High Protein Veggie Burgers

December 5, 2016

 I think we've all been there... we go to a restaurant and order a salad with a veggie burger thinking we are adding a protein and what comes back to us is panko breadcrumbs, rice and a couple of impossible to distinguish vegetables. I take the junk fillers out of the equation in this burger and add protein from 3 sources- pea protein powder, tempeh and black beans. I measured the burgers at 15 grams of protein for 2 (since I make them mini size).

 

Veggie burgers have become part of the normal lunch rotation, since they are easy to whip up and last so well in the freezer. However, I DO NOT use packaged veggie burger, as they often contain junk ingredients (click HERE and you will never eat a Morningstar Veggie Burger again). If you like the nutty flavor of tempeh (and even if you never tasted the thing) you should definitely give these burgers a try. If you never tried and have no interesting in trying tempeh, cooked quinoa or brown rice can be substituted as well, using the same technique. 

 

 

 

 

 High Protein Veggie Burgers (Makes about 15)  (vegan, gluten free, allergen friendly)

 

2 cups cooked black beans or 1 can 

1/4c gluten free oat flour (simply blend up about 5-6 tbsp oats into flour and remeasure for 1/4c)

1 scoop unflavored and unsweetened protein powder (Optional, I used Nutrasumma)

1 package tempeh, grated on a box grater

1/2 onion, grated

1 carrot, grated 

1 box mushrooms, chopped 

1 tsp cumin 

1 flax egg (1 tbsp ground flax seeds combined with 3 tbsp water. Allow to sit 5 minutes)

1/2 tsp paprika 

 

First prepare mushrooms- place on a parchment lined tray without anything (no oil no seasoning) and bake on 350 for 15-20 minutes until softened and juices release. Place mushrooms with the juices together with the rest of the burger ingredients into a blender or food processor and process so that the mixture is sticky. if too thick, you can use 1-2 tbsp of water to get mixture to blend. Using a cookie cutter or circle mold, pack the burger mixture into the mold and pat down. Lift up ring and continue with the rest of the burgers. Brush tops with oil (optional, but a good idea). Cook on 375 for 30 minutes, then flip over and cook other side about 15 minutes or until done. Burgers can be enjoyed fresh, or frozen for later. Lasts 4-6 months in the freezer. 

 

 

 

 

 

 

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