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Author Notes: Flaxseeds or linseeds are small oilseeds that originated in the Middle East thousands of years ago. Flaxseeds have a high content of Omega-3 which is good for heart health and they are 29% Carbohydrate, of this, a massive 95% is fibre which is good for digestion. They contain many vitamins, minerals and essential amino acids so understandably they are becoming more popular. Be aware though – they do not contain Lysine so they cannot be considered a protein source, but this can be found in another ingredient, the black bean. A great alternative burger recipe!
The recipe can be found here - http://www.mynutricounter.com/smoky-black-bean-burgers-on-potato-buns/ —Nikki Brown
For the Burger Patties & Mayonnaise
- 1 tablespoon flaxseed meal
- 2,5 tablespoons water
- 250 grams cooked black beans
- 30 grams almond meal
- 1 tablespoon cilantro
- 1 tablespoon parsley
- 7 grams garlic, minced
- 30 grams red onion, minced
- 0.5 teaspoons paprika powder
- 1 teaspoon cumin powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 125 milliliters sunflower oil
- 1 teaspoon cider vinegar
- 1/4 teaspoon salt
- 1 tablespoon dijon mustard
- 8 grams flax seed meal
- 30 milliliters water
- Combine flaxseed meal and water in a bowl. Leave for 5 minutes.
- Combine the flaxseed mix with half of the black beans, cilantro, parsley, garlic, red onion, salt, pepper, cumin, and paprika in a food processor and pulse into a smooth paste.
- Combine this pureed mix with the remaining black beans, cilantro, and parsley.
- Form into patties about 100-110 grams each.
- Pan-fry in a non-stick skillet for 3-5 minutes per side.
- For the Flaxseed Mayonnaise : Combine flaxseed meal and water in a large bowl. Leave for 5 minutes.
- Add the mustard and cider vinegar. Whisk to combine.
- In a thin steady stream, gradually whisk in the sunflower oil.
- Season with salt and pepper.
For the Potato Buns & Burger Fillings
- 400 grams mashed potatoes
- 44 grams gluten-free flour
- 1/4 teaspoon salt
- 1 tablespoon mustard
- 1 piece Non-stick cooking spray
- 30 grams romaine lettuce
- 120 grams tomatoes
- Combine mashed potatoes, flour, salt, and mustard in a bowl.
- Form into buns about 75 grams each.
- Pan-fry in a non-stick pan for 3-4 minutes each side.
- Drain on paper towels.
- Assemble the Burgers: Serve the patties on potato buns.
- Add a dollop of flaxseed mayo, some fresh romaine lettuce, and tomato slices.