Who doesn’t love a good veggie burger? These are high in protein, super simple to make and incredibly flavorful. They’re great on a bun, with plant based cheese, in a wrap or wrapped up in collard greens like in this recipe! They make the perfect meal prep as you can make the burger patties ahead of time and cook them whenever you’re ready.

Makes 4 burgers.

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The Goods:

  • 1 small sweet potato, boiled to fork tender

  • 1 can black beans, rinsed

  • 1/2 cup dry sprouted lentils, cooked

  • 2 green onions, chopped

  • 3 tsp salt

  • 2 tsp pepper

  • 2 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp paprika

  • 1 tsp cumin

  • 1 tsp coriander

  • 1/4 cup almond flour

The Guac:

  • 4 avocados

  • 1/2 onion, shredded

  • 1/2 bunch cilantro, chopped

  • 1 jalapeño, seeded and chopped

  • 1 lime, juiced

  • 2 cloves garlic, minced

  • salt + pepper

The Fixings:

  • 4 collard green leaves

  • 1 tomato, sliced

  • micro greens or sprouts

  • chopped green onion

  • plant based American or cheddar cheese slices

The Method:

  1. Preheat oven to 350.

  2. In a large bowl, add the cooked sweet potatoes, lentils, black beans, onions, garlic powder, onion powder, salt, pepper, paprika, cumin, coriander and almond meal.

  3. Mash with a fork or potato masher until everything is combined.

  4. Form into 4 burger patties.

  5. Place each patty on a sheet tray and bake for about 25-30 minutes.

  6. While they’re baking, in a separate bowl, mash everything together for the guacamole. Taste for salt and set aside.

  7. Once your burgers are done almost done, pop the cheese on the top for the last 5 minutes.

  8. Now, assemble them the way you’d like! Top with guac and eat inside the collard greens.

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