Description
This veggie burger salad is what happens when comfort food meets clean eating – all the flavors of your favorite burger in a fresh, colorful bowl that won’t leave you in a food coma.
Ingredients
Scale
- 2 cups cooked black beans, drained and rinsed
- 1 cup gluten-free rolled oats
- 1 medium carrot, finely grated (about ½ cup)
- ½ red onion, finely diced (about ½ cup)
- 2 cloves garlic, minced
- 1 tablespoon ground flaxseed mixed with 3 tablespoons water
- 1 tablespoon gluten-free tamari sauce
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil for cooking
- ⅓ cup plain Greek yogurt (or dairy-free alternative)
- 2 tablespoons mayonnaise (vegan if preferred)
- 1 tablespoon ketchup
- 1 tablespoon pickle relish
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- 6 cups mixed greens or romaine lettuce
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- 1 avocado, sliced
- ¼ cup pickles, chopped
Instructions
- Combine ground flaxseed with water in a small bowl and let sit for 5 minutes until it forms a gel-like consistency.
- Pulse black beans in a food processor until roughly chopped. Transfer to a large bowl and add oats, carrot, diced onion, garlic, flax mixture, tamari, and spices. Mix thoroughly.
- Divide mixture into 4 equal portions and shape into patties about ½-inch thick. Refrigerate for at least 30 minutes.
- While patties chill, whisk together yogurt, mayonnaise, ketchup, pickle relish, lemon juice, and garlic powder in a small bowl. Refrigerate until ready to use.
- Heat olive oil in a large skillet over medium heat. Cook patties for 4-5 minutes on each side until golden brown and crispy.
- Divide mixed greens among four bowls. Arrange cucumber, tomatoes, red onion, avocado, and pickles around the greens.
- Slice or crumble the warm veggie patties and place on top of each salad.
- Drizzle with the special sauce and serve immediately while the patties are still warm.