Burger Bowls

Burger Bowls

| BURGER BOWLS | 

These easy bean burgers can be made without a food processor! You can also switch up the type of beans you use making these totally customizable. I’ve chosen a bed of greens and a higher protein vegetable: mushrooms, to round out the macros as best as possible. However you could also eat this delicious burger patty in your favourite bun! Depending on if you’re gluten free or not, some whole wheat buns have upwards of 8g protein per serving!

  

Recipe notes:

As mentioned above, feel free to switch in your favourite beans. From a macronutrient stand point, a majority of beans have a very similar macro profile.

I’ve offered the individual macros for just the burger patties so you can create your own burger night with them!

If you can’t find a thick vegan greek yogurt, then use the thickest one you can find and adjust the amount of pickle juice you use. This will allow you to achieve the right dressing texture for you.

 

Recipe makes 4 servings

Macros per bowl with one burger patty:

358 cals - 10g fat - 47g carbs - 20g protein  

 

Macros per bowl with two burger patties:

595 cals - 15g fat - 81g carbs - 34g protein

 

Ingredients:

1/2 yellow onion 1 tbsp olive oil

1/4 cup textured pea protein

390ml canned black beans, drained and rinsed

390ml canned kidney beans, drained and rinsed

1/4 cup flax meal

1/4 cup nutritional yeast

1 tbsp tomato paste

3 tbsp tamari

1 tsp garlic powder

1 tsp black pepper

1/2 tsp salt

1 tbsp date syrup

1/3 cup pea crumbs or GF bread crumbs

 

Dressing:

1/2 cup vegan greek yogurt (see recipe notes)

3 tbsp ketchup

2 tbsp yellow mustard

1 tbsp date syrup

1/4 - 1/3 cup pickle juice

 

Salad:

1 yellow onion

1 tbsp olive oil

4 cups mushrooms

8 cups lettuce

4 pickles

1 cup tomato, chopped

 

Recipe, Burgers:

Head to this post here for the Bean Burger recipe.

 

Salad:

Chop the onion into thin slices and the mushrooms into quarters.

Bring a pan to medium heat and add 1 tbsp oil.

Add mushrooms and onions with a pinch of salt.

Cook together until onions are caramelized and mushrooms are nice and browned, 15-20 minutes.

Slice the tomato and pickles into bite size pieces.

 

Dressing:

Add vegan greek yogurt, ketchup, mustard, date syrup and 1/4 cup pickle juice to a bowl. Whisk together until smooth. Depending on the thickness of your yogurt you may want more pickle juice to thin. Plate into 4 bowls or containers and enjoy!

 

 

If you love high protein vegan recipes like this one then make sure to check out the High Protein Vegan Ebook Collection!

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