The Balanced Raw Burger Recipe

Name: The Balanced Raw Burger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons (18 g) ground flax meal; 6 tablespoons (90 ml) warm water; 2 teaspoons (10 ml) coconut oil, melted, plus extra for brushing; 1/2 cup (80 g) minced red onion; 1 Serrano pepper, stem and seeds removed, and minced; 2 cloves garlic, chopped; 2 cups (328 g) cooked chickpeas; 1 tablespoon (12 g) nutritional yeast; 1/2 teaspoon cayenne pepper; 1/2 teaspoon ground coriander; 1 teaspoon sea salt; 1 teaspoon ground cumin; 1/2 cup (30 g) fresh parsley, chopped; 2 tablespoons (12 g) fresh mint leaves, chopped; 2 tablespoons (2 g) fresh cilantro leaves, chopped; 1/4 cup (23 g) chickpea flour; 1 cup (196 g) cooked quinoa; Small Bowl; Medium Skillet; Food Processor; Large Bowl; Baking Sheet; Grill

Servings: persons

2 tablespoons (18 g) ground flax meal
6 tablespoons (90 ml) warm water
2 teaspoons (10 ml) coconut oil, melted, plus extra for brushing
1/2 cup (80 g) minced red onion
1 Serrano pepper, stem and seeds removed, and minced
2 cloves garlic, chopped
2 cups (328 g) cooked chickpeas
1 tablespoon (12 g) nutritional yeast
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1 teaspoon sea salt
1 teaspoon ground cumin
1/2 cup (30 g) fresh parsley, chopped
2 tablespoons (12 g) fresh mint leaves, chopped
2 tablespoons (2 g) fresh cilantro leaves, chopped
1/4 cup (23 g) chickpea flour
1 cup (196 g) cooked quinoa
Small Bowl
Medium Skillet
Food Processor
Large Bowl
Baking Sheet
Grill

1
1 In a small bowl, combine flax meal and water, stir until combined, and set aside.
2
2 Heat coconut oil in a medium skillet over medium-high heat, and add onion, pepper, and garlic, and heat for 1 minute.
3
Set aside.
4
3 Combine chickpeas, nutritional yeast, cayenne pepper, coriander, sea salt, and cumin in a food processor fitted with an S blade, and pulse until combined, about 1 minute.
5
4 Add parsley, mint, cilantro, and flax meal mix, and pulse until well incorporated, about 30 seconds.
6
Transfer to a large bowl and stir in onion mix and chickpea flour.
7
Add quinoa, a little at a time, until mixed well and the dough begins to bind.
8
5 Form into 8 patties on a baking sheet.
9
Brush both sides of patties with melted coconut oil.
10
6 Heat a grill over medium-high heat.
11
Grill patties for 3 to 4 minutes on each side, or until lightly golden.
12
Serve wrapped in butter leaf lettuce with desired toppings.

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 tablespoons (18 g) ground flax meal, 6 tablespoons (90 ml) warm water, 2 teaspoons (10 ml) coconut oil, melted, plus extra for brushing, 1/2 cup (80 g) minced red onion, and more.

Yes, The Balanced Raw Burger falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Balanced Raw Burger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions