About the Recipe
These veggie burgers are a delicious, high-protein option perfect for summer grilling and meal prep! With 19g of protein per serving, they’re packed with flavor and nutrition.
Ingredients
1 Tbs milled flaxseed
3 Tbs almond milk, unsweetened
2 medium scallions, sliced
8 oz tempeh, crumbled
1 cup black beans, canned, drained, rinsed
1 tsp smoked paprika
1 tsp dried parsley
1 tsp dried oregano
1/2 tsp onion powder
1/2 tsp garlic powder
1 Tbs olive oil
Salt & pepper to taste
Olive oil spray
1 head romaine lettuce, leaves separated
1 medium tomato, sliced
Preparation
1. Prep:
Combine 1 Tbs milled flaxseed with 3 Tbs almond milk in a small bowl. Set aside.
Chop 2 medium scallions and crumble 8 oz tempeh.
Drain and rinse 1 cup of black beans.
2. Mix:
In a large bowl, combine the crumbled tempeh with 1 tsp smoked paprika, 1 tsp dried parsley, 1 tsp dried oregano, 1/2 tsp onion powder, and 1/2 tsp garlic powder.
Add the black beans, scallions, flaxseed mixture, and 1 Tbs olive oil. Mash all ingredients together until well combined.
3. Shape Patties:
Divide the mixture into 4-5 servings and shape into patties about 1.5 inches thick. Place on a parchment-lined baking sheet.
4. Bake:
Preheat the oven to 400°F. Bake patties for 15 minutes, flip, spray with a little olive oil, and bake for another 15 minutes until firm and browned on the edges.
5. Serve:
Serve on romaine lettuce leaves, top with a slice of tomato, and add your favorite toppings like avocado, sprouts, or homemade BBQ sauce.
270 calories | 13g fat | 25g carbs | 10g fiber | 19g protein