3slicessprouted grain breadprocessed into bread crumbs
1medium sweet potatopeeled and grated
2tablespoonspureed pumpkin
1cupcooked black beans
Small bunch fresh cilantrochopped
1/2cuprough chopped almonds or walnuts
1/2cuptoasted sunflower seeds
1tablespoonsoy sauce
Instructions
In a small bowl, add the flax seed to about 1/3 cup warm water. Set aside.
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.
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.
Add the flax mix and stir until everything is combined, using your hands if necessary.
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.
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.
Notes
Storing leftovers: Uncooked burgers can be wrapped in plastic wrap and stored in the fridge for up to two days. Burgers are best cooked right before serving
Variations: You can change up the beans, nuts, seeds, and spices as long as you use the same amount of each.