Veggie Burger Salad
This Veggie Burger Salad is a quick and easy way to enjoy a burger with all your favorite toppings minus the bun! The vegan burger patty is made with a mix of roasted sweet potatoes, mushrooms and spices and served with lettuce, tomatoes, avocado, red onions and a creamy burger sauce. Gluten-free, grain-free, paleo, low carb and Whole30 compliant.
Ingredients
For the veggie burger patties
- 1 red onion , finely chopped
- 3 garlic cloves , grated or minced
- 2 cups finely chopped cremini mushrooms
- ¾ cup finely chopped walnuts
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 1 cup cooked and then mashed sweet potato , about 1 medium sweet potato, cooked and then mashed. You can cook your sweet potatoes in the oven, Instant Pot, Air Fryer or Microwave. For a lower carb or keto alternative, you can try subbing with cooked / canned pumpkin but will have to increase the amount of almond flour.
- 2 flax eggs , combine 2 tbsp flax seed mixed with 6 tbsp water and allow to sit for 5 minutes or until thickened
- ½ tsp salt , or to taste
- crushed black pepper , to taste
- 2.5 tbsp superfine blanched almond flour
For the Salad
- 2 cups green leaf lettuce OR romain lettuce
- 1 medium avocado , diced
- 1 medium tomato , sliced
- 1 red onion , sliced
Optional toppings
- Shredded vegan cheese, pickles, guacamole, shredded carrots, shredded cabbage, fresh or pickled jalapeños or pepperoncinis, fresh herbs or sliced green onions
Optional Burger Sauce - or serve with your favorite dressing
- 3 tbsp vegan mayonnaise OR preferred Whole30 compliant mayonnaise
- 1 tbsp Whole30 compliant ketchup , we like Primal Kitchen
- 1 tsp Dijon mustard
- 1 tssp pickle juice, coconut vinegar OR apple cider vinegar
- 1 tsp garlic powder
Instructions
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Cook the filling: Heat one tbsp of oil in a large pan on medium heat. Add the onions and saute for a few minutes, then add the garlic and mushrooms. Season with salt and pepper. Cook for a few minutes until the mushrooms are browned and have absorbed all the water they release. Add the walnuts, smoked paprika and cumin and and cook for another minute.
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Shape into patties: Transfer to a large bowl or measuring cup. Add the cooked and mashed sweet potato, flax eggs, salt, pepper and almond flour. Mix well until combined, adding more seasoning or flour as needed for the mixture to hold well together. Chill in fridge if needed for 20 minutes.
Divide the mixture into 4-5 balls, then gently flatten into patties.
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To fry - spray the patties with some avocado oil spray on both sides. Heat a medium non-stick skillet over medium heat, spray with a litte bit more oil, then add the patties in a single layer. Cook for 3-4 minutes on each side until browned and crispy.
To bake - preheat oven to 350F and line a baking sheet with parchment paper. Spray the patties with some avocado oil spray on both sides and place the patties on the baking sheet. Bake for 15-20 minutes, until browned and crispy, flipping the patties halfway through.
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Make the sauce: Meanwhile, add all the ingredients for the burger sauce to a bowl and whisk to combine
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Assemble: Serve the vegan burger patties in a bowl along with lettuce, tomatoes, avocados and any optional toppings. Drizzle with burger sauce or your favorite vinaigrette.
Recipe Notes
How to store: If you want to meal prep or store leftovers for this vegan burger salad, transfer the veggie patties to a resealable container or a large ziplock / silicone bag. Store in the fridge for up 3 days.
Store your salad ingredients in separate resealable containers or resealable bags.
How to freeze
Transfer the veggie patties into a resealable container or a large ziplock / silicone bag. Store in the fridge for up 3 months.
How to reheat
Thaw the veggie patties in the fridge overnight. Reheat in the microwave, air fryer, oven or stove, until warm.
When ready to serve, assemble in bowls with your favorite salad toppings.