Vegan Veggie Burger

Ingredients

• Canned black beans

  Low sodium, drained

  ¼ cup or 65g

• Pinto beans

  Mature seeds, canned

  ¼ cup or 60g

• Ketchup

  Low sodium

  1 tbsp or 15g

• Salt

  Table

  1 dash or 0.4g

• Garlic powder

  Spices

  1 tsp or 3g

• Nutritional Yeast

  Vegan - Whole Foods Market

  4 tbsp or 30g

• Onion powder

  Spices

  1 tsp or 2g

• Red bell pepper

  Sweet, raw

  ¼ medium or 30g

• Mushrooms

  White, raw

  ¼ cup, whole or 24g

• Lettuce

  Romaine or cos, raw

  1 leaf outer or 28g

Directions

1. These burgers can be baked, grilled, or fried, and feel free to use whatever veggies you have on hand. For the burgers in the pictures, I used roasted mushrooms, asparagus, and onion. You can also change up the flavor by adding different spices, such as paprika, cumin, or curry powder. To make the veggie burgers, first drain, rinse, and mash the beans and tofu in a food processor, depending on desired burger texture. Stir in all other ingredients, and form patties. Either pan fry (flipping halfway through cooking) or place on a parchment-lined pan and bake at 350 F for 10 minutes. Flip, then bake an additional 10 minutes or until desired texture is reached. (You can also grill the burgers. Grilling instructions are listed earlier in this post.) Leftovers can be refrigerated or frozen in meal prep containers for a later day. If you make the burgers, be sure to rate the recipe below!