Name: High-Protein Vegan Burger
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 null bell pepper (cored and roughly chopped); 0.5 null red onion (roughly chopped); 0.5 cup almonds (raw); 0.25 cup pepitas (pumpkin seeds); 0.25 cup hemp seeds (hearts); 2 tbsp flaxseed meal (ground (chia seeds, or additional hemp seed hearts)); 2 cloves garlic; 1 tsp kosher (salt); 1.25 tsp cumin; 0.75 tsp chili powder; 0.25 tsp smoked paprika; 1 can black beans ((15 ounces) rinsed and drained); 0.5 cup rolled oats (old fashioned (gluten free if needed)); null null whole wheat buns (for serving); null null tomatoes (sliced); null null avocado; null null arugula; null null red onion (sliced); null null plant yogurt (plain (dairy-free if needed)); null null mustard

Instructions

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1

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2

Place bell pepper (1 large) and red onion (0.5 small) in a food processor. Pulse until minced. Transfer to a large mixing bowl.
3

Add almonds (0.5 cup), pepitas (0.25 cup), hemp seeds (0.25 cup), flaxseed meal (2 tbsp), garlic (2 cloves), kosher salt (1 tsp), cumin (1.25 tsp), chili powder (0.75 tsp), and smoked paprika (0.25 tsp) to the food processor.
4

Blend until combined into a coarse, grainy mixture. Scrape into the mixing bowl with the bell pepper and red onion.
5

Place black beans (1 can), rolled oats (0.5 cup), and water (2 tbsp) in the food processor.
6

Puree until the beans are mostly smooth with a few small pieces remaining.
7

Transfer to the mixing bowl and stir to combine all ingredients.
8

Scoop the burger mixture in 0.33 cup portions into your hands. Shape into palm-sized patties that are about 1 inch thick.
9

Arrange on the baking sheet and bake for 20 minutes. Flip and bake 5-10 additional minutes until heated through and lightly crisp. Serve on [whole wheat buns] with desired toppings like [sliced tomatoes], [avocado], [arugula], [sliced red onions], [plain plant yogurt], or [mustard].