Fruit and Vegetable illustration

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David and Stephen Flynn by Marc O'Sullivan
Fruit and Vegetable illustration

High Protein Burger


This is our high protein quinoa and sweet potato burger! It’s super easy to make, freezes well and reheats better. Enjoy!

Takes 25 minutes

Serves 4

Watch Video

Ingredients
 

  • 1 ½ tbsp olive oil
  • 1 red onion
  • 2 cloves of garlic
  • 2 tbsp cumin seeds
  • 200 g sweet potato
  • 100 g cashew nuts
  • 1 x 400g tin of mixed beans 240g nett weight
  • ¼ tsp black pepper
  • 1 pinch of salt
  • 1 tbsp tamari
  • 1 bunch of coriander cilantro
  • 2 tbsp flaxseed
  • 2 tbsp water
  • 1 lemon
  • 300 g Quinoa

Instructions
 

  • Chop sweet potato into bite sized pieces & boil until soft
  • Cook quinoa as per packet instructions
  • To make the flax egg, mix the 2 tablespoons of ground flaxseed with the 6 tablespoons of water and set aside
  • Finely chop the onion and garlic
  • Put the pan on high heat and toast the tablespoon of cumin seeds (if using)
  • Chop and add the cashew nuts to the pan and fry until golden brown
  • Add 300g cooked quinoa to the pan, stir.
  • Drain and rinse the mixed beans and add to the pan
  • Add flaxegg to the pan, this will bind the mixture together
  • Turn off heat and add the juice of the lemon
  • Transfer the burger mixture into bowl, mash together
  • Mix the sweet potato into the mixture, add 1 tablespoon of tamari, Chop coriander including the stalks and add to the mixture and mix well, then form into 4 patties
  • Add a little more oil to the pan and cook the burgers 3-4 mins each side or until nicely browned and cooked through.
  • Serve on wholemeal bun with vegan mayo, avocado and some beetroot hummus!

Video

Keyword plant-based, vegan
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Fruit and Vegetable illustration Fruit and Vegetable illustration