Juicy Bean Burger

In a small bowl, mix the flax seeds and water and let sit for approx. 10 minutes.

• 2 Tbsp Flax seeds, ground
• 1 ⁠½ Tbsp Water

Put the beans, oats, salt, pepper, and paprika powder in a bowl and blend with an immersion blender until smooth but still a bit chunky.

• ¾ cup Kidney beans, canned
• ½ cup Whole grain rolled oats
• Salt
• Black pepper
• ½ tsp Hot paprika, ground

Finely chop the mushrooms and onion.

• 1.8 oz Mushrooms
• ½ Onion, red (~ 1.5 oz)

Heat the olive oil in a non-stick frying pan over medium heat and fry the mushrooms and onions until the onions turn translucent.

• 1 tsp Olive oil

Add the agave syrup and soy sauce and let simmer for approx. 1 minute, turn off the heat and transfer the contents of the pan to the bowl with the beans.

• ¾ tsp Agave syrup
• 1 ⁠½ tsp Soy sauce, light

Add the flax seeds and walnuts to the bowl and blend coarsely.

• 2 ⁠½ Tbsp Walnuts

Form fist-sized, approx. ½ in thick patties and leave to rest in the refrigerator for 10 minutes.

Wash the lettuce, slice the tomato and onion and spread the ketchup onto the rolls.

• 2 leaves of Lettuce (~ 0.6 oz)
• ½ Tomato (~ 2.1 oz)
• ½ Onion, red (~ 1.5 oz)
• 1 ⁠½ Tbsp Ketchup
• 2 Whole wheat rolls (~ 4.2 oz)

Heat the olive oil in the non-stick frying pan over medium heat and fry the patties for approx. 4-5 minutes from each side until golden brown. Assemble your burger.

• 1 tsp Olive oil

Enjoy your meal!