Great food shouldn’t only taste amazing, but also be packed with nutrients and be good for you. That’s why I created this recipe!
Anti-inflammatory, plant protein-packed burgers!
I use lupine flour and flax seeds, containing omega-3 fatty acids, for this recipe, because both are anti-inflammatory.
Do you know why anti-inflammatory food is important?
Inflammation is associated with depression and many other diseases. In addition, too much inflammation can be detrimental for building muscle. Eating an anti-inflammatory diet is crucial if you want to be physically and mentally healthy and build muscle.
This recipe is super easy to make and food prep for the entire week. You can freeze the burgers and take them out a day before to refreeze.
Ingredients
150 g lupine flour (possible to substitute by soy flour)*
50 g rice protein
50 g pea protein
25 g flax seeds
5 g (1 tsp) baking powder
25 g (2 tbsp) BBQ spice
25 g (2 tbsp) smoked paprika
10 g (1 tsp) salt
5 g (1 flat tsp) crushed pepper
1/4 tsp xanthan gum
3 zucchini (ca. 600 g), grated
250 ml (1 cup) water or less, depending on how juicy the zucchini are - mine weren’t very juicy so I needed to add more water
*you can get lupine flour here (EU/Orient) or here (USA)
Directions
In a large bowl, mix all dry ingredients
Add grated zucchini to the bowl and mix well
Add water and mix until you get a sticky dough
Knead the dough with your had into one large sticky ball
Divide the dough into 10 equal parts - ca. 110 -120 g each and shape 10 patties.
Put the patties on a baking tray lined with baking paper.
Bake for 25-30 min at 180 C.
Let the patties cook down and enjoy.
Makes 10 patties = 5 servings.
Approx. Nutritional info for 1 patties: 108 kcal, 3.5 g carbs, 15.5 g protein, 2.5 g fat
Approx. Nutritional info for 1 serving (2 patties): 215 kcal, 7 g carbs, 31 g protein, 5 g fat
