Peer into the freezer case at the supermarket, and dozens of veggie burger options are there for your choosing. Convenience makes being vegetarian or vegan easy, but maybe you’re up for a challenge. Making your own patties means you pick the protein (black bean, kidney beans, butter beans—it’s up to you!), the flavors and the thickness. Plus, you get to bypass processing and packaging and know your dinner is made 100% from scratch. What better way to enjoy a Meatless Monday, or meatless any day?
Quick-and-Easy Bean Burgers
1 tsp. flax meal
3 tsp. water
1 (15-oz.) can organic beans (black beans, kidney beans, butter beans)
¼ cup almond meal
½ cup TigerNut flour
1 Tbsp. hemp seeds
2 tsp. onion powder
½ tsp. cumin
½ tsp. garlic powder
¼ tsp. fennel
¼ tsp. thyme
¼ tsp. sage
¼ tsp. sea salt
¼ tsp. black pepper
1/8 tsp. cayenne pepper
2 Tbsp. extra virgin coconut oil
- In small bowl, combine flax meal and water; mix well and let sit, until the mixture becomes gummy.
- Drain beans well.
- In large bowl, combine beans and remaining ingredients (except flax meal, water and coconut oil). (Note: mixture should be moist enough to hold together, but dry enough to cook well. If needed, add additional hemp seeds, almond meal or TigerNut flour).
- Divide mixture into four equal parts and shape into patties.
- In skillet, heat coconut oil over medium heat. Add patties and cook until golden-brown (about 4 minute per side).
- Serve on organic bread rolls, collard greens or in lettuce leaves for a veggie wrap.
If you’re hungry for more, download our vegan recipe book.