BOLD Burger

Bursting with texture, earthiness and color, this BOLD burger holds nothing back!



  • 2 tablespoons ground flax meal
  • 5 tablespoons water
  • 1 russet potato, peeled and cut into 1 1/2" chunks
  • 1 avocado
  • 1 yellow onion, diced small
  • 4-5 garlic cloves, minced
  • 8 ounces frozen and chopped spinach
  • 2-14 ounce cans of black beans, drained and rinsed
  • 2 cups whole rolled oats (gluten free if preferred)
  • 3/4 cups quinoa flour
  • 1 ounce dried porcini mushrooms, blended in a dry blender to a powder
  • 2 tablespoons Full Flavor Vegan BOLD spice blend*
  • 1/2 tsp sea salt
  • 1 1/2 cups walnuts, diced small
  • 1 1/2 cups corn meal (polenta)
  • Whole grain buns, lettuce, red onion, tomato and avocado


Preheat oven to 400-degrees F.

Mix the flax and water together in a small bowl and set aside.

Drop the cut potato in a pot of boiling water and allow to cook for 7-8 minutes or until you can easily pierce it with a fork.

To a large pre-heated hot skillet, add the onion. This is a dry saute, so keep the onion moving around often with a spatula. If it begins to stick a little, add a few drops of water to deglaze. When the onion begin to brown a little, add the garlic and continue to stir. Add in the spinach and stir. Finally, add in the beans to soften them.

Transfer the potato and avocado to a large mixing bowl and mash with a potato masher. Add the black bean mixture and continue to mash, leaving some beans in tact. Add the flax mixture, oats and flour and mix well with your hands. Now, add in the mushroom powder, Full Flavor Vegan BOLD spice blend and salt. Mix again with your hands very well to ensure the spice blend is well distributed. Finally, gently fold in the walnuts and refrigerate the mixture for one hour to overnight**.

Patty up the burgers (or make sliders) and dredge through the cornmeal. Place the burgers on a parchment lined baking sheet and bake for 30 minutes at flipping halfway through.

Makes about 8 burgers and 14 sliders


*If Full Flavor Vegan Spices are not yet sold in your area, substituting with a robust flavor blend of your choosing is fine.

**If you do not have time to refrigerate the mixture, it's ok, this step just gives a little more insurance that your burgers will better stick together. Creating the mixture and immediately making the sliders is just fine. As they cool down after cooking they will firm up.

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