Breakfast
High-Protein Black Bean and Quinoa Veggie Burgers
These are sturdy, chewy veggie burgers that don’t fall apart in the pan. Each one has about 20g of protein, and they freeze really well.
Method
Pat the beans dry with a paper towel. Wet beans make soggy patties.
Mash about half the beans in a large bowl with a fork. Leave the rest whole.
Add the quinoa, crumbled tofu, oats, chickpea flour, pumpkin seeds, hemp seeds, and flaxseed.
Stir in the onion, garlic, paprika, cumin, and salt.
Mix with your hands until it holds together when squeezed. If it’s sticky, add 1 more tablespoon of oats.
Chill the mix in the fridge for 15 minutes. Don’t skip this.
Shape into 4 patties, about 2 cm thick.
Heat the olive oil in a nonstick or cast iron pan over medium heat.
Cook the patties 5 to 6 minutes per side, until deep golden and firm.
Serve on toasted buns with avocado, tomato, and spinach.
Chef's tip
Double the batch, cook it all, and freeze the extras with parchment between each patty. Reheat from frozen in a dry pan, 4 to 5 minutes per side. For a bulking day, add a fried egg or extra peanut sauce; if you’re cutting, skip the bun and wrap in a large lettuce leaf.