High Protein Veggie Burger

Ingredients: 

• 8 oz packet of tempeh, crumbled

• 1 can black beans, well drained

• 3 Tbsp ground flaxseed

• 1 egg or flax egg replacement (1 Tbsp ground flax + 2.5 Tbsp water) or vegan egg

• 1/3 cup walnut pieces or pumpkin seeds  

• 1/4 cup nutritional yeast

• Salt and ground black pepper, to taste 

• 1/3 cup onion, finely chopped and sautéed

• 3-4 garlic cloves, chopped and sautéed

• Optional: 3-6 Tbsp. unflavored protein powder (I use if the raw burgers are still too moist)

• Dried spices- rosemary, paprika powder, chili powder, cumin (optional)

• Topping ideas: Cheese, avocado, pickles, sauerkraut, BBQ sauce, fresh or sautéed leafy greens

Directions: 

1. Finely chop the onion and garlic, sauté until well cooked

2. Finely chop the tempeh and add to a medium to large mixing bowl

3. Add in the eggs, beans, and ground flax, salt, pepper, nutritional yeast, & dried spices

4. Mix together very well with your hands, then let sit for 5 minutes

5. The mixture should be moist but dry enough to easily form into patties, if too moist, add more ground flax or unflavored protein powder; if too dry, add another egg, more cooked veggies, or BBQ sauce!

6. I use 1/3 cup of the mixture for small burgers and ~1/2 of the mixture for larger burgers

7. Cook the patties on a nonstick pan, lightly oiled, on medium heat. Cook for several minutes on each side. If using cheese. put cheese slices on the patties towards the end of cooking, so it melts.

8. Serve on your favorite whole wheat hamburger bun with the toppings mentioned above.

9. Once fully cooled, store leftovers in a Tupperware in the fridge for up to 4-5 days. To reheat, put in a toaster oven or toss back on a preheated nonstick pan, cooking on both sides. Alternatively, you can keep the uncooked batter in the fridge for several days and cook them just before eating!