The Best Homemade Veggie Burgers
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 tablespoons ground flax seed
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 large cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon oregano, preferably Mexican
  • 1 teaspoon Colima Sea Salt
  • 1 cup almond or oat flour
  • 3 slices sprouted grain bread, processed into bread crumbs
  • 1 medium sweet potato, peeled and grated
  • 2 tablespoons pureed pumpkin
  • 1 cup cooked black beans
  • Small bunch fresh cilantro, chopped
  • ½ cup rough chopped almonds or walnuts
  • ½ cup toasted sunflower seeds
  • 1 tablespoon soy sauce
  1. In a small bowl, add the flax seed to about ⅓ cup warm water. Set aside.
  2. Heat the olive oil in a large skillet. Add the onion and cook for about 5 minutes. Add the garlic and cook for another minute or so. Add the seasonings and stir and cook for another 30 seconds or so. Transfer mixture to a large bowl.
  3. Add the almond flour, bread crumbs to the onions. Stir, and add the sweet potato, pumpkin and black beans. Stir again, lightly mashing the beans. Add the cilantro, nuts and soy sauce.
  4. Add the flax mix and stir until everything is combined, using your hands if necessary.
  5. Using a round cookie cutter, form the mixture into burgers. Press as much as possible into the cookie cutter; the more tightly packed it is, the better it will hold together.
  6. To cook, heat some olive oil in a skillet. Cook on both sides until the outside is browned and crispy. Serve on a bun with your favorite toppings, or eat alone.
Recipe by Tiny Red Kitchen at