These delicious and easy paleo veggie burgers are the best! No beans, low-carb, made with flavorful mushrooms and cauliflower, you will love this recipe that is also vegan. Whether you’re into meat or not, you have to respect a delicious and flavorful veggie burger for your “Meatless Mondays”!
My friend and I recently went to a new vegan restaurant in the village called by Chloe where I had the best vegan burger I’ve ever had in my life… it was perfectly balanced and so good. It inspired me to finally try my own! With gorgeous cauliflower coming in season, I wanted to use it for my burger experiments. I wanted something other than beans for this recipe because I wanted to see what a lower-carb option would look like… enter some earthy mushrooms to fill in. Took some practice, but got it down and since there is no egg, I wasn’t confident enough to make these on the stove top – they have to be baked. But that’s OK, because they’re moist enough to hold up and they won’t dry out. They came out SO GOOD. The taste is on point and I’m topping it off with my Mustard Tahini Slaw from earlier in the week. Get on this for cauliflower season… I know you’ve already made cauliflower pizza, so you might as well try a burger now. 😉
Best Paleo Veggie Burger
You will love this easy and deliciously low-carb, paleo veggie burgers! This is the best recipe with flavorful mushrooms and cauliflower, ready to be piled high with your favorite toppings.
- 1/2 yellow onion chopped
- 1 clove garlic minced
- 1 Tbsp olive oil
- 8 oz. mushrooms chopped into small pieces
- 1/2 head of cauliflower grated (or 2 cups)
- 1/2 tsp dried rosemary
- 6+ Tbsp almond flour or sub in cassava flour for a nut-free option
- pinch sea salt and pepper to taste
- Mustard-tahini slaw
Prep the slaw first by combining all ingredients in a small mixing bowl and setting aside while you make the burgers.
Add chopped onion and olive oil to a cast iron skillet or flat pan for sautéing, heat over medium and cook for 2 minutes.
Add minced garlic and chopped mushrooms next, then sprinkle the dried rosemary.
Saute with a wooden spoon for 3-4 minutes until mushrooms are soft.
Add in the cauliflower “rice” and stir with your spoon for another minute or so, adding in salt and pepper to taste.
Shut off the heat and transfer mixture to a mixing bowl, let sit until it comes to room temperature where you can handle it easily. While you wait, prep the oven by pre-heating to 400f degrees and lining a baking sheet with parchment paper.
Once mixture is cool enough to handle, add in the almond flour two tbsp at a time (you may need more/less depending on how much liquid is in your mixture from the cauliflower and mushrooms) and mix everything together with a spoon until you see it coming together where you can form it into patties. Form into 6 burger patties, they should stick together when held in the palm of your hand, if they’re cracking too much - adjust with more flour. Once ready, place them on parchment paper lined baking sheet.
Now start cooking your burgers! Bake in the oven for approx. 30 minutes at 400f degrees or until golden brown on top, you can also broil for the last few minutes to get a nicer color.
You’re almost there - now for stacking this bad boy: Prep either a bun (or gf english muffin in my case) or lettuce on your plate, add some ketchup or your favorite burger sauce, add some spinach or tomatoes, then the burger - top off with some of my mustard tahini slaw or your favorite burger toppings like: red onion and pickles! ENJOY THAT.
Use #foodbymars to tag your FBM inspired creations! I’d love to see!