Stuffed Veggie Bean Burger
Ingredients
The burgers
-
2
flax eggs
flaxseed mixed with water
-
2
cans
black beans
-
2
cups
precooked lentils
-
¼
cup
sunflower seeds
-
2
cups
mixed veggies (butternut squash, mushrooms, sweet onion, swiss chard)
-
2
cups
gluten free oats
-
¼
cup
quinoa flour
-
½
cup
almond meal
-
to taste
Himalayan sea salt
-
to taste
ground black pepper
-
to taste
smoked paprika
The stuffing
-
1
sweet onion
thinly sliced
-
1
jar
roasted peppers (red, yellow, or combo)
-
1
cup
sliced mushrooms
-
to taste
cooking oil or low sodium veggie broth
-
to taste
Himalayan pink salt
-
to taste
ground black pepper
Instructions
- Prepare flax eggs by mixing ground flaxseed with warm water and letting it sit for 10 minutes.
- Rinse and mash black beans in a large bowl.
- Puree the mixed veggies in a food processor, add sunflower seeds, and combine with the mashed beans.
- Mix in the flax eggs, gluten free oats, quinoa flour, and almond meal, then season to taste.
- Let the mixture sit to allow oats to soak up some liquid.
- Sauté onion and mushrooms until cooked, then add roasted peppers and season to taste.
- Shape the burger mixture into 4-inch patties, making a hole in the center for stuffing.
- Fill the hole with stuffing and cover it back up.
- Cook the patties in a covered pan over medium heat for 6-8 minutes on each side until browned.
- Allow the burgers to cool slightly before serving on lettuce or buns with desired toppings.
Nutrition Facts (estimated)
Servings
15 burgers
Calories
143
Total fat
4g
Total carbohydrates
20g
Total protein
6g
Sodium
73mg
Cholesterol
0mg
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