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Freezer Friendly Veggie Burger


  • 1 flaxseed egg 1 tbsp ground flaxseed with 3 tbsp water – let it set until an egg like texture is formed
  • 1 15oz can black beans drained and rinsed
  • 1 cup grated carrots
  • 1/3 cup finely chopped fresh cilantro
  • 2 large cloves garlic minced
  • 1/2 cup finely chopped red or yellow onions
  • 1/4 cup sunflower seeds
  • 1/4 cup pepita seeds
  • 3/4 cup gluten-free oats processed into a flour (using a food processor)
  • 1/2 cup gluten-free oats
  • 1/ extra-virgin olive oil
  • 1 tbsp tamari or coconut aminos coconut aminos does not contain soy
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • sea salt and black pepper to taste


  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  • Mix black beans in a food processor. Mix until a paste forms but leave a few beans intact for texture.
  • Mix black beans and the remaining ingredients in a large bowl. Add the flaxseed egg mixture. Stir all together.
  • Add seasonings and adjust to taste if necessary.
  • With slightly wet hands, shape the dough into 8 patties.
  • Cooking options: Bake for 15 minutes, then flip them and bake for another 15-20 minutes. OR prebake for 15 minutes then place them on the grill. Grill on each side for a few minutes until golden.
  • Don’t forget to freeze any unused patties!