High protein, low carb gluten-free vegan burger

These black bean burgers are delicious! There is spice from chilli, coriander & cumin, texture from goji berries, seeds & nuts, fragrance from garlic, red onion & seeds, freshness from fresh herbs & salty sweetness from succulent sun-dried tomatoes.

To make these burgers even more nutrient dense, I have also added goji berries, ground flaxseed, chia seeds & protein powder (soy-bean or pea protein powder work well). These burgers are great for the health conscious, vegans, those following a gluten-free diet &  high protein low carb diets.

I love layering up these burgers on one slice of toasted rye or sourdough bread, then lots of salad, guacamole, tomatoes or tomato salsa.

These burgers are quick & easy to make & freeze beautifully too making it a great ‘convenience’ food. (I think they are rather good too!)

Preparation time: 15-20 mins

Cooking time: 25 mins if baking, 13-15 mins if pan-frying

Makes 6 burgers

Ingredients:

• 1/2 tbsp coconut oil
• 1 red pepper, roughly chopped
• 1 medium red onion, roughly chopped
• 30g sun-dried tomatoes
• 3 plump cloves of garlic
• 1/2 cup cashews
• 1/4 cup pumpkin seeds
• 3 tbsp goji berries
• 1 X 400g can of black beans, drained
• 28g of fresh coriander
• 2 1/2 tbsp tamari
• 2 tbsp lime juice
• 2 1/2 tsp dried chilli flakes
• 2 1/2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1/2 cup of quick cook oats or gram flour or gluten-free oats
• 1 tbsp chia seeds
• 2 tbsp protein powder (I used Pulsin’ Soy and Pea protein varieties). Note: if you do not have protein powder,  you can substitute for more oats or milled chia seeds

Burger accompaniments: guacamole, tomatoes, cucumber, dark kale, lettuce, rocket, spinach, toasted rye or sourdough bread, finely sliced red cabbage, finely sliced red onion, radish.

Method:

If baking the burgers, preheat the oven to 160ºC (350ºF) and grease a baking sheet with a little spray coconut oil or melted coconut oil.

Put the red pepper, red onion chunks, garlic cloves & sun-dried tomatoes in a blender or food processor.

Whizz to combine.

Tip out the tomato- pepper contents into a large mixing bowl.

Place the cashews, pumpkin seeds, goji berries into a blender or food processor along with the spices & whizz to form a grainy texture (allow for some gritty bits to add texture to the burgers).

Tip into the bowl containing the tomato-pepper mixture.

Put the drained black beans, fresh coriander, tamari, lime juice, chilli flakes, cumin & coriander into the blender or food processor & whizz to form a paste.

Add to the bowl containing the chopped tomatoes & peppers & onions. Add the oats or gram flour, chia seeds & protein powder. Mix well together. Season well.

Using your hands, form the mixture into 6 burger patties.

Place patties on the baking sheet.

Not baked…

Bake for 25 mins. Alternatively, you can pan-fry the burgers for 13-15 mins (flipping over half way through) in coconut oil.

Baked!

Cooked burgers ready for assembly!

Now the fun part! Assemble as desired. Enjoy!

Don’t forget you can find my favourite recipes in my FREE eBook here.

Don’t forget you can find my favourite recipes in my FREE eBook here.