Meatless Monday: Almond Flaxseed Burger with Black Bean Lime Salsa

I’m a lucky girl. A few months ago, I got the opportunity to interview professional Ironman triathlete Brendan Brazier for an article I was writing about veganism (I know – not the most exciting topic for most people, but for me it’s absolutely incredible). Since then, he’s been kind enough to share recipes, do interviews and chat about plant-based nutrition with me.

What strikes me most about him is his passion. You know when you meet those people who just seem to know what they want out of life – and spend every day trying to achieve their goals? That’s Brendan.

His passion is even more apparent in his book, The Thrive Diet, which was just re-released in Canada. Since I received it, I’ve been salivating over all the amazing recipes – one of which is this delicious Almond Flaxseed Burger.

Almond Flaxseed Burger

2 cloves garlic
1 cup almonds
1/2 cup ground flaxseed
1 tbsp balsamic vinegar
2 tbsp coconut oil or hemp oil
Sea salt to taste

Directions: Put all ingredients into a food processor. Process until well blended. Process less if you prefer a coarser texture. Form into patties. Serve raw, or if you prefer to cook them, lightly cover with coconut oil and bake at 300 degrees F for 35 minutes. Alternately, lightly fry over medium heat until golden brown, flipping once.

Black Bean Lime Salsa

Juice of 1/2 lime
2 cloves garlic, finely chopped
1 tomato, diced
1.2 onion, diced
1 cup black beans
1 cup coarsely chopped or torn cilantro
1 tbsp balsamic vinegar
1 tbsp hemp oil
1.2 tsp cayenne pepper
1/4 tsp sea salt

Directions: In a bowl, combine all ingredients. Allow to sit for a few hours at room temperature so that the flavours infuse. Keep refrigerated for up to a week.

Recipe/Photo: Courtesy of Brendan Brazier

-Katharine Watts, Associate Web Editor