7 May

High protein veggie burgers

No Comments Ashley Gilday Wellness

I’ve been purchasing the black bean veggie burgers from Costco recently and decided, meh, I can do better. They are pretty pricey when you break it down by the burger and they aren’t all that filling. I typically eat 2 per meal. Though they are a convenient option, making your own high protein veggie burgers is super easy. I recommend making in bulk and freezing excess as a convenient option for future meals.

Turns out I had a 10 lb. bag of black beluga lentils at home and decided to put them to use. Fun fact – black beluga lentils are about 25% protein!! They are also extremely high in fiber, making them super good for you and extremely satiating; keeping you full longer. This recipe is also great as a plant-based taco meat filling. Once you cook the patties, just crumble them and use as you would taco filling. I include seasonings that I like in my veggie burgers, but you can season as you wish. See notes below in the recipe. For a taco meat substitute, season with taco seasoning in addition to the seasonings below. Get creative!

high protein veggie burgers

Bon Appetit!

High protein veggie burgers

Delicious veggie burgers that are naturally vegan and can easily be made gluten-free
Prep Time50 mins
Cook Time30 mins
Total Time45 mins
Servings: 24 burgers
Author: Ashley Gilday

Ingredients

  • 2 cups cooked black beluga lentils *see note below for prep instructions
  • 2 cups sprouted brown rice *see note below for prep instructions
  • 1 whole sweet yellow onion finely diced
  • 1.5 cups panko breadcrumbs *sub in gf if desired
  • 2 cups diced portobello or button mushrooms
  • 5 T dry chia seed reserved
  • 1.25 cups water reserved
  • 4 T Tamari
  • 2 T extra virgin olive oil
  • 3 T yellow mustard
  • 4 cloves garlilc, pressed
  • 2 T hot sauce
  • 2 tsp ground cumin
  • 2 tsp dried basil
  • 2 tsp dried oregeno
  • 2 tsp smoked paprika
  • 2 tsp cracked black pepper

Instructions

  • Prepare brown rice and lentils: 
    Add 2 cups of brown rice to 6 cups of salted water and bring to a boil. Reduce heat to a simmer, cover, and let cook for 40 minutes. Set aside to cool.
    Carefully sort lentils for any rocks or debris. Add lentils to 6 cups of salted water and bring to a boil. Reduce heat to a simmer and let cook for 25 minutes. Drain and let cool. 
  • Preheat oven to 450 F.
  • Dice and chop onion and mushrooms or food process 
  • Make chia gel: 
    Add chia seed to reserved water and whisk well. Let sit 10 minutes. 
    Chia is the binder in place of eggs. It also provides omega 3’s, protein and fiber. Chia does not have any flavor or odor, so it’s a great, nutrient dense, egg replacement. 
  • Add all ingredients to a large mixing bowl and mix well with clean hands. 
  • Scoop by 1/2 cup onto parchment paper lined sheet pans and press down to form a round burger patty. 
  • Cook for 20 minutes, then flip. 
  • Cook for another 10 minutes. 
  • Remove from oven and let cool. 
  • Freeze for up to 2 months in freezer bag or use right away with your favorite burger toppings! 

Please let me know how you like this recipe and share with your peeps!

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