My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Easy vegan burger recipe that will satisfy your burger cravings! It’s oil-free, low-fat, and can be made gluten-free.
Welcome to DAY 1 of our SimpleFit Two-Week Plant-Based Cooking Challenge!
What’s this challenge? We will be cooking a brand-new plant-based recipe every day for the next two weeks together! All recipes are pantry-friendly, easy to make, and will NOT require hard to find ingredients (because grocery shopping ain’t the same anymore!).
+ Giveaways: Follow along and if you make one of the recipes and post a picture of your creation in our Facebook group, you will be entered into a give-away for a chance to win one of editions of my digital cookbook “10 Vegan Meals in 1 Hour”. Winners will be picked every other day over two weeks!
All right let’s get into today’s recipe. Our main ingredient in today’s vegan burger recipe is pinto beans. Why pinto beans? Because they’re delicious, widely available, and provide great texture to vegan burger patties.
Ingredient Substitutions
- Pinto beans -> Black beans, white beans, or kidney beans
- Flax egg -> Chia egg (1 tbsp chia seeds + 3 tbsp water)
- Flour/breadcrumbs -> Ground pumpkin seeds, sunflower seeds, or walnuts
- Fresh cilantro/parsley -> Oregano, parsley flakes, Italian seasoning
Don’t forget to post a picture of what you create in the kitchen to our Facebook group!
Easy vegan burger recipe that will satisfy your burger cravings! It’s oil-free, low-fat, and can be made gluten-free.
- 1 ½ cups cooked and drained pinto beans
- 1/3 cup red onion, chopped small
- 1/3 cup cilantro, chopped small
- 1 ½ tbsp tomato paste
- ¼ cup ground pumpkin seeds (sub for sunflower seeds, oat flour, whole-wheat or white flour, breadcrumbs)
- 1 flax egg (1 tbsp ground flax seeds + 3 tbsp water)
- ¾ tsp sea salt
- ¼ tsp garlic powder
- ¼ tsp paprika
- Dash of black pepper
- Dash of chili powder
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Heat oil in small non-stick pan and caramelize onions, about 5 mins. If oil-free, use water or vegetable stock.
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In a separate bowl, mash pinto beans slightly with a fork. You want the mashed mix to be chunky.
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Add caramelized onions, cilantro, tomato paste, pumpkin seeds/breadcrumbs/flour, flax egg and spices. Mix everything with a rubber spatula until well combined.
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Heat non-stick pan over medium-low heat.
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Using 1/4 measuring cup, scoop out mixture and form patties with you hand. Gently place them on the non-stick pan and cook for 5 minutes. Then gently flip them and cook for another 5 minutes.
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Gently transfer each patty on to a plate and let cool. Patties will harden as they cool.
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Store in an airtight container for up to 3 days in the fridge or 1 month in the freezer.
Nutrition Information: Calories: 135 Fat: 2.4 g Saturated fat: 0.4 g Carbohydrates: 22.2 g Dietary Fiber: 7.3 g Sugar: 1.4 g Sodium: 359 mg Protein: 7.7 g
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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