Veggie Burgers
These savoury bean and mushroom burgers are protein-packed and seriously delicious. They’re also easy – using canned beans and pantry staples like dried herbs and tomato paste, plus a few fresh veggies to add a burst of flavour.
Ingredients
- 1 can Garbanzo Beans
- 1 can Black Beans, canned, low-sodium
- 78g Mushrooms
- 1/8 tsp Cumin, ground
- 1/2 tsp Salt
- 1/4 tsp Black Pepper, ground
- 1/2 tsp Garlic Powder
- 1 tbsp Tomato Paste, unsalted
- 9g Breadcrumbs
- 32g Almond Flour
- 1/2 Onion, raw
Directions
1
Place mushrooms in work bowl and pulse until finely diced.
2
Drain water from mushrooms and transfer to a mixing bowl.
3
Add onion to work bowl and run until finely diced.
4
Sauté onions and mushrooms in pan on medium high heat for 5 minutes. Transfer to mixing bowl when done.
5
Drain water from beans and chickpeas and place in work bowl. Pulse 4-5 times. Transfer to bowl with onions and mushrooms.
6
Add spices, tomato paste, panko and flour to bowl. Mix to combine.
7
Form patties the size of your palm (approx. 3.5 oz) with the mixture.
8
Heat oil in pan over medium heat, add patties to pan and cook for 5 minutes on each side, until browned.
Nutritional information
|
Calories: 100.0 kcal |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
