I'm pretty particular about my veggie burgers. There are so many ways to make them. And just as many ways to mess them up! It's hard to find one that isn't mushy. I worked on this one for awhile to make sure that it didn't fall apart in your hands! The results? Well.... my usual audience of high school students (my kids!) ate all of them, saying they were better than the veggie burgers at the local place in town that fries them in butter!! High praise!! We ate them on warm Ezekiel buns and topped them with cooked onions (sautéed in avocado oil and coconut aminos), avocado, & Sriracha Mayo. I also made a side of homemade baked sweet potato fries. Only 317 calories per burger with the toppings & mayo, and 120 calories for the bun. The whole meal is clean (but no one has to know!) Enjoy!!
Ingredients • 1 can black beans, drained • 1/4 cup roasted red peppers (jar) • 1 cup cooked brown rice • 2 tsp sriracha • 1 tsp garlic powder • 1 tsp onion powder • 1 tsp steak seasoning • 1 tsp cumin • 1 tsp salt • 1 tsp pepper • 1/2 tsp cayenne pepper • 2 Tbsp ground flax • 2 Tbsp almond flour Mayo: • 3 Tbsp clean mayo (I use avocado Mayo) • 1 Tbsp coconut aminos • 1-2 tsp sriracha • 1 tsp garlic powder • 1 tsp onion powder
1. For the burgers: combine all ingredients in a bowl and mash/mix with a hand mixer or with a hand held potato masher. Form into patties using a half-cup measure. Place onto a cookie sheet and bake for 30 minutes at 375F. (Cooking them in a pan on the stovetop doesn't work....they stick to the pan too much.) 2. For the mayo: whisk all ingredients together.
3. Top the burger with the mayo and your choice of toppings. Enjoy!