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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.


  • 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



  • 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)

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.

This recipe will make 6-8 patties.

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