March 1, 2017


Burgers are one of my favourite vegan foods. As I like to avoid processed burgers from a package, I played around with different ingredients and found that this bean based burger recipe is the best - full of flavours, crunchy from the outside, chewy from the inside.

Moreover black beans are a great source of protein, high in calcium, iron and magnesium which makes it a great recovery meal :)


CRUNCHY VEGGIE BURGERS (recipe makes about 8 burger patties)




  • 1 can black beans, rinsed & drained (red beans or lentils work too!)

  • 1 cup of oats (gluten free)

  • 1 TBSP of flour (gluten free)

  • 1/2 cup of chia flax seed blend mixed with 1/2 cup of warm water

  • 1/2 cup roasted sunflower seeds (or can use crushed walnuts)

  • 1 onion, chopped

  • 3 cloves of garlic, minced

  • 1/2 cup coriander, chopped

  • 1/2 chili, finely chopped (optional)

  • 2 TBSP raisins 

  • 2 TBSP of olive oil

  • 1 TBSP curry powder

  • 1 TBSP paprika powder

  • 1 TBSP garlic powder

  • 3/4 TSP of sea salt 




- Mix 1/2 cup of chia flax seed blend with 1/2 cup of warm water and let sit.

- Meanwhile heat up a pan and fry onion, garlic and chili until soft and golden brown.

- Rinse & drain canned beans and mash them with a fork.

- Transfer all ingredients to a big bowl and mix manually until well combined.

- Preheat the oven to 220 degrees and line a baking tray with parchment or aluminium paper.

- Form burger patties (about 2-3 centimeters thick) and transfer them to the baking tray.

- Bake burger patties about 15 minutes on each side until golden brown and crunchy.

- Put the burger patties on any of your favourite buns (whole grain) and top with lettuce, onion, tomato & mustard.

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