Protein Packed Veggie Burgers

veggie burger over greens

We may have created the simplest veggie burger recipe to ever exist (you're welcome)! Often, veggie burgers are grain-based, meaning they lack protein, which otherwise helps to keep you feeling full and satiated. These patties, however, provide sufficient protein via the black beans, egg, and ground flax, so you will actually feel full! We recommend making a big batch and freezing them, as these are always a good option when you're tight on time. Get creative with toppings: sliced avocado, hummus, dijon mustard, or a slice of cheese. They are great on a bed of greens or with a whole grain english muffin. Say goodbye to freezer aisle veggie burgers!

Ingredients (makes 4 patties):

Patties before being cooked

Patties before being cooked

  • 1 cup shredded zucchini (we used a vegetable peeler and chopped into smaller pieces)
  • 1 cup black beans, rinsed and drained
  • 6 tablespoons ground flax seed
  • 1 egg
  • 1/2 teaspoon all purpose meat seasoning (we used a mixture of salt, pepper, garlic powder, onion, and paprika)


  1. Add all ingredients to a medium bowl and mash together with a fork. The egg should make it easier to gel together 
  2.  Add 1 tbsp of oil to grill or saute pan and cook until golden brown on each side, about 4 minutes per side
  3. Serve however you please!

Not Your Average Spaghetti with Tomato Sauce...

If you haven't noticed we love a good bowl of noodles. Just not the refined carb noodles that do nothing for your summer bod. This is one of our favorite go-to week night dinner recipes. If you haven't heard of shirataki noodles (also known as miracle noodles), you're not alone. These are the weird noodles in a bag that you find in the tofu section of the grocery store. Trust us on this one, with only 20 calories PER BAG, these are a great way to satisfy that pasta craving. 

shirataki noodles

Ingredients (serves 1):

  • 1 bag of shirataki noodles
  • About 7 cherry or grape tomatoes
  • 1 zucchini
  • Fresh mozzarella (1 oz)
  • Fresh basil (2 leaves shredded, 1 leaf for garnish)
  • 1/2 cup tomato sauce (we used Ragu light, no sugar added)


  1. Cut open the shirataki noodle bag and drain the water. Rinse the noodles under water for about 2 minutes. Once rinsed, drained, and patted dry, microwave the noodles in a bowl for 2 minutes. That funky smell you got when you opened the bag will be gone after microwaving!
  2. Spiralize one zucchini into zoodles and sprinkle with sea salt
  3. Place the tomatoes in a pan under medium heat with 1 teaspoon of olive oil
  4. When the tomatoes start to soften, add the zucchini. Slowly add one tablespoon of tomato sauce at a time to sauté the vegetables together for about 2 minutes
  5. In a separate bowl, mix together the zucchini and tomato with the shirataki noodles. Add enough tomato sauce to spread evenly
  6. Add 1 ounce of mozzarella cheese and finally add the basil