Veggie Burger
Veggie Burger

Veggie Burger

Anett Velsberg
For the patties:  
Cooked black beans 2 1/4 cups
Cooked brown rice 1/2 cup
Wholegrain oat flour, more if needed (sub gluten-free) 3/4 cup
Isopure® Whey Protein Isolate Unflavored 1/3 cup
Onion powder 1 tbsp
Garlic powder 1 tsp
Dried oregano 1 tsp
Smoked paprika 1/2 tsp
Ground cumin 1/2 tsp
Tomato paste 1 1/2 tbsp
Soy sauce or tamari 1 1/2 tbsp
Sea salt, to taste  
Black pepper, to taste  
Neutral cooking oil, for frying 2-3 tbsp
Hamburger buns 4
Mashed avocado 1/3 cup
Lettuce 4-8 pieces
Tomato slices 4-6
Red onion rounds 4-6
Low-fat mayo or sugar-free ketchup (optional) 2-3 tbsp

1. To make the patties, place the beans in a large bowl and mash with a potato masher or large fork until mostly broken up with a few bigger pieces. Add the brown rice and mash a bit more, until the rice has broken up.

2. Add all the rest of the patty ingredients and mix well. The mixture will seem dry at first but will come together. Form into 4 patties.

3. Heat oil in a non-stick pan. Cook the patties for 3-4 minutes on one side, until browned and crispy. Flip the burgers and fry for a further 3-4 minutes.

4. Toast the burger buns on a lightly oiled pan. Top with mashed avocado, lettuce, black bean patty, tomato, red onion, mayo/ketchup (if using) and the top of the burger bun. Serve immediately. Enjoy!

This recipe makes 4 burgers.

Because culinary technique may vary, the nutritional information provided for this recipe is estimated and should not be construed as a guarantee.

Isopure® Whey Protein Isolate Unflavored