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
Place mushrooms in work bowl and pulse until finely diced.
Drain water from mushrooms and transfer to a mixing bowl.
Add onion to work bowl and run until finely diced.
Sauté onions and mushrooms in pan on medium high heat for 5 minutes. Transfer to mixing bowl when done.
Drain water from beans and chickpeas and place in work bowl. Pulse 4-5 times. Transfer to bowl with onions and mushrooms.
Add spices, tomato paste, panko and flour to bowl. Mix to combine.
Form patties the size of your palm (approx. 3.5 oz) with the mixture.
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 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.
