• 2 cups black beans, cooked
  • 2 cloves garlic, minced
  • 1 cup onion, minced
  • ½ cup yellow bell pepper, minced
  • 1 ½ cup mushrooms, minced
  • 2 ½ tablespoons golden flax meal
  • 1 teaspoon cumin
  • ½ teaspoon thyme
  • Dash of allspice
  • Salt and pepper to taste
  • 1-2 tablespoons coconut oil
  • Romaine lettuce leaves for wrapping
  • Tomato slices
  • Onion slices
  • Pickles
  • Mustard
  • Salsa

Sauté garlic, onion, yellow bell pepper, and mushrooms in coconut oil until soft and transparent. In a bowl mix black beans and cooked vegetables with the spices. Remove 1/3 if the mixture and puree in a blender or food processor until smooth. Add the puree back into the bean mixture and mix well. Stir in the flax meal, which will give body to the burgers and help hold them together. Form into five individual patties and brush with a little melted coconut oil and brown in a non-stick pan until crispy on both sides. Cool 10 minutes and create your bean burger to your liking with garnishes and spreads; wrap in romaine leaves.

Serving: 1 patty
Calories: 88
Fat calories: 27
Carbs: 24
Protein: 7


  • 1 cup turnips, spiral cut
  • ½ cup carrot ribbons
  • ½ cup rutabaga, spiral cut
  • 2 tablespoons walnut oil
  • ½ teaspoon lemon juice
  • ½ teaspoon apple cider vinegar
  • ¼ teaspoon horseradish cream (optional)
  • Salt and pepper to taste

For the dressing, whisk the oil, lemon juice, apple cider vinegar, and horseradish cream in a small bowl and season to taste. Place cut root vegetables in a bowl and dress with about 2 teaspoons of the dressing.

Serving: 2 teaspoons dressing
Calories: 81
Fat calories: 78
Carbs: 19

Recipe and photo courtesy of: Chef Nelda of ARIIX Kitchen