Veggie Burger (as adapted from Oh She Glows)

Recently a client expressed she was interested in more plant-protein recipes.  After going through cookbooks, she picked out a few recipes, one of which was my favorite --> Oh She Glows: The Best Veggie Burger.  Ever since we made them, we have both been eating it non-stop. Keep reading for our slightly-adapted burger from Oh She Glows.

P.S. DON’T get overwhelmed with the list of ingredients, the production is super easy!


Recipe Below.  Want more recipes high-protein fulfilling recipes?  Click here to subscribe for more!  Comment below and let me know what you think? 




2 Eggs (if you want an egg-less burger, stick to 3 tablespoons ground flaxseed)

1 15-oz. can black beans- click here for soaking directions, (or 2 cups cooked quinoa - I have a sensitivity to legumes so I typically stay away!)

1 cup grated carrots

2 small ripe avocados (**can sub in hummus or almond butter if you’d like!**)

1/3 cup chopped parsley or cilantro

2 large cloves garlic, finely chopped

½ cup finely chopped red or yellow onion

½ cup toasted sunflower seeds (click here for directions on toasting sunflower seeds my favorite way)

1 ¼ cups gluten free oats (**can substitute for chickpea crumbles if you are oat free, or if gluten is a non-issue use your favorite bread crumbs)

½ tablespoon olive oil

3 tablespoons coconut aminos or tamari

*pinch of a variety of spices: ours included- ground mustard seed, cayenne pepper, Himlayan sea salt, dried oregano, cumin seeds, turmeric



1.     Pre-heat the oven to 350 and get a baking sheet ready.

2.     **If using the ground flaxseed as opposed to eggs, combine the flaxseed with 1/3 cup water and set it aside to thicken up- probably around 10 minutes.**

3.     If using black beans, mash most of them up, leaving a few for texture and combine all ingredients together.  Taste test to see if spices are up to speed with your taste buds.

4.     Get your hands dirty!!!! No… really --> begin to shape patties (will make around 8) and throw them on the pre-greased baking sheet- I lightly spread olive oil over aluminum foil on my sheet.

5.     After 15-18 minutes flip them over and then cook for another 15-ish minutes. 

6.     Grab some greens, use a collard wrap, or a bun of choice.

7.     Let them cool (if you can wait that long) and enjoy these crunchy bits of heaven .