VEGAN

BURGER

We have developed a new recipe that is nothing short of AH-mazing! The very first Weeds & Seeds™ plant-based burger!!! Not only is this burger tasty as heck, but it's abundantly nutritious and SO easy to make! We're not kidding.

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Ingredients 

• 1 10oz bag of Weeds & Seeds Classic (ground)

• 1 540ml (19oz) can of black beans

• 1 medium yam

• 1 small red onion (or ½ large onion)

• 1 bunch parsley (or ⅓ cup chopped)

• 1 tbsp cajun spices

 

Directions 

• Chop the the yam and either bake or steam (fastest) until soft and cooked through. Set aside.

• Pour the contents of 1 bag of Weeds & Seeds Classic into a blender (i.e. Vitamix or Nutribullet) and pulse until mostly ground to a powder.

• Drain a can of black beans, reserving the liquid.

• Finely chop the onion and parsley.

• Smash all ingredients together in one bowl with a potato masher (or use your food processor).

• Add the cajun spices and mix well. If you don't have cajun, make your own with salt, paprika, garlic powder, cayenne, black pepper, thyme & oregano, or make up you own spice mix - get creative! 

• Gradually add the reserved liquid from the black beans as needed. The chia from the Weeds & Seeds will expand and soak up a lot of the liquid, but be mindful not to use too much. You want the dough to be sticky yet firm and not sticking on your fingers.

• Scoop out the mix in the palm of your hands forming the pattie shapes and place onto a parchment-lined baking sheet.

• Grill on the BBQ, in a pan, or bake in the oven for appox 20 mins at 375ºF, flipping half-way.

• Serve with a dollop of spicy mayo (see below)

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Spicy Mayo

• 1/3 cup mayonnaise

• 1 teaspoon chile powder (OR hot sauce of you choice)

• 1 teaspoons lime juice

 

Top the buns with sliced red onions, tomato and avocado, and to make these burgers really sing, smother on some of that spicy mayo.

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This recipe will make 6-8 patties.