on a baking sheet. Bake for 15-20 minutes.
Serve alongside lettuce, tomatoes, avocados and any optional toppings. Drizzle with burger sauce or your favorite vinaigrette.