These veggie burgers with 24.5 grams of protein are hearty, and hit the spot after an intense workout.
This recipe has a macronutrient ratio that’s ideal for building muscle. If you’re really trying to put on size, wash this down with a protein shake for good measure.
I like to use turmeric (curcumin) in vegetarian recipes like this because it’s a powerful anti-inflammatory, and it can help muscle soreness.
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup dry quinoa
- 1 large egg, or vegan egg substitute
- 2 tsp coconut oil
- 3 cloves garlic, minced
- 1/2 tsp sea salt
- 2 tbsp tomato paste
- 2/3 cup frozen corn
- 1/2 cup cilantro, chopped
- 1 tsp cayenne (as needed, start with 1 tsp)
- 1 tbsp turmeric
- 1 tbsp black pepper (add to taste)
- 2 tsp ground cumin
- 1/2 cup rolled oats
- 1/4 cup oat flour
- 2 tbsp natural almond butter
- 4 tbsp pumpkin seeds
- Place the quinoa in a small saucepan with 1 cup of water. Set the saucepan over medium-high heat, and bring to a boil.
- Reduce heat to low, cover the pan, and cook 10-15 minutes until the water is absorbed and quinoa is cooked. Remove from heat. Note: this step can be done ahead of time.
- Heat the coconut oil in a small pan over medium heat, and add the garlic. Add 1/4 teaspoon of sea salt, and sauté for 5-6 minutes. Place the mixture into a large bowl.
- Add black beans and almond butter to the bowl, and using a potato masher or fork, mash together until a pasty mixture forms.
- Stir in the tomato paste, egg, corn, cilantro, turmeric, black pepper, cayenne, cumin, pumpkin seeds, and remaining 1/4 teaspoon of sea salt. Stir in the cooked quinoa, oats, and oat flour until well-mixed.
- Form the mixture into four equal patties, compacting them well. Place the patties on a baking sheet, cover them with plastic wrap, and refrigerate for at least four hours or overnight.
- When ready to eat, preheat the oven to 400 F, or heat a griddle to medium-high heat. If baking, coat a baking sheet with coconut oil, and place the patties on the sheet cook 10-12 minutes or until the patties are golden brown and crispy. Carefully flip them over, and cook another 10 minutes. If using a griddle, heat 4-6 minutes per side or until slightly golden.
*For added texture and healthy fats, serve patties with slices of avocado.
Nutrition Information (per veggie burger):
- 454 calories
- 24.5 g protein
- 60.5 g carbohydrate
- 16.5 g fat
Nutrition Information (3 slices of avocado):
- 48 calories
- 0.6 g protein
- 2.5 g carbohydrate
- 4.4 g fat
Recipes with Black Beans: